Reserve Your Beef

Buying Beef Shares: What to Expect

Buying a beef share from TCR is straightforward: reserve with a deposit, wait for fall processing (October/November), go over cutting instructions with Matt's during aging, then pick up your vacuum-sealed beef in Longview, WA about 3 weeks later. Here's the complete timeline.

Complete Timeline from Order to Pickup

1

Spring/Early Summer: Reserve Your Share

January - July

Contact TCR to check availability and reserve your beef share. Shares sell out quickly—typically by early spring for fall harvest.

Deposit Required:

  • Quarter Beef: $150 deposit
  • Half Beef: $250 deposit
  • Whole Beef: $500 deposit

Deposits are usually non-refundable, though TCR works with people in genuine emergencies.

2

Fall: Processing Happens

October - November

Matt's Custom Meats mobile slaughter comes to the ranch in Astoria, Oregon. TCR processes one batch per year, with multiple pickup dates scheduled.

What Happens:

  • Mobile slaughter at the ranch (less stressful for cattle)
  • Beef transported to Matt's facility in Longview, WA
  • Aging begins: 14-21 days in temperature-controlled environment
3

During Aging: Cut Sheet Instructions

~1-2 weeks after processing

Matt's Custom Meats will contact you while your beef is aging to go over cutting instructions. They walk you through every option—it's not complicated.

What You'll Decide:

  • Steak thickness (3/4 inch, 1 inch, 1.5 inch)
  • How many steaks per package (1, 2, or family packs)
  • Roast sizes (2-3 lbs, 3-4 lbs, or larger)
  • Ground beef package size (1 lb or 1.5 lb)
  • Bone-in or boneless cuts where applicable
  • Specialty requests (organ meats, bones, etc.)

If you're new to beef shares and overwhelmed, ask Matt's for their standard cut sheet. It works for most families.

4

3 Weeks Later: Pickup Day

~3 weeks from drop-off

Pick up your vacuum-sealed beef at Matt's Custom Meats in Longview, Washington. The full timeline from processing to pickup is about 3 weeks (includes aging, cutting, wrapping).

Pickup Location:

Matt's Custom Meats
Longview, WA
(About 30 minutes from Astoria, 90 minutes from Portland)

What to Bring:

  • Coolers with ice (optional but recommended for longer drives)
  • Help to load if you're picking up a half or whole beef
  • Payment for processing fees (check or cash, verify with Matt's)

Payment at Pickup:

You'll pay the balance owed to TCR (if any) plus processing fees directly to Matt's Custom Meats.

5

Get It Home Fast

Same day

Get your beef into your freezer as soon as possible. Vacuum-sealed beef stays cold for a few hours in a cooler, but don't leave it in a hot car. Make sure you have enough freezer space for a half beef before pickup day.

Storage Tip:

If you're picking up in warm weather, bring coolers with ice. For winter pickups, the beef stays cold in your vehicle without ice.

How Much Can You Customize?

Matt's walks you through the cut sheet, and you have a lot of control over how your beef is cut and packaged. Here's what you can and can't customize:

What You CAN Customize

  • Steak thickness: Thinner for quick cooking, thicker for grilling
  • Package size: Individual portions or family packs
  • Ground beef portions: 1 lb or 1.5 lb packages
  • Bone-in or boneless: On most cuts (affects take-home weight slightly)
  • Roast sizes: Smaller (2-3 lbs) or larger (4-5 lbs)
  • Organ meats: Request liver, heart, tongue if you want them (must request ahead of time)
  • Bones: Get soup bones, marrow bones if you want them

What You CAN'T Change

  • The cuts themselves: You get what comes from your share—you can't swap ribeyes for more ground beef
  • Packaging method: Vacuum-sealed only (Matt's doesn't offer butcher paper)
  • Dry aging: Beef is wet-aged 14-21 days (standard for beef shares)
  • Take-home weight: Determined by the animal's size and your bone-in/boneless choices

First Time Buyer Tip

If you've never bought a beef share before, ask Matt's for their standard cut sheet. It's designed for typical families and covers all the basics. You can always customize more next year when you know what you actually use.

How Payment Works

You Pay TCR (Deposit + Balance)

For the beef itself

Deposit (When Reserving):

  • Quarter: $150
  • Half: $250
  • Whole: $500

Balance (At Pickup):

Based on hanging weight × price per pound:

  • Quarter: $5.95/lb hanging weight
  • Half: $5.85/lb hanging weight
  • Whole: $5.75/lb hanging weight

Example (Half Beef):

Hanging weight: 370 lbs
× $5.85/lb = $2,165
- $250 deposit = $1,915 balance due to TCR

You Pay Matt's (Processing Fees)

For cutting, wrapping, aging

Processing Formula:

(Hanging Weight × $1.10) + ($50 × Number of Quarters)

Total Processing Costs:

  • Quarter: $254 - $259
  • Half: $502 - $513
  • Whole: $1,014 - $1,025

Example (Half Beef):

Hanging weight: 370 lbs
× $1.10 = $407
+ $100 mobile fee (2 quarters) = $507 to Matt's Custom Meats

Total Cost Example (Half Beef)

To TCR: $2,165
To Matt's Custom Meats: $507
Total: $2,672

This is an average of $10.81-$12.36/lb for everything in your freezer -- ribeyes, ground beef, roasts, all averaged together. For a full cost breakdown, see how much a half beef costs or quarter beef pricing.

What Your Beef Looks Like When You Pick It Up

Vacuum-Sealed Packages

All beef is vacuum-sealed by Matt's Custom Meats in heavy-duty plastic. Each package is labeled with the cut name.

What You'll Get:

  • Steaks: Individual or 2-packs, vacuum-sealed flat
  • Roasts: 2-5 lb packages depending on your cut sheet
  • Ground beef: 1 lb or 1.5 lb packages (your choice)
  • Specialty cuts: Short ribs, stew meat, bones (if requested)

Plan for 40-50 packages for a half beef, 20-25 packages for a quarter beef.

Hereford cattle at Tucker Creek Ranch

Common Questions About the Process

What if I don't know what cuts to choose?

Ask Matt's for their standard cut sheet when they call you. It includes a mix of steaks, roasts, and ground beef that works for most families. You don't need to be a butcher to figure this out.

Can I change my order after I've reserved?

If you need to change size (quarter to half, etc.) or cancel, contact TCR as early as possible. The earlier you notify them, the more likely they can work with you. Deposits are usually non-refundable, but they're reasonable about genuine emergencies.

How far in advance do I need to order?

Shares sell out by early spring for fall harvest. Order as early as January-March if you want to guarantee availability. Late summer orders might not be possible if they're already sold out.

Can I pick up at the ranch instead of Longview?

No. All beef is processed at Matt's facility in Longview, WA. That's where you pick up. The ranch is in Astoria, but pickup is in Longview (about 30 minutes away).

What if I can't make the scheduled pickup day?

Contact Matt's as soon as you know there's a conflict. They may have storage available for a day or two, but you can't leave your beef there indefinitely. Plan ahead.

Do I need a freezer before I order?

Yes. Don't order a beef share without freezer space ready. You have months between ordering and pickup to buy a chest freezer, but have it set up and running before pickup day.

Ready to Reserve Your Beef Share?

Now that you know what to expect, reserve your beef share for the next harvest. Shares sell out quickly—order early to guarantee your spot.

Check Availability & Reserve

Not sure which size to buy? Compare quarter, half, and whole beef

Need freezer space info? See freezer requirements