THE CATTLE
BLACK ANGUS
At Back Acres Farm, we raise Black Angus cattle known for producing consistently high quality, richly marbled beef. Black Angus is prized for its exceptional tenderness, deep flavor, and that classic steakhouse quality people expect from premium beef. The natural marbling creates a buttery texture and juiciness that stands out in everything from ribeyes to roasts.
Our herd thrives on Tennessee pasture, allowing the cattle to grow at a steady, healthy pace in a low stress environment. Every animal is grass fed and grain finished for optimal flavor and finish. We never use added hormones, and our cattle are raised with careful attention from start to finish.
The result is clean, flavorful, locally raised beef you can feel good about serving to your family. Raised right here in Sweetwater, our Black Angus beef reflects the care, land, and time we invest into doing things the right way.
Beef Guide
Estimate cost and freezer space for a half or whole.
Cut Sheet
Pick your cuts and send it to the processor.
Stockyard Prices
Check out the current cattle prices.
Frequently
Asked
Questions
Buying beef directly from a local farm can feel a little different than grabbing it off the grocery store shelf — and that’s a good thing! We know it can also raise a few questions, especially if it’s your first time ordering a half or whole beef.
This page is here to walk you through how everything works — from pricing and processing to what you’ll actually take home and how much freezer space you’ll need. Our goal is to make the process simple, transparent, and stress-free.
Whether you’re brand-new to buying farm-raised beef or just want to double-check a few details, you’ll find all the most common questions (and clear answers) below. And if something isn’t covered here, don’t hesitate to reach out — we’re happy to help!
🥩 Getting Started
How does buying beef from a local farm work?
When you buy from Back Acres Farm, you’re purchasing a share of one of our finished Black Angus cattle — either a half or a whole. Once you reserve your share with a deposit, your beef is processed at Hampton Processing, a trusted USDA-inspected facility.
You’ll choose how you want it cut (steak thickness, roast size, etc.), and a few weeks later, you’ll pick up your vacuum-sealed, labeled beef — ready for your freezer.
What’s the difference between a half and a whole?
A whole gives you the entire animal, while a half gives you one side (front and hind quarters). Both options include a mix of steaks, roasts, ribs, and ground beef. The per-pound cost is the same — a whole is just twice the amount of meat.
💰 Pricing & Payments
How much does it cost?
Our price is $4.25 per pound hanging weight, paid to Back Acres Farm.
Processing is about $0.89/lb plus a small facility fee (usually $65 per whole, or half that for a half), paid directly to Hampton Processing at pickup.
That puts a half beef in the $1,500–$1,800 total range, depending on final weight.
Why is the price based on “hanging weight”?
“Hanging weight” is the weight of the beef before it’s trimmed and cut. It’s how processors and farmers calculate fair pricing. Your take-home weight (the packaged meat) will be about 60–70% of the hanging weight, depending on your cut choices.
Do you require a deposit?
Yes — a $500 deposit reserves your half or whole beef. This helps us plan processing and ensures your order is locked in. The remaining balance is due once we know your final weight.
🧊 What You Get
How much meat will I actually take home?
A half beef usually yields about 200–225 pounds of packaged meat, and a whole beef around 400–450 pounds. That includes steaks, roasts, ribs, and ground beef — all vacuum-sealed and labeled.
How much freezer space will I need?
A good rule of thumb is 1 cubic foot of freezer space for every 35–40 pounds of packaged meat.
That means:
-
Half beef: 6–8 cu. ft. of freezer space
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Whole beef: 12–16 cu. ft. of freezer space
What cuts of meat will I get?
You’ll get a variety of cuts — typically ribeye, sirloin, T-bone or NY strip, filet, round steaks, chuck roasts, ribs, brisket, stew meat, and ground beef. The exact mix depends on your preferences when you fill out the cut sheet through Hampton Processing.
🧾 Processing & Pickup
Who processes the beef?
All of our beef is processed at Hampton Processing, a USDA-inspected facility in Tennessee. They handle all cutting, packaging, and labeling to ensure everything meets inspection and safety standards.
How long does it take to get my beef after I order?
Typically about 2–3 weeks after your processing date. Hampton will contact you directly when it’s ready for pickup.
Where do I pick up my beef?
You’ll pick up your boxed, frozen beef directly from Hampton Processing. We’ll let you know the date once the beef is there and ready.
🐮 Farming Practices
How are your cattle raised?
Our cattle are grass-fed and grain-finished from about 6 months old until around 14 months. They stay on clean Tennessee pasture and are supplemented with grain toward the end for marbling and flavor.
We never use antibiotics or added hormones — just good feed and sunshine.
Do you feed molasses or additives?
No — our cattle eat a mix of grass and grain, but no molasses or additives are used in their feed.
Is your grain Non-GMO?
Yes, our grain is GMO free!!
🤝 Orders & Availability
What if I change my mind after placing a deposit?
Deposits are typically non-refundable since they reserve your specific beef. However, if something unexpected comes up, reach out — we always try to work with people if we can.
📞 Contact
What if I have more questions?
We’re happy to help! Send us a message through Facebook or reach out directly at backacresfarmtn@gmail.com
There are no dumb questions — we want you to feel confident and excited about filling your freezer with local beef.