QUALITY FIRST

How much meat should I expect? 

The hanging weight of a quarter of beef will weigh about 100 to 150lbs.  This weight will decrease some as the butcher makes the various cuts to process the meat.  The weight will vary from animal to animal.

How much freezer space do I need?

A quarter of beef will equal approximately 4-6 cubic feet of freezer space.  This is about 2-3 large coolers, or most of a small chest freezer, or a good portion of the top section of a refrigerator/freezer combo.

When will the meat be ready?

We process our herd each fall.  This means the cattle will go into butcher around September/October.  We use a 14 to 21 day dry aging process and the meat is ready for pickup around October or November.  Once we’ve delivered them to the butcher we will contact you with approximate dates.

Where do I pick up my meat?

We partner with several different butchers depending on schedule and availability.  We enjoy working with Elizabeth Locker Plant, Your Choice Meats, and Wray Meat Packing.  They are all great small-town companies to work with and we’re pleased to send them our animals.  

Is your beef Organic?

Our beef is not certified organic.  To obtain this certification requires a large expense with the United States Department of Agriculture.  We are not large enough of an operation to justify the cost of this expense.  But rest assured that our cows are never treated with steroids, hormones, or antibiotics.  Our grass is natural so no GMOs.  We also meet the American Grass-fed Association ‘s requirements for cattle free from confinement, no antibiotics or hormones, and cattle born/raised in the United States. 

What do you do if an animal becomes sick?

If one of our cattle becomes sick, we will supply medication or antibiotics as directed by our veterinarian.  This is simply the humane approach to caring for our animals.  If this occurs, we will tag this animal and sell the beef as standard at a secondary market.  But these medical treatments become rare with correct and natural care.  In contrast, cattle within feedlots require frequent antibiotic treatments due to their close confinement and the grain they are feed.  Since grain is not a natural feed for cattle, it upsets their natural stomach bacteria causing intestinal issues.  The close confinement in feedlots often causes manure and beef tallow (dead cow fat) to be atomized into the air and into the cattle’s lungs.  Understandably, cattle under these conditions become sick more often than free range, grass fed cattle.  These conditions have also resulted in the over abuse of antibiotics.  Since it’s easier to treat cattle proactively and in a blanket manner, all cattle may be treated as a “just in-case” measure.  This is one more reason for the high abuse of antibiotics in cattle and in our society.    Our goal is to reduce this over treatment of animals and your food by providing natural antibiotic free meet.

Are there any special cooking instructions for grass-fed beef?

All beef recipes can be accomplished with grass-fed beef.  Since the grass-fed beef is leaner, it often helps to reduce cooking temperatures for mouthwatering results, and moist cooking applications provide amazingly tender dishes.