Helpful answers for beef reservations, processing, pickup, and custom cut instructions.
Our Cattle
Do You Raise The Cattle From Birth?
All Aker Farms Reserve Beef shares come from cattle born and raised on our farm. The program is built around registered Wagyu genetics, forage production, nutrition, humane treatment, and premium beef.
Our beef program has been built from the ground up since 2011 with a focus on long-term herd development and consistent beef quality. Cattle are pasture raised in north Alabama and managed through seasonal diets that may include pasture grasses, farm-harvested hay, haylage, and nutrient-rich brewers grain based on seasonal conditions and nutritional needs.
What Kind of Cattle Do You Raise?
Our cattle herd includes carefully selected dams bred to registered Wagyu sires. We primarily raise Wagyu/Brangus influenced cattle.
The herd is selected with a focus on marbling development, structural soundness, maternal traits, growth efficiency, and overall beef quality. The program centers around Wagyu and Brangus crossed cattle developed for consistency, forage performance, and balanced beef characteristics. Reserve Beef shares are produced from cattle carrying a minimum of 50 percent Wagyu genetics through registered Wagyu sire lines.
What Do Your Cattle Eat?
Our Reserve Beef cattle are pasture raised in north Alabama and primarily graze mixed grasses throughout the year. Depending on seasonal conditions, cattle may also receive farm harvested hay, haylage, and nutrient rich brewers grain as part of a balanced forage based diet.
Haylage is high moisture fermented forage harvested earlier in the growth cycle to help preserve nutritional value and improve digestibility. Brewers grain is incorporated as part of a carefully managed feeding approach designed to support animal condition, consistency, and overall beef quality. Nutritional programs are adjusted throughout the year based on forage conditions, seasonal weather patterns, and the needs of cattle at different stages of development.
Are Your Cattle Grass Fed?
Our Reserve Beef cattle are pasture raised and spend the overwhelming majority of their lives grazing forage, pasture grasses, hay, and haylage. Depending on seasonal conditions and nutritional needs, supplemental feed ingredients such as brewers grain may also be utilized as part of a carefully managed forage based diet.
Grass fed labeling has become increasingly inconsistent within the beef industry. For years, the USDA maintained a formal grass fed marketing standard before stepping away from formally defining the claim in 2016. Today, many grass fed labels are largely self-defined by individual producers and brands. Our focus remains on how cattle are actually raised and managed throughout the year rather than simplifying cattle nutrition into marketing buzzwords.
Do You Use Growth Hormones or Antibiotics?
Growth hormones are not used within our Reserve Beef program. The focus remains on genetics, nutrition, forage management, and responsible herd management practices.
Antibiotics are not used routinely or for minor issues. Treatment is only administered if an animal becomes sick, injured, suffering, or requires care for humane reasons. Any medication given to an animal is individually tracked as part of our herd management practices.
Are Any Of Your Cattle Imported?
No. Our Reserve Beef cattle are born and raised in Cullman County, Alabama.
Our program is built around local cattle production with direct involvement throughout the animal’s life. The focus remains on traceability, transparency, and maintaining a clear understanding of how cattle are raised, managed, and fed throughout the production process.
Is Lean Finely Textured Beef or Transglutaminase Used During Processing?
No. Reserve Beef shares are processed as whole muscle cuts and traditional ground beef from the customer’s own animal.
Our preferred processors do not add lean finely textured beef or transglutaminase during normal processing of Reserve Beef shares. Ground beef packages are produced from trim generated from the customer’s own animal during processing rather than blended with outside beef sources.
Reservations & Processing
How Do I Reserve A Beef Share?
Reserve Beef shares can be reserved through the reservation form on our website or by contacting us directly. A deposit is required to confirm your reservation.
Once a reservation is confirmed, additional details regarding estimated timing, processor information, pickup, and delivery arrangements will be provided as processing approaches. Final pricing is based on hanging weight, and remaining balance is due prior to pickup or delivery.
How Far In Advance Should I Reserve A Beef Share?
Reserve Beef shares are typically reserved well in advance due to seasonal availability, processing schedules, and the limited size of the program.
Timing can vary throughout the year depending on cattle readiness, processor scheduling, seasonal demand, and existing reservations. Earlier reservations generally provide the greatest flexibility for scheduling and processing preferences. A deposit is required to confirm your reservation.
What Is A Cut Sheet?
A cut sheet is the form used to tell the processor how you would like your beef cut and packaged.
Customers can customize many aspects of how their Reserve Beef share is prepared, including steak thickness, roast sizes, bone-in or boneless cuts, ground beef packaging, and select specialty cuts. Processing instructions are submitted prior to harvest so beef can be packaged according to customer preferences before pickup or delivery.
Who Is Responsible For Submitting Processing Instructions?
Customers are ultimately responsible for ensuring processing instructions are submitted to the processor before the processor’s deadline.
We are happy to assist throughout the process and can help provide cut sheet guidance, processor contact information, and general recommendations when needed. Final cutting instructions and submission deadlines remain the responsibility of the customer. If instructions are not submitted in time, the processor may utilize standard cutting specifications at their discretion.
Who Is Responsible For Processor Fees?
Customers are responsible for all processor fees associated with their Reserve Beef share.
Processor fees are separate from the purchase price of the animal itself. In many situations, we may coordinate scheduling, transportation, pickup, delivery, or payment handling to help simplify the process for customers, but all processing costs remain the responsibility of the customer purchasing the beef share.
Can I Split A Half Beef Share With Family Or Friends?
Yes. Many customers choose to share a half beef with family members or friends to reduce freezer space requirements and overall commitment.
