We buy our feeder cattle from a neighbor 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 baleage 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 have a delicious rich beef flavor. You can find more information about the advantages of grass-fed meat from Jo Robinson’s web site www.eatwild.com. When cooking grass-fed beef it is best to cook it slowly and at low temperatures.
Your order will be filled after our beef spends the spring, summer and fall on pasture eating grass. Our beef should be generally ready for butchering in the winter months. Your order will be filled within this time period.
You can expect about 75-90lbs of meat (for a quarter order) to put into your freezer. You will need about 5-7 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. at a cost of $3.75/lb. (What you can expect to take home is about 40% less than the hanging weight due to trimming and de-boning.) You also pay the butcher for their services which adds about $0.60/lb. (some unusual cutting instruction and cyrovac involve additional costs). (For your budgeting figure about $4.35/lb. total cost for your order on the hanging weight figure). It is approximately 10-15 days after the beef hangs and then is butchered that your order will be ready.
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.
Steaks are cut at 1″ and are packaged two to a package
4-6 t-bone steaks
4-6 ribeye steaks
2 sirloin steaks
6-8 cubed steaks from the top round roast
about 8, 2″ chuck roasts
1 rump roast
1 bottom round roast
1 sirloin tip
1 sirloin roast
1/2 beef brisket
approximately 20 lbs. of ground beef
1 bag of bones
Organs available by request