Pastured Beef

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Pastured Beef

from 5.00

Grass-fed, grass-finished beef with no hormones, antibiotics, or other drugs, born and raised on bermuda-gone-native East Texas grasses. Only our best, buffest Black Angus fellows will be available in June/July 2019, just in time for grilling season!

Pay half to reserve beef order.

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We have a dream: that all cattle may enjoy the fresh dew on grass as the first ray of daylight shines across the meadow. We believe happy, healthy animals make the best tasting, highest quality meat which comes from a lifetime of letting cows be cows. Cows know how to be good cows. Sunshine, fresh pasture, and consistent movement all contribute to the strong, active immune systems of our animals. 

Grass-fed, grass-finished, Angus beef, raised with beyond-organic practices from birth to harvest, on our own Bermuda-gone-native pastures, off Highway 47, between Canton & Mabank. Our land is never treated with pesticides, herbicides, fungicides, or synthetic fertilizers, and our cattle never receive hormones, grain, or antibiotics. In other words, we try to follow the natural cycles in life to guide us on how to manage the animals.

Our grass-fed, grass-finished 2-year-old steers and heifers are finished by weight and conformation with off-farm alfalfa, local hay and our toxin-free pastures. 

Our steers usually finish around 1,200 pounds live weight, with a hanging weight of 650+ pounds, with final hanging weights taken by the butcher.

Although we no longer pay for certification, we continue to comply with the HUMANE standards of The Global Animal Partnership (globalanimalpartnership.org) and GRASSFED standards of The American Grassfed Association (americangrassfed.org).

Your beef order can be cut to your specifications or come as all ground beef. Payment is half upon order, remainder upon pick-up. We will have beef available in November for $3000/Whole, $1500/Half, and $750/Quarter upon reservation.

Meat from a typical half beef (from a 1,000 - 1,200 lb. live animal) consists of approximately: 

  • 14 T-bone steaks (3/4” thick) 

  • 14 rib steaks (3/4”) 

  • 8 sirloin steaks (3/4”) 

  • 8 round steaks (3/4”) 

  • 2 sirloin tip roasts (3 lbs.) 

  • 6 chuck roasts (4 lbs.) 

  • 4 arm roasts (3 lbs.) 

  • 2 rump roasts (3 lbs.) 

  • 8 packages of stew beef (1 lb.) 

  • 4 packages of short ribs (1.5 lbs.) 

  • 4 packages of soup bones (1.5 lbs.) 

  • 80-100 lbs. gound beef 

  • (Variety meats, if desired, such as heart, liver, tongue, and oxtail)

Generally speaking, an animal will yield about 50% ground meat, 25% steaks, & 25% roasts.

Premium Cuts:

  • Tenderloin Roast (or cut into filets)

  • T-bone, Ribeye, Strip, & Sirloin Steaks

  • Chuck & Rump Roasts


Other parts that can be cut in various ways:

  • Short Ribs

  • Round, Flank, & Skirt Steak

  • Fajita Meat

  • Stew Meat

  • Chili Meat

  • Hamburger

  • Sausage

  • Bones

  • Tallow

Only one per animal:

  • Brisket

  • Heart

  • Liver

  • Tongue