On Christmas eve monring, we let the 13 weaned piglets out of the lean-to portion of our new barn because their mother was finally dried up. One of our awesome weekly farm
While we update our online Shop, please use this Google Spreadsheet to “claim your cuts”. Click here to see the spreadsheet list of all of our beef inventory. We have 1 half beef in inventory right now being sold as a side. And 1 half available going to the butcher on 10/21/2016. Simply write your name and the date you want it delivered (as part of our Tuesday or Saturday delivery routes) and we will bring it. I will text you a total before the delivery. If you have never bought anything from us before, please text me at 816-379-6455 or email me at firstname.lastname@example.org and provide your name, cell number and email address and indicate that you just claimed some beef, and I will contact you. Thanks for your patience as we sort out our technical difficulties!
Did you know that in blind taste-tests, Jersey beef ranks #1 in flavor and tenderness? Holstein is #2.
Our dairy genetics steers/bulls generally get to nurse their mom’s 12 hours each day until they are about 10 months old. Like their mamas, they are supplemented with barley grass fodder, fermented non-GMO alfalfa, organic hay, and a cafeteria of over 18 different free-choice minerals to ensure their beef is juicy, tender, and nutrient-dense without feeding any grain. Access to their mother’s milk ensures the calves get plenty of rich Jersey cream and protein without feeding grains, and our calves have stronger immune systems.
Jersey fat tends to have more beta-carotene, resulting in golden colored marbling. One reason it is important to buy beef that is raised on pasture and hay not sprayed with chemical herbicides and pesticides is that these toxic chemicals are bio-concentrated in the fat, meat, and bones of the animal. Instead of high densities of toxic chemicals, our animals have high bio-concentrations of minerals and nutrients!
Our beef animals are rotationally grazed to ensure constant access to fresh pastures, avoid parasites, and eliminate the need for chemical wormers.
Our ground beef is EXTREMELY lean–like you might have to add some extra oil to fry your garlic and onions with the burger.
Bone-in Prime Rib Roast $13.20/lb
Arm Roast bone-in $7.00/lb.
Chuck Roast bone in $7.00/lb.
Inside Round Roast for London Broil $7.00/lb.
Rump Roast $7.00/lb.
Sirloin Tip roast $7.00/lb
Filet Mignon $22.50/lb.
KC Strip Steak $15.00/lb.
T-bone Steak $13.20/lb
Rib Steak bone-in $13.20/lb
Sirloin steak $10.50/lb.
Skirt Steak $7.00/lb
Flank Steak $7.00/lb
Round Steak $7.00/lb
Ground beef $7.00/lb
Stew Meat $7.00/lb.
Bone-in Short Ribs $4.00
Bone-in Shank: $5.00/lb
Soup Bones & Ox Tail $5.00/lb
Broth Bones $5.00/lb
Tongue, Heart, Kidney, Fries: $3.00/lb.
We butcher at Paradise Meat Locker in Trimble. They are USDA certified and also carry several “Humane Slaughter” certifications.
Slaughter and Disposal Fee:$60 ($30 for a half. $15 for a quarter)
Cut and package: $0.70/lb of hanging weight. Cryovac packaging.
Cutting/Boning: KC Strip and Fillets, chuck roast or arm roast; $10 per quarter.
Hanging weight refers to the weight of the carcass after it has been gutted & skinned. For a pure-dairy animal, the hanging weight will be approximately 55% of the live weight.
Depending on how you have the animal butchered and whether you keep all of the liver, heart, tongue, kidney, and broth bones, you can expect to take home cuts equal to approximately 55%-78% of the hanging weight. An animal that is a beef/dairy cross will have slightly higher yields than a pure dairy animal. If you count all of the organ meat and soup bones in the calculation of take home meat, the yield is closer to 78% of the hanging weight. Our most recent pure-beef breed bull yielded 83% take home of the hanging weight, including soup bones, liver, tongue, heart, and kidney.
We will have 2 young bulls going to the butcher mid October 2016 that could be purchased in bulk.
ANSWER: NO ! Our calves get to nurse their own mother from the time they are born, until the age of 6-10 months. They are supplemented with fresh pasture, sprouted barley grass, hay, and free choice loose minerals. They are never fed any milk replacer or grain laced with antibiotics.
