What to Expect After Ordering a Quarter Cow: Deposit to Freezer
Once you have reserved your share, the waiting can feel like the hardest part, especially your first time. I am Jeff Mundorf, fifth generation on our family's seven-generation Iowa farm near Red Oak, and here is exactly what happens behind the scenes, start to finish.
Right after you reserve
As soon as your deposit is in, you get a confirmation of your locker date, and your cut sheet follows. If you booked more than two weeks out, the cut sheet arrives about two weeks before your date, with plenty of time to think it through. Booked closer than that, and we get it to you right away, always with a link to our beef cut sheet guide.
Use the wait to get ready
Once your cut sheet is set, you already know what is coming, so put the waiting weeks to work. Look up a method or two for any cut you do not cook often, a sirloin tip roast, a smoked brisket, a reverse-seared filet. Pick a few occasions to build around your best cuts so they do not sit in the back of the freezer.
Pickup or delivery day
Your beef is dry-aged up to 21 days, then ready. Pick it up near Red Oak, or we ship it frozen and packed to stay cold to the continental United States. Then it is yours to enjoy. Wondering how long it will last? See how long a quarter cow lasts.
Frequently asked questions
How long after ordering do I get my beef?
After you reserve and we build your cut sheet, your beef is dry-aged up to 21 days, then ready for pickup or shipping.
When do I fill out my cut sheet?
About two weeks before your locker date if you booked ahead, or right away if you booked close to the date. We help you fill it out.
How do I receive it?
Pick up near Red Oak, Iowa, or we ship it frozen and packed cold to the continental United States.
Keep reading
About the author. Jeff Mundorf is the fifth generation raising cattle on his family's seventh-generation Iowa farm near Red Oak, founded in 1873. He studied Meat Science and Animal Science at Colorado State University.