We sell 25% shares of live animals. Grass-Land Antibiotics, Growth Hormones, Tenderness and Supplemental feed QUALITY You will pay your share of the processing charge to the meat company when you pickup your Beef! The price is $2.49 per lb hanging wt for a 25% share. How much beef will I take home? 20% T-bone, Rib steak or Rib eye, Sirloin Steak
We are taking orders for animals to be harvested in October, that is the last month we expect to harvest animals in 2010.
We offer Black Angus influenced cattle for sale in the pasture. Our animals are sold live in the pasture for processing and delivery in
The animals are always on grass pasture (
See page (Grass-Land / Health)
Black Angus is known the world over for quality and tenderness. We believe it is genetically superior for grass fattening programs making it possible to produce a high quality product with a minimum of extra fat. We select animals that will have a hanging weight between 600-700 pounds at the end of the grass fattening period.
Your beef will be dry-aged at the processor for approximately 15 days. This process adds greatly to the flavor and tenderness of the beef.
**Remember you will not be charged sales tax on your share of the Live animal or on the meat processing**
Price
For customers who order one half animal and for members of Buying Groups the price is $2.30 per lb hanging wt.
The average Black Angus animal will yield (in the box to take home) 70-80 percent of hanging wt.
How much will it cost me to purchase one 25% Share?
The average 25% share is around $475 for animal and processing. With no sales tax.
You will receive about 110-115 lbs of beef in the box. This is based on an animal with a 600 lb hanging wt. You save about $50 when you purchase 1/2 animal and the processor will divide it for you at no extra charge.
Your Beef will be Dry Aged for about 14 days before it is cut, wrapped and frozen.
The approximate distribution of meat
16% Round & Cube Steak
26% Roast, Short Ribs, Brisket
38% Lean ground beef
Customers ordering 1/2 animal may have their meat cut to their specifications.
See the (How to Order) page
We are listed on other web sites. Some information is correct and some is not. We keep the information on this site current with producer practices. If you have any questions please use the contact page.
