You should expect a mix of steaks, roasts, ground and stew meat. Roughly speaking, 1/2 of your meat will be ground and stew, 1/4 will be roasts (chuck, shoulder, rump, sirloin tip etc.) and 1/4 will be steaks (sirloin, prime / rib, T-bone, filet mignon, tenderloin etc.)

You can choose whatever cuts you like or use our standard cut sheet which maximizes the choice parts  (steaks and loins) and gives a variety of available cuts

Yes, all of our farm animals are raised without the use of systemic antibiotics or synthetic growth hormones.

All of our cattle  are harvested at a local, family owned abattoir in Spring Mills. We handle all the transportation so that we have complete control and can ensure low-stress handling. At the time of harvest, the animals are made unconscious via a captive bolt gun. The process happens very quickly and is monitored by on-site USDA inspectors. The USDA  has very strict standards on the entire process.

 $3.00/lb hanging weight (~400 lb for a half ~200 lb for a quarter)
plus processing and wrapping costs (~$500 for a half ~$250 for a quarter)

Explanation of Ordering Sides
Once you have placed your order and made a $200 deposit we will call the processor. When the carcass is in their facility, they will give us the exact hanging weight. At this time, you will call you to ask how you would like your cuts (such as how much ground beef or how thick you would like your steaks). The beef will be dry-aged for up to 2 weeks. Allow 2-3 weeks from butchering for pickup. The customer pays for cutting, wrapping, and butchering fees. Actual weight of delivered meat product will be approximately 65% of the hanging weight. Since you are purchasing a live animal, it is impossible for us to give a precise cost per pound of final product. However, the final cost can be estimated, as we do in the following example.

An example of how side costs are calculated for grassfed beef:
Assume you purchase a quarter side of a steer with a “live weight” of 1350 pounds. After the head, viscera, hide, and blood are removed we are left with the “hanging weight” of the animal, which is approximately 60% of the total live weight. Fetterolf Family Farm charges you by the pound based on the hanging weight. Assuming a hanging weight charge of $3.00/lb of 800 pounds, and you are ordering a quarter, the total to pay to Fetterolf Family Farm is $600. Butchering charges and cutting and wrapping are paid directly to the processor unless picking up at Nature’s Pantry. Assuming butchering charges of $125 per animal and approximately 95 cents /lb for cutting, and wrapping, the overall butcher costs will be around $250. The final cost for the quarter side will be $850 for about 130-150 pounds of meat (there is some loss in weight at the butcher for de-boning and removing fat and also depending on your cuts) for $6/pound. This price is about 40% less than our retail prices for cut meats. If you order a 1/2 side or whole beef then all of the costs and amount of meat will be doubled or quadrupled accordingly. Please note that the figures above vary 10-15% for each animal.

Actual take home meat from a half will be approximately 400 lbs from a quarter it will be 200 lbs