How to Shop With Us

When we take your order for a quarter, half or whole beef, we  give you a date when the beef will go to the processor. Your beef carcass will hang for 7-14 days to dry age.  Cutting, packaging & freezing takes another 2-3 days, so your order will be ready in about 1-2 weeks after the date the animal was sent to the processor.  

 Our beef DO NOT all weigh the same, so prices will vary. 

The following prices are based off of average weights, and are not exact. 

Processing is NOT included. 

¼  Priced at $4.40/lb hanging carcass weight.  

175lbs x $4.50= $770 average cost, plus approx. processing cost of $175.

½  Priced at $3.85/lb  hanging carcass weight. 

350lbs x $3.75= $1,347.50 average cost, plus approx. processing cost of $325.

Whole Beef Priced at $3.25/lb hanging carcass weight. 

725lbs x $3.35= $2428.75 average cost, plus approx. processing cost of $650.

Processing fee and slaughter fee:

Processing costs(may vary): $0.75/lb 

Slaughter fee: Whole beef  $90, 1/2  $45, 1/4   $30  

Additional processing fee for patties, snack sticks, & summer sausage. 

Approximations of weights and measurements:

Quarter beef: 4-5 cubic feet 

Half beef: 5-9 cubic feet 

Whole beef: 10-14  cubic feet 

Multiply the number of people in your family by 2.5 cubic feet to help determine your food storage needs.   

Beef can be stored from 9-12 months. Ground beef can be stored from 3-4 months. 

Most meat items can be safely stored for longer periods if vacuum sealed. Long storage periods contribute to freezer burn, dehydration, and broken packages, which results in sacrificing quality and quantity. 

Decide whether or not your family can eat a side of beef within a year before you buy.  

We will send you an invoice once we acquire the hanging carcass weight of your Quarter, Half or Whole beef.  Processing is not included.  You will pay for processing when you pick your beef up. 

Once you have paid for your beef, we will send you a form to fill out on-line to send to the butcher.  The form is simple, & will guide you through each cut of beef.  We are more than happy to assist our customers through this process as it can feel overwhelming. Especially if it is your first time. 

Morning Glory Farms uses a few processors in Mid-Missouri.    We will let you know once you place your order for your 1/4, 1/2, or whole beef. 

Your beef carcass will dry age in a cooler for 2 weeks.  Then the butcher will cut your beef to your pre-arranged specifications. The average time is 3 weeks after your beef was taken to the butcher.  The butcher will call you once your beef has been dry-aged, cut, packaged & frozen.  Then you can pick up! You pay the processor separately the day you pick up.