We buy our cattle from reputable dealer who knows what kind of animals we want. They are all brucellosis free and healthy when they arrive on our farm. All spring, summer and some of the fall, the cattle are pastured on a diverse mix of pasture grasses. In the winter the cattle are kept in our yard so that our fields are protected from the impact of their hooves. They are fed our own hay and sometimes, balage when the weather is really cold. We don’t feed our cattle grain, and so they don’t receive antibiotics, hormones or animal by-products in their feed. We use the manure and bedding from the yard as compost that is spread throughout the farm to balance the soil with organic matter. Because our cattle are raised completely on grass they are lean and have a delicious rich beef flavor. You can find more information about the advantages of grass fed meat from Jo Robinson’s web sitewww.eatwild.com. When cooking grass fed beef it is best to cook it slowly and at low temperatures, as the high heat will toughen the protein.
To order a quarter (or more) beef from us contact us to check on availability. We take a $20 deposit for each 1/4 you order at the time of ordering. This deposit places your order.
The beef should be ready late Fall or Winter.
You can expect about 100lbs of meat (for a quarter order) to put into your freezer. You will need about 30-40 cubic feet of freezer space to store your ¼ order. You are charged on the hanging weight, which for a quarter is about 125-160lb. (What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning.) You also pay the butcher for their services which adds about $0.30/lb. (some unusual cutting instruction and cyrovac involve additional costs). Our butcher, Mest Packing Co. in Strykersville, will call you when your order is ready for pick upand you will pick your order up there. It is approximately 10-15 days after butcher that your order will be ready. We will invoice you by mail based on the animals hanging weight. Our cow sizes and weights are variable, expected poundage is approximate. Quantities vary according to how you specify your butchering and how large or small the cow is. Here’s a very approximate breakdown of quantities for a quarter cow.
4 tenderloin (filet mignon) steaks
4 rib eye steaks
4 NY strips
4 sirloin steaks
4 round steaks
4 chuck roasts-approximately 3 lb. each
2 round roasts
1 sirloin tip
1/2 beef brisket
approximately 20 lbs. of ground beef
1 bag of bones
Organs available by request