100% Grass Fed/100% Grass Finished. Cattle are raised on certified USDA Organic pastures all year round. For the most humane treatment, animals are personally transported to a small USDA harvest facility who then transports them to a local USDA butcher for cutting, vacuum sealed packaging. All products are delivered frozen to guarantee best taste. The wholesale price is $7.25/LBS hanging weight minus your deposit (includes slaughter, disposal of unused items, and transportation to pre-approved butcher). Heart, tongue, tail, liver, and kidney (the offal) are included at no charge (the butcher will charge extra for packaging these items). Please let us know that you want the offal so that we can request it to be included with your order. The hanging weight charge does not include the cost to cut & wrap your beef. The typical hanging weight for an Irish Dexter whole beef varies between 350 lbs. to 425 lbs. The butcher will charge you separately to cut & wrap your beef. Contact your pre-approved butcher immediately for his pricing and obtain your cut sheet to complete for submission. The butcher's cut & wrap per pound fee is for his cost to cool the beef to 65 degrees, store and hang it for 14 days max, cut the meat to your specifications using your provided cut sheet, vacuum package each portion, and freeze the meat to lock in the freshness. The amount of usable product can be estimated from your hanging weight by multiplying the hanging weight by 67%. This is called the yield. For example, 375 pounds hanging weight times 67% will yield 251 pounds of usable product. Your half will be 125 pounds. Your usable products will include steaks, roasts, hamburger, some fat, and some bones. You can request the butcher cut your bones into soup bones. Once you have paid your deposit, you will be put on a waiting list until the other half is sold. Then your beef will be scheduled for processing, and you will be notified. The normal minimum lead time for scheduling the slaughter is one week and can be longer during peak times. On delivery to your butcher, your half will be weighed, and we will be notified of the hanging weight. This will allow us to email your invoice for the hanging weight. This invoice is due immediately and can be paid with a credit card. The invoice must be paid prior to picking up your beef. Hanging time is two weeks. Packaging can take one to two days and freezing requires one full day. The butcher will contact you to pick up your frozen beef which is normally placed in three to four cardboard boxes. You will pay the butcher at pickup using cash or check. Credit cards are charged extra. You can place your boxes of frozen meat in your car or truck, and it will stay frozen until you can drive home. For the best taste, we recommend storing your beef in a manual defrost freezer. All your beef will easily fit into one 19 Cu Ft freezer. We have tasted beef stored this way for five years and it still tasted as fresh as the day it was butchered. Beef stored in automatic defrost freezers should be consumed within one year.