Got questions? We've got answers!
If you can't find your question below, please contact us!
Once shipped, your order will arrive within 48 hours. If you live within Colorado or the surrounding states, you may receive it on the next business day. For more details, please check your email for tracking info.
Please note: Some orders may require extra processing time of 48 hours or less if items need to be fresh cut. Typically, orders adhere to the schedule below.
If you placed your order Monday - Wednesday morning, your order will be shipped in the afternoon on the same day.
If you placed your order in the afternoon on Monday or Tuesday, your order will be shipped afternoon the next day.
Orders placed Wednesday afternoon - Sunday will ship in the afternoon the following Monday.
Once orders are shipped, they will arrive within 48 hours.
Occasionally, we are able to fulfill and ship orders on Saturdays. If you have a special request (or an emergency need for awesome meat), please contact us and we will be happy to work with you!
I live in Colorado Springs: We offer next-day home delivery for select ZIP codes in Colorado Springs. If this option is available to you once your ZIP code is entered, you can choose this shipping option. The cost for this option is $5 packaging cost + a flat $5 delivery fee.
I live in Colorado: We offer One Day Ground Shipping to most of Colorado, with the exception of the upper northwest and southwest corners of the state. If you live in the upper northwest or southwest, choose Two Day Ground Shipping. The cost for One Day Ground Shipping is $24.50, and an additional fee of $4.65 if you live in a rural area.
I live in Montana, Wyoming, South Dakota, Nebraska, Iowa, Missouri, Kansas, Oklahoma, New Mexico, or Utah: We offer Two Day Ground Shipping in your state! The cost for Two Day Ground Shipping is $15 base shipping cost + $7 packaging cost + $1.00 per pound of meat ordered.
I live in a state that isn’t listed above: Since meat must be delivered within 48 hours of shipping, we can only offer Second Day Air to your state. The fee for this is $30 base shipping cost + $5 packaging fee + $1.00 per pound of meat ordered.
We are currently working to lower this shipping cost and open more fulfillment centers to better provide for customers further away from our fulfillment center in Colorado.
I don’t live in the United States: We currently only ship to the United States and U.S. territories at this time. Please contact us if you have a special request.
Shipping meat poses some unique challenges, since it has to be delivered within 48 hours of shipping. Our processing center and fulfillment center is in Colorado, and the further away you are from us, the more expensive it is to deliver within 48 hours. Please don’t let this stop you from experiencing the best meat of your life - it's worth it!
If shipping cost is prohibitive for you, sign up for our newsletter to hear about sales, special offers, and price breaks on shipping!
We are currently working to lower our shipping costs and open more fulfillment centers across the United States to better provide for our further-away customers.
Please contact us and our customer service team will assist you with special shipment requests.
You will receive an email with order tracking information once your order has shipped. Please see “How long will my order take to ship?” to estimate when you will receive this email. If you have not received tracking information for your order by the end of the day when your order should have shipped, please contact us.
We are currently working through our old coolers and boxes - waste not, want not! Look for a white box with a Callicrate Beef logo and a Bytable sticker on it. We will be upgrading shortly to biodegradable cotton coolers in white boxes with the Bytable logo.
We will be upgrading shortly to biodegradable cotton coolers for a much more environmentally friendly shipping operation. In the meantime, we are currently working through our last order of styrofoam coolers and boxes - waste not, want not! Your order will come vacuum-sealed in an insulated cooler, with reusable gel cold packs.
Unless you won’t be home for a day or more after your delivery, this shouldn’t be an issue! Your order is packed in an insulated cooler box, and should be fine until you can get to it. Just unpack your order as soon as you can and refrigerate or re-freeze any freshly thawed items.
Standards and specifics for our products.
Ridiculously high ones. Please visit our Standards page for details.
Our standards for animal care, sustainability, and safety are ridiculously high. We’re confident that whatever you’re looking for, you will find it in our products - and if you’re still unsure, we welcome you to come visit the farm and processing facilities.
There are so many answers to this question.
1. Great ranching practices = Happy, well-fed animals = Fantastic meat.
Bottom line, it’s going to taste way better than anything you can find at a regular grocery store, and you’re going to feel better eating it knowing where it came from.
2. Regeneratively raised for a better future. Our meat is raised regeneratively, meaning our ranchers use water conservatively, properly manage soil and land, and foster soil biodiversity - all of which creates healthier soil and environments that better capture carbon from our atmosphere. In fact, if we are able to convert 34.6% of agricultural lands to regenerative practices, we can zero out our current carbon emissions.* As consumers, we need to support the farmers who are doing the right things to ensure there’s something left for the next generation.
*Source: The Rodale Institute estimates that 1bn acres of regeneratively farmed land sequesters 23.2 gigatons of carbon per year. The latest estimates from the United States Geological Survey indicates 4.62bn acres being used for agriculture globally. According to the Global Carbon Project, current global carbon emissions were 37.1 gigatons as of 2018 (and climbing).
By those estimations, we would need to convert 1.56bn acres, or 34.6% of global agriculture lands, to regenerative agriculture in order to sequester 37.1 gigatons of carbon.
3. Supporting rural communities and local economies. With the farmer’s share of the food dollar at a record low of just 12 cents, it is more important than ever to support food systems that support the success of the farmer. By purchasing as directly as possible from independent farmers, you’re supporting rural economies and encouraging job creation in rural communities.
4. Animals bred for the best. Our regular beef is Kobe-style Wagyu - Angus cross, meaning it will have more marbling and better texture than regular Angus while keeping all the beefy flavor. Wagyu - Angus cross is the same breed cross used to produce legendary Kobe beef, only “official” Kobe beef comes from specific regions in Japan… (But we’re betting ours tastes better. In any case, it’s much cheaper than a $120 restaurant steak!)
