Beef

Beef will come cut from a USDA inspected butcher, vacuumed sealed in clear packages, each type of cut is labeled on the packaging and can be frozen for at least up to a year.

We always have Cuts for sale at “The Back Porch” here on the farm or at the Farmer’s Markets.

Whole Cow approximately 400 to 450 lbs. $6.50 a lb approximately $2,925.*
50% now $1,462.50* and then the balance when you pick up.
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Half Cow approximately 200 to 250 lbs. $6.75 a lb approximately $1,687.5*
50% now $843.75* and then the balance when you pick up.
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Quarter Cow approximately 100 to 125 lbs. $7.00 a lb approximately $875.*
50% now $437.50* and then the balance when you pick up.
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If you are not able to pay the 50% now, a $100* dollar non refundable deposit will hold a beef for you.
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Offal is not included in the weight: Subject to availability

$5.25* a lb (total weight varies will know exact weight at time of pick up)

Liver
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Kidney
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Heart
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Oxtail
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Tongue
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Tallow sold separately 4 lb tub – $20 *
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learn more about the benefits of tallow
http://realfoodforager.com/four-reasons-to-use-beef-tallow/

 

* THESE ARE CASH OR CHECK PRICES  If paying online add 3%

  • Custom Processing, if you order a whole cow and would like specialty cuts that are different from the list below.25 per lb more do at time of pickup
  • The cut list below shows the average cuts from a quarter beef order. If you are ordering a whole beef, you can safely quadruple the numbers you see.
  • If a quarter beef is a little more than you need, find a friend or family member to share an order with!

Cuts from a quarter of a beef

  •  T-Bone Steaks 3 pkgs. avg. 2.2 lbs = 6.5 lbs
  • Rib Steaks 4 pkgs. avg. 2.0 lbs = 8.0 lbs
  • Fillet Steaks 1 pkg. avg. 1.25 lbs = 1.25 lbs
  • Round Steaks 3 pkgs. avg. 1.75 lbs = 5.25 lbs
  • Top Sirloin Steaks 3 pkgs. avg. 1.4 lbs = 4.25 lbs
  • Skirt Steak 1 pkg. avg. 1.0 lb = 1.0 lb
  • Flank Steak 1 pkg. avg. 0.75 lb = 0.75 lb
  • Bavette Steak 1 pkg. avg. 1.5 lbs = 1.5 lbs
  • Cube Steaks 2 pkgs. avg. 1.4 lbs = 2.75 lbs
  • Shoulder Roasts 7 pkgs. avg. 3.0 lbs = 21.0 lbs
  • Rump Roast 1 pkg. avg. 3.75 lbs = 3.75 lbs
  • Sirloin Tip Roast 1 pkg. avg. 3.75 lbs = 3.75 lbs
  • Heel Roast 1 pkg. avg. 3.25 lbs = 3.25 lbs
  • Brisket 1 pkg. avg. 3.0 lbs = 3.0 lbs
  • Short Ribs 4 pkgs. avg. 2.4 lbs = 9.5 lbs
  • Stew Meat 3 pkgs. avg. 1.0 lb = 3.0 lbs
  • Ground Beef 31 pkgs. avg. 1.0 = 31.0 lbs
  • Soup Bones 4 pkgs. avg. 1.25 lbs = 5.0 lbs

 

  • Freezer space: When calculating freezer space, allow for 3 cubic feet/quarter beef. (A whole beef requires 12 cubic feet.) Chest freezers generally use space better than upright freezers. Beef comes in packages small enough to serve two people. (Steaks are cut 1″ thick with two per package.) If you are serving more than two people, you can easily add packages to accommodate the size of your family. All meat is frozen our USDA butcher and vacuum packaged allowing it to be stored in the freezer for 1 year. Each type of cut is labeled on the packaging.

 

What are these cows fed? How are they raised ? Where do they live?

This beef comes from Angus and Angus cross steers. These cattle are the ideal breed for raising beef the way we want it. They are naturally polled (meaning no horns) and are very docile in nature. They finish very well on pasture unlike some of the more common commercial breeds that have been bred to finish on corn. The meat from Angus is finely marbled adding flavor and moisture to even lean cuts. The beef we offer is raised on the pastures in the mountains and valleys in Utah. In the beef industry, most ranchers don’t give their cattle antibiotics. It is in the feedlots where the antibiotics are routinely given to the cows. This becomes necessary when you have thousands of cows on a few acres where they live in 6″ of their own muck while being force fed corn with chicken manure and slaughterhouse leftovers. These cows are never subjected to such inhumane and unsustainable conditions. Interestingly, many cows will not eat corn when it is presented to them unless there is nothing else to eat. Usually it is mixed in with molasses and alfalfa to help the cows acquire a taste for it. These cows are treated humanely. Allowing each steer to exhibit its own unique behavior.No hot branding, electric prodding etc… They are gently herded when necessary and are careful not to get them stressed when transporting. Our USDA inspected butcher dry ages the beef to perfection before hand-carving it into mouthwatering steaks, roasts, and hamburger. Because we dry age the whole beef, even our hamburger tastes like steak! Almost everything at the grocery store is wet aged which is a faster process but sacrifices quality. If judging on flavor alone, these steaks are better then any steak at any steakhouse. Knowing that it is humanely raised and free of antibiotics, hormones and never fed GMO grain makes the beef even more enjoyable.

Beef in Fall? In previous generations, the fall season was considered the best time of year to harvest cattle for meat. There are several reasons for this, first the weather was beginning to cool which meant meat wouldn’t spoil as easy. Also there are significantly fewer flies and other insects that could potentially contaminate the meat. However, the main reason is because fall is the time of year that cattle are in their best physical condition. The cattle have eaten fresh grasses all summer. Towards the end of summer, the grasses begin to set seed. The seeds are high in energy and protein which the cattle eat to prepare for the cold winter. Cattle harvested for meat right before winter have beautifully marbled meat that is high in omega 3 fatty acids and conjugated linoleic acid (CLA),low saturated fat, and low cholesterol.

Beef in Winter/  Very Early Spring? In order for us to do this, they store grass hay and alfalfa that is fed to the cattle through the winter and early spring. However, this feed lacks the grass seeds that the cattle normally get in the late summer/early fall. This means if you harvest a beef in March, you risk the beef being a little too lean which means the meat may be a little dry when cooked. Every once in a while, you will hear from someone who tried a “grass fed steak” from the store but was disappointed in how lean and dry it was. To compensate for this, they offer some of their cattle, a little barley and oat hay to mimic grass fed beef that is harvested in the fall. Both barley and oats are grasses and unlike most corn and soybeans are not genetically modified (GMO). Also unlike corn, this will produce beef that maintains the health benefits that grass fed beef is famous for and still be low in cholesterol.
As always, the cattle roam on large open pastures. 100% of their feed is GMO free. The cattle are not force fed anything, they always have plenty of hay and alfalfa in front of them to eat what they like. The barley is fed to them in rations similar to what cattle would find in a late summer pasture. This gives beef that is marbled as nicely as a fall harvested beef. And like a fall harvested beef, the carcasses yields more.

We want you to be 100% confident and comfortable when purchasing from our farm. If after reading this and looking at the web pages, you have any questions, comments, or concerns, please feel free to send us an email or give us a call.

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