Our steers are raised and grazed on 100% USDA certified organic pasture.
Our grass-fed beef price for this year is $3.70 per pound (same price as last year) hanging weight for the beef, your total cost with slaughter and processing is explained below. All figures are approximate since we won’t know the exact weights until time of processing.
Slaughter is $50.00 and cut and wrap is $.75 per pound based on hanging weight. The wrapping is in cryovac, which will keep your beef for up to two years.
Assume 1,000 lbs. on the hoof for figuring purposes, it may weight up to 1,200 lbs. or as little as 900 lbs.
55% of live weight on rail = 550 lbs. x $3.70 = $2035 + (.75 x 550) $412 = $2447 + $50 = $2,497
Cut and wrapped meat = 75% x 550 = 412 lbs. (plus soup bones & sausage) (sausage is optional)
$2,497 / 412 lbs. = $6.06 (This average will run from $6.50 to $6.75) per pound for your organic pasture grazed, grass-fed beef. This is about the price of one pound of ground grass-fed beef at a Farmer’s Market or at Whole Foods Market. This is clearly the most economical way to feed your family with all the health benefits of grass-fed beef.
For half a beef the cost is just that, one half of the above cost of a whole beef.
We like to dry age our beef in the cold storage from 14-21 days, so add this time to the slaughter date to determine your pickup date. We deliver your steer to the locker plant and you pick it up, unless other arrangements are made with us in advance.
🎧 Whatever happened to British veal? | Eat This Podcast
Podcast: Play in new window | Download (Duration: 22:38 — 18.6MB)
Subscribe: Android | RSS | MoreDairy cows unavoidably produce male calves that are of no use to the dairy industry. They used to end up as veal, and in 1960, Britons ate more than 600,000 calves worth of the stuff. By the 1980s, that had dropped to less than 35,000. Ten years ago, a UK trade magazine said that “public opinion … generally regards veal as ethically somewhere between dodo omelettes and panda fritters”.
And yet, today there’s no shortage of veal and no surplus of dairy bullocks.
Time was when veal calves were kept in the dark. These days, it may be the shoppers who have helped to solve the problem of surplus male dairy calves. Behind the shift is a complicated story of moral outrage, utterly unpredictable disease outbreaks and the willingness of some strange bedfellows to work together to solve a difficult problem for the food supply system.
- Gillian Hopkinson is a senior lecturer at Lancaster University School of Management.
- Clips from BBC Radio 4 – You and Yours and BBC World Service – Witness, Mad cow disease – CJD.
- Music by Podington Bear.
- Banner photo of two Dutch dairy calves by Peter Nijenhuis and cover by debstreasures.
The problem with frozen beef | Flash in the Pan
There is an unfortunate stigma attached to frozen meat, a widely held assumption that it’s inferior to fresh meat. This prejudice runs deep enough that fast-food chain Wendy’s tried to capitalize on it in 2008 with a promise that its burger meat was “Always fresh, never frozen.”
🎧 What’s the beef with frozen meat? | Eat This Podcast
Most dilettante foodies I know probably regard frozen beef as an acceptable substitute only when fresh is unavailable. Sure the fresh must be grass-fed, dry-aged, properly hung and all that – but mostly it must be fresh, not frozen. However, unless your climate is wonderfully mild, that grass-fed beef is going to be eating something else over the winter, and that’s not great for the meat. Ari LeVaux, a syndicated food writer, reckons that except at the end of the growing season, when the animals have just finished feasting on lush pastures, well-frozen good beef is a far better option than fresh. When we spoke last week, I started by asking Ari why most people – foodies included – have such a poor opinion of frozen beef?
In fact, I’d say there is a general misconception about “freshness”. There was a rage for fresh pasta in England a while ago. And to me it was unfathomable. Good dried pasta is so superior to the slimy industrial stuff that it is almost another food. Sure, fresh often is good. But with foods that can be preserved in other ways, and have been, a good product properly prepared is often superior.
As for the nutritional composition of grass-fed versus conventional beef, there clearly is a difference. A mega-review by the Union of Concerned Scientists found that milk and meat from grass-fed animals has lower total fat than conventional, but the fat is higher in what might loosely be termed “good” fats, things like omega–3 fats and conjugated linoleic acid. On the other hand, the evidence for health benefits is more mixed. Some studies on animals and people have shown benefits, but they are by no means absolutely conclusive.
So on its own, better nutrition is perhaps not enough reason to seek out grass-fed beef. On the other hand, if omega–3 fats are what you really want, you can do much better eating oily fish. But hey! It can’t hurt, and eating great beef less often is a win in so many other areas.
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A stunningly interesting episode.
After listening to this I’m assuredly going to have to look around online for a proper purveyor of frozen beef now. I’ve read several of the studies on the general health benefits of grass fed beef over cornfed, which it terrifically unnatural in the first place.
Frozen meat from the summer slaughter season for the winter months may be just the ticket to a higher quality product. (Though admittedly, they’re right on taking the proper precautions for the freezing/thawing processes as this can make all the difference.)
I find it interesting that the economics of the situation don’t help to better drive this process in the market. While the podcast mentions companies like Whole Foods attempting to educate their customers, I certainly haven’t come across this idea previously, and I typically go out of my way to consume this type of information.
The tough part of the process is determining when the product was frozen, as I’m sure many processors may just as readily freeze their excess winter slaughter. I checked in a local high end grocery store today and found a few types of frozen grass fed beef, including one from New Zealand, but the packaging didn’t indicate when it was frozen or even by whom in the process. There was only an obscure future date which I could only take to be either a “sell by” or “consume by” date as it wasn’t otherwise marked. If purveyors want to improve their position in the market, providing this type of data would be helpful, though I suspect it’s more in their interest not to indicate anything at all unless bulk purchasers and distributors like Whole Foods pressure them to do so. Perhaps the majority of the demand in the market (and specialty pricing) stops at the words “grass fed”?
Be sure to click through to the notes and additional resources for the episode.