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 don't ship our meat. You pick it up at the farm - which also lets you see where and how our cattle are raised. Let us know when you come if you'd like a short tour.
Our meat is processed by Leona Meats, at a small, family run slaughterhouse in Troy, Pennsylvania. It is USDA approved and certified organic. The meat is dry aged from 10 to 15 days, vacuum packed and frozen.
20 Pound Variety Pack - $260
45 pound Large Pack - $465
Quarters - $6.40 (Per Pound Hanging Weight)
Sides - $6.05 (Per Pound Hanging Weight)
Whole - $5.90(Per Pound Hanging Weight)
Ground Beef (When Available)
20 Pounds - $165
Hanging Weight And Take Home Weight
Hanging weight (carcass weight) is the weight of the animal after the initial slaughtering and processing. This weight is used to determine the price of a quarter, side and whole .
You will have about 65% of the hanging weight as actual cuts to take home.
What Happens To The Other Third Of The Hanging Weight?
All good quality beef, whether grain or grass fed, is dry aged. This enhances flavor and tenderizes the meat. Kezialain beef is dry aged 10 to 15 days. As moisture evaporates, the weight of the meat decreases significantly. Supermarket meat is almost always wet aged: the quality of the meat suffers, but they have more pounds of meat to sell.
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. The amount of cuts with bones in them make a big difference.
cuts in Wholes, Sides, Quarters
If you buy a whole or 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. When you order quarters we try to include as many of your preferred cuts as possible; we won't give you cuts you don't like.
Cost is based on the actual hanging weight. The meat cuts you get average 65% of the hanging weight. (See explanation on left for more about hanging weight The hanging weight of a whole cow is usually between 525 and 575 pounds.
If the weight were 550 pounds, you would get about 360 pounds of meat - plus whatever bones and organ meats you want.
It would be good to have 15 to 20 cubic feet of freezer space for storage. The more you have, the easier it will be to find various cuts.
Sides are one-half and quarters are one-fourth of the amounts of meat and freezer space above. They also include (in addition to the cuts) the organ meat and bones that you want.
20 and 45 pound packs
We sell a 20-pound pack for $260 which includes a mixture of steaks, ground beef and other cuts. When you pick it up, we go through the cuts with you to make sure you like them all.
The 45-pound pack costs $465 and contains a full range of cuts. 45 pounds is about half the amount of meat in a quarter.
We sell 20 pounds of ground beef, in one pound packages, for $165.
Usually most of our meat is available from late summer through early
spring although sometimes we have more available.
We encourage you to contact us as early as possible
so you can get meat when you want it.
Contact us at: