Buy a whole or half cow! 

*** As of January 1, 2025 we are switching from selling live weight to selling by the hanging weight. ***

Custom wholes and halves are USDA inspected and available ONLY for local pickup from the butcher. 

We know this can be a confusing process for you, especially if you've never purchased custom beef before.  Therefore, we aim to make it simple. 

The best thing about custom processing is that it is YOUR beef - YOUR way. 

Butcher's terminology can be difficult to understand, and every butcher is different, so we have worked to make your life easier by finding the simplest solution.

 And better yet, we will walk with you through each step of the way!

1) How we sell our beef

We sell our custom beef by the living whole weight of the animal. This is also known as live weight, or hoof weight.  There are different ways of selling beef, but by selling this way, we feel we both simplify the process, and at the same time, honor the life of the animal. 

This is not the weight that you will get back in packages of beef. This is the weight of the whole cow when it is unloaded at the butcher for its processing date. 

Our live weight price includes the butcher's basic processing fees. This means there are no other charges or hidden fees. None of that you-pay-us-and-then-you-pay-the-butcher stuff. 

We sell our live weight custom wholes and halves for $2.89/lb.

Any Specialty Products ordered, such as hotdogs, beef sticks, beef patties, brats, etc. are not included in our price. If you choose specialty products, these will be added to your invoice.

2) How much meat can I expect to get back?

 How much meat you get back depends on two factors: the individual the animal and how you choose to have it processed. 

 We aim for our finished animals to weigh between 1100 - 1200 lbs.  Since each animal varies a bit in how it carries its weight, there will be a range in yield even from animals that weigh the same. 

How you have it processed also effects the final weight: Choosing all ground beef will result in a lower yield, while saving the soup bones, ordering ribs, or separate fat, and choosing bone-IN cuts will result in higher yields.

 Therefore, expect to receive a range between 28-40% in yield of the live weight in boxed beef. A conservative average of this estimate should be about 32%- 34%.  This means that a 1200 lb. steer could yield anywhere from 336lbs - 456lbs of boxed beef but will most likely yield 384lbs- 408lbs of beef.

2. Reserving your beef

• First, get your name on the list! 

 In order to reserve our slots at the butcher, we have to start scheduling processing dates for our cattle a year in advance. As soon as we have our slots, I can begin filling reservations.

 Often, I have a list of people who have requested sides of beef. I will work through this list before I begin taking new orders. 

So, if you know you will want a side of beef anytime in the next year, I encourage you to get with me as soon as possible. 

•  Making the reservation.

A non-refundable deposit is due when you reserve your beef. Reservations are filled in the order they are received. When we reserve a beef for you, you will be given an approximate date you can expect your beef to be ready for pick up. If there is a conflict with the schedule, please let us know. Your beef is officially reserved when we receive your deposit.

Whole cow - $500 deposit 

Half Cow - $250 deposit 

• Selecting your beef cuts. Once your deposit is received, we will give you a cut sheet and guide you through the process of filling it out. You will also be given the date your cow is to be processed.  Please put this date on your calendar:  Approximately 2 weeks after this processing date, your meat will be ready for pick up.

• Paying in full. On the day it is processed, we will receive the hot carcass weight and contact you with your final total, less the deposit paid. Once you are notified, your balance is due to be paid within 7 days. Your balance must be paid before you can pick up your meat.

3. Picking up Your beef

• •   You are responsible to pick up your meat from the butcher when you are notified that it is ready. Approximately 15 days after the scheduled processing date, your frozen meat will be ready to pick up from the butcher!

  •   Be sure to bring a couple large coolers and/or boxes in which to transport your meat. The butcher will generally allow a couple days for you to pick up your meat once it is ready, but please be respectful he has limited freezer space and needs you to pick up at your earliest convenience.  

  • The butcher is located in Casey County, near Liberty, KY. You will be provided with location and address when you make your reservation.

If possible, I would love for us to coordinate so that I can meet you there and help load out and make sure all goes smoothly!

Call me today to reserve your side of beef!

call Monica at: 606.235.1473

email: Monica@FireflyFieldsKY.com