Shared half beef orders must be processed using one complete set of cutting instructions for the entire half. Payment arrangements must also be coordinated within the group, with one individual responsible for the order and final payment coordination.
Can I Use My Own Processor?
In some situations, customers may be able to use their preferred processor depending on scheduling availability, processor location, and harvest coordination.
Customers interested in using a specific processor should discuss arrangements with us prior to reserving a beef share. Additional transportation costs, scheduling limitations, and processor fees associated with alternate processors remain the responsibility of the customer.
Are Aker Farms Preferred Processors USDA or State Inspected?
Yes. We work with both USDA-inspected and state-inspected processing facilities depending on processor availability, scheduling, and customer preference.
Processor availability may vary throughout the year based on scheduling capacity, location, harvest timing, and customer preference. Customers considering alternate processors should confirm inspection status, available services, scheduling availability, and any processor-specific requirements directly with the processor prior to harvest.
How Long Does Processing Take?
Processing time typically ranges from approximately 2–4 weeks after harvest depending on processor scheduling, aging time, and seasonal demand.
Final processing timelines may vary throughout the year based on processor capacity, aging preferences, seasonal demand, and harvest scheduling. Customers will be notified as their order nears completion and pickup or delivery arrangements are finalized.
Can Beef Shares Be Delivered?
Yes. Delivery is available for most Reserve Beef share orders depending on customer location and scheduling.
Delivery arrangements are typically coordinated prior to processing completion. Delivery timing, availability, and associated fees may vary depending on order size, distance, and scheduling. Reserve Beef shares are delivered as customer-owned beef shares following processing rather than conventional individual retail meat sales.
Beef Yield & Storage
How Much Beef Can I Expect From A Whole Or Half Beef?
A typical whole beef averages approximately 800–900 pounds hanging weight, with many near 850 pounds. Most customers can expect roughly 500–575 pounds of packaged beef from a whole share and approximately 250–285 pounds from a half share.
Final packaged weight varies based on cutting preferences, including bone-in versus boneless selections, roast sizes, trim levels, aging time, and how much beef is allocated toward ground beef. Packaging style and specialty cut selections may also affect final yield.
What Is Hanging Weight?
Hanging weight, sometimes called hot carcass weight, is the weight of the animal after harvest and before aging, trimming, and final packaging. Beef share pricing is based on this weight prior to final cutting and packaging.
Hanging weight includes the portions of the animal that will become steaks, roasts, ribs, brisket, and ground beef prior to dry aging and final cutting. Final packaged take home weight is naturally lower due to moisture loss during aging, bone removal, trimming, and cutting preferences selected on the cut sheet.
What Cuts Are Included In A Beef Share?
Whole and half beef shares include a wide variety of cuts such as ribeye steaks, New York strips, filet mignon, sirloin steaks, roasts, brisket, short ribs, stew meat, fajita meat, and ground beef. Customers complete a cut sheet to customize many of their processing preferences.
Customers may customize steak thickness, roast sizes, bone-in or boneless selections, ground beef packaging, and select specialty cuts through the cut sheet process. Final cut selections and quantities vary based on customer preferences, carcass size, and how the animal is allocated between steaks, roasts, specialty cuts, and ground beef.
How Much Ground Beef Comes With A Half Beef?
Ground beef quantity varies depending on cutting preferences and how the animal is allocated between steaks, roasts, specialty cuts, and trim. Most customers can expect approximately 80–140 pounds of ground beef from a half beef.
Customers selecting additional steaks, roasts, brisket, short ribs, fajita meat, or specialty cuts will generally receive less ground beef. Ground beef packages are produced from trim generated from the customer’s own animal during processing.
How Many Steaks Will I Receive?
Steak quantity varies depending on steak thickness, carcass size, and whether cuts are prepared bone-in or boneless. Thicker steaks produce fewer total steaks, while thinner cuts increase overall steak count.
Ribeye, strip, sirloin, filet, and other steak quantities are all influenced by customer cutting preferences selected on the cut sheet. Customers choosing thicker steaks, larger specialty cuts, or bone-in options will generally receive fewer total steaks than customers selecting thinner or boneless cuts. The cut sheet process allows customers to balance steak count, portion size, and overall beef allocation according to personal preference.
How Much Freezer Space Do I Need?
A half beef typically requires approximately 10–12 cubic feet of freezer space, while a whole beef generally requires around 20–25 cubic feet for comfortable storage and organization.
Freezer space requirements vary depending on packaging style, organization preferences, and how tightly cuts are stacked. Many customers find that a small chest freezer works well for a half beef, while a whole beef generally requires a large chest freezer or multiple freezers for easier organization and access.
Do You Sell Individual Steaks or Roasts?
At this time, our focus remains on whole and half Reserve Beef shares rather than individual retail cuts.
Reserve Beef shares allow customers to receive a balanced variety of steaks, roasts, brisket, ribs, and ground beef from a single animal with customizable processing preferences through the cut sheet process. Limited specialty cuts or individual items may occasionally become available in the future depending on availability and scheduling.
Payment
How Do I Pay?
A deposit is required to reserve your Reserve Beef share. Remaining balance, processor coordination, delivery arrangements, and final scheduling details will be communicated as your reservation moves closer to processing.
Payment arrangements may vary depending on processor coordination, delivery scheduling, and customer preferences. In many situations, payment handling can be simplified so customers receive a more streamlined reservation, processing, and delivery experience. Because Reserve Beef shares are reserved in advance and processing schedules are limited, deposits are required to confirm reservations.
