Ordering premium beef from Summerhill Local Meats is a simple and personalized process:
Contact Barbra Use the contact link below to reach out directly. Let Barbra know which option you're interested in (F1 Wagyu, Black Angus, or full Blood Japanese Wagyu and then half or whole beef).
Confirm Your Order Once you’ve selected your option, you’ll receive an invoice for your deposit:
$500 deposit for half beef
$1,000 deposit for whole beef
This deposit secures your order and schedules your beef for processing with the butcher.
Custom Cutting Instructions Your contact information will be shared with the butcher (Woodcock Custom Meats or Grub Line Custom Meats), who will call you directly to go over your cutting preferences. They will guide you through all options including cut types, thickness, packaging, and more.
Final Payment Once the animal has been delivered to the butcher, the remaining balance will be due. Payment must be made before the meat can be released to ensure a smooth pickup.
Pick-Up at Butcher Your beef will be ready approximately 2 to 3 weeks after processing, depending on dry-age time and scheduling. Once fully frozen and safe for transport, you’ll be notified to pick up directly from the butcher.
