Rhino’s Grass Fed Beef
Three weeks before your scheduled processing date, we will send you an estimate of the total final charge, minus your deposit. along with a link to complete the final payment. We require final payment, in full, before we load your calf to the butcher.
The butcher will slaughter and weigh the animal, minus intestines, hooves and such. (All that other stuff accounts for as much as half of the animal, but you aren’t paying for that. You pay just for the “hanging weight”.) Then the butcher will dry age the beef before processing and packaging.
The day after your calf goes to the butcher, we will notify you of the actual “hanging weight”, letting you know the balance due, if any, and we will refund any overages.
Packaging and processing will normally add approximately 20% to the quoted “hanging weight” charge. You will pay the butcher for the processing charge when you pick up your beef.
The heart, liver and tongue are yours.
This is beef liver like our ancestors ate.You are paying for everything that’s hanging, so you can have all the bones if you want them; you can decide which bones you want.
You can also specify which cuts you want ground into hamburger, how thick you want each cut and whether you want some or all of the cuts vacuum packed. You will contact the butcher with these details from you when your beef is hanging and waiting to be processed.
See the Prices page for information on the various cuts available from each part of your beef.