FAQ

A good rule of thumb is that you need about 1 cubic foot of freezer space for every 35 to 40 pounds of packaged beef.

• Quarter Beef: Typically requires a small chest freezer (5–7 cubic feet).

• Whole Beef: Will require a large standalone unit (15–20 cubic feet).

You won’t take home 100% of the hanging weight. During the butchering process, moisture is lost during aging, and bones and excess fat are trimmed off. Typically, your actual take-home meat will yield about 60% to 65% of the hanging weight.

We price our quarters, halves, and wholes per pound of hanging weight.

Also known as hot carcass weight or rail weight, this is the weight of the beef carcass immediately after slaughter, once the hide, head, and internal organs are removed. It is measured before the meat is chilled, aged, or cut into retail portions.

Note: When the animal goes from live weight to hanging weight, it typically yields about 60–65%. From hanging weight to your final freezer boxes, it yields another 60–65% due to trimming and moisture loss.

No. You will pay Rafter BW Cattle, LLC for the beef itself, and you will pay Bronson Locker directly for the processing when you pick up your order. Processing fees typically range from $1.00 to $1.25 per pound (based on hanging weight), depending on how you choose to have it cut.

• For Quarters: You will receive a "mixed quarter." This means you get an equal split of cuts from both the front and the back of half the beef, ensuring you get a great variety of steaks, roasts, and ground meat.

• Customization: You will receive a cut sheet with many options. You get to request exactly how thick your steaks are cut. For reference, we usually get our steaks cut at 1-1/4” and our filets at 2”, with roasts cut to about 3 lbs.

• The Trade-Offs: Keep in mind that choosing certain items changes your overall yield. For example, if you request every single steak and roast possible, you will get less ground beef. Opting for T-bones means you won't get separate strip steaks and filets, as they come from the same part of the animal.

You can choose to have it traditionally wrapped in plastic and paper, with ground beef in classic plastic rolls.

However, we personally highly recommend having all your beef vacuum-packed (including the ground beef). While the locker charges a bit extra for vacuum sealing, we feel it is 100% worth it. It allows you to see the meat clearly, the ground beef thaws out much faster, and it protects your beef from freezer burn for much longer—typically 12 to 24 months. You can choose to have your ground beef packaged in 1 lb., 1.5 lb., or 2 lb. packages.

It will typically hang and dry-age for 10 to 14 days after harvest to maximize tenderness and flavor.

Our cattle are always raised on pasture grass and high-quality hay, and we supplement them with grain during their lives. We firmly believe this combination creates the absolute best marbling, tenderness, and flavor profile. This is the exact same beef we feed our own family—we love the flavor it provides, and we know you will too.

Once you reserve your beef, we will notify you of your specific delivery date. We proudly use Bronson Locker in Bronson, KS, which is a top-tier, USDA-inspected facility.

1. Drop-Off: We deliver the animal to the locker.

2. Weights & Invoicing: Once harvested, we will contact you with the official hanging weight and your final beef invoice.

3. The Cut Sheet: We will provide you with a cut list so you can map out your choices. About a week to a week and a half later, Bronson Locker will call you to take your custom instructions. They are excellent at working with new customers and will easily walk you through all your questions!

You will pick up and pay for your processing directly at Bronson Locker in Bronson, Kansas.