F1 Wagyu beef. Born here. Raised here. Finished here.

You pay by hanging weight, the carcass weight after harvest but before aging and cutting. Say you order a half, grain-finished that hangs at 350 lbs at $11.00/lb. Your beef invoice is about $3,850, paid in full before pickup. Your $300 Processing Reservation Fee secured the animal and its processing slot; it is separate and does not come off this invoice, and there is no processing bill on top, because we pay the processor ourselves. From that 350 lb half you take home somewhere around 225 lbs of packaged, freezer-ready beef, because aging, deboning, and trimming to your cut sheet remove weight.

Here is the number that matters: divide the $3,850 across those ~225 lbs and you are at roughly $17 a pound, averaged across every cut in the box. That average price buys you the filet, the ribeyes, and the New York strips right alongside the ground beef and the roasts. Price out a dry-aged F1 Wagyu filet at a grocery meat counter and you will see why filling a freezer this way pays off.

A half gives you a proportional share of the whole animal: steaks like ribeye, New York strip, filet, sirloin, and flank; roasts such as chuck and rump; a good stack of ground beef and patties; plus brisket, short ribs, and stew meat. You steer the balance on the cut sheet, for example trading some roasts into more ground, or asking for thicker steaks and fewer per pack.

A rough rule of thumb is about one cubic foot of freezer per 35 to 40 pounds of packaged beef. A half share fits comfortably in a mid-size chest freezer with room to spare. A whole share, at 450 to 500 pounds, needs a dedicated chest freezer.

Grass-finished is leaner with a clean, beefy flavor. Grain-finished is richer and more marbled, closer to what most people picture from a steakhouse. Both come from the same well-raised cattle. It is a taste preference, not a quality difference.

A $600 fee secures a whole and $300 secures a half, along with its processing slot, and it helps cover processing expenses. It is separate from the hanging-weight price and is not deducted from your beef invoice, and in exchange you never receive a processing bill; we pay the processor directly, and if processing runs over the fee, we absorb it. It stays refundable until 30 days before scheduled processing, then becomes nonrefundable because the animal is committed to you. Once your animal is scheduled, plan on about four to six weeks for dry aging and processing before your beef is ready.

No, half or whole only. A half is the smallest bulk order we do. If a half is more than you need, split one with another family, or watch the individual cuts on this page.

Dry aging hangs the beef in a temperature and humidity controlled cooler for a stretch of time. Natural enzymes tenderize the muscle and moisture evaporates, which concentrates flavor. It is why a dry-aged steak tastes deeper and richer than fresh-cut. Your beef is dry aged at a USDA-inspected facility.

Yes. Your beef is processed and dry aged at a USDA-inspected facility, cut to your specifications and vacuum sealed.