For 1/4 Beef Share, plan for 5 cubic feet of freezer space.
Our cattle enjoy the opportunity to free range in a very spacious pasture. Each head has 10+ acres to graze on each and fed quality alfalfa. Order now to be included in our limited amount of shares available for mid-December 2019.
Americans eat an average 55.6 pounds of beef per person per year. Beef typically represents 38% of meat purchased, compared with chicken at 30% and pork 11%. If you are going to consume that much beef, shouldn't it be from a good source?
We currently offer local farm pick up or you may add delivery service within 200 miles of the farm. We do not ship our beef.
Not all of the cow makes it to the table. On average, a 1,000lb live steer hang weight is 61% of it's orginal weight. Approximately 390 lbs is eliminated by removal of blood, hide, head, hooves, viscera, lungs and heart. To increase the concentration and saturaton of the natural beef flavor as well as tenderization, the beef is dry aged for a minimum of 14 days. Thus, the longer it ages the more moisture loss occurs resulting in more flavorful and tender beef and less packaged weight in your freezer. Often supermarket beef is minimally aged to help increase profits of selling before they dry aging process removes the heavy moisture. Aging along with the fat and bone removed during the cutting account for >20% reduction in weight. Thus, an average yield is 400 pounds of high quality retail cuts (steaks, roasts, ground beef, stew beef, etc.) per cow to be divided amongst shares.
Porterhouse steaks, T-bone steaks, New York Strip Steaks, and tenderloin filet are all cuts from the short loin section of cattle. Obtaining the highly prized steak lovers desire one side of the T-bone is a New York Strip (rated second only to a rib-eye in terms of beef quality) and the other side is the tenderloin filet (extra –lean and superior tenderness). When the New York Strip and tenderloin stay on the bone you end up with a Porterhouse Steak or T-bone steak.
In order for a T-bone steak to be classified as a Porterhouse steak, the filet is required to be at least 1.25 inches thick. Thickness is measured from the bone to the widest point on the filet. If a T-bone’s filet is .25 - 1.24 inches thick it is labeled as a T-bone steak.
Thus, your choice of loin cuts is either Porterhouse and T-bone or New York Strip Steaks and tenderloin filet (Bone removed from the T-bone steak to create to steaks that can be served on their own).