Welcome to the Ichthys Premium Meats website
On this site you should be able to find information about our products, find answers to common questions, contact us, and place orders. On this page you will learn about the buying process and what happens to your meat once you have an appointment.
Our customers first need to determine what products they want. We sell bulk quantities of beef, pork and lamb. This would be in contrast to a grocery store where you can buy individual cuts of meat (but typically NOT in bulk). We don’t sell individual cuts for multiple reasons, and we believe bulk meat is the best way to get the most value, even when buying premium meat.
Beef is available for sale as quarters, halves and wholes. A quarter is a mixed half, which means all parts of the beef are equally divided so that you get cuts from the front and back. We sell pork as wholes or halves, and we sell lamb as wholes only. We have customers who order for their family members in addition to themselves. Every quarter will be custom packaged with the owner’s name (or whatever label is wanted) on it. All meat is sold by the hanging weight pound, and our current prices for 2025 are beef @ $4.75/lb, pork @ $4.25/lb and lamb @ $7.25/lb. We also sell grass fed/finished beef and Wagyu beef @ $5.75/lb. Please note, we pay all the processing, so you will not have additional processing charges unless you special order something.
If you know what you want and have no additional questions for us, you can simply place your order online. After receiving your online order, we will plan to contact you to schedule your processing date and discuss deposit payment options. Available processing dates can be anywhere from 1-8 months out. We require approximately 50% of the estimated final total as a non-refundable deposit on your order to reserve the processing date for you. This can be sent by check, Venmo or Paypal (if using a credit card and/or processing as a protected purchase payment, a 3% transaction fee will be added to your total due). If you don’t want to reserve on-line or have additional questions for us, we can take your order via email or over the phone. Regardless of how you choose to make your reservation, please make certain all questions are answered. We want more-than-satisfied, well-informed customers who know as much as needed to help them feel comfortable during the entire process.
On or shortly after your processing date, you will be contacted regarding the balance due on your order. We can’t know the final price for the order until we know the hanging weight since our prices are by the hanging weight pound. Once we know this information, we calculate your balance due and let you know via email, phone call or text. We ask that once you have that information you make payment for that amount as soon as convenient.
Once the beef is slaughtered, it hangs for 21 days before processing. This is something that grocery stores CANNOT do and is one of our premium competitive advantages. This dry aging process adds flavor and tenderness to the beef which makes most grocery store cuts incomparable. The pork and lamb don’t hang as long but the curing process for those products takes some time. Typically 3-4 weeks after slaughter, we let you know your meat is processed and ready to be picked up. We do require that your balance is paid in full before we release the meat from The Butcher Shop to be picked up. The pickup location is The Butcher Shop in Fairfield, NE. They will only hold meat for one week before charging storage fees, so please be sure to make your final payment promptly. Again, we will notify you of your balance due when we have the hanging weight, which is about 3 weeks before it's ready for pick up, plenty of time for a promptly mailed check to arrive.
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