Beef

We operate a small cow/calf to finish herd consisting primarily of Angus cattle, with some Hereford and Simmental blood lines.  We breed our own cows that calve on the farm, and we raise those calves until they are ready to be harvested.  We breed for docile cattle with high carcass merit which you can tell when you see and taste the meat.

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Our cows are outdoors on grass pasture and fields year round.  We finish our fat cattle in large open paddocks on full feed corn and free choice hay.  We ensure that all animals are raised and cared for humanely.  No growth implants are used on our farm.  We focus on sustainable beef practices that are important to us and to our consumers.

Our girls have won several carcass awards with our beef while showing in 4-H.

Our beef is typically ready for butcher from September through January.  It can take time to get beef into the butcher’s schedule, so we appreciate talking through orders as far in advance as possible.

Beef purchase considerations (whole/half/quarter purchases):

• Freezer space: The size of a finished beef can vary, however, allow for up to 9 cubic feet for a half beef.
• Cattle are butchered locally at State or USDA inspected facility
  • Beef can be easily packaged to accommodate the size of your family.
  • All meat is frozen at the butcher with the type of cut labeled on the packaging.
  • You will pick up your meat directly from the butcher, and will pay processing costs at that time
• The price is based on the hanging weight of the beef (not the live or final packaged weight).  Example of whole beef weight estimates
  • Live weight – 1400 lb (typically between 1350 and 1450 pounds)
  • Hanging weight – 870 lb
  • Packaged weight – 440 lb (varies based on cuts selected/amount of bone in package)

Fall 2025 Pricing:  

• Whole Beef (Avg. hanging weight 800-950 lbs) – $4.30/lb +Processing
• Half Beef (Avg. hanging weight 400-475 lbs) – $4.40/lb +Processing
• Quarter Beef (Avg. hanging weight 200-238 lbs) – $4.50/lb +Processing