Q: How do I place an order? 

A: Email somarfarms@gmail.com to place your order. Once we put you on the list, our Sales and Marketing Associate will work with you on getting your deposit paid. 


Q: Will my deposit be put towards the final balance on my order? 

A: Yes, your deposit simply holds your spot and commits you to going through with your purchase. All deposits go toward the final order balance. 


Q: What is the difference between a 1/16th beef pack and buying a 1/4 cow share and splitting with buddies?
A: A beef pack is:

  • convenient because it can easily fit in a standard kitchen refrigerator, 
  • contains 1/16th of a cow,
  • contains a sample of cuts, such as, 4-5 prime cut steaks for grilling, 1-3 roasts, stew meat, bones, and ground beef, 
  • cannot contain all types of cuts because a whole cow does not split equally into 16 shares, 
  • overall cost is less but the price per pound is more due to increased labor costs for splitting, packaging, and delivery.


A share of a cow:

  • gives you at least one of each type of cut,
  • contains 1/4 of a cow,
  • allows you to order your quarter share the way you want it, i.e., more ground beef or more steaks, 
  • the price per pound is less than the price per pound of the beef pack,  
  • many people buy a garage chest freezer or split the cow share with a friend. 


Q: What does "net weight" mean?

A: Net weight refers to the amount of meat that you will actually take home; the meat that is cut and wrapped. 


Some farms have you pay by hanging weight (weight of the animal before the bones and extra fat are factored out), and the butcher fees. 


Q: What do the Butcher Fees include?

A: We pay for Butcher Fees, these include the Kill Fee, aging, and the cutting and paper wrapping fee charged per pound. 


Q: I am interested in seeing the ranch and the animals, how can I do that? 

A: We host a few "Farm Days" each year, but if you can not attend one of the public events, we are more than happy to give you a personal tour of the ranch. 


Q: What is Dry Aging and why is it done? 

A:  Dry aging is a process where beef carcasses are stored – without protective packaging – at refrigeration temperatures to allow the natural enzymatic and biochemical processes to take place. These processes allow enzymes that are naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor. 


Q: Why is there a 3% Fee for paying via Credit Card?

A: The 3% fee is just to cover what we get charged to utilize the security for us and our customers of Square.com


Q: Why does my check have to clear before picking up my order?

A: We require checks to clear before releasing your order to protect ourselves, since most of the orders placed are fairly large amounts. 

Frequently Asked Questions