After finishing at the farm, the ‘dinners’ are delivered to the butcher where they are dry aged for around 10-14 days and then cut to our custom cut-sheet. All of them are processed under USDA standards into individual packages that are all vacuum-sealed, labeled and weighted with our farm’s logo on them, before being frozen and ready for your use. Our beef is currently sold via our online farm store and then either picked-up or delivered direct to the consumer. During the Farmer’s Market season (May to October) you can often find us at our local market and the store will also offer this location as a pick-up spot with the days that we are there. Our beef is sold either as a whole cow or in direct-yield portions [half, quarter, eighth] along with smaller mini-portions that are more of a fixed weight bundle pack, along with individual items as they are available as well. Check out the farm store today to see our current availability or to reserve your next beef share!.

If you have never purchased beef this way before, or even if you have, we know that this part of the process can get a little confusing as there are many different ways to calculate the price. Here at Twin Oaks, we never charge you a butcher fee, or a labeling fee, as all of that is already included in our cost. Our pricing for the direct-yield portions of beef are a set price per pound that is based on the animal’s carcass weight, which is the animal less head and organs but still has the skeletal frame intact. A typical steer for us weighs about 700-1,000 pounds hanging and will produce about 400-600 pounds of meat. The online farm store will show you an estimated price range for each portion size as it automatically
figures the cost based on these parameters. A list of what a whole cow would typically yield is included below as a general reference. The roasts are all in the 3-4 pound range and the steaks are typically cut an 1” to 1-1/2” thick.

Please keep in mind that every animal is different and quantities will vary slightly as all of these portions are a true direct yield to what your specific animal produces. This list is more to provide you with an idea on what to expect in terms of specific cuts of meat we receive and the amounts for each one as this is one of our most commonly asked questions. We consider this list to be the best package in terms of utilizing all the animal’s typical cuts, along with providing some value added items but not all of the random things you might not ever use. However, we can work with you to customize these selections to meet your specific needs for a whole cow or half cow purchase only, but we would need to know ahead of time for this request as this information is given to the butcher at the time we drop them off.

Beginning in 2022, we started measuring and collecting data on all of our animal’s carcasses by using a MIJ Carcass Camera to scan the ribeye of each one to determine various traits including the marbling percentage, marbling fineness index and marbling area just to name a few. With all of this new data that we are collecting here at Twin Oaks, we decided to also add a superior Fullblood Wagyu only product to our ‘Farm to Table’ line-up that is referred to around here as ‘Black Label’ and will be your culinary ticket for the Wagyu Experience. All of the animals that reach the "black label" status here at Twin Oaks must first meet certain minimum thresholds for the various marbling characteristics and grading before they can achieve this special label (and yes the label is literally black with white writing). All of this is officially determined based on the animal’s carcass scan that is done, by our butcher prior to cutting, with our MIJ Carcass Camera which will grade the animals ribeye on the Japanese grading scale. Based on all of the information we have found, our "Black Label Wagyu" should be grading alongside the Japanese A4 products. We know there are a lot of characteristics that come into play when it comes to grading beef, but this black label will show you it is on a different level!