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.