What do I need to know before reserving my beef cow?

Please read the details below before putting yourself on the list to reserve your beef cow. This ensures that you understand the process of purchasing a quarter, half, or whole cow (usually actually bulls or steers, but for simplicity we say cow). The form to reserve your beef is below this section.

Why are these cows special?

Our cows are 100% all natural grass-fed.  We raise them on over 100 acres of lowland pasture (the Pacific Northwest lowlands are known for growing incredibly lush, green grass) and we practice rotational grazing, meaning we move them from pasture to pasture when the grass is just the right height, which is great for the environment too.  Our cows are treated as part of the family and we interact with them daily to make sure they are healthy and happy.  We do not finish them with grain, but keep them on an all-grass diet, which creates a healthier final product.  Right now our available cattle are angus crosses.

How the process works

You can sign up to be on the waiting list to purchase a quarter, half, or whole cow.  Per USDA regulations, we cannot sell meat directly to customers because we are not licensed butchers so instead, you pay us for the cow and then pay the butcher for the fees to prepare the meat.  We prefer to sell a whole or half cow, but we can do a quarter cow if there are enough requests AND a large enough cow to accommodate quarters.  Please understand that priority will be given to whole and half cow customers.  

Once you are on the list and we get closer to the butcher date, we will reach out to get a non-refundable deposit of $500.  This will ensure that when the cow is butchered, we have committed customers.  The butcher will come out to our farm in late November to kill the cows under the lowest stress environment possible.  The meat is then taken to the butcher's shop.  The process to cut, wrap, and aged the meat takes about two weeks.  Then you are contacted to pick it up from the butcher in Mt. Vernon (more details on butcher below).

Cow weight vs. hanging weight

The cows have a weight when they are in tack and alive.  You are not paying for that weight.  When the cow is butchered, the non-usable parts are removed.  The remaining meat is weighed.  That is the "hanging weight."  The hanging weight is what you are paying for per pound.  The final meat that is in your freezer will be about 30% less than the hanging weight.  That is due to the excess fat and bone that is removed by the butcher when cutting, wrapping, and aging the meat.

The average hanging weight can vary, but here's an idea:

Average whole cow- 650-900 pounds (although it can range + or - a 100 pounds or so)

Half cow- 325- 450 pounds

Quarter cow- 162- 225 pounds

Costs

There are two people you will be paying for your meat.  The first one is the farmer and the second one is the butcher.  For both, the price is based on the hanging weight of the cow.  We are currently charging $6.50 per pound of the hanging weight.  We prefer half and whole cow sales, but if you only have space for a quarter, we can do that. Cost for a quarter cow is $7.50 per pound of the hanging weight. The quarter is either for the front or the rear, it is not a combo of the two. If you are only wanting a quarter cow, we would recommend finding a friend or family member to go in with you. That way you can split the great steaks amongst the two of you (plus it is cheaper).

The butcher fees are as follows:

• $160 kill fee for beef (split based upon how much of the cow you buy)

• $1.25 per pound/hanging weight for beef- cut and wrap fee ($500 minimum)

Here's an example to calculate your total cost:

If the total hanging weight is 550lbs and you want a half cow, the math would be:

Farmer cost= $6.50 x 275lbs (half the total hanging weight)= $1,785.50 to the farmer.

Butcher cost= Kill fee of $80 (half of the kill fee) + Cut and wrap fee of (275 lbs x $1.25) = Total to butcher is $423.50

We now use Marzolf Meats in Snohomish, Washington. They are a 5th generation family-run business and we are proud to work with them.

Paying for your cow

Prior to picking up the meat from the butcher the remaining balance (minus the deposit) will need to be paid to us. Marzolf Meats will call the customer directly about any specialty cuts and details around how the meat is prepared. You will pay Marzolf Meats for their fees when picking up the meat.

Picking up from the butcher

Once the cow is butchered, Marzolf Meats will call the customer directly about specialty cuts and any details around how you want your meat prepared. You will pick up the meat about 2 weeks after the butcher date.  You will be notified when your meat is ready to be picked up at Marzolf Meats in Snohomish.

Freezer space

Here's the freezer storage space required prior to picking up your meat:

For a whole cow you will need about 16-20 cubic feet

For a half cow you will need about 8-10 cubic feet

For a quarter cow you will need about 4 cubic feet

A good rule of thumb is that you need one one cubic foot of freezer space for every 30 pounds of cut and wrapped meat, possibly a bit more for meat packaged in odd shapes.

General Freezer sizes:

Small (5-9 cubic feet), upright = 21–25″ W x 55–60″ H x 22–26″ D, chest = 29–38″ W x 32–34″ H x 22–27″ D Medium (10-16 cubic feet), upright = 23–30″W x 60–73″ H x 27–30″ D, chest =54–65″W x 33–36″ H x 24–28″D Large (17+ cubic feet), upright = 27–33″ W x 64–76″ H x 29–30″ D, chest= 72–84″ W x 31–34″ H x 27–32″ D