Our Beef
The Advantages of grass-fed beef over conventional (feedlot) beef are:
- Health-promoting fats that include conjugated linoleic acid (“CLA”) and omega-3 fatty acids
- Higher in vitamins A, C and E
- Higher beta-carotene
- Rich in iron
- Less saturated fat, total fat, calories and cholesterol
Bulk Beef Orders
1/4 Beef
Ground Beef
(1 lb. Package) 35 pkgs. @ 1.00 lb./pkg.
New York Steak
2 to 3 pkgs. @ 1.33 lb./pkg.
Filet Mignon
2 to 3 pkgs. @ 0.67 lb./pkg.
Rib Eye Steak
2 to 3 pkgs. @ 1.67 lb./pkg.
Top Sirloin Steak
3 pkgs. @ 1.67 lb./pkg.
Flat Iron Steak
1 to 2** pkgs. @ 1.00lb./pkg.
Flank Steak
1** pkg. @ 1.00 lb./pkg.
Skirt Steak
1**pkg. @ 0.67 lb./pkg.
Tri Tip Roast
1** pkg. @ 1.75 lb./pkg.
Petite Tender
1** pkg. @ 1.00 lb./pkg.
Sirloin Tip Steak
2 pkgs, @ 1.33 lb./pkg.
Chuck Roast
1 to 2 pkgs. @ 2.67 lbs./pkg.
Cross Rib Roast
1 pkg. @ 3.00 lbs/pkg.
Eye of Round Cube Steaks
4 pkgs @ 0.50l./pkg.
Stir Fry/Fajita
6 pkgs @ 1.00 lb./pkg.
Stew Meat
3 pkgs. @ 1.00 lb./pkg.
Short Ribs
1 to 2 pkgs. @ 2.00 lbs./pkg.
Beef Shanks
2 pkgs. @ 1.00 lb./pkg.
Leg Bones
1 pkg. 4.00 4 lbs/pkg.
Approximate total weight: 110 lbs, depending on the carcass. All package data are estimates.
-
A deposit of $300 is required to secure your order.
-
Quarters will include EITHER 1 petite tender, 1 flank, and 1 skirt OR 1 tri-tip and 2 flat irons.
1/2 Beef
With a half beef, you’ll get approximately 220 pounds of meat. Our standard cuts list ( See Quarters tab ) will include 88 pounds of ground beef, and the rest of the beef will be in cuts like steaks, roasts, ribs, brisket, and tenderloin. Alternatively, a half beef can be custom cut according to the instructions of the buyer.
A deposit of $600 is required to secure your order.
Whole Beef
With a whole beef you will get approximately 440 pounds of meat. Our standard cut list (See Quarters tab) will be approximately 176 pounds of ground beef, and the other 264 pounds are in cuts like steaks, roasts, ribs, brisket, tenderloin.
Alternatively a Whole Beef may be custom cut according to the instructions of the buyer. On average, we’ve found that a whole is great for families of three or more that eat beef with four or more meals a week. With a whole, these families save tons of money and have beef for a year.
A deposit of $1200 is required to secure your order.
Grass Fed & Finished Ground Beef
Certifications: Certified Grass-Fed, Animal Welfare Approved, USDA Inspected
Practices: Rotationally Grazed, Grass Fed, Grass Finished, Pasture Raised
Additional Resources
Benefits of Grass-fed Beef
Almost all the beef in this country comes from cattle that spend the last few months of their lives in feedlots. They are taken out of their natural environment and off their natural grass diet and crammed together where they are given processed grain feed in addition to growth-promoting hormones and a variety of antibiotics. The result is beef that is lower in nutrients and has much less flavor when compared to beef from cattle that live their whole lives on grassland.
Grass-fed beef is naturally lean, containing less than half the total fat of grain-fed beef. It contains up to 6 times as much “Omega-3” fat, the so-called “good’ fat found in fish, flax seed and a variety of other healthy foods. Grass-fed beef contains three times as much conjugated linoleic acid (CLA) as grain-fed beef. CLA is proven to reduce the risk of cancer, diabetes and heart disease. There is three times as much Vitamin E and two times as much Vitamin A in grass-fed beef as grain-fed beef. In addition to its nutritional benefits, grass-fed beef carries a much lower risk of being contaminated with E. coli and “mad cow” disease.
Cooking Instructions
Since grass-fed beef is different from the grain-fed beef prevalent in this country, it needs to be cooked differently. The fat in grain-fed beef acts as an insulator during cooking that helps keep the meat juices from cooking away. This means that lean grass-fed beef requires a little more attention to maintain its tenderness and juiciness. Grass-fed beef will cook 30% faster because it is leaner and because its fat reaches a melting point at a lower temperature.
It is important to not overcook grass-fed beef. It will cook faster, and it will continue to cook after it’s removed from heat. Start checking meat for done-ness when it has cooked 50-60% of the cooking time for grain-fed beef. It is best to let grass-fed beef sit for 8-10 minutes before eating.
Defrost grass-fed beef slowly, in the refrigerator for 12 to 24 hours before cooking. Don’t defrost in the microwave, and don’t cook partially thawed beef. Use tongs to turn the meat, not a fork. Cooking steaks medium-well or well-done is not recommended. If you must, marinate them with a recipe that doesn’t disguise the delicate flavor of grass-fed beef. For roasting, reduce recipe temperatures by 50 degrees and cook for the recommended time or a little less, using a thermometer to check doneness.