We are so thankful for our faithful beef customers. At this time we only have beef available for customers that have previously purchased beef from us. If you would like to be put on the waitlist for future availability, please send us an email.
Below is more information for anyone interested in buying whole or half a cow.
The Short List:
- Cost: Contact us for current pricing.
- Pick Up: Fall 2026
- Butcher Info: Cut sheets due 1 week prior to processing
- Reservations: To reserve your side, email clarkridgefarm@gmail.com. We will send you an invoice for the deposit of $400 (whole) or $200 (half). The rest of the payment is due at pick up.
For more information on purchasing a side of beef, check out Iowa State’s Beef and Pork Whole Animal Buying Guide.
Below is more information on the bulleted list above. Please contact us if you have any additional questions!
The Long List:
Cost: Cost of beef changes each year based on market pricing. Hanging weight and butcher costs can vary depending on the weight of the cow and how you choose to have your beef butchered and stored. Depending on your families consumption, half a cow feeds a family of four for about a year.
Pick Up: Pick up is usually in the fall. We can let you know about 1-2 days before the actual pick up. It is important that you have freezer space ready and available as we cannot hold the beef.
Butcher Info: Our cows will be brought to The Local Butcher, a USDA inspected slaughterhouse and processing facility in Barnstead, NH. When you buy a side of beef, you get to decide how you would like the butcher to cut it up. We will work with you to make sure cut sheets are filled and ready for the butcher.
Note: Our fields are organic and are cows are raised using organic practices however the cows themselves are not certified organic. They are 100% grass-fed. If you have any questions or would like to come see our cows, please let us know!
If you have never purchased a side of beef before, it can be a bit of a learning curve. It’s taken me a few years, but I finally feel more comfortable filling out a cut sheet and cooking grass-fed beef. Buying a side of beef (half a cow) is a commitment. Below are a few things I’ve learned over the years that make it easier for me.
- Freezer: You will need a chest or stand up freezer to store the meat. I prefer a stand up freezer because cuts of meat don’t get lost in the bottom. Usually every few weeks, I take a grocery bag out to our freezer in the garage and go “shopping.” I bring a couple cuts of meat to our inside freezer for easier access.
- Thawing: Having a freezer full of beef takes some extra planning because you have to remember to take the meat out of the freezer to thaw. If you’re a meal planner, just pull the cuts of beef out at the beginning of the week. I am not a planner, so I just pull out a few random cuts at the beginning of the week and go from there!
- Cooking: Low and Slow! For most cuts of beef, cook it low and slow for the best results. Grass-fed beef is different than the grain-fed beef because it has less fat. Don’t be afraid to use olive oil or butter when cooking your beef. Whole Foods has a great article about the basics of cooking grass-fed beef. A slow cooker will be your best friend. The Grassfed Gourmet Cookbook is another great resource. If you’re local, it’s available at the Goffstown Library!
clarkridgefarm.org 