Cut and Wrap Instructions For Your Beef

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100% Grass-Fed and Grass-Finished only
No Antibiotics • No Hormones • No Vaccines • No Grain
Nothing but grass, fresh water and sunshine!

  • Pasture-raised, humanely raised and processed
  • USDA Certified and Supervised Butchering
  • High in Omega 3 fatty acids
  • High in cancer-fighting Conjugated Linoleic acid (CLA)
  • Lower in cholesterol and saturated fat than grain-fed beef

HALVES are sold at special bulk pricing of $5.50/lb hanging weight and are pre-sold with a 50% non-refundable deposit. (Hanging weight is with head, hide & entrails removed.)

QUARTERS are sold at $5.70/lb hanging weight with a 50% non-refundable deposit.

The yield, or final weight will be roughly 60-65% of the hanging weight. The final balance due will be determined after the animals have been harvested. Our hanging weights for a HALF beef is typically 400-450 lbs hanging weight. Why is this important for you to understand? Because the final price you pay depends entirely on the size of the animal and it’s hanging weight. For example:

$5.50 x 400 lbs = $2,200 (yields 260+/- lbs of finished cuts)
$5.50 x 450 lbs = $2,475 (yields 293+/- lbs of finished cuts)

We will call you before the beef is ready for pickup at our farm, with a pickup date and a balance due based upon the animal’s hanging weight. All balances are due in full at time of pickup. Pickup times and dates are firm as we do not have enough freezer space to store anyone’s beef for lengthy periods of time.

The amounts shown here are for a side (half) of beef.

The amounts shown here are for a side (half) of beef.

Here’s a rundown of roasts and some of their aliases, going from a steer’s front to back.

Chuck roast. Also: pot roast, chuck roll. A budget cut from the shoulder, it has marbling throughout, making it ideal for one-pot cooking.

Clod roast. Also: arm roast, pot roast. The clod or arm is leaner and a little less expensive than chuck. It is best braised.

Brisket. A Jewish holiday favorite from the breast area, it consists of the lean flat cut and the fatty point or deckle. It’s usually the flat cut you’re getting when you order brisket, but you can specify the point or the entire “packer’s cut” brisket.

Rib roast. Also: standing rib roast, prime rib. Seven ribs make up a rib roast, the “creme de la creme,” Gathy said. “It’s got the fat, it’s got the marbling.” What’s called the large end of the rib roast (even though physically the ribs are smaller), closer to the chuck, is fattier; it gets leaner as you move toward the “small” (but actually larger) back end, which connects to the strip loin. One rib for every two people is plenty, so let your butcher know how many guests you’re feeding and which end of the rib roast you prefer.

Strip loin roast. Also: top loin roast. A leaner roast from the same muscle as the rib roast, toward the animal’s butt. This is where boneless New York strip steaks and bone-in Kansas City strip steaks are cut from; left whole, “it’s the next best thing to a standing rib roast,” Gathy said.

Tenderloin. The most tender roast of all—it’s under the spine— with almost no fat or flavor. It’s tapered in shape, the middle being the “center cut.” The labor involved and waste produced in trimming and tying a tenderloin drives up the price.

Top sirloin roast. Also: top butt. Cut from the hip bone, it’s lean but flavorful with some marbling. It’s not a super-cheap cut but still more affordable than the tenderloin. Gathy likes its versatility, cut into steaks or cooked in stew or stir-fry.

Tri-tip roast. This small triangular roast is taken from the top of the sirloin and has “perfect marbling,” said Gathy. It’s one of his favorites, especially for smoking or grilling.

Top round roast. Also: inside round. A humble cut from the inside of the animal’s back leg, similar to the top sirloin in fat and flavor. This is what’s typically used for deli roast beef.

Bottom round roast. Also: rolled rump roast. Another budget cut from the outside of the back leg. “It’s my favorite roast off the rump because it has really nice marbling, more than the top round,” Gathy said.

Eye of round roast. A circular, very lean roast from the bottom round. Like the other rump roasts, it’s best when roasted and thinly sliced; often used in pho and ramen.

Sirloin tip roast. Also: knuckle. A budget cut taken right off the knee. It’s similar to the top sirloin roast, lean but flavorful.

