The take-home meat yield for a side of beef ranges from 80lbs.- 100lbs. Possible vairables include: bone-in vs. boneless cuts, the desired external fat thickness, amount of groud beef, organ meat, etc.

1/4 Beef ~ 4 cubic feet Half Beef ~ 8 cubic feet Whole Beef ~ 16 cubic feet These are meant to be used as estimates only. The shape and packaging will also play a roll in storage.

The costs are an approximate based on the whole animal "hanging weight" of 134lbs. Our average costs are: A. 134lbs. (approx. hanging weight) x $5.25 = $703.50 (Cost of the animal) B. $142.47 (Total cost to process) A + B = Total Costs per quarter $703.50 + $142.47 = $845.97 (Our average cost for 1/4 beef)

1. Contact us by: * submitting the form on the "contact us" tab * email: loneoakmurraygreys@gmail.com * phone: 859-991-9730 * send a messge on Instagram (link at the bottom) * send a message on Facebook (link at the bottom) 2. Submit a deposit. 3. Clean out your freezer while awaiting your meat!

We currently accept: Cash, Venmo, Credit Card, and Personal checks. We can work out these details upon contact.

Each beef order is comprised of 25% cuts, 25% roasts, and 50% ground. In the 25% cuts you can get: T-bone, Porterhouse, Filet Mignon, NY Strips, Sirloin, Skirt, Cubed, etc. In the 25% roasts you can get: brisket, chuck roasts, rump roasts, sirloin tip roasts, ribs, etc. In the 50% ground you can get: ground beef, 1/4 ground patties, brats, etc.

Our averages for a side of pork are: A. 105 (avg. weight) x $5.00 = $525 (Cost of Animal) B. $128.85 (Total processing costs) A + B = Total Costs per side $525 + $128.85 = $653.85 Total costs *Often processing fees are varied due to customized preferences. Trackside will cure, smoke and slice bacon and ham. We think it is delicious!*

Each pork order is comprised of: pork chops or tenderloin, ham, bacon (approximately 20lbs. per animal), ribs, Boston butt, hocks sausage