Black Angus raised on our family's 100-acre farm on the southern Oregon coast — grass, hay from across the highway, and windfall pears in late summer. We sell a handful of quarter, half, and whole shares each year to people who'd rather know their rancher than read a label.
A beef share means exactly what it sounds like: you take ownership of a quarter, a half, or the whole of one of our steers. Everything that animal yields in your share comes to you — steaks, roasts, ground beef, soup bones if you want them.
You pay us for the share. You work directly with our butcher on how you want it cut, and you pay them for processing. Two transactions, no middlemen, no grocery-store markup, and a chest freezer full of beef you can account for from birth to burger.
It's a small operation. Three steers a year, sold mostly to friends, family, and people they send our way. When they're spoken for, they're spoken for.
Compare Share Sizes
No feedlot, no anonymous supply chain. Here's the actual calendar our steers live.
The calves are born in the spring on the southern Oregon coast.
We take delivery in the fall. They graze the pasture and eat hay cut from the field across the highway — feed grown within sight of where they stand.
They're carried through the wet season on hay and pasture. We treat only with essential preventative medicines — nothing routine, nothing for growth.
A hundred acres of coastal grass. This is the part that builds the animal.
They stand under the pear and apple trees waiting for windfall. We didn't teach them this. They figured it out.
About three months before harvest we supplement a modest amount of good grain into the diet — which they love. It's what puts marbling and flavor into the finished beef, and it's a world away from a feedlot finish.
No packages, no per-pound-of-steak sleight of hand. Two payments: one to us for the animal, one to the butcher for processing.
$4.75 / lb hanging weight
Hanging weight is the pre-processing weight of the carcass — not the weight of packaged meat you take home. Expect to bring home roughly 60–65% of hanging weight once it's boned and trimmed. We won't know the exact number until harvest day, which is why we quote a rate rather than a price.
$0.90 / lb + $175 kill & disposal per head
Processing, cutting, wrapping, and freezing. The $175 kill & disposal fee is split across the shares in that animal. You pay the butcher directly — cash, check, or card (they add 4%, which is what their processor charges them). Last year's rates; subject to the butcher's adjustment.
Slide to a hanging weight and pick a share size.
Estimate only. Final cost depends on the actual hanging weight at harvest, your cutting instructions, and the butcher's current rates. Take-home yield assumed at 62% of hanging weight.
Seven steps. The only one with a deadline is step four — call the butcher promptly.
Send the form at the bottom of this page with the share size you want. We'll confirm you have a spot and which animal you're on. No deposit — your word is the reservation.
The animals are harvested and processed into halves at Oakland Lockers in Oakland, Oregon (just north of Roseburg). We get the hanging weights that day.
You'll get the hanging weight of your animal and exactly what you owe us. Venmo, Google Pay, check, or cash. That completes our side of the sale.
We give Oakland Lockers your name, number, and which animal you're on, and they'll be expecting your call. They walk you through every option and tell you what you owe them. Call as soon as you hear from us — they need your instructions in hand before they cut.
Industry standard dry-aging in their locker. This is where tenderness and flavor develop. Nothing for you to do but wait.
Processed exactly to your sheet, packaged, and frozen solid.
Collect it yourself at Oakland Lockers, or I'll bring it up on a run — see below.
Very few Oregon butchers still offer mobile slaughter, and the ones that do are in high demand and won't travel far. Our cattle are in Bandon; our butcher is Oakland Lockers in Oakland, Oregon, north of Roseburg. You're welcome to collect your beef there yourself any time after it's processed.
That's a long drive from the Portland metro, so I make a run and can bring yours up pending space in my truck. If I'm hauling for you, I'll need to get coolers or sturdy totes from you beforehand. The meat comes out frozen rock solid and it's January in Oregon — a plastic tote does the job fine.
Hanging weight is the weight of the carcass after harvest but before it's boned, trimmed, and cut — what's actually hanging in the butcher's locker. It's the standard unit in this business because it's the only weight that exists before you make your cutting decisions.
It is not the weight of packaged meat you'll take home. Plan on roughly 60–65% of hanging weight in your freezer, depending on how much you have boned out and how lean you want your ground.
Because we don't know what the animal weighs until it's harvested. We charge $4.75 per pound of hanging weight, and the hanging weight is what it is.
Last year our two steers came in close together at 708 and 728 lbs, which averages 718. But they don't always land that near each other — we've had an animal come in at 598 in a previous year, and on a half share that's roughly a $310 swing against last year's heavier steer. Use the calculator above to bracket your own range rather than banking on a single number.
Pasture-raised, grain-finished. They spend their whole lives on grass, pasture, and hay cut across the highway, plus whatever fruit falls in late summer. In the last three months or so we supplement a small amount of good grain, which is what develops marbling and flavor.
We'd rather describe it accurately than reach for a label. The small amount of finishing grain bears no resemblance to a commercial feedlot ration, and we only treat with essential preventative medicines.
Rough rule: about one cubic foot of freezer space per 35–40 lbs of packaged beef.
A quarter (~105 lbs) fits in a 5 cu ft chest freezer with room to spare. A half (~210 lbs) wants a 7–10 cu ft chest. A whole beef (~420 lbs) needs a dedicated 15–20 cu ft freezer. Sort this out before harvest day — every year someone doesn't.
Not at all, and you should say so when you call. Oakland Lockers walks first-timers through the whole sheet — steak thickness, how many per package, roast sizes, ground beef pack size, whether you want soup bones and organ meat, and which cuts you'd rather have ground.
If you want a starting point: ¾" steaks, two per pack, 3–4 lb roasts, and 1 lb ground chubs is a sensible default that a lot of our customers land on.
Yes, and it's the most common way people buy a quarter. Just know that the two quarters off one half share a single cut sheet — the same steak thickness, the same package sizes — and larger primals get divided. It goes much more smoothly if you know your partner. If you're buying a quarter solo, I'm happy to put you in touch with whoever's on the other half so you can agree on the sheet.
Two separate payments. You pay us after harvest, once we send you the hanging weight — Venmo, Google Pay, check, or cash. You pay Oakland Lockers directly for processing when you give them your cutting instructions; they take cash, check, or card (card adds 4%, which is their processor's fee passed through).
Nothing is due at reservation.
December 14. Reserve before then — we run about three steers a year and shares tend to go to returning customers and their referrals first.
The farm is 100 acres just outside Bandon on the southern Oregon coast. Processing happens at Oakland Lockers in Oakland, Oregon. Most of our customers are in the Portland metro area, which is why I make the pickup run.
No deposit and no obligation — tell us what you're after and we'll confirm your spot and answer anything the site didn't cover.
Freezer still full, or not ready this year? Get on the list anyway. Most people buy a share every second or third year, and we contact the list first each season before shares go anywhere else. Pick “Not this year” below — name and email is all we need.