Thinking about a beef share? Here’s precisely how it works at Iron Wood Meat Company—simple, transparent, and built around premium flavor.
1) Choose Your Share
- Quarter, Half, or Whole Wagyu–Angus beef.
- Great value per pound compared to buying single cuts.
- Raised on the Oregon coastal range, and processed at USDA-inspected facilities.
*Pricing Note: All beef share prices are estimates. The final total depends on the hanging weight at the processor.
2) Place a Deposit
- Reserve your animal with a refundable deposit shown on the product page.
- Deposits secure your slot with our butcher and go toward your final total.
3) Harvest & Aging
- Your animal is harvested on the next available date.
- We dry-age approximately 14–21 days to concentrate flavor and tenderness (timeline may vary by processor).
4) Customize Your Cuts
- Choose steak thickness, roast sizes, grind/fat %, soup bones, etc.
- Not sure? We’ll provide recommended cuts for a balanced freezer.
5) Final Weight & Balance Due
- The processor records the hanging weight (carcass weight before cutting).
- Your final invoice = (Hanging Weight × Price/lb) minus your deposit plus any cut/wrap fees noted on the product page.
6) Pickup or Delivery
- Local pickup at the processor or a scheduled meetup in Tillamook County/Portland Metro/Oregon Coast.
- Cold-ship option inside Oregon/Washington (insulated packaging, gel packs/dry ice) when weather and carrier conditions allow.
7) How much freezer space do I need?
When purchasing beef in bulk, it is essential to plan freezer space.
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Quarter Beef (¼): Requires about 4–5 cubic feet of freezer space. This amount will usually fit into a standard freezer attached to a refrigerator.
-
Half Beef (½): Requires about 8–10 cubic feet of freezer space. Most customers use a small chest freezer or upright freezer for this amount.
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Whole Beef (1): Requires about 16–20 cubic feet of freezer space. A large chest or upright freezer is recommended to store this quantity comfortably.
As a general rule, you can plan on approximately 35–40 pounds of beef per cubic foot of freezer space.
Food Safety: Once delivered/picked up, please refrigerate or freeze immediately. Follow safe handling/cooking temps—beef ships frozen or chilled.
Typical Timeline (butchered when the cow is at it's peak)
- Week 0–1: Deposit placed, butcher date confirmed
- Week 2–4: Harvest + dry-age
- Week 4–6: Cutting, wrapping, and ready for pickup/delivery
(Timelines vary with butcher capacity, aging time, and season.)
What You’ll Receive
- Labeled, vacuum-sealed cuts (steaks, roasts, ground).
- Cuts list/cut sheet for your records.
- Storage: Fits a typical chest freezer (we’ll guide you by share size).
Our Guarantee
We stand behind flavor and quality. If an item arrives damaged or thawed beyond safe temperatures, please contact us within 4 hours of delivery with photos—we’ll make it right according to our policy.
