Why is our beef better? Not only are you getting a better tasting, USDA meat, the quality is also superior. Buying beef directly from the source allows you to know where it comes from, what it’s been fed, how it’s been treated, and provides you with the opportunity to custom choose your cuts. You have a wider variety of cuts to choose from and you help support local business and agriculture which in turn supports you! Plus, beef from Acorn Creek Ranch is priced competitively with supermarkets and other bulk suppliers.	How is your meat packaged? Our meat is all package in vacuum sealed packages. Ideal for freshness and thawing.	Can I share with someone? Absolutely! We have lots of friends or family that buy quarters, halves or whole beef and share amongst themselves. We also have 25# bundles if you don't have a group to share with.
How much do I get in each size? This amount varies due to the size of each animal, but a typical order provides approximately: Whole/Approx. 850-1000 lbs. Half/Approx. 425-500 lbs. Quarter/Approx. 220-250 lbs. For smaller sizes see our bundles	What size freezer do I need? Generally it takes about one cubic foot of freezer space for every 35 to 40 pounds of cut and packaged meat. At 190 to 220 lbs per side after cut and wrap, you'll use approximately 6.5 cubic feet of freezer space. Our 25# bundles will fill large reusable shopping bags.	What defines organic beef? Beef from ACR is about as close as you can get to organic without being there. What keeps us from earning that distinction (besides the cost) is the fact that the feed we grow and buy to finish our steers is not certified as organic. It is natural and does not contain any unnatural additives, but it has not been produced using organic growing methods to meet the certification criteria set forth by the US Department of Agriculture.
What is "Naturally Raised"? "Naturally Raised" refers to the way in which animals are treated. Our herd grazes in open grass pasture with abundant fresh air, water, rich grass and sunshine. At finishing they are kept in open grazing where they're provided with ample space and grass.	What options do I have for cuts? We offer a greater variety of cuts that what can be found in the grocery store. Download and review the Cut Options sheet here. Let us know if you have questions or need help customizing to your cooking style.	So many cuts, what do I cook? Most people know how to grill a steak or cook a hamburger but when you buy a side of beef you've got a variety of roasts, short ribs, brisket and an assortment of other cuts that many cooks don't use that often. Click this link for suggestions on cooking beef.
What is dry aged mean? Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.	How long will beef last? All of our beef is packed in extra thick vacuum sealed wrap. This helps to reduce the frequency of freezer burn and extends the life of our beef. Our beef should last for at least a year and in most cases even longer without significant freezer burn or drying provided the seal on the package has not been broken or punctured.