Buying Beef and Pork from Z Top Farm

1. How does buying a quarter, half, or whole animal work?

When you purchase beef or pork from Z Top Farm, you’re buying a portion of the animal—either a quarter, half, or whole. For beef, the price is based on hanging weight (the weight after the animal is processed but before it's cut and packaged). For pork, we sell based on live weight (the weight of the animal before processing). Processing is an additional cost and varies based on your preferences. Processing costs are paid directly to the processing facility.

After your purchase, the animal is processed at a trusted local facility, and you’ll receive a variety of cuts, including steaks, roasts, ground meat, ribs, and more—customized to your preferences when possible.

2. What is "hanging weight"?

Hanging weight is the weight of the animal after it has been harvested, with the head, hide, and internal organs removed. It’s typically 60–65% of the live weight. This is the weight we use to calculate your final cost for beef. You’ll take home about 60–70% of the hanging weight as packaged meat, depending on your chosen cuts and bone-in vs. boneless options.

3. What does "live weight" mean for pork?

Live weight refers to the total weight of the hog before it’s processed. We use live weight to determine pricing for pork. After processing, the amount of packaged meat you receive is typically 55–60% of the live weight, depending on how it’s cut.

4. How much meat will I actually take home?

Here’s a general idea of what to expect:

• Quarter Beef: ~90–110 lbs of take-home meat

• Half Beef: ~180–220 lbs

• Whole Beef: ~360–440 lbs

• Half Hog: ~70–90 lbs

• Whole Hog: ~140–180 lbs

These amounts can vary slightly depending on the animal and your processing choices (e.g., bone-in vs. boneless, sausage options, etc.).

5. How much freezer space do I need?

Approximate freezer space requirements:

• Quarter Beef: 4–5 cubic feet

• Half Beef: 8–10 cubic feet

• Whole Beef: 16–20 cubic feet

• Half Hog: 3–4 cubic feet

• Whole Hog: 6–7 cubic feet

Make sure you have enough freezer space before your pickup date.

6. What kind of cuts will I get?

Your order includes a variety of standard cuts. Here’s a sample:

Beef:

• Steaks (Ribeye, T-Bone, Sirloin, etc.)

• Roasts (Chuck, Rump, Arm)

• Ground beef

• Brisket, short ribs, soup bones, stew meat

Pork:

• Pork chops

• Bacon

• Ham and ham steaks

• Sausage (mild or spicy, based on your preference)

• Shoulder roasts, ribs, and more

Cut options may vary based on the processor and your preferences.

7. Can I choose how my meat is processed and packaged?

Yes! Once the animal is harvested, the processor will contact you (or we’ll assist) to walk you through a cut sheet. This lets you choose your steak thickness, roast size, whether you want bones included, and what type of sausage or curing (for pork) you prefer.

8. How is the meat packaged?

All meat is vacuum sealed or double-wrapped in butcher paper, depending on the processor, to preserve freshness. Each package is labeled and frozen—ready for your freezer and your table. Pricing varies depending on your preferences.

9. How long will the meat last in my freezer?

Properly frozen and sealed meat will stay good for:

• Beef: 12–18 months

• Pork: 6–12 months

Always store in a deep freezer or upright freezer at 0°F or below.

10. Is the meat inspected?

Yes, all animals are processed at a USDA- or state-inspected facility, ensuring cleanliness, safety, and compliance with all meat handling regulations.

11. How do I reserve my order?

Simply reach out to us to place your order. A deposit is required to reserve your quarter, half, or whole animal. We’ll confirm your processing date, final pricing estimate, and walk you through every step.

12. Do you offer delivery or pickup?

We offer pickup directly from the processor.