All the Beef.
The Entire Animal is Utilized.
We are always in awe when we take the animals in to harvest. The reverence for the sheer abundance they provide cannot be understated. Our children understand the full cycle of life and remind us to sing songs to the cattle in gratitude, and to the beef on our plates. One way we honor the animal is to be sure nothing goes to waste. Our beef shares include a variety of cuts that reflect the entire animal. While we sometimes wish the entire cow was made of ribeyes and tri-tips, we have found a deeper appreciation for the breadth of flavor and texture the variety of cuts provide. The other bits that do not end up in the beef shares are given to the harvest facility and they utilize the things like hides for leather, hooves for gelatin and dog treats, and even guts for compost.
What Cuts Are in a Share?
No such thing as a cookie cutter cow.
The final weight of each animal varies each year, and varies depending on the year's rainfall, sunlight, warmth, and overall grass grown and eaten by each individual. Genetics also plays a significant role, which you can learn more about in our The Cow page. Please see below for a breakdown of some shares we measured last year to get a more specific idea of what cuts and how many come in each share. In general, steaks are around 1 lb, roasts around 2.5 lbs, ribs 1.25 lbs, beef bones are cut pieces good for broth/dogs in 4-5lb bags. The lists below do not guarantee you will have exactly these cuts in a share, but it will be relatively close. Remember, there is only 1 tri tip, 1 hanger and 1 tongue, and only 2 of some cuts per animal. So if you receive anything less than a whole cow, you may not see these cuts.
1/8 Beef Share
1/4 Beef Share
1/2 Beef Share
Whole Beef Share
60-80 lbs
Ground Beef x24 lbs
Filet Mignon x 1lb
Ribeye x2 pieces
New York x2 pieces
Top Sirloin Steaks x1lb
Brisket x1 piece
Chuck Roast x2.5 lbs
Cross Rib Roast x2.5 lbs
London Broil x2 lbs
Short Ribs (Korean Style) x 2 pieces
Flat Iron/Hanger x 3-4 pieces
Skirt x1 piece
Osso Bucco x1-2 pieces
Bones x5lbs
Offal (heart/liver etc) x1 lb
120-150 lbs
Ground Beef x55 lbs
Filet Mignon x 2 pieces
Ribeye x4 pieces
New York x4 pieces
Top Sirloin Steaks x2 pieces
Brisket x1-2 pieces
Chuck Roast x5 lbs
Cross Rib Roast x5 lbs
London Broil x4 lbs
Short Ribs (Korean Style) x4 pieces
Flat Iron/Hanger x6-7 pieces
Skirt x2-3 pieces
Osso Bucco x3-4 pieces
Bones x10 lbs
Offal (heart/liver etc) x2 pieces
230-350 lbs
Ground Beef x110 lbs
Filet Mignon x 4 pieces
Ribeye x8 pieces
New York x8 pieces
Top Sirloin Steaks x4 pieces
Tri Tip x1 piece
Brisket x3 pieces
Chuck Roast x10 lbs
Cross Rib Roast x10 lbs
London Broil x10 lbs
Short Ribs (Korean Style) x8 pieces
Flat Iron/Hanger x8-10 pieces
Hanger 1x piece
Skirt x4-6 pieces
Osso Bucco x6 pieces
Bones x20 lbs
Offal (heart/liver, tongue etc) x4-6 pieces
500-600 lbs
Ground Beef x220 lbs
Filet Mignon x 8 pieces
Ribeye x20 pieces
New York x16 pieces
Top Sirloin Steaks x8 pieces
Tri Tip x1 piece
Brisket x7 pieces
Chuck Roast x20 lbs
Cross Rib Roast x20 lbs
London Broil x20 lbs
Short Ribs (Korean Style) x16 pieces
Flat Iron/Hanger x15-20 pieces
Hanger 1x piece
Skirt x6 pieces
Osso Bucco x9 pieces
Bones x50 lbs
Offal (heart/liver, tongue etc) x8 pieces
Reserve Your Share
Why Grassfed
Grassfed beef is packed with good. There are numerous studies on the health benefits and nutritional makeup of grassfed beef. First off, it’s loaded with natural minerals and vitamins. Grassfed beef is a great source of CLAs (conjugated linoleic acid) which may help fight cancer, obesity, diabetes and support the immune system. The meat is also high in heart health Omega-3s and in antioxidant vitamin E. Red meat is a wonderful powerhouse of protein and iron.
Tips on working with Grassfed
Thaw
Place your desired frozen cut in the fridge to thaw 1-2 days before you plan to cook it. Or if you’re in a pinch you can place the cut in a bowl of cool water for a quick thaw. The beef is vacuum sealed and stays fresh for at least two years in the freezer, and 1 month thawed in the fridge.
Handle with Care
Always handle your beef packages with care, do not handle the meat by holding onto the corners of the plastic or tossing them into the freezer, both actions could break the vacuum seal and reduce the shelf life or create freezer burn.
Cooking
Watch your temps! A grass fed steak can go from perfectly juicy to rubber tough pretty quickly. We plan our cooking so the final desired temperature happens after the meat is removed from heat. We highly recommend having a meat thermometer. We also strongly advise cooking while sober...friends don’t let friends drink and grill- it’s a sure way to burn the beef.
