General Rule: Plan on 1 cubic foot of freezer space for every 25–30 lbs of paper-wrapped meat.

Quarter Beef (100–125 lbs): Requires 4–5 cu. ft. (small chest freezer).

Half / Whole Hog (70–170 lbs): Requires 2.5–6 cu. ft. (standard fridge-freezer to medium chest).

Whole Beef (400–500 lbs): Requires 16–20 cu. ft. (large chest freezer).

Wild Game Yields: A average Blacktail Deer yields 30–50 lbs of meat (1.5–2 cu. ft.), while an Elk yields 100–200+ lbs depending on size (4–7 cu. ft.).

Domestic Livestock Shares: Under Oregon custom-exempt rules, your bill clearly itemizes the live animal share, mobile harvest service, and custom processing. You settle everything on one transparent invoice.

Wild Game Processing: For hunter-harvested game, you pay a base cut-and-wrap rate per field-dressed pound (with a shop minimum to protect rail space) plus any specialty sausage or fat addition charges upon pickup/delivery.

Hanging Weight (Domestic): The weight of the farm carcass on the hook after harvest, used to calculate base meat and processing costs.

Skinned / Field Weight (Wild Game): The weight of your clean, skinned game animal brought into our shop.

Take-Home Weight: The final yield of boneless/bone-in paper-wrapped cuts you put in your freezer. Expect 60%–70% of hanging weight for beef, 75%–80% for pork, and 50%–65% for wild game depending on shot placement and bone choices.

Free Local Delivery (Up to 10 Miles From our Cornelius OR, Facility): We offer complimentary white-glove delivery directly to your door or garage freezer for all addresses within a 10-mile radius of our shop.

Extended Delivery (10+ Miles): For drop-offs outside our standard 10-mile local zone, a mileage fee per additional mile applies to cover cold-chain transport and route overhead.

Unbeatable Blended Rate: You pay one flat rate per pound across the entire animal, getting prime steaks (Ribeyes, Filets, Strips) for roughly the same cost as retail ground beef.

Price & Inflation Lock: Bulk shares protect your household budget from grocery store price spikes for 6 to 12 months.

100% Local & Traceable: Skip mass-processed retail meat; your share comes straight from pasture-raised Oregon ranchers or your own harvest.

Custom Control: You choose exact steak thickness, roast size, and ground meat options—far superior to standard off-the-shelf options.

Standard Craft Preset: You can simply choose our "Standard Craft Cut" preset, where we apply our most popular, time-tested cut styles and package sizes.

1-on-1 Guidance: Prefer custom specifications? We walk you through every option over the phone—from steak thickness to roast sizing—before making the first cut.

No Nickel-and-Diming: We keep our base cut-and-wrap pricing fair and competitive ($1.20–$1.25/lb hanging weight) so your final bill is predictable and easy to understand.

Total Transparency: Everything included in standard processing is clearly listed up front without surprise add-on charges on your invoice.

Dry-Aging: Domestic beef is dry-aged for 12–14 days in our temperature-controlled cooler to maximize natural tenderness and deep flavor. Clean, skinned wild game is hung according to condition and target tenderness.

Heavy Double-Wrap Protection: Every cut is hand-cut and double-wrapped in heavy-duty, waxed butcher paper to block air exposure, keeping cuts fresh and freezer-burn-free for up to 12+ months.

Must Be Skinned & Clean: We do not offer skinning services. All wild game must arrive at our shop completely skinned, washed, and free of dirt, hair, and debris. (A $25 fee applies to animals requiring extra shop clean-up).

100% Your Game Guarantee: Your harvest is processed individually. The exact animal you drop off is the exact meat returned in your paper-wrapped packages.

High-Grade Fat Additions: Because wild game is extremely lean, we offer beef or pork fat additions ($3.00/lb) for juicy ground burger and sausage blends.

Tag Compliance: All wild game dropped off must be legally tagged and documented per Oregon Department of Fish and Wildlife (ODFW) regulations.