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CLICK HERE FORE INDIVIDUAL CUTS - Available at the
Farmer's Market and Directly off the Farm 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! Please remember that it depends on the final
size of the steer.
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).
5.
I have NO IDEA what to
get can you help me?
a.
Of
course! In 2009 we are changing 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 ou get what you would like. We can help
guide you to decide which cuts are best for you.
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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
2009 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 for 1/4 steer.
A $100 NON-REFUNDABLE
deposit is required for 1/2 or whole steer.
Average DRESSED weight for our
first set in 2009 for 1/4 was 189 pounds.
The average price INCLUDING PROCESSING for 1/4 was $840 (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 2009
**
1/4 Steer Cut Information
(opens in new window)
Standard Cuts for 1/2 a Steer
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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.
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5-8 Chuck Roasts
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4-6 Arm Roasts
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10-15 Rib Steaks OR 8- 12 Ribeyes
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1 Beef Brisket
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1 Flank Steak
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3-4 Tip Roasts OR 6-8 Tip Steaks
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1 Rump Roast
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3 Top Round Roast OR 5 London Broil or 8-10 Round Steaks
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1 Bottom Round Roast OR 15-20 Cube Steaks
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1 Eye of Round Roast
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Meat on soup bones
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5-8 Sirloins Steaks
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4-6 Porterhouse Steaks
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10-12 T-Bone Steaks.
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Of course you can expect hamburger, lots of it.
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Bag of Dog/Marrow Bones
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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. |
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Current Grass-Fed Beef Prices 3/18/2009
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Price per LB |
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Skirt Steak |
$19.75 |
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Hanging Tender (also known as the Butcher’s Cut) |
$19.75 |
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Beef Filet |
$19.50 |
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Delmonico |
$17.50 |
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London Broil |
$10.50 |
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NY Strip Steak |
$15.50 |
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Porterhouse |
$14.50 |
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T-Bone |
$13.50 |
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Flank Steak |
$14.00 |
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Sirloin Strip Steak |
$14.50 |
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Eye Round Steak |
$8.50 |
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Top Round Steak |
$8.50 |
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Bottom Round Steak |
$8.50 |
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Sirloin Steak |
$10.00 |
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Brisket |
$8.50 |
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Sirloin Tip Roast |
$8.50 |
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Eye Round Roast |
$8.50 |
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Top Round Roast |
$8.50 |
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Bottom Round Roast |
$8.50 |
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Short Ribs |
$7.50 |
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Stew Meat |
$6.50 |
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Soup Bones |
$4.00 |
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Ground Beef |
$5.50 |
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Dog Bones |
$1.75 |
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Beef Snack Sticks: Pepper, Teriyaki |
$2.25 each |
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*Prices are always subject to change
*Currently available at the farm or at the farmer's market
while supplies last
*We may have additional cuts available just ask
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