Frequently Asked Questions for All Natural Beef

Frequently Asked Questions and Answers

How much does it cost?
Our beef is sold based on the rail weight or sometimes called “hanging weight”. This is the weight of the carcass after slaughter. We price our beef in this manner to ensure consistency for every sale and to every customer. We estimate the cost to be around $8.00-$10.00 per pound. Please note that this is ONLY an estimate. Actual cost per pound varies from cow-to-cow and depends on the manner in which you have it processed. For example, if you have it cut in a manner which removes all of the bones and most of the fat then your total weight will be less. Likewise, if you process it such that you retain most of the bones and fat then your total weight will be much higher. These two scenarios can make your perceived “price-per-pound” fluctuate as much as $2 per pound.

Can I get the bones?
Yes the bones are available (at NO extra cost) just let us know. Some customers love using the meaty bones in soups and other dishes. Others use them as a healthy treat for their dogs or cats. Organs such as the kidneys and heart also make a healthy treat for your furry friend.

How much beef is in a whole cow?
The take home weight for a whole cow is approximately 35-40% of the live weight. For a 1200 pound animal this would be around 420-480 pounds of beef in your freezer. Divide these numbers by two for a half. I have customers who purchase two of these a year and others who only use a half per year. It depends on how big your family is and how much beef you use. Many families decide to “cow-pool” and buy a whole cow with friends or family and divide it up among themselves. This also helps keep the cost down.

Will I need a separate freezer?
Yes or at least a very large refrigerator freezer section dedicated for beef only. But remember it's vacuum sealed now. When processors used freezer paper it required a lot more freezer place because you had about as much paper as you had meat and the vacuum sealing process reduces it down as small as possible.

Where do I pick up my meat?
We have our beef processed by a butcher shop who slaughters, hangs the beef for two weeks, cuts to your order and vacuum seals your cuts. You will pick up your meat directly from their facility.

How do I pay?
There will be three payment transactions. The first two will be payable to All Natural Beef. First we require a non-refundable deposit at the time that an order is placed. The deposit is $250. The second payment to All Natural Beef will be at the time of pickup. The processor will provide us with the rail weight. From the rail weight we will calculate the balance owed to All Natural Beef (less your original deposit). Your third payment will be made to the processor when you pick up your beef. Pricing is subject to change at anytime so please call for exact pricing.

We accept cash, Venmo or check. The processor accepts cash or check.

When will my beef be ready for pickup?
The beef is usually ready for pickup approximately 2 weeks after slaughter.

How do I place an order?
Call Craig Caughman at (803) 924-2252 or email to allnaturalbeef@gmail.com.
You will need to provide us with the following information:

    Name, Address, Telephone
    The amount you wish to purchase (half or whole)
    We require a $250 deposit at this time.
    You will need to complete a processor sheet at thte time of slaughter.