Proposal · for Nick

Two ways to finish this site and keep it running for you.

Everything below this section is a live preview of what your customers would see at nicksbeef.com. To put it live, wire up Stripe, and keep it looking sharp as your herd, prices, and pickup dates change through the year — pick one of the two plans below. I get started this week.

From Caleb
Web design & hosting
caleb@hubcitycleaners.com
Essentials
$54.99/ month
+ $499.99 one-time website build fee

Fixed monthly. Predictable. You keep 100% of every sale.

  • Finish building the site with your real content, photos, and Stripe checkout wired to your account
  • Hosting on Vercel with HTTPS and nicksbeef.com connected
  • Custom email address at your domain (nick@nicksbeef.com)
  • Contact form delivered straight to your inbox
  • Two content updates per month — prices, pickup dates, current lot
  • Email support, replied within one business day
Choose Essentials — $54.99 / mo Secure subscription · Stripe
Recommended Ranch Hand
$19.99/ month
$499.99Website build fee waived + 5% of gross revenue collected through the site Invoiced monthly via Stripe, based on your gross site revenue

Lower monthly, no build fee, we win when you win.

Everything in Essentials, plus:
  • Unlimited site updates per month — anything you need, as often as you need
  • Call or text anytime for support
Choose Ranch Hand — $19.99 / mo + 5% Secure subscription · Stripe
Payment buttons on the beef site preview below are demo placeholders — real Stripe checkout is wired up as part of both plans. This section is removed the day you sign up.
Nick's Beef Mossyrock · WA
Mossyrock · Cowlitz Valley · Est. 2015

Beef with a name attached.

One family, one small herd, one valley in the shadow of Mount Rainier. Ground beef by the pound and half-shares reserved by the season — raised in Mossyrock, cut in Morton, in your freezer before the first frost.

Order ground beef → Reserve a share
What we sell

Two ways to buy.

Order by the pound for tonight's dinner, or reserve a portion of a whole animal for a year of the freezer stocked.

By the pound

Ground beef

$6 / lb. · 10 lb. minimum · one-pound frozen packs

The easiest way in. Order any Sunday through Thursday, pick up at the farm that Saturday.

Order →
By the half or whole

Reserve a share

$4.95 / lb. hanging weight · 50% deposit · cut to your list

A half fills about a 5 cu-ft freezer for a year. Reserve now, pick up from the butcher in October.

Reserve →
Ground beef

Ten pounds up, six dollars a pound.

Frozen in one-pound packs and clearly labeled by cut date. No other math, no upsells. Pay in full at checkout; pick up on the next Saturday window at the farm.

Every pound comes from our own herd — no comingling, no outside beef, no fillers. It's ground on the day it's cut, vacuum sealed, and blast frozen the same afternoon.

Order any amount from ten pounds on up. If you want more than fifty at once, message first so we can set aside enough for you.

Pickup · Sat 9–11am · 1024 Damron Rd, Mossyrock
Pounds
10 lb minimum Add 0 more to meet the minimum
Total $60due at checkout
Order · pay $60 → Secure checkout · Stripe
Reserve a share

A share is a portion of one animal.

You reserve a half or a whole and it's cut to your list at Bear Ridge Smokehouse in Morton. You pay by hanging weight — a fifty-percent deposit holds your share now, balance due at pickup.

Cut & wrap billed by Bear Ridge directly · ~$0.85 / lb hanging

Share size
Estimated hanging weight
lb
Half: 340–380 lb typical · Whole: 680–760 lb typical
Rate$4.95 / lb
Estimated beef$1,782
Deposit today · 50%$891
Balance at pickup$891
Reserve · pay $891 deposit →

Final price adjusts to actual hanging weight when Del's weighs your animal. Balance and cut & wrap invoice arrive together before pickup.

How this works

Four steps, one season.

Reservations happen months before harvest. Here is exactly what to expect between the deposit and the freezer.

  1. 01 · Reserve

    Deposit online.

    Fifty-percent deposit runs on Stripe. You get an email with your reservation and a link to your cut sheet.

  2. 02 · Cut sheet

    Choose your cuts.

    Steaks, roasts, grind, bones, organs. Bear Ridge calls within a week to walk through anything unfamiliar.

  3. 03 · Cut & wrap

    Two to three weeks.

    After harvest the animal hangs, then Bear Ridge breaks it down, wraps, and blast-freezes on your specs.

  4. 04 · Pickup

    Text when ready.

    Balance due at pickup — cash, check, or card. Bring coolers; a half fills a large one and change.

Two of the herd — a black Angus and a Hereford cross at first light
The herd · dawn
The herd

Small herd, same pasture, ten years.

I've been running cattle on this pasture since 2015. It's a small operation — never more than eight head at a time, always Angus crossed with Hereford, grain finished for the marbling and flavor families in this valley have come to expect.

If you have a question about the beef, the timing, or the cut sheet, just call. I answer the phone.

— Nick
What neighbors say

From folks who already have it in the freezer.

A short list — the beef mostly sells itself.

I expected good, but not this good.
Caleb R. Centralia, WA
Pickup

Two stops, minutes apart.

Ground beef comes off the farm on Saturday mornings. Shares come out of the butcher when they're ready — a text goes out the day before.

Ground beef

The farm · Mossyrock

  • Address1024 Damron Rd, Mossyrock WA (placeholder)
  • WindowSaturdays · 9–11 am
  • NoteGate is open — pull past the barn
  • CoolersBring one — beef comes out frozen
Half & whole shares

Bear Ridge Smokehouse · Morton

  • AddressMorton, WA (address placeholder)
  • WindowBy appointment · Tue–Sat
  • BalanceDue to Nick at pickup · cash, check, card
  • Cut & wrapBilled by Bear Ridge directly
Contact

Send a message, or just call.

Nick answers the phone. Most questions — cut sheets, timing, whether there's a spot open — are quicker to ask out loud than to type.

Direct line
(360) 000-0000

Weekdays 7am–7pm · Weekends after morning chores

Email
nick@nicksbeef.com
Direct message

Social handles are placeholders — swap for real accounts before launch.

Usually replied to within a day
Thanks — message drafted. Once the form is wired to your inbox, this will send it. Meanwhile, call or text.