Skip to main content
Beef, 100% Grass-Fed 1/2 or whole YEARLINGS

Beef, 100% Grass-Fed 1/2 or whole YEARLINGS

$0.00
Write a Review
Adding to cart… The item has been added

Please Read and Agree to This Disclaimer First:

________________________________________________________________________________

**We have 1 high-quality yearling left (most tender) on a FCFS basis.  We'll contact you as soon as they go in to be butchered

(10-14 days from butchering to pick-up, likely early to mid Nov)

There's lots of info here which will most likely answer your questions, PLEASE read :)

 

*We are so fortunate to have access to these beef options w/ BETTER-than organic practices (on no-spray crops for miles around):

Product Description and Details

  1. *If you have never purchased a 100% GRASS-FED beef cow before, it has less fat/marbling & to some it tastes a bit different. It can be tougher than what you're used to (grain fattens them as well as less exercise if they are in feed lots), which is why we only offer yearlings (most tender) & heiferettes (also good for the various cuts) as halves/wholes with all the cuts. Cows are older and tend to be too tough for roasts/steaks, etc, but are GREAT for ground beef. Grass-fed cows are healthier & the beef is therefore more nutritious because grass is where the nutrition is, not in the fattening grains. PLEASE ask questions or buy an individual cut before investing if you're concerned--we want you to be happy!*

The How:

  1. Pre-order through the normal check-out, you'll get an email confirmation & your beef has been reserved! I will contact you when I know the final numbers after the animal is butchered, cut & wrapped (each cow is different). I will let you know when your animal is ready to be butchered to give you about 10-14 days advance notice of when pick-up will be 
  2. You will pay once the beef is ready for pick up, it will depend on the actual amount of meat-- look below for approximations. You will pay two costs: one for the yearling to the rancher (to me, approx $1260+tax) plus one directly to the butcher for processing (approx $325+tax--deboned roasts, hamburger patties, tallow, organs all add more cost--ASK the butcher if you're not sure). They have asked we do it this way because it's easier for them to keep track.                                                                  So....approx $1585 total*6%=$1680.10/half for these 12-1300lb live weight yearlings (approx 200-250ish lbs of cut & wrapped meat)
  3. Pick-up: is typically in Blackfoot at Hopkins butcher, or we can often arrange a local Rexburg pick-up if that is a hardship.

The Options:

*A half beef yields about 4 boxes of frozen, wrapped meat, a whole beef yields about 8 boxes but it depends on the actual size of your animal, this is just to give you an idea*

  1. Yearlings: 1.5-2yrs old, most tender for all cuts of meat, less meat overall (about 15--200lbs/half beef of finished product, more expensive--price will likely be approx $1585+tax for HALF, 200-250ish lbs)
  2. Heiferettes: 2-3yrs old, also great for all cuts of meat (approx 225lbs/half beef of finished product, NONE AVAILABLE RIGHT NOW)
  3. Cows: 3-5 years old, still in great shape, makes awesome ground beef (approx 225+ lbs/whole of finished product NONE AVAILABLE RIGHT NOW)

*If you choose to get a half it will be in the ballpark of 200-225lbs & a whole is approx 400-450lbs of cut & wrapped meat. This is an APPROXIMATE, we don't know the weight until they are butchered, hang & then are processed--some cows look big and end up much smaller due to water & shrinkage & vice versa.

*This deposit is a commitment: If you change your mind you will need to 'sell' your animal to someone else (you're welcome to contact me & if I know of someone I'm happy to connect the two of you, but ultimately it is up to you). 

 

The unfortunate truth: prices are indeed higher now for quality local grass-fed beef (the real price, not big-box stores that are subsidized by the gov't). Neither I nor the rancher have raised our price, it is due to a few things beyond our control: 

The US is at a record low in cattle inventory (which means US beef is currently at an all-time high) because of a drought last year & then a particularly heavy winter/cattle losses in addition to an increase in an overall cost to ranch in general. If you're interested in more of the 'whys' you can more details HERE.

Now more than ever it is important to support our local sources. I know lower prices are what we all want, but at what cost...I just can't imagine a cattle industry without our ranchers, Mike and Russ. They are such hard workers, with incredible integrity & their quality of beef just can't be beat!

!