Grass fed, grass finished beef.

Actually, that's not entirely accurate. Our cows eat much more than just grass, but if we were to say "polyculture fed, polyculture finished" most people would probably just be confused.

noun: polyculture; plural noun: polyculture

  1. The simultaneous cultivation of several crops or kinds of animals.

One thing to not be confused about, no grain feeding here. We positively are promoters of the perks and pure perfection of polyculture pastures and you can be too! As it relates to cow food, they eat all kinds of plants including grasses, herbs, dandelions, plantain, and even some tree leaves. All creatures like variety and we manage our pastures to promote this bio-diversity which keeps the cows healthy and happy.

We practive a form of managed intensive grazing, meaning we split up the pasture into a series of smaller paddocks and move the herd every day to fresh forage. This helps the pastures as there is plenty of time for plants to regrow before being grazed again. If you've never seen a cow eat like a pig, you should come see them move into a new paddock.

Beef raised in this way is nutritionally superior. When your friends and family comment on how vibrant you look lately and ask what you are doing differently, imagine how good it will feel to tell them that it's probably the steak and eggs you had for breakfast. Or maybe it's the filet mignon you had last Thursday without paying filet mignon prices (because you bought in bulk, you smarty pants). Either way, you are saving money and eating healthier meat at the same time.

Currently we sell beef by the 1/2 or the whole. Per the local butcher, 1/4 cows are more difficult to handle so they prefer not to. If you are interest in a 1/4 cow, let us know and we'll try to line you up with another customer to split a half with.

Here's how it works:

  1. We reserve your share upon receipt of your non-refundable deposit of $250.
  2. You pay us $4.25 a pound hanging weight at harvest time.
  3. You pay the butcher around $0.55/lb for cut and wrap, plus your share of the kill fee (about $28 per half) when you pick up your beef.

Hanging weight is after the head, hooves etc have been removed, but before the beef is cut up. Once the butcher tells us the hanging weight, we'll contact you with your balance due.

The butcher will contact you directly to get your specific cutting/wrapping instructions. Don't worry, they are happy to answer any questions you have and make suggestions if needed. Make sure you bring several boxes and/or coolers. The meat will be frozen and will be fine on the ride home.

If you have any questions, please call or email us and we'll be happy to answer them!

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We still have a half beef available that will be butchered 9/30/17. Available as the entire half or as a split half (quarter). Contact us if interested.

Galloways

Our breed of choice is the Galloway, originally from the Galloway region of Scotland. We like them because they are medium sized, hardy, healthy, gentle, good mothers, and thrive in pasture based systems. They are able to maintain exceptional health where other breeds may struggle. Galloways have 2 layers of hair. This helps them stay warm in the winter and they shed one layer once the weather warms up. Did we mention they also have great milk? Do you know any other farmers that have milked their beef cows by hand? Neither do we. We told you they were gentle.