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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 - $6.50

Roasts
Tenderloin - $17
Standing Rib Roast - $15
Sirloin Tip - $6.75
Brisket - $6.75
Shoulder - $6.75
Top Round - $6.75
Bottom Round - $6.75
Boneless Chuck Roast - $6.75
Steaks
Tenderloin (filet mignon) - $18
Delmonico (boneless rib eye) - $16
Hanger (chef's cut) - $16
Porterhouse - $16
T-Bone - $14
Ribeye - $14
Strip Loin (NY strip) - $14
Top Sirloin - $9
Flank Steak - $9
Flat Iron (top blade) - $9
Skirt Steak - $9
Tri Tip Steak - $9
Chuck Steak - $8
Eye of the Round - $7
Sirloin Butt Flap (sirloin tips) - $7
Ribs
Short Ribs - $7
Other
Shaved Steak - $8.50
Stew Meat - $6.50
Dog Bones - $2.50
Ox Tail - $3.50
Knuckles - $2
Soup Bones - $2.50
Neck Bones - $2
Heart, Liver, Tongue - $2
Suet - $2
Cheek Meat - $2
Kidney - $2

Bulk Pricing
 

By the whole - $4 / lb.** 

  Cut to your specifications. 

By the half - $4.25 / lb.**

  Cut to your specifications.

** Based on hanging weight.  Hanging weight of a whole cow 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).

© 2014 Wicked Bines Farm