BEEF: Grass-Fed & Finished


Heifer enjoying the attention

We are no longer taking orders for wholesale beef for  Fall 2017.

We now have individual products available for purchase.  See here for complete list and order form.

We also now have a limited quantity of beef packages available for bulk price.  Find out more details here:


We are building a herd of animals which we believe are suitable for our prairie climate and range feeding.  Right now it includes Scottish Highland-Galloway crosses and Simmental-Scottish Highland crosses.  We are breeding for short legs, warm coats, and good finishing on grass.  We calve out from May on to avoid the usual spring storms.

Our beef is grass and forage fed & finished.  Our winter feeding program includes hay and hay-lage (fermented hay), forage and a small amount of barley sprouts (this is a by-product of the barley malting process; it is the sprout and rootlet of the seed, it does not affect the pH balance of an animal’s rumen so acidosis, caused by feeding grain, is not a concern).  We slaughter in the fall when the cattle are coming off good forage and they are dry-aged for 21 days before cutting.  We anticipate having your meat ready for delivery in early November.

We sell our beef wholesale in quarters, halves and whole at $6/pound, hanging-weight; includes processing (unless you want sausages or jerky, then you pay additional processing).  Due to the high demand for organ meats and bones, only whole beef orders will have the option of including these as part of their package.  If you are ordering a quarter or half and would like them included, please indicate what parts you are interested in and we will do our best to facilitate them with your order.

A quarter of beef is approximately 170lbs hanging weight which will be 90-100lbs of meat.  We will work with you to help you select a set of cutting instructions that best fit your needs (we are updating these and will make them available closer to harvest.)

Meat account investors are given the first notice and opportunity to purchase.

Summer 2012

Summer 2012

For more information about grass-finished beef, we recommend the following resources:
Eat Wild

Tender Grassfed Meat

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