FAQs
WE WANT BEEF! WHAT IS THE PROCEDURE?
1) Select the amount of beef you would like: quarter, half, or whole from our online store and add to your cart. You will pay an upfront deposit of $200 for a quarter, $350 for a half, or $700 for the whole beef.
2) We will assign you one of our available processing dates and send you an email with all the details you need including your processor’s information. Once the order is placed your deposit is nonrefundable.
3) Follow the instructions in your appointment confirmation email to contact your processor and discuss how you would like your beef cut prior to the appointment date.
They will talk you through this process if you aren’t sure what type of cuts you want, or even where to start. Feel free to ask us about our favorites and recommendations! The processor can do extra requests as well, such as hamburger patties, bone in steaks, or bone out steaks. Each one is different and you can customize your order for how you’d like for yourself/your family.
4) Once we receive the hanging weight from the processor, we will email you a final invoice. You will pay us a set price per pound for the hanging weight (this is to cover the cost of raising the animal) and pay the processor a set price for the hanging weight (this is for cutting and preparing the meat).
5) Once the processor and High Ridge Beef have received your full payment you can pick up your beef! All processing fees will go directly to the processor and will not be included on the invoice from us. Processing can be paid at pick up.
WHAT IS THE COST?
The total cost will vary depending on the hanging weight. The average price for a quarter of beef including processing is between $1050-$1300, half is $1975-$2400, and whole is $3900-$4700
WHAT GOES INTO FACTORING THE COST?
You will pay the price for the hanging weight of your beef and only pay for the beef you receive. You will pay us a set price per pound for the hanging weight (this is to cover the cost of raising the animal) and pay the processor a set price per pound for the hanging weight (this is for packaging and preparing the meat). The processor can tailor your order to however you would like it. Any additional processing requests done by the processor will increase your cost.
The best value we recommend would be to order a whole and split it with two or three friends!
WHAT IS HANGING WEIGHT?
Hanging weight is the weight of ONLY the meat and bones from the animal not the total weight. An average hanging weight for a quarter of beef is 240 pounds.
HOW MUCH BEEF IS IN A QUARTER?
There is about 135 lbs. of take home beef (hamburger, steaks, roasts, brisket, etc) in a quarter. This will vary depending on how you have your beef processed.
HOW LONG WILL THE BEEF KEEP?
According to the USDA, frozen beef will be safe to eat indefinitely! However, for the best quality, we recommend eating your beef within one to two years.
WHAT DOES “DRY AGED” MEAN?
All of the processors we partner with hang beef to allow it to dry age before cutting and wrapping to your specifications. This is done in a carefully controlled environment and allows natural enzymes to be put to work making your beef extra tender and full of flavor.
HOW SHOULD FROZEN BEEF PROPERLY BE THAWED?
USDA recommendations for safe thawing include:
-Refrigerator: Allow a full day for every 5 lbs. of meat. Your meat will remain safe for an additional day or two before cooking. This is the method we recommend!
-Cold water: Place meat in a leak-proof plastic bag and submerge in cold tap water, changing the water every 30 minutes until thaw. 1 lb. of meat can thaw in a hour or less and 3-4 lbs. may take 2-3 hours. Once meat is thaw, you must cook it immediately.
-Microwave: Use the defrost method on your microwave and cook immediately. Be careful not to cook during the thawing process.
DO YOU SHIP/DELIVER?
We currently have pickup options for our beef variety boxes and individual cuts in the Lincoln, NE, Hayes Center, NE area, and Enid, OK. We also have a delivery option for bulk beef to Lincoln, NE, Longmont, CO, and Enid, OK.
For picking up your own bulk beef from the processor, we recommend bringing two large coolers per quarter to ensure your beef stays frozen during transport. Another method is bringing heavy blankets to cover the beef.
HOW MUCH FREEZER SPACE DO I NEED?
We recommend a 4 cubic feet chest freezer for a quarter of beef, 8 cubic feet for a half, and 16 cubic feet chest freezer for a whole beef.