Angus Freezer Beef
Blue Ribbon Aged Angus Beef – Direct from the Farm
All natural – premium taste, marbling, flavor and tenderness. Give your family the best.
Wet aged 14-18 days in a state inspected plant, custom cut and shrink wrapped
Call or email to order 2012 beef. Ground beef always available - Try Some Today
Buy Local – Know Your Food Source.
Why order from you?
We raise purebred Angus. They are the highest marbling breed of cattle, producing a healthy source of protein. Our animals are cared for in small groups, fed a grain and hay diet, grow well without artificial hormones, and without antibiotic additives. They are not shipped until they are "finished" on an individual basis. The sides are wet aged at the butcher for a minimum of two weeks for added tenderness. We use a state inspected locker plant for processing.
How does ordering direct from the farm work?
You place an order for one quarter, one half, or a whole animal. Tell us when you would like delivery. When we have a full order, i.e. 4 quarters etc., and the animal is "finished" we take it to the locker plant.
When can I order and am I obligated by ordering early?
Orders are taken year round, however finished animals are available March – July. We will do our best to accommodate your delivery date. This is dependent on the finish of each animal and coordinating orders to process the whole animal. Once we are close to shipping we will confirm your order with you. If at that time you are not ready we will adjust your delivery date.
Can I save by ordering with friends?
Buying a quarter will cost a little more, both for the meat and processing. Combining orders with friends still gives you the custom processing, with a discount on the meat.
What am I paying for and how much will it cost?
Purchasing on carcass weight is a common method because this is the weight the locker plant uses to assess charges. You will pay us, prior to pick-up, for the meat based on this weight. You will pay the butcher for the processing, an additional charge, at the time of pick-up. We will let you know their current pricing at the time of order.
2010 weights ranged from 750-800 pound carcass wt on a whole animal. Prices are calculated on that weight for meat and processing charges. Keep in mind that processing removes much of the bone and waste resulting in approximately 61-64% net product.
When can I get a side or beef?
Our calves reach the finished stage between March and June each year. Typically it takes three weeks from the time we ship to the locker until your order is ready for pick-up. Delivery of sides will be between March and July.
What do you mean by "custom" processing?
Each side of beef is cut to the customer specifications, such as thickness of steaks, size of roasts, one or two pound packages of ground beef, hamburger patties, etc. Do you want more ground beef and less roasts? When your side of beef is at the locker plant you'll discuss all of your options with the butcher. And "have it your way"!
What do I get and how much room does it take up?
Look at the chart below. There are two examples, one quarter and one half, of sides that I had processed. This gives you an idea of quantity of cuts. This will vary by your cutting instructions. See the Angus Beef Chart to find where these cuts come from. A quarter of a side fills about 3 standard coolers. A half would be twice that.
Isn't grass fed beef better?
Recent studies have shown that intramuscular fat (marbling) from grain fed beef actually provides a beneficial oil component reducing "bad" cholesterol, that grass alone cannot provide. Pasture fed beef take 6-10 months longer to "finish", potentially reducing their tenderness score.
Angus beef from the grocer is the same, right?
In order for commercial beef to qualify as "Angus" they need to have a black hide. Black is the dominant genetic color, so other breeds have "introduced" Angus just to obtain that black hide premium. Purchasing from us you are getting the "real deal". We ask that you taste the difference by sampling a pound of our ground beef, free!
| Comparison of Retail Cost vs Farm Direct Pricing | ||||||
|---|---|---|---|---|---|---|
| Pick & Save | ||||||
| Cut | Angus | 04/02/10 Price / lb. |
1/2 Angus Quantity* |
Retail $ Value |
1/4 Angus Quantity* |
Retail $ Value |
| R - Arm | A | $3.99 | 2 |
$25.14 | 1 |
$12.57 |
| R - Blade | A | $3.99 | 2 |
$25.14 | 1 |
$12.57 |
| R - Chuck | A | $3.99 | 9 |
$113.12 | 5 |
$62.84 |
| R - Round | $3.99 | 3 |
$37.71 | 2 |
$25.14 | |
| R - Sirloin Tip | $4.29 | 2 |
$27.03 | 1 |
$13.51 | |
| R -Rolled Rump | $4.29 | 2 |
$27.03 | 1 |
$13.51 | |
| S - NY Strip | A | $13.99 | 12 |
$125.91 | 3 |
$31.48 |
| S - Rib eye | A | $13.99 | 12 |
$125.91 | 3 |
$31.48 |
| S - Round | A | $4.39 | 4 |
$17.56 | 0 |
$- |
| S - Sirloin | A | $9.99 | 5 |
$49.95 | 4 |
$59.94 |
| S - T-Bone | A | $13.99 | 0 |
$- | 0 |
$- |
| S - Tenderloin | A | $19.99 | 8 |
$103.95 | 4 |
$51.97 |
| S- Chuck Steak | $3.99 | 0 |
$- | 0 |
$- | |
| S - Skirt/Flank | $3.99 | 4 |
$15.96 | 2 |
$7.98 | |
| # Gr. Beef | A | $3.49 | 90 |
$314.10 | 29 |
$101.21 |
| # Beef Patties | A | $4.29 | 30 |
$128.70 | ||
| Brisket | $3.99 | 4 |
$79.80 | 2 |
$39.90 | |
| Stew Meat | $3.99 | 4 |
$15.96 | 0 |
$- | |
| Soup Bones (Shank) | $2.59 | 12 |
$31.08 | 2 |
$5.18 | |
| Retail Cost | $1,135.33 | $597.98 | ||||
| Farm Direct Pricing | ||||||
| $2.00 / $2.10 per# on carcass weight |
365 # | $730.00 | 201# | $422.10 | ||
| Custom Cutting 2 | $.32/# | 105.85 | $.34/# | 68.34 | ||
| Estimated Cost | $835.85 | $490.44 | ||||
| Savings * | $299.48 | $107.54 | ||||
* Quantity in pieces, weight of product, and savings are from previous market animals. Actual end product may vary. |
| ¹Carcass weight - The weight of the side of beef hanging in the cooler. Our Angus typically range 650-800# carcass weights. An Angus grading Choice to Prime would yield approximately 500 pounds of retail cuts from a 800 pound carcass. 15-17% are steaks, 32-35% are roasts, 45-50% is ground beef, and 10-15% is made-up of other cuts such as brisket, and trim products. |
| ² Custom cutting allows you to "Have it your way", such as size of roasts, thickness of steaks, beef patties. summer sausage, beef sticks, etc. Charges are determined by the butcher, are additional, and payable at pick-up. Our beef is processed in a State inspected facility. The butcher custom cuts your meat per your instructions, shrink wraps, and freezes your meat for freshness. |
