We raise Black and Red Angus Grass Feed and Grain Finished Cattle.
We provide an agricultural setting that is free of chemical fertilizers, biosolid sludge and pesticides. Our herd does not receive artificial growth hormones, steroids, or recurring antibiotics that are required when cattle are closely cramped and confined in feedlots.
We provide plenty of grazing pasture, shelter and fresh water 24 hours a day for our Cattle. They are not subjected to physical or mental stress nor are they processed inhumanely.
Hanging Weight: The weight of your animal hanging on the rail, after slaughter. This is the weight you are charged for, not live weight.
Dry Age: Hanging your carcass in a controlled temperature to increase tenderness.
Yield: A live steer, ready for processing, weighs an average of 1,000 to 1,200 pounds. For a 1,200-pound animal, an average pre-cut carcass weighs approximately 750 pounds; thus, a Half Beef is 375 pounds.
Please understand that you'll be buying a unique animal and final weights will vary. Our price is based on hanging weight. The actual weight you receive (table ready) will be less than the pre-cut carcass weight. You can expect the product weight to decrease by approximately 45 percent from hanging weight to table ready due to bone, fat, and dehydration from the aging process.
The amount of meat you take home from your animal will very greatly on specie, style of cut, fat content and weight of animal.
What can you expect on a half of beef?Of course this is just a guideline and factors will influence final product. (You can select different cuts; please see cut sheet also attached.)
5-8 Chuck Roast
4-6 Arm Roasts
10-15 Rib Steaks OR 8- 12 Rib eyes
1 Beef Brisket
1 Flank Steak
3-4 Tip Roasts OR 6-8 Tip Steaks
1 Rump Roast
3 Top Round Roast OR 5 London Broil or 8-10 Round Steaks
1 Bottom Round Roast OR 15-20 Cube Steaks
1 Eye of Round Roast
Meat on soup bones
5-8 Sirloins Steaks
4-6 Porterhouse Steaks
10-12 T-Bone Steaks.
Hamburger, lots of it.
How much does a typical family eat?
Families of 2 – 4 people will go through a half beef in about a year. A whole beef is more appropriate for larger families or if you want to “cow share” and group in with other family members or friends. Please be sure you concur on who gets what cuts of beef before you order! We will provide you with a cut sheet (order form) before you order for your half or whole cow and at the time of delivery you are responsible for dividing up the shares.
How much freezer space is required?
For a half: 8 cubic feet
For a whole: 16 cubic feet
Actual freezer space requirements will depend upon the cuts you receive
How long will it last in my freezer?
Our beef is vacuum-packed and will last about one year.
Current Pricing as of September 12, 2013:
Total Price per Pound Hanging Weight including processing is currently running about 5.00 to 5.25 a pound. All beef is dry aged 14-18 days.
Our Butcher determines market rate price based on market price of the live animal at time of processing. Prices are subjecttochange.Our beef is processed at a USDA inspected facility.
How to order:
We are a small family owned and operated farm. We offer ½ or full cow bulk orders. We finish and process beef as you order which means there is a waiting period of anywhere from 4 to 6 weeks. Our beef is dry aged, flash frozen and then vacuum sealed. Please email or call us to place an order or ask questions at 540-476-0934. Randy and Beca Loker.