Frequently Asked Questions
1. What kind of cattle do you raise?
2. How is your beef raised?
3. What do the cows eat?
4. Do your cattle receive vaccinations or antibiotics?
5. Where is the meat processed?
6. what cuts of meat will i receive?
7. What is the process for purchasing beef?
8. How much beef will I receive?
9. How do I place an order?
10. How do you sell your beef?
11. How much does your beef cost?
12. How long does it take to receive the beef?
1. What kind of cattle do you raise?
- SimAngus Cattle: A crossbreed between Simmental and Angus, combining the best traits of both breeds. This hybrid excels in beef production, known for its high-quality marbling, efficient growth, and adaptability.
- Hereford Cattle: Originating from Herefordshire, England, Herefords are easily recognized by their red bodies and white faces. They are renowned for their hardiness, efficiency, and ability to produce well-marbled, flavorful beef.
2. how is your beef raised?
- Calving Season: Our calves are born in September and October on warm, dry pastures, providing the best start to life.
- Weaning & Finishing: In April, calves are weaned and transition to our feedlot, where they are finished until harvest.
3. what do the cows eat?
Our cattle are grass-fed and grain-finished, ensuring optimal flavor and marbling. They have year-round access to our homegrown hay.
Toward the end of finishing, they are fed corn to enhance tenderness and taste.
4. do your cattle receive vaccinations or antibiotics?
The health and well-being of our herd is our top priority.Our cattle are monitored daily and vaccinated to prevent illness, reducing the need for antibiotics. We do not use hormones in our herd.
5. where is the meat processed?
6. what cuts of meat will i receive?
Every order includes a selection of premium beef cuts, fully customizable to your preference.
Standard cuts include various roasts, steaks, and hamburger.
Additional options like stew meat and pre-pattied burgers are also available.
You’ll have full control over the cuts, packaging, and steak thickness.
Access cut sheet here
7. what is the process for purchasing beef?
- Deposit: A $500 deposit is required at the time of commitment.
- Final Balance: Once the hanging weight is determined, you’ll be invoiced for the remaining balance.
- Processing Fee: You’ll pay Yoder’s Sausage Kitchen separately for processing.
- 2 payments to Betz Family Farm (Deposit + Final Balance)
- 1 payment to Yoder’s Sausage Kitchen (Processing Fee)
8. how much beef will i receive?
- Quarter Beef – Strip Steaks: 2-3 | Filet Mignon: 3-4 | Ground Beef: 75-90 lbs
- Half Beef – Strip Steaks: 6-7 | Filet Mignon: 7-8 | Ground Beef: 120-150 lbs
- Whole Beef – Strip Steaks: 12-14 | Filet Mignon: 14-15 | Ground Beef: 250-275 lbs
10. how do you sell your beef?
We strongly recommend purchasing a half or whole beef for the best value.
Beef can be processed as a quarter, but you will need to find someone to split the half with you.
11. how much does your beef cost?
We strive to keep our pricing fair while reflecting current market conditions, so prices may vary throughout the year. Rather than listing pricing that could quickly become outdated, we invite you to reach out through our website or email us at [email protected]. We'll gladly send you our current pricing and help you determine which option is the best fit for your family.
12. how long does it take to receive the beef?
From the time the animal is taken to processing, the entire process takes approximately 3.5 weeks.
The meat ages for 15 days for enhanced tenderness and flavor. If you wish to have your beef age longer, please let us know.
Once aging is complete, your beef is custom cut to your specifications.
A few days later, your order is ready for pickup.
- SimAngus Cattle: A crossbreed between Simmental and Angus, combining the best traits of both breeds. This hybrid excels in beef production, known for its high-quality marbling, efficient growth, and adaptability.
- Hereford Cattle: Originating from Herefordshire, England, Herefords are easily recognized by their red bodies and white faces. They are renowned for their hardiness, efficiency, and ability to produce well-marbled, flavorful beef
1. What Kind of Cattle do you raise?
2. how is your beef raised?
- Calving Season: Our calves are born in September and October on warm, dry pastures, providing the best start to life.
- Weaning & Finishing: In April, calves are weaned and transition to our feedlot, where they are finished until harvest.
3. what do the cows eat?
Our cattle are grass-fed and grain-finished, ensuring optimal flavor and marbling. They have year-round access to our homegrown hay.
Toward the end of finishing, they are fed corn to enhance tenderness and taste.
4. do your cattle receive vaccinations or antibiotics?
The health and well-being of our herd is our top priority.Our cattle are monitored daily and vaccinated to prevent illness, reducing the need for antibiotics.We do not use hormones in our herd.
5. where is the meat processed?
6. what cuts of meat will i receive?
Every order includes a selection of premium beef cuts, fully customizable to your preference.
Standard cuts include various roasts, steaks, and hamburger.
Additional options like stew meat and pre-pattied burgers are also available.
You’ll have full control over the cuts, packaging, and steak thickness.
Access cut sheet here
7. what is the process for purchasing beef?
- Deposit: A $500 deposit is required at the time of commitment.
- Final Balance: Once the hanging weight is determined, you’ll be invoiced for the remaining balance.
- Processing Fee: You’ll pay Yoder’s Sausage Kitchen separately for processing.
- 2 payments to Betz Family Farm (Deposit + Final Balance)
- 1 payment to Yoder’s Sausage Kitchen (Processing Fee)
8. how much beef will i receive?
- Quarter Beef – Strip Steaks: 2-3 | Filet Mignon: 3-4 | Ground Beef: 75-90 lbs
- Half Beef – Strip Steaks: 6-7 | Filet Mignon: 7-8 | Ground Beef: 120-150 lbs
- Whole Beef – Strip Steaks: 12-14 | Filet Mignon: 14-15 | Ground Beef: 250-275 lbs
10. how do you sell your beef?
We strongly recommend purchasing a half or whole beef for the best value.
Beef can be processed as a quarter, but you will need to find someone to split the half with you.
11. how much does your beef cost?
We strive to keep our pricing fair while reflecting current market conditions, so prices may vary throughout the year. Rather than listing pricing that could quickly become outdated, we invite you to reach out through our website or email us at [email protected]. We'll gladly send you our current pricing and help you determine which option is the best fit for your family.
12. how long does it take to receive the beef?
From the time the animal is taken to processing, the entire process takes approximately 3.5 weeks.
The meat ages for 15 days for enhanced tenderness and flavor. If you wish to have your beef age longer, please let us know.
Once aging is complete, your beef is custom cut to your specifications.
A few days later, your order is ready for pickup.
