Price for our 100% grass fed is $3.55 per pound for a whole beef or half $3.65 for a quarter. Prices are based on the hanging weight and do not include processing. Processing is around 90 cents per lb. per your instruction- vacuum packaging and freezing.
Our Grass Fed cattle are 100% grass fed and raised on an Organic Pasture. The grass fed cattle will weigh close to 1000 pounds with a hanging weight closer to 600 pounds. The whole beef after trimming and bone removal will be around 390 pounds. This will also be wrapped and ready for your freezer according to your instructions. A half of beef will cost around $1300.
We also have our non gmo grain fed beef. This beef is raised on pasture but able to come to a barn and eat our non gmo grain that we raise on our crop fields. No antibiotics or hormones are ever used. Price is $2.75 per lb hanging weight for whole or half. $2.85 per lb for a quarter. This does not include processing which is around .80 cents per lb. This beef is bigger than our grass fed beef. Whole beef will be around 650 to 700 lbs hanging weight.
If you want to know where your food is coming from and how it was raised, then our beef is for you. No growth hormones or antibiotics are ever used. The cattle spend most of their lives on our pasture and are raised with great care. All the beef is also dry aged for added flavor and tenderness. This makes our beef delicious and better than you will find at your local super market.
What is dry aged beef? Why we go to the extra expense of dry aged beef.
Dry aged beef doesn't come from supermarkets. It comes from us and our local processors who take the extra time and care to allow the harvested beef to "chill out" in a climate controlled cooler for a minimum of 2 weeks. Dry aging of the beef is an added expense because of the decreased weight because of evaporation, increased processing time, limited space, and additional refrigeration.
So why do we bother? evaporation=greater concentration of flavors enzymes breaking down connective tissue= more tender meats
The dry aging allows the natural flavors to be enhanced while making the meat more tender. Qualities we think are worth the added time and expense.