How Beef Shares Work
What Is a Beef Share?
A beef share is a way to buy beef directly from the ranch — the whole animal, or a portion of it. Instead of buying cuts at a grocery store, you're buying a share of a specific animal raised on the ranch.
This model is called custom exempt processing. You purchase the animal from us, we deliver it to a licensed local processor, and you work directly with them on how you want your beef cut and packaged. You pay them for cut and wrap, you pick up your meat, and you fill your freezer with beef you know the story behind.
Understanding Hanging Weight
Beef shares are sold by hanging weight — not packaged weight. Here's what that means.
Hanging weight is the weight of the carcass after slaughter and initial processing, before it's cut and trimmed into the steaks, roasts, and ground beef you take home. It's the industry standard for selling beef direct from the ranch.
You'll end up with approximately 62–63% of the hanging weight as packaged meat. Bones, fat trim, and moisture loss account for the rest, and that percentage shifts depending on how you order your beef cut.
Our cattle typically hang between 550 and 675 lbs, with an average of around 615 lbs.
What goes in your freezer?
A typical breakdown runs approximately:
Ground beef: 40–50%
Roasts: 25–30%
Steaks: 15–20%
Other (brisket, short ribs, soup bones, tallow/fat): 5–10%
Your cut choices drive these percentages. The more alternative cuts you request — skirt steak, flank steak, chuck steak, flat iron — the higher your steak percentage and the lower your ground beef. The processor will walk you through all your options when you place your cut order.
Share Sizes and Estimated Costs
All prices are based on $5.25 per pound of hanging weight. Final price is calculated from the actual hanging weight of your animal. Cut and wrap is paid directly to the processor.
Step 1
How the Process Works
Reserve Your Share
Place your deposit online and select your size — quarter, half, or whole.
Step 2
We Raise It and Deliver
Our cattle are raised on pasture and delivered to the processor in June. Once we have the hanging weight, we send your final invoice.
Step 3
Work with the Processor
You work with the processor for cut order and pickup arrangements. Pay cut and wrap directly to them.
Step 4
Fill Your Freezer
Pick up your meat and stock your freezer with beef you know the story behind.
Frequently Asked Questions
-
That's completely normal — most people haven't. Read through this page carefully and reach out with any questions before placing your deposit. There's no pressure and no surprises.
-
Our knowledgeable processor will walk you through the entire cut sheet. If you want organs, fat for rendering, or bones for broth or your dogs, make sure to ask — those are extras you'll need to request specifically.
-
Processing dates are listed on the product where you place your online deposit. Beef is dry-aged for 2 to 3 weeks before it's cut and wrapped. The processor will contact you when your meat is ready. Plan to pick up promptly as freezer space at the processor is limited.
-
Deposits are non-refundable, but you're welcome to find someone else to take your spot. Just let us know so we can update our records.
-
A chest freezer or upright freezer works well. See the share size cards above for specific estimates — a quarter needs about 3–4 cubic feet, a half needs 5–6, and a whole needs 10–12.
-
Email millie@drycreekpastures.com or call/text (307) 679-6409
Ready to Reserve Your Share?
Deposits are open now for 2026 beef shares. Availability is limited — reserve your spot before they're gone.
