But customers have to meet us half-way, or they don't get our food. Virtually all of them have been to our farm, petted the cows, held the chickens or had picnics here. We enjoy the personal relationships, and we feel such close ties foster loyalty and trust almost unheard of in other businesses. Customers order beef by the quarter, half or whole. That way, we always get paid on time.
Purchase is by hanging weight, which is the same hot or cold.
We've never lost an ounce, because this is real meat, not meat with lots of fat and water. We make sure our customers legally own broilers before processing starts. Our on-farm processing is a gift that allows buyers to have the freshest possible meat processed under customer inspection a standard far more stringent than the USDA's. On chicken days, we dress broilers in the morning and customers pick them up by appointment before 5 p.m. Because our customers pre-order, we know exactly how many broilers we will sell on what dates. This lets us plan production and coordinate sales of our son Daniel's rabbits, and of turkey and lamb from our neighbor, Jon Moreshead.