On a "traditional dairy farm" that raises their own calves, the calves are generally not allowed to nurse their own mothers, but are bucket-fed or bottle-fed soy-based formulas that are laced with antibiotics. At 6 weeks of age, the calf is weaned from the formula and transitioned to a "grower ration" of grain, which is also often laced with antibiotics. While beef cattle are generally nursed by their own mothers until 6 months of age, they are generally finished in a feed-lot situation where they are also fed grains laced with antibiotics, to keep them alive under the unsanitary conditions of CAFO's. (Concentrated Animal Feeding Operations) .
But our cows are not ever fed antibiotics.
ANSWER: Our animals are generally very healthy because of their feed and living conditions. We use colloidal silver or essential oils or other natural treatments (like breast milk in their eyes for pink eye). In rare case, we will administer antibiotics to a calf if they get a life-threatening case of scours or pneumonia (because a calf can die within 24 hours in severe cases.) But our use of antibiotics is in the range of approximately one calf per year. I refuse to let a calf die when antibiotics could save its life. These beef calves are generally once they are weaned.
ANSWER: Our beef animals never receive ANY hormones. We do not castrate our bull calves.
On most farms, bull calves are castrated at a very young age in order to allow the boys and the girls to graze together without the risk of the girls getting bred too young, or bred by a bull that doesn't have ideal genetics. It simplifies farm management. However, castration is not painless, no matter what method is used. And with the banding method, the calf is at risk of tetinus and other infections that are potentially deadly.
Often these castrated steers are later implanted with a slow release synthetic testosterone implants to allow them the bulk up/beef out, the way an intact male bull does. (A dairy steer that has been castrated grows up to look much like a female dairy cow. While an intact dairy bull is very masculine, muscular and "beefy").
While we did castrate in the first 2 years of our farm, we have since chosen to run separate heifer and bull calf herds after they reach 8-10 months of age. The boys all get sent across the street or to other leased pastures to keep them separated from the girls. While it requires certain logistical needs, we feel it allows us to minimize any pain inflicted on our animals and results in a higher quality beef, with more meat on each animal.
Jersey cows generally have horns, and in the past we did de-horn when the calves were young. because a cow with horns can be dangerous to humans, and to other animals. However, de-horning was one of our LEAST favorite parts of farming. Since 2013 we have been breeding to naturally polled (no horns) bulls. The polled gene is the dominate gene, so our calves are no longer born with horns, and we no longer have to de-horn.
ANSWER: The calf stays with it's mother 24/7 in the pasture and barn for the first 48-72 hours. After that, the calf is separated in the evening in their own pasture and barn area with all of the other calves. The cows can still lick their calves and touch noses through the fence, and see each other. In the morning while we milk the cows, each calf is brought in to its mother in the parlor. Then they exit the parlor together and get to graze together for at least 12 hour until they are separated for the night again.
All male and female calves are raised together until about 8-10 months. They run with the whole herd, including their mom's during the day, and then run together as a herd of calves in the night. They aren't separated into individual calf hutches by themselves. When the bull calves are weaned at the age of 8-10 months, they get sent to our neighbor's pasture across the street to graze full time. (We tend to wean bull calves earlier than heifers because they get bigger faster and cause more ruckus in the parlor at a younger age, and it is sometimes possible for a bull calf as young as 9 months old to breed a young heifer.) When a heifer calf is weaned, she just continues to hang out in the calf pasture the whole day with other "teenaged" heifers that are also weaned, while everyone else goes in with its mom for the day. After that heifer calf's mother has calved again (usually when the heifer is 12-15 months old) she will get moved in with the mama cow herd full time, since her mom won't let her nurse any more now that she has a new calf. During the winter, all of our bulls have a separate barn and pasture they live in on our property, to keep them from breeding.
ANSWER: Our cattle are processed at Paradise Locker Meats in Trimble, MO. Paradise is Humane Slaughter approved through the USDA and Certified Humane through another Animal Welfare certification body. Cattle are slaughtered with a captive bolt , which is a rod shot into their brains to immediately kill them with no pain. http://www.grandin.com/humane/
ANSWER: We do not currently vaccinate our cattle at all. We are still researching if there are vaccines we do want to utilize. This is a touchy subject amongst farmers, since there are many deadly illnesses that can easily be avoided with an inexpensive vaccine. For now, we don't vaccinate.