Grass-Fed Beef

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We are currently taking reservations for our grass-fed, hormone free, organically raised and lovingly cared for beef for the winter of 2018.  Below is more information for anyone interested in buying whole or half a cow.

The Short List:

  • Cost: The cost is $4.25/lb hanging weight plus butcher costs (about $1.00/lb).
  • Pick Up: Middle of January
  • Butcher Info: Cut sheets are due by December 15.
  • Reservations: To reserve your side, email clarkridgefarm@gmail.com.  We will send you an invoice for the deposit of $200. 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: The cost is $4.25/lb hanging weight plus butcher costs. 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.  Half a cow feeds a family of four for about a year.

Pick Up: Pick up will be in the middle of August.  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 Russ at The Local Butcher, a USDA inspected slaughterhouse and processing facility in Springfield, VT. When you buy a side of beef, you get to decide how you would like the butcher to cut it up. Cut sheets need to be filled out and returned by August 1st. If you have any questions about filling out a cut sheet, please let us know.

Note: Our fields are certified 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!

 

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