100% Grass-fed Beef
Ingredients: Sun, Grass, Water, Minerals
No Antibiotics. No Added Hormones.
Our 100% grass-fed and grass-finished beef is harvested June through September, when our perennial pastures produce the best flavor and consistency. Whole, half, and quarter beeves are available during the harvest season, and individual cuts are available year around from our large freezer storage.
A whole beef will typically have a hanging weight of around 560 lbs. This is the weight of the carcass after the hide and guts have been removed. A whole beef with a 560 lbs. hanging weight will produce approximately 350 lbs of packaged beef.
When ordering a whole or 1/2 beef, you are able to order steaks, ribs, roasts, ground, etc. in your preferred thickness and package sizes. 1/4 beef orders are cut and packaged in standard sizes.
Whole Beef = $3/lb hanging weight. Total cost is approximately $1680, plus $315 processing. Yields approximately 350 lbs of meat (total cost per lb is approximately $5.70).
1/2 Beef = $3.25/lb hanging weight. Total cost is approximately $910, plus $158 processing. Yields approximately 175 lbs of meat (total cost per lb is approximately $6.10).
1/4 Beef = $3.50/lb hanging weight. Total cost is approximately $490, plus $79 processing. Yields approximately 87 lbs of meat (total cost per lb is approximately $6.54).
Individual cuts and prices:
Ground Beef = $6/lb
Brats = $6 for a 4 pack (brats are 1/2 beef, 1/2 pork and weigh approx. a quarter pound each)
Chuck Steak and Roasts = $7/lb
Sirloin Steak and Brisket = $9/lb
Ribeye, KC Strip, and T-Bone Steaks = $12/lb
Filet Mignon = $14/lb
Liver, Heart, Tongue, and Oxtail = $2/lb
Beeves are delivered for processing and can be picked up at either J & J processing in Pierce City, MO or at Cloud’s in Carthage, MO.
Meat sold by the cut is processed at Lockwood Packaging and is available for pickup at the farm by appointment and at the Monett Farmers Market. Pickup time can be any day of the week. Call or email to set up an appointment.
All beef packaging is vacuum sealed for freshness.
Please call or email with questions or to make an order. Thank you for your business!!!
How does it have such good FLAVOR?!?
1-Our cattle genetics. After decades of cattle being finished in grain feed lots in the United States, most cattle available today do not finish well on grass. We have worked for years to develop Red Angus that are moderate sized, easy fleshing, heat tolerant, and that have a high gut capacity. This allows our cattle to "finish" on a 100% pasture diet, producing well marbled steaks and great tasting beef.
2-During the three months prior to harvest, cattle are moved to fresh pasture every day, grazing only the high energy tips of plants. The rest of the growing season they are moved every 2 to 3 days. Sheep are moved every 2 to 6 days.
3-All livestock are moved to fresh pasture in the early pm hours, when the energy (carbohydrates) in leaves are at their highest levels of the day.
4-Low stress animal handling techniques and good stockmanship are practiced all the way to the butcher.