Frequently Asked Questions

Steaks - 1 inch thick / 2 steaks per package 

Roasts - 3lbs

• Chuck Steaks 
• Soup Bones 
• Round Bone Roasts
• Beef Shanks
• Ribeye Steaks
• Short Ribs 
• T-Bone Steaks
• Sirloin Tip Steaks
• Top Sirloin Steaks
• Top Round Roasts 
• Bottom Round Roasts 
• Ground Beef (1.5 lb packages)
• Tri-tip (1/2 or whole beef only) 
• Brisket (1/2 or whole beef only) 
• Organs (whole beef only) 

A 1000-pound cow will calculate to a 620-pound carcass (62%) and 328 pounds of beef (53% of carcass weight). Our beef options above are based on heifers and steers that are approximately 20 -24 months of age at an average of 1000 pounds live weight.  Ground beef only orders will come from a mid-age cow at an average of  1200 + pounds live weight. 

•  The "finish" on a market animal refers to its "fat cover."  Fat is important as it gives beef its juicy and flavorful taste. The amount of fat is a personal preference; however, a finished beef will have a higher degree of marbling and grade out higher quality. 
• Grass finished beef take a little more time and can be ready to harvest between 20-24 months of age weighing between 1000-1200 lbs. 
• Grained finished beef can be ready to harvest a bit sooner between 14 - 22 months of age at 1200-1400lbs. 
• Our beef is grass fed - grass finished. 

•  YES, if we are talking tenderness of steak. As animals age, connective tissue is thicker and does not break down with cooking. A younger animal will generally grade out at a higher quality than an older animal. 
• If we are talking ground beef, the age of the animal is not as critical, and a fleshy mid-age cow can certainly make for great burgers.