Grass Fed Beef
Whether beef or dairy, we give our cows 24x7 access to pasture, hay and loose minerals for the duration of their life here. In order to help the beef herd achieve their optimum weight, and to provide a more marbled (tender) final product, we feed a high quality, high protein, locally sourced, non-GMO grain.
In that respect, our cows are grass fed and grain finished.
Tenderness comes from marbling, and some say that it's possible to get a tender cut from grass finished beef. But it depends on how much fat it can build up before you slaughter, and there are restrictions on cuts you can get from a cow after 30 months due to disease (primarily BSE or Mad Cow Disease). High quality hay and grain will increase marbling faster than grass alone.
So it's all about preference. Here is a great article to read on grass-finished versus grain-finished beef. We prefer a grain finished beef, so that's how we do it. We also take pride in knowing how our steer was handled from birth do death, and that he was handed off to an animal welfare facility for slaughter. We believe that a well cared for animal will provide a superior product.
Beef if back in stock! See below for pricing and availability - all prices are per pound.
Ground Beef........................$9
NY Strip Steak....................$25
Bone-in Ribeye...................$26
Sirloin Filet...........................$15
Tenderloin Filet..................$30
Skirt Steak............................$15
Flank Steak..........................$17
Bratwurst Links..................$10
Kielbasa Links.....................$10
Cube Steak...........................$8
Stew Meat.............................$9
Short Ribs..............................$8
Chuck Roast (Bone-in).....$13
Shanks (Osso Buco)...........$8
Oxtail........................................$9
Knuckles.................................$4
Soup Bones............................$4
Marrow Bones.......................$8
Liver (Sliced).........................$5
Heart (Whole).......................$6
Kidney (Whole)....................$5
Tongue (Whole)...................$6
In that respect, our cows are grass fed and grain finished.
Tenderness comes from marbling, and some say that it's possible to get a tender cut from grass finished beef. But it depends on how much fat it can build up before you slaughter, and there are restrictions on cuts you can get from a cow after 30 months due to disease (primarily BSE or Mad Cow Disease). High quality hay and grain will increase marbling faster than grass alone.
So it's all about preference. Here is a great article to read on grass-finished versus grain-finished beef. We prefer a grain finished beef, so that's how we do it. We also take pride in knowing how our steer was handled from birth do death, and that he was handed off to an animal welfare facility for slaughter. We believe that a well cared for animal will provide a superior product.
Beef if back in stock! See below for pricing and availability - all prices are per pound.
Ground Beef........................$9
NY Strip Steak....................$25
Bone-in Ribeye...................$26
Sirloin Filet...........................$15
Tenderloin Filet..................$30
Skirt Steak............................$15
Flank Steak..........................$17
Bratwurst Links..................$10
Kielbasa Links.....................$10
Cube Steak...........................$8
Stew Meat.............................$9
Short Ribs..............................$8
Chuck Roast (Bone-in).....$13
Shanks (Osso Buco)...........$8
Oxtail........................................$9
Knuckles.................................$4
Soup Bones............................$4
Marrow Bones.......................$8
Liver (Sliced).........................$5
Heart (Whole).......................$6
Kidney (Whole)....................$5
Tongue (Whole)...................$6