100% Grass Fed Angus Beef
Not all grass fed beef is created equal. Our cows are moved to a new, irrigated pasture every single day during the long grazing season the Olympic Peninsula provides. This creates the most tender, healthiest, flavorful beef you’ve ever tasted. Our beef is dry aged for 10-14 days before being cut to your specifications enhancing the flavor and tenderness.
We understand your concerns around meat filled with antibiotics, added hormones and from unknown countries. That’s why we guarantee all of our meats are clean and raised right here. From our family’s farm to your family’s table. We grow Meat You Can Trust.
NOTE: This deposit is non refundable and reserves your side of beef for the harvest you select. Please review our pricing below and Steps to Purchasing Page, before placing your deposit.
Pricing: There are three costs involved when purchasing beef from our farm.
1) The cost of the beef itself paid to the farm ($4.59/lb hanging weight).
2) The cost of the on farm slaughter (approx. $200 per whole beef split accordingly).
3) The cost of the custom cut and wrap paid to the butcher shop (approx. $1.15/lb).
Below is a cost breakdown example of a half beef. Final cost is determined by size of beef, slaughter fee and cut choices you make at the butcher shop.
-half beef weighing 350 lbs hanging weight = $1,606.50 + $100 slaughter fee + $402.5 for cut and wrap.
-Grand total = $2,109
-71% of hanging weight received as table cuts = 248.5 lbs = $8.49 per pound for table cuts.
It is important to remember that the price for your table cuts applies to ALL of your cuts so you are getting your prime rib, T-bone steaks and ground beef for the same price.
*Please note that due to the rapidly changing nature of the economy and multiple butcher shops we use, our website might not reflect the most current cut and wrap or on farm slaughter pricing.
What kinds of cuts come with a side of beef?
The short answer is, you get to choose! Not sure where to start? We recommend printing the beef cut chart and circling your top choice from each section. Next, call the butcher shop and ask them to help you choose your cuts based on your top choices. Due to the natural anatomy of the animal, it isn’t possible to get the whole cow into prime rib or top sirloin. This is why talking directly to the butcher shop is the best way to ensure you get the cuts that work best for your family. If you’re overwhelmed with decisions, no worries, just choose a “Standard Cut” and get the following cuts from your side of beef.
Standard Beef Cuts:
tenderloin steaks
rib steaks
t-bone steaks
top sirloin steaks
flank steaks
top round steaks
sirloin tip roasts
rump roasts
pot roasts
chuck roasts
stew meat
brisket
short ribs
soup bones
ground beef 85% lean
