How It Works: From Deposit to Your Freezer

How It Works: From Your First Text to Beef in Your Freezer

If you've read the rest of this series and you're ready to actually do this, here's exactly what happens next.

1. Reach out — anytime

Text or message us to get on the list. The earlier the better, especially if you have a specific pickup timeframe in mind, but don't let that stop you from reaching out anytime — we sometimes have cancellations or room to add another animal to an upcoming harvest date, so it never hurts to ask.

Right now, we have quarter and half beef dates open in September, October, and November. (Whole beef slots for this year are already spoken for — if you want a full animal, let's talk about next year.)

2. Your animal goes to processing

Your beef will head to the processor on the upcoming harvest date we discussed. From there, it's typically ready about 2–3 weeks after harvest.

3. Raber Packing Co. builds your cut sheet with you

Once you're beef is at Raber, they will call you and walk through your cut sheet. This is where you tell us how your family actually eats: steak thickness, what size roasts, how much ground beef vs. patties, bone-in or boneless. They'll guide you through it if it's your first time.

4. Pickup (or delivery)

Raber will be in touch as soon as your beef is ready for pickup at their East Peoria location — if delivery works better for your household, please let us know. We can generally accomodate delivery with a little flexibility in timing and a small additional charge.

That's it.

No complicated portal, no guesswork. Just a text to start, an honest conversation about what your family eats, and a freezer full of beef a few weeks later.

Ready to grab one of our September, October, or November dates? Send us a message — we'll take it from there.