And our Wagyu… well, it’s purebred Wagyu, which is practically mythical in the world of beef.
Our pork is pasture raised Berkshire pork with marbling so prominent you’ll think you ordered beef, and a healthy red/pink coloring that’s very unlike the washed-out looking pork you find in supermarkets.
5. Responsible use of water. Our animals live on the western plains of Kansas, and the farm draws water from the Ogallala aquifer. The Ogallala aquifer is a massive aquifer that runs under 8 states and is essential to agricultural production in the Midwest - no water, no food. It's being depleted faster than it can regenerate, and as of 2013 had been drained of 30% of its total water, with 94% being used by agricultural and food operations. Not great.
Callicrate Ranch is extremely mindful of their impact on the water supply, and boasts very low water usage when compared to traditional operations. Livestock on the Callicrate Ranch are pasture raised and supplemented with barley grown on the farm for a balanced diet. Barley is healthy and nutritious, with higher fiber and protein content than other cereal grains. Barley requires less water than corn, and puts down a root system that is deep and fibrous, meaning it is better water retention and significantly decreases soil erosion.
Additionally, the Callicrate slaughter process uses a mobile slaughter unit, which uses only 40 gallons of water per head of cattle - about the same amount of water used to produce the ingredients to make 1 cup of coffee. Industrial facilities use between 150-450 gallons per head of cattle.
The majority of our products are shipped frozen, because it’s the safest way to get them to you without compromising safety or quality. If you have a special request for products to be shipped fresh and never frozen, we are absolutely able to help you with that. (Please take note, we process Wagyu fairly infrequently. If you would like fresh-never-frozen Wagyu, it will take some planning!)
Contact us to request fresh-never-frozen meat.
Unlike a typical cut of beef you might pick up at a grocery store, Wagyu beef has a stunning amount of marbling, with a deep and rich flavor to match. When prepared properly, it has a delicacy and tenderness that is incomparable to other cuts of beef.
Our regular beef is Wagyu - Angus cross, meaning it will have more marbling and better texture than regular Angus while keeping all the beefy flavor. Wagyu - Angus cross is the same breed cross used to produce legendary Kobe beef, only “official” Kobe beef comes from specific regions in Japan… (But we’re betting ours tastes better. In any case, it’s much cheaper than a $120 restaurant steak!)
The short answer - not a lot. The long answer - yes! Our purebred Wagyu is amazing because of the quantity of fat marbling it has and the low melting point of the fat that melts easily into the surrounding meat. But it also produces a LOT more grease, and grease catches fire, which is why we don’t recommend grilling Wagyu unless you’re an experienced Wagyu pro.
Please stay tuned for our Wagyu cooking guide, coming soon.
We dry age all our beef for 7+ days as carcasses or sub-primal cuts in climate-controlled coolers. Dry aging is an ancient and traditional process that takes excess moisture content out of the meat and concentrates flavor for a deeper, more intense taste. Dry aging also encourages natural enzymes in the beef to break down connective tissue for a more tender result.
Dry aging also promotes the growth of fungal species on the outside of the meat - yes, we know this sounds gross, but let us explain! Much like the rind on a wheel of cheese, these species form an outer "crust" on the outside of a beef carcass, which is trimmed off during processing. These species compliment the natural enzymes in the beef for an even more intense flavor. Also like a cheese rind, this crust is still edible - but we remove it, because people can get a little weird about it. Typically, dry aged beef is hard to find in stores, but high-end restaurants often serve dry-aged beef. Lucky you, you can find it right here!
If you're having issues with an order not addressed here, please get in touch with us as soon as possible so we can correct it!
If something doesn’t meet your expectations or our standards, please contact us within 7 days of receiving your order and our team will take you through the review/refund process. Occasionally, we may request a product is returned for review - in this case, we will provide a shipping label and packaging for the return.
Due to the nature of our product, we are not able to accept returns back to our facility. If something doesn’t meet your expectations or our standards, please contact us within 7 days of receiving your order and our team will take you through the review/refund process.
We are so sorry! There was likely an issue with a seal breaking during the bumps and jostling of shipping. This happens sometimes, and it can be a bit of a bummer (and a mess!). Your products should be just fine if they arrived within 48 hours of shipment, but here’s what we recommend doing:
1. Please refrain from licking anything with the liquid on it. It's tempting, we know. If you have pets, they may also be interested in licking it (or playing in the box) - don't let them!
2. Take products out of the shipping cooler.
3. Figure out where the leak is coming from.
- If it's an ice pack, discard the ice pack.
- If it's a product, remove the packaging and place inside another sealable bag before freezing or refrigerating.
4. Rinse all sealed products with soapy water before freezing or refrigerating.
5. Make sure to wash hands after handling anything with refrigerant or meat juice on it.
If you have any more questions or concerns, or would like a product with the broken seal replaced, please contact us.
First, use your shipment tracking number from your email to determine whether the package was delivered within 48 hours of shipment. If not, we have shipping insurance for this sort of thing and will refund or reship your order. Please contact us.
If it’s still within 48 hours of shipment, your order should still be well below 40°F even if it has begun to thaw. Simply place in the refrigerator or back in the freezer and enjoy as you normally would. If you’re still skeptical, please contact us.
Fair question. Read our story here!
Yes! We welcome you to visit the Callicrate ranch and on-farm slaughter facilities in Saint Francis, KS and our processing facility in Colorado Springs, CO. For more information or to set up a time to visit, please contact us.