1. Reserve
Pay 25% deposit. Choose your animal (beef, pork, lamb) and your share size (half or whole).
Buy the Animal. Save Per Pound.
Whole & Half Animal Shares
A whole or half animal share is the most cost-effective way to buy from Circle 7. You reserve the animal, we finish it, our USDA-inspected processor at BarW breaks it down to your cut sheet, and you pick up vacuum-sealed and frozen on Aug 15, 2026. Per-pound pricing drops 15-30% versus retail.
Reserve NowShare Pricing (Aug 15, 2026 Pickup)
| Animal | Half · Total / per lb | Whole · Total / per lb | Avg Take-Home Weight |
|---|---|---|---|
| Black Angus Beef | $3,146 / ~$13 lb | $5,820 / ~$12 lb | 242 / 485 lbs |
| F1 Wagyu Cross Beef | $4,032 / ~$16 lb | $7,560 / ~$15 lb | 252 / 504 lbs |
| Heritage Pork | $700 / ~$8.75 lb | $1,300 / ~$8.13 lb | 80 / 160 lbs |
| Kurobuta Pork (Berkshire) | $880 / ~$11 lb | $1,600 / ~$10 lb | 80 / 160 lbs |
| Dorper Lamb | $540 / $18 lb | $1,000 / ~$16.67 lb | 30 / 60 lbs |
25% deposit holds your reservation. Balance due at pickup. Custom cut sheet included.
How It Works
2. Customize
Submit your cut sheet. Steak thickness, grind percentage, organ meats, sausage seasoning. We'll walk you through it.
3. Harvest & Process
Animal goes to BarW in Nephi (USDA-inspected). 14-day wet-aged on hanging. Custom-cut, vacuum-sealed, flash-frozen.
4. Pay Balance
Hanging weight is confirmed. Final invoice issued. Balance due in full before pickup or shipment.
5. Pick Up or Ship
Aug 15, 2026 pickup window. Local pickup available in Mt. Pleasant. Cold-chain shipping available nationwide.
6. Stock the Freezer
Shelf life: 12-18 months frozen. Roughly 1 cubic foot of freezer per 35-40 lbs of vacuum-sealed cuts.
Frequently Asked Share Questions
What's the difference between hanging weight and take-home weight?
Hanging weight is what the animal weighs after harvest, hide, head, and organs removed. Take-home weight is the final cut, trimmed, packaged weight you receive. Beef yields roughly 60-65% of hanging weight as take-home. Our prices are quoted on estimated take-home pounds.
How much freezer space do I need?
Roughly 1 cubic foot per 35-40 lbs of packaged cuts. A half beef (~242 lbs) needs roughly 7 cubic feet. A standard 7-cu-ft chest freezer holds it. For a whole beef, plan on a 14-15 cu ft chest freezer.
What if I don't eat organ meats?
You don't have to take them. Your cut sheet lets you opt out of anything (liver, heart, tongue, oxtail) and we'll convert the equivalent weight into ground beef or stew meat.
Can I split a share with a neighbor?
Yes. The most common arrangement is two households splitting a half (essentially a quarter-cow each). You'll need to coordinate the cut sheet together since the animal is cut as one unit.
What if I need to cancel?
Deposits are non-refundable but transferable up to 60 days before harvest. After that the animal is committed to the processing schedule.
Is the meat dry-aged or wet-aged?
Standard share processing includes a 14-day wet age on the hanging carcass. Extended dry-age is available as an upgrade on whole beef shares (28 or 45 day options) for an additional fee.
Do you ship shares?
Yes, but freight cost on a half or whole share is significant. Most share customers pick up in Mt. Pleasant. Cold-chain freight pricing is quoted per zip code at checkout.
How long does the meat last in the freezer?
USDA recommends 12 months for steaks and roasts, 6-9 months for ground beef. Vacuum-sealed and properly frozen, our customers report quality holds well beyond those baselines.