Beef Sales

Our cattle are 100% grass fed and finished, all on pasture. They receive trace minerals and are fed hay that we have produced and stored ourselves only during the winter. Occasional treats are used to bring them in for vaccines and health checks. They are antibiotic free, never given hormones, and grain free. The cattle are transported only a very short distance by farm staff that they know, humanely slaughtered and butchered under USDA supervision. They are dry-aged for 12-14 days, custom cut to order, vacuum sealed and frozen.

We harvest at the end of spring and fall growing seasons, having found that the beef has best flavor after feasting on the sweetest grasses and clovers. We sell by whole, half or quarter carcass. Pricing is by take home weight which averages 200 to 375 pounds for a full carcass, 100 to 165 pounds for half carcass, and 50 to 90 pounds for a quarter carcass.

Whole carcass $9.00 per pound

Half or quarter Carcass $10.00 per pound

Bones $3.50 per pound

Organs $11.00 per pound

We accept deposits throughout the year. Before your beef is harvested, we contact you to fill out your cut list where you can choose the cuts of meat, thickness of steaks and specialty cuts. After aging you may pick up your beef at the abattoir or our farm.

A half beef carcass typically produces the following:

Steaks (3/4 inch) -12 T-Bone or NY Strips and Filet Mignon

12 Ribeye or Rib Steaks

6 Sirloin

6 Round or Cube Steak Roasts (3 pound)

5 Chuck

3 Shoulder

2 Tip

2 Rump

6 pounds of Beef Stew

5 pounds of Short Ribs

50 pounds of Ground Beef

Soup Bones

Organs

Suggested Freezer space:

Whole beef - 8 to 12 Cubic feet

Half beef - 4 to 6 Cubic feet

Quarter beef - 2 to 3 Cubic feet

Information Adapted from Red Briar Highlands (www.redbriarhighlands.com)