Grass Fed Beef

beef pic.jpg

Updated May 2018

We raise two types of beef:  All Natural Grass Fed w/ Grain Finish and 100% Grass Fed and Finished.

The majority of the beef we raise is grass fed but not 100% grass finished:  It’s a fine balance, but we’ve found out what works well… Here’s what we do:

-The steers are always on grass which gives the meat the healthy Omega fatty acids. While they are growing, they are on native, dry land grass

-When the steers reach approx 1000lbs, we move them to irrigated paddocks where we transition them to a finishing diet 

-For the last 90-120 days, we keep the steers on irrigated grasses and slowly add in fermented rolled barley and forage hay.  This develops marbling in the meat for a superior finished product.

All of our steers, hay and grain come within 30 miles of our ranch.  This reduces allergens that may add stress to the cattle.

We never use force when moving our cattle from pasture to pasture, we actually train them to follow us by ringing a bell (once again, no stress).Our steers are humanly harvested in the field that they live.  The last thing they see is the small pile of hay they are eating.  No stress, No fear.

The beef is aged for about 27 days at a trustworthy USDA butcher that I have used since high school.   

Our next beef will be available in late early Fall (September/October).  Hard to give a specific date because we don’t “push” our animals to meet a specific harvest date.  This allows each animal to grow to it’s fullest potential.  Smaller frame animals seem to finish sooner than larger frame ones. 

I guess you could consider the purchase of our beef as a CSA.  The customer purchases either a 1/4, 1/2, or whole steer.  The minimum order is 1/4 of a steer.  I raise the animal for you and arrange field harvest, butcher, and delivery.  The customer pays per pound on the finished product delivered which includes butchering and delivery.  Bones and some organs are available upon request.

A 1/4 of beef is approx 85-100+ lbs of standard cuts.  I will never charge the customer for anything over 100 lbs.  This allows them to know what the maximum cost will possible be.  (example: if your 1/4 of the steer produces 110 lbs, you will only be charged the maximum of 100 lbs).  This guarantees that I don’t overgrow the animal for extra profit, which would give you fatty meat.  I believe this keeps the process honest.

A 1/2 of beef is approx 170-200+ lbs of custom cuts.  Once again, I won’t charge over 200 lbs.  With the purchase of 1/2 a steer, you get to choose your own custom cuts of meat from the butcher.  Basically, you own one side of the animal, which allows you to increase the thickness of your steaks, etc.  If you only want 1/4 but you also want custom cuts, you are more than welcome to team up with another customer and split a 1/2.  (Hopefully that makes sense)

A whole beef is approx 340-400+ lbs of custom raised and custom cut beef.  Basically, you own the whole steer and I will raise it to your specs.  Examples: 100% grass fed or finished out on dried sugar beet pulp, etc.

Our grass fed/grain finished beef is currently priced at $12/lb.

If you’re interested in 100% grass fed and finished beef, that will be approx $14/lb.  (The higher price would be due to having to share a coastal lease where there is a better year round grass crop)

If the bulk quantities are too large for you, we can partner you up with another customer to split.  We can also explore the possibility of doing a smaller custom package.