Fresh meat cuts

1. To get on our calendar text 480.201.4049 or email claytonscattle@gmail.com with your first and last name, your email, and the type of share you would like.
2. We will email you a deposit invoice to hold your spot.
3. After harvest date we will give you an estimated pickup date, it is important to plan accordingly and make sure you will not be out of town during pickup week, freezer space it limited. You will also receive a final invoice reflecting the hanging weights. 
4. Fill out and send us your cut sheet (unless you are getting a 1/4 beef see list of butcher's spec on the cut sheet tab), ask us any questions we are here to help!
5. Your order is boxed and ready for pickup! (We do not deliver). 

Our example prices are close to the average weights we typically get. While weights do vary, there are no additional charges for things like dispatch, traveling, and material fees. We try to keep it simple by giving you one price. If you wanted the option of additional sausage or link sausage that would be an extra charge.

Please refer to the image below from Penn State for carcass breakdown information.