Grass Fed Beef

Beef

All our livestock is pasture raised – a giant step far and above simply free range (or even organic).

Our cattle are born, raised and finished on 100% grass or hay. They are not fed any grain, because cows are herbivores. We do not have a particular breed, but a Red Angus base seems to work best for us. The main criteria is that they function well on a forage diet only, and we are looking for a smaller framed animal with short legs, and a barrel-shaped body. Our grass fed beef are grazed in small paddocks using electric fencing and moved to fresh forage generally on a daily basis.

Moving the cattle to new grazing land every day gives them a fresh “salad bar” every day, and the pasture they just left has time to recover.

For winter, they graze hay bales on a rotating basis also using electric fencing. The urine / manure, and uneaten hay they leave behind are food for soil microbes, and cover for moisture retention aiding in forage growth in the next seasons. Beef is processed in the fall as the animals come off the fresh grass and is sold as wholes, halves, split-sides (1/4), and pieces (if available after bulk orders are filled).


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Whole Beef

** Price per pound **
Order your whole beef and customize your cuts to ensure you get exactly what you want to fill your freezer. Appropriate for larger families.

$7.50

Half Beef

Order your half beef and customize your cuts to ensure you get exactly what you want to fill your freezer. Appropriate for smaller families. ** All Prices per pound **

$7.75

Quarter Beef

Order your half beef and customize your cuts to ensure you get exactly what you want to fill your freezer. Appropriate for singles and couples. ** All Prices per pound **

$8.00

Sirloin Tip Roast

The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.
$12.00 per pound

$51.00

Chuck Roast

The chuck starts from the neck and includes ribs 1 to 5. Beef roast from this area commonly called pot roast are very tasteful and fatty.
$9.00 per pound

$38.25

Baron Roast

The back of the cow called the round or hip, is the entire upper leg. Cooking roast beef from the round is lean and less tender. Round cuts are best suited for moist-heating .
$9.00 per pound

$38.25

Cross Rib Roast

The rib cut reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.
$12.00 per pound

$51.00

T-Bone Steak

The short loin, where the T-Bone cut comes from, extends from the last rib back through to the sirloin. Cooking steak from this section will receive rave reviews for their superb flavor and extreme tenderness.
$12.00 per pound

$33.00

Sirloin Steak

The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.
$12.00 per pound

$33.00

Rib Steak

The rib cut reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.
$14.00 per pound

$38.50

Beef Tenderloin

The short loin extends from the last rib back through to the sirloin. Cooking steak from this section will receive rave reviews for their superb flavor and extreme tenderness.
$20.00 per pound

$40.00

Ground Beef

Ground beef recipes are the most popular choice in the meat counter, it is inexpensive and can be prepared countless ways.

$6.50