The animals we sell are roughly 2 years old, and have lived their whole lives on open pasture, never confined to crowded feedlot conditions.  Thus, we do not have to use routine antibiotics to keep our animals healthy, and we do not treat with growth hormones.  In the summer, the animals graze on native grassland pastures on conservation-focused lands in the Frenchtown/Huson area.  In winter, they eat a diet of alfalfa & grass hay that we put up (so we know it's free of residual chemicals), and we supplement their diet with non-GMO barley for about the last 12 weeks before we butcher.  (i.e. we technically provide "grass-fed, grain-finished, all-natural beef"... if you're into labels).  The result is clean, lean beef that has superb taste and marbling.  We know you'll love it!  


HOW DOES IT WORK?
We are currently taking reservations for beefs that will be ready to butcher this winter/spring.  Your deposit will hold your reservation.  We will continue to raise and care for your animal until time for butchering, and then will deliver it to Superior Meats for kill and processing.  We will get in touch with you the week before we take the animal to butcher to get your cut/wrap instructions.  Once your beef is all done and ready, we will pick it up from Superior and meet you at an arranged spot, or deliver it to you.  You will pay the balance at pickup/delivery time.


HOW MUCH FREEZER SPACE DO I NEED?
A whole beef will come in about 16 boxes and require roughly 16 cu ft in your freezer. Half will need roughly 8 cu ft, and a quarter requires roughly 4-5 cu ft.  


WHEN WILL IT BE READY?
We have multiple butcher dates in Feb, March, and April.  Once we deliver your animal to the butcher, it will dry age for 14-20 days, then be cut, wrapped, and frozen.  Once it's ready, the butcher will let us know, and we will get in touch with you to arrange a time for pickup or delivery.  

** We will reserve butcher spots in the order in which we receive your deposit, and will let you know which butcher date we have reserved for you. **


WHAT IF I HAVE MORE QUESTIONS?
We're happy to answer them, as best we can!  Please feel free to give us a call (Carly: 406-544-0963 if you want to know about meat sales; Jim: 406-396-8216 if our cows are out-- oops!).  Or you can email us at triplellivestockmt@gmail.com


THANK YOU!  
Jim, Carly, & Clay Lewis
Triple L Livestock, LLC