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We sell a 20-pound variety pack which includes a mixture of steaks, roasts, other cuts and ground beef and cost $195. Although they are put together ahead of time, if it includes a cut you don't want, we will substitute something else you can use. |
We Sell Our Beef At The Farm By The Quarter, Eighth, And In Smaller Packs |
Ground Beef Packs |
Mixed Quarters |
20-Pound Variety Packs |
A quarter is usually 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. |
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. |
Quarters cost $5.05 per pound of hanging weight - usually between 140 and 160 pounds - and require 5 to 6 cubic feet of freezer space (less if you packed the meat really tightly). If a quarter weighed 140 pounds it would cost $707. On average, you get about 2/3 of the hanging weight in actual cuts to take home - about 90 to 95 pounds for this 140 pound quarter. (See below for more about hanging weight and take-home weight.) |
Quarters |
Cooking Tips |
Naturally Raised Ground Beef |
Eighths |
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. |
Eighths, 20-Pound Packs, And Ground Beef |
If a quarter is too much, you can also get an eighth or a 20-pound variety pack - or just ground beef. |
We sell a 20-pound variety pack which includes a mixture of steaks, roasts, other cuts and ground beef and cost $195. Although they are put together ahead of time, if it includes a cut you don't want, we will substitute something else you can use. |
Ground Beef Packs |
20-Pound Variety Packs |
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. |
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 bones and organ meat - you can have a portion of them with your quarter if you want.) 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 it. 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.) |
Naturally Raised 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 70 and 80 pounds. (So if an eighth weighed 70 pounds, it would cost $375.) Usually you get 45 to 50 pounds of meat in an eighth, which should fit easily into about 3 cubic feet of freezer space. |
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.) |