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.
- 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.
- 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