We sell a 20-pound variety pack which
includes a mixture of steaks, roasts, other
cuts and ground beef for $195. Although they
are put together ahead of time, if the pack
includes a cut you don't really want, we will
substitute something else you can use.
We Sell Our Beef At The Farm By The
Quarter, Eighth, And In Smaller Packs
Mixed Quarters
Ground Beef Packs
20-Pound Variety Packs
A quarter averages 90 to 100 pounds of
meat, We sell mixed quarters, so you get a
full range of cuts, not just those from the front
or back half.
If you buy two quarters (a side), you can have it cut to order - decide which cuts you want, size of roasts, thickness of steaks, how lean the ground beef and many other specifics. You can also have it wrapped in butcher paper instead of vacuum packaging and save 20 cents a pound.
If you buy two quarters (a side), you can have it cut to order - decide which cuts you want, size of roasts, thickness of steaks, how lean the ground beef and many other specifics. You can also have it wrapped in butcher paper instead of vacuum packaging and save 20 cents a pound.
When we have extra ground beef, we sell it
at the farm in 10 and 20 pound packs. The
ground beef is all in one pound packages.
Twenty pounds costs $135; ten pounds $70.
Twenty pounds costs $135; ten pounds $70.
Quarters cost $5.05 per pound of hanging
weight. The hanging weight is usually
between 125 and 150 pounds. You take
home about 2/3 of the hanging weight as
meat cuts (see box below). The cuts will
weigh between 85 and 100 pounds and will fit
easily into 5 or 6 cubic feet of freezer space.
An example: If a quarter weighed 140 pounds it would cost $707. You would get 85 to 95 pounds of meat (plus organ meat/marrow bones if you wanted them).
An example: If a quarter weighed 140 pounds it would cost $707. You would get 85 to 95 pounds of meat (plus organ meat/marrow bones if you wanted them).
Quarters
Hanging Weight and
Take Home Weight
The weight of the meat before it is aged and processed into individual cuts is called the hanging weight. The price of a quarter is determined by the hanging weight at $5.05 a pound.
The weight of the meat cuts you take home averages 2/3 of the hanging weight. (This doesn't include the weight of any marrow bones and organ meats you take - a portion of them are included with the quarter if you want them.)
What Happens To
The Other Third Of
The Hanging Weight?
A lot of weight is lost when moisture evaporates during the dry aging process.
All good quality beef, whether grain or grass fed, is dry aged. This enhances flavor and tenderizes the meat. As moisture evaporates, the weight of the quarter decreases. Kezialain beef is dry aged 10 days or more. Supermarket meat is almost always wet aged: they don't let the water evaporate. So you pay for the water and don't get the better taste from dry aging.
The rest of the weight difference between hanging and take home weight is the bone and fat that are removed when the meat is cut. The actual amount depends on many factors, especially the boneless cuts and how lean the ground beef is. (For example, we usually get 85 to 90% lean ground beef. That means a few less pounds of meat because less fat is used.)
Take Home Weight
The weight of the meat before it is aged and processed into individual cuts is called the hanging weight. The price of a quarter is determined by the hanging weight at $5.05 a pound.
The weight of the meat cuts you take home averages 2/3 of the hanging weight. (This doesn't include the weight of any marrow bones and organ meats you take - a portion of them are included with the quarter if you want them.)
What Happens To
The Other Third Of
The Hanging Weight?
A lot of weight is lost when moisture evaporates during the dry aging process.
All good quality beef, whether grain or grass fed, is dry aged. This enhances flavor and tenderizes the meat. As moisture evaporates, the weight of the quarter decreases. Kezialain beef is dry aged 10 days or more. Supermarket meat is almost always wet aged: they don't let the water evaporate. So you pay for the water and don't get the better taste from dry aging.
The rest of the weight difference between hanging and take home weight is the bone and fat that are removed when the meat is cut. The actual amount depends on many factors, especially the boneless cuts and how lean the ground beef is. (For example, we usually get 85 to 90% lean ground beef. That means a few less pounds of meat because less fat is used.)
Cooking Tips
Naturally Raised
Ground Beef
Sometimes we have meat from 100%
grass-fed cattle that aren't certified organic.
This is our 'Naturally Raised' beef. We sell
naturally raised ground beef in 20 pound
packs for $125; 10 pounds for $65 (all in one
pound packages.)
You can buy our meat at our farm as quarters, eighths, or smaller packs described below.
You can buy individual cuts at one of the stores in the area that sell our meat. (See Stores.)
Our farm is in Westtown, New York, in western Orange County. We're close to the borders of both New Jersey and Pennsylvania, about 15 or 20 minutes from Middletown, Port Jervis, Warwick and Sussex New Jersey, and a little over an hour from the George Washington Bridge. We encourage people to come to the farm and see where your meat is raised. We don't ship, but if you can't make it to the farm we could try to arrange a delivery.
Our meat is processed at a small, family run slaughterhouse in Troy, Pennsylvania. It is USDA approved and certified organic. The meat is dry aged at least 10 days, vacuum packed and frozen.
Our farm is in Westtown, New York, in western Orange County. We're close to the borders of both New Jersey and Pennsylvania, about 15 or 20 minutes from Middletown, Port Jervis, Warwick and Sussex New Jersey, and a little over an hour from the George Washington Bridge. We encourage people to come to the farm and see where your meat is raised. We don't ship, but if you can't make it to the farm we could try to arrange a delivery.
Our meat is processed at a small, family run slaughterhouse in Troy, Pennsylvania. It is USDA approved and certified organic. The meat is dry aged at least 10 days, vacuum packed and frozen.
Eighths,
20-Pound Packs,
And Ground Beef
20-Pound Packs,
And Ground Beef
An eighth is a quarter divided into two equal
parts. It will include the whole range of cuts in
the quarter except not all of those in limited
quantity such as flank steak and brisket.
Eighths cost $5.35 per pound of hanging weight - usually between 65 and 80 pounds. (So if an eighth weighed 70 pounds, it would cost $375.) On average, you get 2/3 of the hanging weight as take home meat. An eighth is generally 45 to 55 pounds which will fairly easily fit into 3 cubic feet of freezer space.
Eighths cost $5.35 per pound of hanging weight - usually between 65 and 80 pounds. (So if an eighth weighed 70 pounds, it would cost $375.) On average, you get 2/3 of the hanging weight as take home meat. An eighth is generally 45 to 55 pounds which will fairly easily fit into 3 cubic feet of freezer space.
If a quarter is too much, you can also get an
eighth or a 20-pound variety pack - or just
ground beef.
Eighths