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You take home the finished cuts — called the "yield." The yield is typically about 65% of the hanging weight, after removing the hide, feet, head, inedible bones, and most innards. A 300 lb hanging weight half beef, for example, yields approximately 200 lbs of packaged, ready-to-cook meat. Hanging weight (also known as dressed or carcass weight) is what remains after initial slaughter processing. This is the number bulk pricing is based on.

You decide. When you purchase a whole or half, you choose exactly how the meat is cut and packaged based on your family's tastes and needs. We walk you through every choice and help you fill out your cut request with the butcher. More ground beef? Thicker steaks? Custom sausage blends? We make it happen.

Plan on approximately one cubic foot of freezer space for every 15–20 pounds of meat. A milk crate interior is slightly over one cubic foot as a handy reference. For a half beef (~200 lbs), you'll want a 10–13 cu ft chest freezer. For a half pig (~75 lbs), a 5–6 cu ft freezer works well. For 25 chickens (~100 lbs), plan on about 6 cu ft.

Hanging weight is the carcass weight after slaughter and initial processing — before final butchering into your custom cuts. Bulk pricing is based on this number. Your final invoice will reflect the actual hanging weight of your specific animal, which may vary slightly from the averages listed. We'll notify you of the exact weight and final cost before processing your payment.

Yes — delivery is included with all bulk orders. We bring your complete order directly to your door. When you place your order, we'll coordinate a delivery time that works for you. Pickup at any of our farmers market locations is also available if that's more convenient.

All animals at Amber Oaks Ranch are raised on chemical and pesticide-free pastures with access to shade, shelter, water, and fresh grass year-round. Our beef is 100% grass-fed and finished — no grain, no feedlot. Our chickens are moved to fresh pasture daily. We never use growth promoters, hormones, or preventative antibiotics. The result is meat with richer flavor, better texture, and nutrition that reflects how animals are meant to live.