Everything our customers usually want to know.

Checkout runs through Stripe — the same payment processor used by businesses like Shopify, DoorDash, and Lyft. We never see or store your card number. Apple Pay and Google Pay work too.

Yes, up until your pickup window starts. Sign in to your account, open the order, and either rebook to a new pickup window within the next two weeks or email us to cancel. After we've packed your cuts for a window, cancellations are reviewed case-by-case.

If something is wrong with a cut you got from us — quality, weight, anything — tell us within 7 days of pickup and we'll refund the cut or replace it on your next order. We've never had a customer push us to the limit on this; we just want you to be happy with the beef.

Yep. Place the order under your own account, and on the success page you'll see a "This was a gift" option to add the recipient's name, email, and a short note. They'll get the pickup details, and you'll get the receipt.

Tell us as soon as you know. We'll do our best to roll you to the next window, but vacuum-sealed beef left unclaimed past two windows usually goes back into our own freezer. We'd rather work it out with you than waste the meat.

Usually no. Your beef comes out vacuum-sealed and frozen solid, so for a typical drive home it stays frozen in a closed truck or trunk without any cooler at all. A cooler is only really needed if you've got a long drive (more than an hour) on a hot day, or if you're picking up a whole/half-share box load and you want extra peace of mind. Customers regularly drive whole-share orders from Twin Falls all the way to Utah without a cooler.

Up to roughly an hour in a closed cooler (or closed trunk/truck bed in cool weather) with no ice is fine. Beyond that, add gel packs or a bag of ice on top of the cuts — cold falls, so on top works best. On a hot summer day or a multi-hour drive, plan for ice from the start.

It keeps everyone from showing up in the same five minutes. With sub-slots, your pickup takes about five minutes — long enough to load the cooler and answer a question, short enough that nobody waits in line.

Vacuum-sealed steaks and roasts hold top quality for 12–18 months at 0°F. Ground beef is more like 9–12 months. Organ cuts go faster, around 6–9 months. Frozen beef stays safe basically forever — these are quality numbers, not safety ones.

In the fridge, in its vacuum seal. Plan one day ahead for steaks and ground beef, two days for roasts. If you forgot to plan, the cold-water method works: cut stays sealed, sits in a bowl of cold tap water, water gets changed every 30 minutes. Never thaw on the counter.

Two things. Piedmontese carries a natural myostatin mutation that produces leaner, more tender muscle without the marbling Angus is known for. And it's rare — only a few thousand registered head in North America versus tens of millions of Angus. Different animal, different cooking instructions: Piedmontese cooks faster because there's less fat to render.

Three reasons we hear most. First, you know exactly where it came from — the same family that raised the cow is the one selling you the cut. Second, no industrial finishing — no grain push, no growth hormones, no daily-dose antibiotics. Third, the price-per-pound on bulk orders genuinely beats the grocery store on comparable cuts.

Yes — bulk beef is how a lot of our customers stock a freezer for the year. We don't offer quarters as a separate purchase (the butcher can't quarter a cut sheet), but two households can split a half — one person orders, you divide the boxes between you after pickup. A half runs around 350–400 lb of take-home cuts; a whole roughly double that. Email us about availability and we'll send the current pricing and the next harvest date.

Yes. Lengua, hígado, sesos, tripas, riñón, cabeza — the cuts a working Mexican kitchen uses and most American grocery stores don't carry. They live on the Specialty Cuts page. Quantities are limited (one animal only has one tongue) so they often sell out the same day a new harvest hits the catalog.

No — and the reason is the breed. Tallow is rendered beef fat, which works best when an animal carries a lot of intramuscular and kidney fat. Piedmontese cattle are naturally lean and simply don't put on the fat you'd need for a clean tallow render. If you want to render your own tallow at home, the easier source is a grain-finished Angus animal from another local rancher — there's plenty around the Magic Valley.

Our cuts are processed at a USDA-inspected local facility. The facility processes other beef and pork — if cross-contact is a serious concern for you, let us know before you order and we can confirm specifics for the harvest your cuts came from.

Yes. Every animal that becomes packaged cuts for sale goes through our local USDA-inspected processor. The inspector is on-site, the facility has a federal establishment number, and every package is tagged accordingly. That's what lets us legally sell cuts by the package — not just whole or half-carcass.

We love it when customers want to come see the herd. We're a working ranch — not a petting-zoo tourist farm — so the best way to visit is to reach out first so we can pick a time that works around the day's chores and make sure someone's around to show you the cattle. Send us a note or sign up for the newsletter and we'll let you know when we're doing open-house days at the farmer's-market barbecues this summer.