SEASONAL
Due to the seasonal nature of grass-finished beef, our supply fluctuates. We typically butcher in late summer and fall but take pre-orders for our beef year-round.
Our whole, half and quarter beef shares are SOLD OUT for 2021 but you can put down a deposit for a 2022 fall share at any time.
INDIVIDUAL CUTS
On-farm pick up or local delivery.
We do not ship at this time.
“Our chuck was AMAZING!”
- GH
NEXT RE-STOCK LATE DEC 2021
T-Bone Steak - $29/lb
Ribeye Steak - $28/lb
NY Strip Steak - $27/lb
Sirloin Steak - $18/lb - SOLD OUT
Flank Steak - $15/lb - SOLD OUT
Filet - $30/lb - SOLD OUT
Round Steak (Tenderized) - $12/lb
Brisket - $12/lb - SOLD OUT
Chuck Roast - $12/lb - SOLD OUT
Pikes Peak Roast - $11/lb - SOLD OUT
Shoulder Roast - $12/lb
Sirloin Tip Roast - $13/lb
Stew Meat - $9/lb - SOLD OUT
Soup Bones - $8/lb - SOLD OUT
Short Ribs - $10/lb - SOLD OUT
Ground Beef - $9/lb
Skirt Steak - $10/lb - SOLD OUT
Liver - $8/lb
Heart - $13/lb
Tongue - $18/lb
Oxtail - $9/lb - SOLD OUT
2021 Cow Shares are Sold Out!
Fall 2022 share reservations available.
OUR BEEF
Healthy and Happy
We believe that good, holistic management which mimics nature's designs and patterns leads to heathy and happy animals. We never use hormones, pesticides or herbicides. We use natural remedies when the rare health issues arises and we treat our animals humanely.
Why grass-finished?
Our beef is raised and finished purely on grass. Te steers are never fed grain. Large amounts of grain are not natural for cattle and can actually alter the gut pH of the animals and make them susceptible to sickness. By allowing them to eat only what they would have eaten historically as wild ruminants, their bodies are able to maintain disease resistance and a healthy balance of CLAs in their meat. The nutrition profile of the meat changes detrimentally even after only two weeks on grain and those changes translate to poorer quality meat for the humans consuming it.
Purely pastured meat has been proven to be higher in vitamins E, D, B, beta carotene, magnesium, calcium and potassium than that from conventionally raised (grain-fed/finished) animals. It also has more omega 3 fatty acids and CLAs than feedlot beef.
Grazing
Our cattle are moved to fresh grass daily through our carefully managed rotational grazing program. This allows us to closely monitor their intakes and impact on the pastures so that we can boost grazing efficiency, minimize impact on more delicate forage species, improve sanitation, ensure even manure dispersal, increase plant species diversity, and prevent over-grazing.
Healthy and Happy
We believe that good, holistic management which mimics nature's designs and patterns leads to heathy and happy animals. We never use hormones, pesticides or herbicides. We use natural remedies when the rare health issues arises and we treat our animals humanely.
Why grass-finished?
Our beef is raised and finished purely on grass. The steers are never fed grain. Large amounts of grain are not natural for cattle and can actually alter the gut pH of the animals and make them susceptible to sickness. By allowing them to eat only what they would have eaten historically as wild ruminants, their bodies are able to maintain disease resistance and a healthy balance of CLAs in their meat. The nutrition profile of the meat changes detrimentally even after only two weeks on grain and those changes translate to poorer quality meat for the humans consuming it.
Purely pastured meat has been proven to be higher in vitamins E, D, B, beta carotene, magnesium, calcium and potassium than that from conventionally raised (grain-fed/finished) animals. It also has more omega 3 fatty acids and CLAs than feedlot beef.
Grazing
Our cattle are moved to fresh grass daily through our carefully managed rotational grazing program. This allows us to closely monitor their intakes and impact on the pastures so that we can boost grazing efficiency, minimize impact on more delicate forage species, improve sanitation, ensure even manure dispersal, increase plant species diversity, and prevent over-grazing.
