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Grass Finished Cow Share - $500 deposit

Regular price $500.00

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We are finishing a group of cattle on exclusively grass for the final 6 months before butcher date.  This grass-finished beef will be sold ONLY as quarters, halves, and whole beef and will require a non-refundable deposit before June 1st.  (After June 1st, some of these cattle will be moved to our standard barley-finished group -- we must know by June 1 how many cattle to keep in the strictly grass-only finishing pasture.)

Excellent quality cattle born and raised on our farm, 22-24 months old at slaughter (optimal age).

Butcher date: 9/21/22.  Beef will hang for 21 days, get cut/packaged by Oct 15th, & we will arrange delivery/pickup on week of October 17th.

What is the cost?
  • Grass finished whole cow share: $4800 including $500 non-refundable deposit.
  • Grass finished half cow share: $2400 including $500 non-refundable deposit.
  • Grass finished quarter cow share $1200 including $500 non-refundable deposit.
  • Payment request for remaining balance will be sent to you in September ($4300 balance for grass-finished whole cow share, $1900 for grass-finished half cow share, $700 balance for grass finished quarter cow share)
  • Your payment includes the cost of the livestock, USDA inspected processing, and transportation.  No additional butcher fees.
What should I expect?
  • We anticipate that this will be a delicious, lean offering of outstanding beef raised by John and Emily.  
  • The cattle sorted into this group will be fed exclusively grass and mineral for the final 180 days.
  • This beef has had no added growth hormones ever.  
  • All beef will be aged 21 days at the USDA inspected processor -- this adds exceptional tenderness and enhances the natural flavor of beef.  
  • Stock your freezer for winter!  400 lbs of beef from a whole cow will fill a 15-17 cubic foot freezer (standard 5 ft long chest freezer).
  • All beef is vacuum sealed for great shelf life -- in a deep freezer, beef can be stored for 12+ months.  
Below are the cuts included with a whole cow - 400 lbs.  Quantities decrease incrementally for halves and quarter shares.  
  • 20-22 boneless ribeyes, cut 1" thick
  • 16 filet mignon, cut 1.5" thick (message us if you'd prefer this as a whole tenderloin - great for holiday meals!)
  • 16 NY strip steaks, cut 1.5" thick
  • 30-36 total steaks of the following: flank, skirt, top round, London Broil, hangar, tri-tip, or top sirloin steaks
  • 8 chuck roasts (2.5-4 lbs each)
  • 4 sirloin tip or round roasts (2.5-4 lbs each)
  • 4 briskets (3.5-5 lbs each)
  • 30 lbs stew beef
  • 6-8 packs of osso buco
  • Ground beef: 200+ lbs dry aged ground beef