Order nowWe raise our own calves from a small herd of Saler Herford and Angus cross cows.
Our cattle spend the summer and fall on our pastures where we move them daily so that they graze in a manner similar to a herd of Buffalo. They graze an area intensely fertilizing it with their dung and then moving on to a fresh piece and coming back after the plants have had a chance to fully recover from the first grazing. They have access to fresh water, salt, mineral and kelp while on pasture. We have also been practicing Holistic Management planned rotational grazing to achieve more “herd effect” on our pastures and have increased the recovery time for the plants. This means giving the cattle a very small area for a few hours before moving them into the next piece.
Any steers that we overwinter are fed baled organic hay. Steers kept through the winter become the spring beef available for the summer Bar-B-Q season. We also offer Lean Ground Beef either as 1 lb packages in 10 lb lots or as ¼ lb hamburger patties in 12 lb boxes.
Standard Beef Cutting Instructions
Roasts – 4 lb
Prime Rib – as a Roast
T-Bone – 3/4 inch thick
Sirloin – 3/4 inch thick
Round – 3/4 inch thick – cut in half
Hamburger – 75% – 1 lb packages
Stew Beef – 25% – 1 lb packages
Soup Bones – in the Ground
Short Rib Roast – into Hamburger
If you prefer different cutting instructions please send them when placing your order.
NOTE: Cutting instructions are only required for quarters and larger orders.
Our delicious beef is 100% grassfed. Our small cow-calf herd is a mix of Herefords, Salers and Angus.
How it Works
- Place an order here. You can choose between May, September and November butcher dates.
- After you place your order, we will confirm your order via email and ask for a non-refundable deposit.
- Full payment is due upon delivery/on-farm pick up.
Custom Cut Items
Our custom cut items include a whole cow, a side, and a quarter. The basic idea is you are ordering a portion of the animal, and you get to choose (we can help too!) how it is cut up. If you’re excited to learn more about how to tell us how you’d like your beef cut, try downloading our beef cut sheet and fill it out! Otherwise, our standard cutting will likely include the following cuts:
- steaks, 3/4″ thick (t-bone, tenderloin, sirloin, round)
- roasts, approx. 4 lb each (blade, cross rib, short rib, prime rib, rump, sirloin tip)
- stew beef (kebab beef)
- short ribs – into the ground
- meaty soup bones – meat into the ground
- ground beef
(Based on est. hw)
|Whole Cow||$6.65||500-600 hw||~ $3325||$1000|
|Side (½)||$6.65||250-300 hw||~ $1732||$400|
|Quarter (¼)||$6.65||125-150 hw||~ $850||$200|
|Mixed 20lb pack||$11.25||20 lbs||$215||$75|
|10 lbs Ground Beef||$8.15||10 lbs||$81.50||$25|
“Hanging Weight” is measured bone-in and is 30-40% more than what you will put in your freezer depending on how much bone is left in the cuts.
We suggest that folks get together and buy a side or a quarter or even a whole beef! This will provide you with the highest diversity of cuts that you can then split to satisfy your personal preferences.
Fixed Weight Items
If choosing your cuts is daunting, we have two fixed weight options that can be purchased separately or in addition to your custom cut items.
- A 20-pound variety pack of farmer-selected cuts that would fit in a regular household freezer. Pack includes approximately 15 lbs of cuts and 5 lbs of ground beef. $225/each 20-pound pack
- 10 pounds minimum order of hamburger in 1 pound packages. $8.15/lb
- 12 pound box of 4oz 100% burger patties $8.50/lb or $102 total.
Fill out the order form, when we receive your online order, we will send an order confirmation email with an invoice for the non-refundable deposit. The remainder of your payment will be due at pick-up/delivery when exact weights are known. Orders are final once deposits are received.
We accept paper checks and direct bank transfers (click “Pay Now” on your invoice) to pay with a credit card, let us know, and we will add the 3.5% credit card service fee.