Beef
Our beef, like everything else, is raised without hormones or antibiotics. Using rotational grazing practices, our cattle are moved every few days to
new organic pasture for
optimal animal health and
pasture integrity. Our beef
is processed at a local
USDA inspected facility and
vacuum sealed. Available
at our retail farm store by
the cut or also available in
half and whole shares.
Pricing by the Cut
Ground
Ground Beef - $8
Roasts
Sirloin Tip - $11
Brisket - $9
Shoulder - $11
Top Round - $11
Bottom Round - $10
Boneless Chuck Roast - $10
Steaks
Tenderloin (filet mignon) - $25
Delmonico (boneless ribeye) - $20
Hanger (chef's cut) - $20
Porterhouse - $19
T-Bone - $18
Strip Loin (NY strip) - $19
Top Sirloin - $15
Flank Steak - $17
Flat Iron (top blade) - $18
Skirt Steak - $15
Tri Tip Steak - $18
Chuck Steak - $11
Eye of the Round - $10
Sirloin Flap Steak - $11
Top Round (London Broil) - $12
Ribs
Short Ribs - $9
Other
Stew Meat - $9
Dog Bones - $5
Ox Tail - $12
Knuckles - $5
Soup Bones - $5
Neck Bones - $5
Heart, Liver, Tongue - $5
Suet - $2
Cheek Meat - $5
Kidney - $2
Bulk Pricing
By the whole - $5.35/ lb.**
Cut to your specifications.
By the half - $5.50 / lb.**
Cut to your specifications.
** Based on hanging weight. Hanging weight of a whole beef ranges from 400-600 lbs. Hanging weight is the weight of the animal after it has been slaughtered, but before the meat has been cut. You can expect approx. 55-65% of hanging weight. So for example, a steer that has a hanging weight of 400 lbs. will yield approx. 240 lbs. of meat (60% of hanging weight).
