top of page

Frequently Asked Questions

  • How do I reserve my half or whole beef?
    Simply email or contact us with your information, and we will respond usually within 1 business day.
  • What size beef do I need for my family?
    Typically, a half beef will feed a family of 2-3 and a whole beef will feed a family of 4-5 people.
  • How much does it cost to reserve a half or whole beef?
    A deposit of $250 is required for a half beef, and a deposit of $500 is required for a whole beef.
  • How much freezer space do I need for a half or whole beef?
    A standard 8 cubic foot freezer is adequate for a half order of beef and a 16 cubic foot freezer for a whole beef.
  • How is my meat packaged and processed?
    The processor will customize your order to your list. All of the prime cuts (steaks, roasts, etc.) will come vacuum sealed and the ground beef will be packaged in 1/2/5 # tubes based on your selection.
  • How do I pay?
    We accept payments through Venmo (a link will be provided to you), or you can send a check to our farm: 7805 Owls Hollow Rd. Gadsden, AL 35901
  • When do I pay?
    Payment is due in full the week of delivery to the processor.
  • Is there a fee for processing the beef?
    Yes. The price for processing is $0.80/# hanging wt. This usually averages $450/whole beef and $250/half beef. This is paid directly to the processor when you pick up your order.
  • What are your typical finish "live" weights?
    Our goal is to optimize each calf to it's potential growth. With that being said, heifers usually average 950-1050#, and steers usually average 1,000-1,200#.
  • Is the "processing fee" included with the "finish weight" cost of the calf?
    No. We want to charge the customer for exactly what the calf weighs. With that being said, your calf will be weighed here at the farm using our Tru-Test digital scales. This will give you the "final finish" weight of the calf ($2.45/#) which will be what you owe C & L Farm. Once the calf has been dropped off at the processor, they will dispatch the animal and prepare it for the cooler to hang for @ 2 weeks. This is considered "hanging wt" ($0.80/#) which is paid directly to the butcher. We are unable to simply guess what the hanging wt. total will be - that is why we do not include it in with the "final finish" wt. total of the calf.
bottom of page