When do I pay?
For bulk freezer meats and all orders taken to reserve meat in the future, the majority of payment is due at the time of pickup. When ordering online, you'll pay a small deposit that will be applied towards the total price of your meat. All deposits are non-refundable unless there is a problem on our end that prevents us from providing the meat, in which case we will do a full refund. We do not require deposits when ordering over the phone, but we do ask that you give your word that you will not back out.
When we have the exact weight of your meat - after the butcher date - we will contact you with your total. In most cases, you'll receive an e-mailed invoice.
For chickens, we will not have the weights and exact totals until the afternoon of pickup day.
What payment methods do you accept?
We currently accept credit and debit card payments through our website and e-mailed invoices. The e-mailed invoices allow for payment via ACH bank draft as well. We also accept checks written to Becker Farms of Michigan, LLC. When paying via check for meat picked up at the processor, we ask that you put the check in the mail BEFORE picking up your meat. If you'd like to pay with cash, we can work out a time to meet you.
Are the quarters from the front or back of the cow?
All of our beef quarters are what are called "split quarters". The processor takes one long side of the cow and splits each part between two people. This means that your quarter will include the full range of cuts and those cuts can be prepared to your specifications.
Is there a price break for getting a half of beef or a whole pig? Does a whole cost twice as much as a half?
Our beef price is based on hanging weight and is the same whether you purchase a quarter, half, or whole cow. Halves tend to weigh the same as two quarters, wholes weigh the same as four quarters, etc. We want you to be able to purchase the right amount for your family without needing a lot of freezer space. The only advantage to getting a larger portion is fewer trips to pick up the meat.
For pork, we do offer a small price break when purchasing a whole pig instead of a half. Whole pigs are usually NOT twice the cost of a half pig. This is because the processor chooses the largest pigs to split as halves, and the smaller pigs to stay as wholes. So, if you've tried a whole pig in the past and didn't quite use it in a year, a half might be perfect.
Are you organic?
We do not farm organically, and since we raise most of our own feed, our meat is not organic. We have considered going organic and feel strongly that it is not the best fit for our farm or our customers at this time. Organic farming typically requires many more trips over the fields to till or burn weeds, spray pesticides, etc. That burns a lot of extra fuel, so it offsets much of the environmental advantage. It's also expensive to use that much equipment and fuel, the yields are less, and again - time is a huge factor.
Instead, we practice what is called no-till farming along with other sustainable practices. No-till means we do not deeply plow the ground. This improves the health of the soil, saves fuel, and reduces erosion. We regularly take soil samples and amend the soil so it can produce at its best without needing a lot of intervention. We use minimal chemicals and apply them well before harvest time. We've done our research and are confident we are making the right choice for our farm at this time and producing healthy, safe meats. Our own children are very sensitive to a lot of the artificial additives and preservatives in processed food and we would never do anything that we felt could be a detriment to our family or yours.
We want to produce these healthy, safe meats for our neighbors and the people in our community - for EVERY family, not just those that can afford the high price tag for organic meats. We would have to charge nearly double to be labeled organic, and we just don't see enough benefits to make it worth that. We aren't interested in marketing to a high-end population and up-selling based on what's trendy. Food should not be a status symbol. Safe, local, no nonsense, no additives, just good food for your table. That's what we're about.
We get it that the word organic is thrown around a lot and sometimes it seems like that's the only responsible choice. We would encourage you to dig in, learn more, and decide for yourself. If you ultimately do want an organic option, we have friends we can connect you with and we'll be happy to do so. Just ask.