Grass Fed 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 1000lbs live weight. This will produce about 630lbs 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 $3.10-$3.50/lb DRESSED HANGING WEIGHT plus processing fees which are paid directly to the processor. On average, your final cost will be about $5.00/pound. Compare to buying a Rib-Eye steak at a grocery store for $7.99 on sale and that’s a factory farmed steak!

4. How much does the processing the meat cost?
a. The processing charge will vary - but expect to pay 60¢/pound hanging weight. An example is: hanging weight for 1/2 = 225 lbs x 60¢/pound = $135 processing plus the kill fee of $23 so a total of $158 for processing so your total cost would be $158 for processing + ($3.25/pound x 225lbs = $731.25) for an overall total for 1/2 a steer $889.25. 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).



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

2008 Pricing will be based on DRESSED hanging weight

Amount	Price Per Pound
1/4	$3.50
1/2	$3.25
Whole	$3.10

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.

Average DRESSED weight for 2007 for 1/4 was 100-115 pounds.
In 2007, the total average price INCLUDING processing for 1/4 was about $450

SOLD OUT FOR 2008!!

PLEASE REMEMBER THAT YOUR DEPOSIT IS NON-REFUNDABLE!
Delivery of the beef will not be until November 2008 for new reservations

Standard Cuts for 1/2 a Steer (Approx. 300 lbs)

	T-Bone steaks 12 pkg. +- Sirloin steaks 9 pkg. +- Porterhouse steaks 6 pkg. +- Rib steaks 14 pkg. +- Cube steaks 7 pkg. +- Round steaks 9 pkg +- Flank steak 1 pkg +_ Ground hamburger (in 1 lb pkg) 58 pkgs. +- Stew meat (l lb plg) 3 pkg. +- Additional cost for more stew meat Short ribs &pkg. +- Chuck roast (3-4 lb.) 14 pkg. +- Rump roast 2 pkg +- Sirloin Tip roast 2 pkg +- Round roast 1 pkg +- Brisket 1 pkg +- Soup bones 8 pkg +- Liver 3 pkg +-
	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.

Current Grass-Fed Beef Prices 8/19/2008

	Price per LB
Skirt Steak	$19.75
Hanging Tender (also known as the Butcher’s Cut)	$19.75
Beef Filet	$19.50
Delmonico	$17.50
London Broil	$10.50
NY Strip Steak	$15.50
Porterhouse	$14.50
T-Bone	$13.50
Flank Steak	$14.00
Sirloin Strip Steak	$14.50
Eye Round Steak	$8.50
Top Round Steak	$8.50
Bottom Round Steak	$8.50
Sirloin Steak	$10.00
Brisket	$8.50
Sirloin Tip Roast	$8.50
Eye Round Roast	$8.50
Top Round Roast	$8.50
Bottom Round Roast	$8.50
Short Ribs	$7.50
Stew Meat	$6.50
Soup Bones	$4.00
Ground Beef - SALE	$4.50
Beef Snack Sticks: Pepper, Teriyaki, Pepper w/Cheese, Pepper w/ Hot Cheese	$2.00 each
Prices are always subject to change Currently available at the farm or at the farmer's market starting in May while supplies last *We may have additional cuts available.