Beef

The beef steers we raise are from a local crossbred dairy farm that also uses a grass-based production system. We purchase them a few days after birth, and raise them on milk and hay until they are close to weaning at 8 to 10 weeks of age. They are then gradually transitioned out on to pasture before they are fully weaned at 12 weeks. For the remainder of their time here on the farm, they are either grazed or fed dry hay, and occasionally fed a small amount of grain when either hay quality is poor or there is extreme cold winter weather. As with our lamb, they are 95-98% grass-fed and grass-finished. We do not give them any hormones or medicated feed – just minerals and kelp to keep them healthy. Please note that because they have dairy cattle genetics, and are mostly finished on grass, the taste of the meat may be different than what you are accustomed to from the grocery store.

Roasts

Top, Bottom, or Eye Round

$7.50/lb
  • 3-4 lbs

Sirloin Tip

$7.50/lb
  • 3-4 lbs each

Rib Roast

$10/lb
  • 3-4 lbs each

Chuck

$6/lb
  • 3-4lbs each

Shoulder

$6.75/lb
  • 3-4 lbs each

Steaks

London Broil

$8/lb
  • 1-2 lbs each

Top Round

$7.50/lb
  • 1-2 lbs each

Sirloin Tip

$8.50/lb
  • 1-2 lbs each

Top Sirloin

$14/lb
  • 1-2 lbs each

Porterhouse

$14/lb
  • 1-2 lbs each

T-Bone

$14/lb
  • 1-2 lbs each

Rib

$12.50/lb
  • 1-2 lbs each

Chuck

$6.25/lb
  • 1-2 lbs each

Flank

$7.25/lb
  • 1-2 lbs each

Other

Ground

$6.50/lb
  • 1 lb each

Patties

$7/lb
  • 4 1/4 lb each

Stew

$6.50/lb
  • 1 lb each

Short Ribs

$6.25/lb
  • 1 lb each

Organ Meat

$2/lb
  • 1 lb each

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