Grass-Fed and Finished Angus Beef

Grass-Fed & Finished Angus Beef

Why Should I Buy Local Grass-Fed Freezer Beef?

1.     No Antibiotics, growth hormones, or any unnatural additives.
2.     Less Total Fat! A 6oz steak can have the same amount of fat as a skinless chicken breast.
3.     Less Calories! A 6oz steak from a pasture raised cow can have 100 fewer calories than a 6oz steak from factory farmed animals.
4.     More Omega-3’s! There are 2 to 4 TIMES the amount of these “good-fats” in pasture raised beef.
5.     Higher amounts of Vitamin E which helps reduce the risk of heart disease and cancer!

Commonly Asked Questions

1. How much freezer space do I need?
a. For a ¼ of a cow you would need approximately 5 cubic feet of freezer space

2. How much actual beef do I get from the cow?
a. The average cow will weight about 1200lbs live weight. This will produce about 530lbs of usable processed meat. The exact amount will depend on the cuts that you choose when you have it processed.

3. How much does the meat cost?
a. We charge $3.40-$3.80/lb DRESSED HANGING WEIGHT plus processing fees which are paid directly to the processor. On average, your final cost will be about $6.00-$8.00/pound. Compare to buying a Rib-Eye steak at a grocery store for $9.99 on sale and that’s a factory farmed steak! Please remember that it depends on the final size of the steer and how you have it cut.

4. How much does the processing the meat cost?
a. The processing charge will vary - but expect to pay 65¢/pound hanging weight. An example is: hanging weight for 1/2 = 335 lbs x 65¢/pound = $217.75 processing plus the kill fee of $40 so a total of $257.75 for processing so your total cost would be $257.75 for processing + ($3.55/pound x 335lbs = $1189.75) for an overall total for 1/2 a steer $1447.00. This of course will vary depending on the cuts requested but it does give you an idea of what 1/2 a steer will cost. (Figure 1/2 of that amount would be for ~1/4 of a steer).

5. I have NO IDEA what to get can you help me?
a. Of course! Starting in 2009 we changed things up a little. If you order 1/4 of a steer, the cuts are pre-determined. If you are ordering 1/2 or whole, you will go over the cut sheet with us so we can make sure you get what you would like. We can help guide you to decide which cuts are best for you and your family.

Services we offer other farms don't: We deal with the butcher so you don't have to! We pick up your meat from the butcher and bring it back to our farm so you pick up directly from us! We box up your meat (when we can) so you can pick up and go! We personally will help you through the cut sheet We will help you divide the beef up if needed And so many more personal, convenient services which just come naturally to us!


Corn fed/finished Rib-Steak	Grass fed/finished Rib steak

Our beef are raised and finished on pasture (grass-fed)

They are all 100% Angus Beef

Pricing is based on DRESSED hanging weight

Amount	Price Per Pound
1/4	$3.80
1/2	$3.55
Whole	$3.40

You are also responsible for the processing fees payable to the processing facility on top of the above pricing .

A $50.00 NON-REFUNDABLE deposit is required to reserve your portion for 1/4 steer.
A $100 NON-REFUNDABLE deposit is required for 1/2 or whole steer.

Average DRESSED weight for our steers in 2011 for 1/4 was 180 pounds.
The average price INCLUDING PROCESSING for 1/4 was $800 (this includes the deposit)

** A 1200 lb Grade 1 -3 Steer will give you 750 lbs HANGING WEIGHT then will produce
505-530 lbs of retail cuts. Our steers have been 1200-1400 lbs in 2011 **

1/4 Steer Cut Information
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Amount Ordering:

Requested Processing Time:
* You will pick up the meat from the farm approximately 30 days from the processing date *

Requested Steak Cuts (1/4 Steer Orders ONLY):

Organ Meat? (heart, liver, tongue)

PLEASE REMEMBER THAT YOUR DEPOSIT IS NON-REFUNDABLE!

We are not able to accept credit cards for the final payment.

Please note that if you are SPLITTING a 1/2 or WHOLE STEER, the person reserving it is responsible for paying for it. We will be happy to help you divide it while you are here, however, we prefer 1 check or cash for final payment and the people who you are dividing it with will pay the person reserving it directly.

Standard Cuts for 1/2 a Steer

	What can you expect on a half of beef? Of course this is just a guideline and factors will influence final product. You will loose around 45% of your hot weight due to bone, fat, and dehydration from the aging process. 5-8 Chuck Roasts 4-6 Arm Roasts 10-15 Rib Steaks OR 8- 12 Ribeyes 1 Beef Brisket 1 Flank Steak 3-4 Tip Roasts OR 6-8 Tip Steaks 1 Rump Roast 3 Top Round Roast OR 5 London Broil or 8-10 Round Steaks 1 Bottom Round Roast OR 15-20 Cube Steaks 1 Eye of Round Roast Meat on soup bones 5-8 Sirloins Steaks 4-6 Porterhouse Steaks 10-12 T-Bone Steaks. Of course you can expect hamburger, lots of it. Bag of Dog/Marrow Bones
	This is just an example of HOW 1/2 steer can be processed. We allow each purchaser to have the steer processed the way they would like it as they are all custom done.