1. Cattle acquisition

2. Time lines on getting grass finished versus grain finished market weight

3. Schedule your appointment a year out

4. Freezer space requirements

5. Double wrap your steaks and roast

6. Cut sheet how to's. Watching (or having your customers watch) Hand Crafted on amazon Prime is a great start.

7. Amount of roasts to keep

8. Steak Thickness - 1.5 inches to 1.75 inches

9. Hamburger - 80/20 blend is my standard. The hows and why of this

10. Organ meat 

11. Bones - value for you

12. 21 day hang for tenderness

13. Labeling - Farm Name, Weight of package, Cut of meat in package

14. Picking up from butcher and dropping off with customer