100% Grass-fed & Grass-Finished All-Natural Beef

No antibiotics • No hormones • No Grain

Nothing but grass, fresh water and sunshine!

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Frequently Asked Questions

  • How much meat can I expect to get from a whole beef? There are 3 different weights that you should be aware of before buying a beef. The first is “live” weight. This is what the animal weighed when it was alive, is also referred to as "on the hoof". Our steers should weigh approximately 1,200 pounds, but keep in mind they could be 1,200 pounds plus or minus 100 pounds by the time they are delivered to the processor. The next weight is “hanging” weight. This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang. The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart. The hanging weight is generally about 60% of the live weight. A 1,200 pound animal would have a hanging weight of approximatly 720 pounds. The "hanging" weight is the weight we use to determine the final cost of the beef. This is also the weight the butcher uses to determine the processing and wrap fees they charge us. The last weight is the “final” or “take-home” weight. This is the weight of the meat that you bring home. This weight is usually about 65 to 70% of the hanging weight. What causes the weight loss, there are two primary factors. About 4 to 5% is water weight lost during the 7-10 day period that the carcass is hung (or “cured”). Then another 25-30% is lost during the cutting process. This amount is variable based on 2 factors – the amount of fat you trim and the choice of cuts (bone-in or bone-out) you make. The more boneless cuts you request lowers the final packaged weight . (Note the lower packaged weight doesn’t mean you are receiving less meat, it simply means you are receiving fewer bones. Considering these factors and others the final take home weight you can expect should be approximately 450 to 500 pounds.
  • Once the steer is delivered to the butcher how and when will I get my beef? Once your steer is delivered to the butcher it will hang at least 7 days but keep in mind that November and December is the butcher's busiest season so it could be closer to 10 days before they begin the packaging process. If you want to insure that your beef will age longer than 7 days the butcher will be glad to accommodate you but will charge $10.00 per day for each day beyond 7 days. When the processing is complete the butcher will contact you and they allow 10 days to pick up your order up.

  • How big a freezer do I need? A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped meat. Allow slightly more space when the meat is packaged in odd shapes. That means you need at least 15 cubic feet of space for a whole beef and roughly 7 cubic feet of space for a half a beef. Keep in mind the beef may not be the only thing you keep in the freezer so plan accordingly. This is one instance where bigger is definitely better.  

  • If you have an animal that gets an infection or gets sick do you let it die?  Of course not, we do everything possible to help the animal recover, however at that point the animal will no longer part of our grass fed program. We utilize a cattle management program to promote better health in our herd. We take measures to minimize stress when handling or moving cattle, quarantine sick animals when necessary, implement grazing methods that promote animal health and most importantly we keep a closed herd to avoid bringing in new cattle until we are sure they are disease-free. We raise our own heifers rather than purchase new cows but when we do buy new bulls or cows we make sure we buy from a reputable breeder or farm where we know the animals' genetics and health history.