Honest Answers
Frequently Asked Questions
If your question isn't here, email hello@circle7meat.com and a real person at the ranch will answer.
About the Ranch & Meat
Where is Circle 7 Meats located?
Our ranch is in Mt. Pleasant, Utah, in Sanpete County. All animals are processed under USDA inspection at BarW Custom Meats in Nephi, Utah. Orders ship from our cold-chain facility in Colorado City, Arizona.
Is Circle 7 meat USDA-inspected?
Yes. Every Circle 7 animal is processed at BarW Custom Meats in Nephi, Utah, under continuous USDA inspection. Every cut carries the USDA stamp.
Do you use hormones or antibiotics?
No. Zero added hormones across all species. NAE (No Antibiotics Ever) verified. Any animal treated with antibiotics for any reason is removed from the Circle 7 program permanently.
What's the difference between Range, Reserve, and Master's Cut?
Range is our foundational all-natural Black Angus beef, Dorper lamb, and heritage pork (from $14/lb). Reserve is elevated genetics: F1 Wagyu Cross beef and 100% Berkshire Kurobuta pork (from $22/lb). Master's Cut is Full-Blood Wagyu, BMS 8+, limited release (from $38/lb).
Shipping
Do you ship nationwide?
We ship to all 48 contiguous states via UPS and FedEx 2-day. We do not currently ship to Alaska, Hawaii, PO boxes, or APO/FPO addresses.
When does my order ship?
We ship Monday through Wednesday. Order by Tuesday 11:59 PM Mountain Time to ship that week. Orders placed later ship the following Monday.
How is the meat packed?
Vacuum-sealed, flash-frozen cuts inside insulated EFP cold-chain liners with Pelton-Shepherd gel packs. Rated for 36 to 48 hours of cold-hold. No dry ice fees.
What if my meat is partially thawed on arrival?
Contact us within 24 hours at hello@circle7meat.com with your order number and a photo. We will reship the affected items or refund at our discretion.
What's the shipping cost?
Free over $200. Flat-rate $14.95 on $120-$199 orders. $24.95 under $120. Shares are quoted separately at checkout.
Shares
What does a whole or half share include?
A share is a reservation on a whole or half animal that you customize via cut sheet. You pay a 25% deposit to hold the reservation. The animal is processed at BarW, custom-cut to your spec, vacuum-sealed and frozen. Balance due at pickup or shipment.
How much freezer space do I need for a half cow?
A 7 cubic foot chest freezer comfortably holds a half beef share (roughly 242 lbs of packaged cuts). For a whole share, plan on 14 to 15 cubic feet.
When is the next pickup window?
August 15, 2026 is our next share pickup window. Reserve early to lock in your animal.
Can I dry-age my share?
Standard processing includes a 14-day wet age. Extended dry-age (28-day or 45-day) is available as an upgrade on whole beef shares for an additional fee.
Breeds & Quality
What is F1 Wagyu Cross?
F1 (first-cross) Wagyu is a Japanese Wagyu sire bred to a Black Angus dam. You get the intramuscular marbling of Wagyu with the size and beefy backbone of Angus. It cooks beautifully and costs roughly half of full-blood Wagyu.
What is Dorper lamb?
Dorper is a South African hair-sheep breed (Dorset Horn x Blackhead Persian, developed in the 1930s). Hair sheep produce milder, less gamy meat than wool sheep because they concentrate less lanolin and branched-chain fatty acid. The lamb most American kitchens actually want to cook.
What is Kurobuta pork?
Kurobuta is the Japanese term for 100% Berkshire pork. Like Wagyu in beef, the defining trait is intramuscular fat. Higher pH, better water retention, deeper color, and marbling that survives a hot pan.
How should I cook heritage pork?
Target 140 F off the heat, rest 5 minutes to 145 F. The center should be slightly pink. Heritage and Kurobuta pork is not modern lean commodity pork. Cook it like a steak, not like a fat-free chicken breast.