What is Grass-fed, Grass-finished? – Grass fed beef means beef that has grazed on a diet of grass (its natural feed) but is sent to a feed lot for “finishing” on an unnatural grain diet which usually includes GMO corn along with the stresses, confinement and unhealthy living environment that go along with that. It is also done in a shorter period of time meaning the animal is processed between 18 – 20 months limiting it’s quality and quantity of internal and external healthy fat. Grass finished means the animal has reached physical maturity and was kept on grass while developing exterior and intramuscular fat. No grain is ever fed to grass finished animals and this process will typically take from 24-36 months. This is the largest factor why true grass finished beef will cost more than feedlot beef or lower quality grass fed beef.  A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid.

Back to Pasture – Since the late 1990s, a growing number of ranchers have stopped sending their animals to the feedlots to be fattened on grain, soy and other supplements.  Instead, they are keeping their animals home on the range where they forage on pasture, their native diet. These ranchers do not treat their livestock with hormones or feed them growth-promoting additives. As a result, the animals grow at a natural pace. For these reasons and more, grass-fed animals live low-stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.HayFarmLand

More Nutritious – A major benefit of raising animals on pasture is that their products are healthier for you. For example, compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated Linoleic Acid,” or CLA

The Art and Science of Grass Farming – Raising animals on pasture requires more knowledge and skill than sending them to a feedlot. For example, in order for grass-fed beef to be succulent and tender, the cattle need to forage on high-quality grasses and legume.s, especially in the months prior to slaughter. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth. Because high-quality pasture is the key to high-quality animal products, many pasture-based ranchers refer to themselves as “grass farmers” rather than “ranchers.”  They raise great grass; the animals do all the rest.

Factory Farming – Raising animals on pasture is dramatically different from the status quo. Most of the meat, eggs, and dairy products that you find in the supermarket come from animals raised in confinement in large facilities called CAFOs or “Confined Animal Feeding Operations.”  These highly mechanized operations provide a year-round supply of food at a reasonable price. Although the food is cheap and convenient, there is growing recognition that factory farming creates a host of problems, including:

• Animal stress and abuse
• Air, land and water pollution
• Unnecessary use of hormones, antibiotics and other drugs
• Low-paid, stressful farm work
• The loss of small family farms
• Food with less nutritional value

Unnatural Diets – Animals raised in factory farms are given diets designed to boost their productivity and lower costs. The main ingredients are genetically modified grain and soy that are kept at artificially low prices by government subsidies. To further cut costs, the feed may also contain “by-product feedstuff” such as municipal garbage, stale pastry, chicken feathers and candy. Until 1997, U.S. cattle were also being fed meat that had been trimmed from other cattle, in effect turning herbivores into carnivores. This unnatural practice is believed to be the underlying cause of BSE or “mad cow disease.”

Animal Stress – A high-grain diet can cause physical problems for ruminants – cud-chewing animals such as cattle, dairy cows, goats, bison, and sheep. Ruminants are designed to eat fibrous grasses, plants, and shrubs – not starchy, low-fiber grain. When they are switched from pasture to grain, they can become afflicted with a number of disorders, including a common but painful condition called “subacute acidosis.” Cattle with subacute acidosis kick at their bellies, go off their feed and eat dirt. To prevent more serious and sometimes fatal reactions, the animals are given chemical additives along with a constant, low-level dose of antibiotics. Some of these antibiotics are the same ones used in human medicine. When medications are overused in the feedlots, bacteria become resistant to them. When people become infected with these new, disease-resistant bacteria, there are fewer medications available to treat them.

Environmental Degradation – When animals are raised in feedlots or cages, they deposit large amounts of manure in a small amount of space. The manure must be collected and transported away from the area, an expensive proposition. To cut costs, it is dumped as close to the feedlot as possible. As a result, the surrounding soil is overloaded with properties, which can cause ground and water pollution. When animals are raised outdoors on pasture, their manure is spread over a wide area of land, making it a welcome source of organic fertilizer, not a “waste management problem.”

The Healthiest Choice – When you choose to eat meat, eggs, and dairy products from animals raised on pasture, you are improving the welfare of the animals, helping to put an end to environmental degradation, helping small-scale ranchers and farmers make a living from the land, helping to sustain rural communities, and giving your family the healthiest possible food. It’s a win-win-win-win situation.

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