Some customers choose to purchase Iron Wood beef in bulk shares rather than individual cuts. These orders are sold based on the hanging weight of the animal, which is the weight after harvest but before final cutting and packaging.

Each animal is unique, so the final packaged weight may vary slightly. We work closely with you throughout the process so you know exactly what to expect.

How the process works:

1. Reserve Your Beef
   Place a deposit to reserve your whole, half, quarter, or eighth beef share.
2. Aging & Processing
   Your beef is dry-aged for 14–21 days to develop tenderness and flavor.
3. Cut Sheet Selection
   You’ll choose how your beef is cut, including steaks, roasts, ground beef, and specialty cuts.
4. Pickup or Delivery
   Once processing is complete, your beef can be picked up from the butcher or arranged for local delivery.

Timing
Animals are processed periodically throughout the year. Most customers receive their beef 3–4 weeks after harvest and processing begins.

Premium beef. Raised right. Cut the way you want it.

Here’s how it works:

1. Reserve Your Beef: Place a deposit to hold your quarter, half, or whole beef share.

2. Processing & Aging: Your beef is dry-aged for 14–21 days to deepen flavor and tenderness.

3. Cut Sheet Choices: You’ll have a chance to select how you’d like your beef cut—steaks, roasts, ground, etc.

4. Pick Up or Delivery: Once ready, you can pick up directly from the butcher shop or arrange local delivery/shipping through us.

Timing: Animals are processed quarterly, and we’ll keep you updated on when your beef will be ready. Most customers receive their order within 3–4 weeks of processing.

This way, you get premium beef raised right, aged to perfection, and packaged to last—whether you stock your freezer or cook it fresh.