Corporate Gifting Made Easy: Online, Email or Phone
Corporate gifting is rarely hard to decide and frequently hard to execute. The deciding takes ten minutes. The addresses, the cards, the timing and the chasing take the rest of December.
The decision is easy. People like beef. The execution is where corporate gifting eats a week of somebody's time, and it does not have to.
“So when it comes time to give, uh, a Christmas gift, send us the name and the address, and you don't have to touch it. And it shows up, you know, on your parents, or on your friends, or on your employees, or on your important clients, uh, desk or their doorstep. It doesn't feel like, you know, you just send them a card with 20 bucks in it.”
Gray Shipley
What you actually have to do
- Send the list of names and addresses.
- Pick a box, or let us pick for the budget you have.
- Send your card artwork if you want it in the box.
- That is the end of your involvement.
Your card, not ours
“We do like to, for those that want to send us your branded card, your customized Christmas card. Um, we can get it in the box. And so the client gets, uh, the note directly from you without you having to do anything more.”
Gray Shipley
The recipient opens a box of beef from a farm and finds a note from you. Nothing about it reads as a bulk order, because it is not being handled like one.
The timing, and this part is not a sales line
“Reach out to us early. Uh, you know, Christmas is our busiest time and we run out of stuff quick. And so we like to take care of our corporate customers and our longstanding customers first. So, um, yeah, get in touch early, you know, reach out in September, early October and, uh, start the process helps us to know, you know, about how many boxes, about what price points, uh, you're thinking, you know, for you, whether it's employees or, or, uh, clients.”
Gray Shipley
September or early October. Christmas is the busiest stretch of the farm's year and cuts run out, and longstanding and corporate customers get looked after first. Leaving it to December narrows what we can offer you, which helps nobody.
The objections that come up, and the answers
- Dietary restrictions on the list. Real and common. Gift cards for anyone you are unsure about; nobody has to disclose anything.
- Compliance rules. Some industries cap the value of a gift or ban them outright. Ask once, before you build the list.
- They might not be home. Office delivery usually solves this, and a staffed address is more reliable than a doorstep in December.
Consider sending it in January
“And yeah, the other trend that we're starting to see a little bit of, which I think is, is pretty clever is people that send their Christmas gifts in January. Where the popcorn tubs and, uh, uh, you know, boxes of chocolates and stuff just start to pile up in the break room, right? And it just looks like, Hey, we got a bunch of vendors that, that are wanting to keep our business.”
Gray Shipley
“But when you get back in the office after new year's and that next week on Wednesday or Thursday, the steak box just shows up and there's not any other gifts sitting around the office. It stands out a little bit more and people recognize and remember it a little bit more. And you start the year with, you know, coming back to a special gift that kind of is meaningful and appreciated.”
Gray Shipley
A box arriving in the second week of January lands in an empty room. Nothing else is competing with it, the person is back at a desk, and they remember who sent it. It is also a far easier week for us to fill well.
Steaks, chosen so the person opening it knows immediately that someone spent thought rather than money.
View ProductNine to ten pounds, chosen by our butcher. This is the one to send to a household that cooks most nights.
View Product
Enough for a real box and the shipping, with room for them to add what they actually want.
View ProductTo start a list, get in touch. If you are sending at volume, here is how that works without placing a hundred orders. If some of your recipients have restrictions you are unsure about, gift cards solve that cleanly.
- Freezing and Food Safety, USDA FSIS
Food-safety temperatures and storage times on this page are cited to the agencies above rather than to us.
Written at Shipley Farms in Vilas, North Carolina: a family cattle farm raising and dry-aging beef in the Appalachian Mountains, now in its fifth generation. No shortcuts since 1872.
Every quote on this page is Gray Shipley talking, the man who runs this farm. We sat down with him, turned on a recorder, and left his words alone.
Nobody knows this beef better than we do. On food safety we leave it to USDA FSIS, and we have linked their page above. Reviewed 3 October 2026.
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