The butcher day is Wednesday March 11th.  I have beef and pork available.  Here are the ballpark costs for beef and pork shares.  Please remember that the final costs will be based on the actual hanging weight done at The Meat Shop.

The beef is 100% grass fed (what they graze here, forage, hay alfalfa, etc).  A $500 deposit will reserve your beef share.  I accept cash, check, and Venmo.   We'll be using The Meat Shop in Placerville for the cut & wrap.  A day or two after the 11th I will notify you on how much is owed to me and request that it gets paid within a week.  When you go to pick up the beef at The Meat Shop, you will pay their portion then.  If you pay with cash they will waive the 5% disposal fee.  

 

For 1/4 shares the only call you will get from The Meat Shop will be to let you know when it will be ready for pickup.  If you get a 1/2 share or larger you are able to customize your cuts along with your steak thickness.  If you order a 1/4 share, it is a standard cut list (see below). This list is subject to change.

    Chuck Roast
    Cross-rib roast
    English cut ribs
    carne asada (unseasoned)
    stir-fry (unseasoned)
    1-1/4" thickness steaks:
        prime rib - rib steak
        top sirloin
        fillets
        porterhouse
        t-bones
    sirloin tip roast as steaks
    stew meat
    50/50 chance of getting a tri-tip or flank steak
    ground beef
    soup and/or dog bones