​Getting fresh beef is always exciting, but there is a few processes that are different than just walking into the grocery store and picking out what you want. To get great tasting beef the carcass is hung prior to being cut. We ideally like to see them hung for 14 days (this is after they are slaughtered), realistically they are probably hanging between 10-14 days. The lockers are very busy, and trying to keep up with regular producers (like us) and the current influx of new customers buying bulk beef. ​ After the carcass has "aged" the butcher then cuts it into the specific cuts on the order. If you are purchasing a package of beef from us, we determine the cut specifics. If you purchased a quarter, half or whole than you and the butcher determine the cuts.