¼ Beef - $4.43 per lb. (Hanging weight - Processing cost is additional - approx $.90 per lb.)

½  Beef - $4.28, Whole Beef - $4.12 per lb. (Hanging weight - Processing cost is additional - approx $.90 per lb.)

Approx 100 lbs of processed beef per ¼ (50-70% of hanging weight)

Premium 100% grass-fed beef raised locally on northern Indiana grasslands is a wholesome alternative to conventional meats. Never fed GMO grains or antibiotic feed and never injected with hormones, this is beef the natural way. With higher levels of heart-healthy omega-3 fatty acids, cancer fighting CLA, and antioxidants, grass-fed beef is rapidly gaining popularity among health-conscious consumers. 

Generally you can choose to get the following cuts from a quarter beef: 6 T-bones or 3 filets and 6 NY strip steaks, 5 ribeye steaks, 4 sirloin steaks, 7 pounds of round steak (may be cubed) or roast, 4 pound rump roast, 3 chuck roasts, 2 Swiss or Arm roasts, 2 packages Short Ribs, 4 packages Boiling Beef, Hamburger bulk or patties depending on how much beef is    left after steak and roast cuts you choose (patties are additional). Total processed beef is an average of 90 lbs. per quarter. 

- Hanging weight can vary, usually between 130 and 170 lbs. per 1/4.

Pros: Sourced locally. Small farm certified. Pasture raised. 100% grass and hay feed - no grains, pesticides, herbicides, vaccines or antibiotics, ever. Optimal balance of omega-3 to omega-6 fatty acids. Optimal levels of CLA and other beneficial nutrients. 

Cons: Higher cost to produce (government subsidies for grain, but not for grass & hay). Steaks tend to have less fat than grain-fed and may require more attention when preparing to retain moisture and tenderness.

“It’s good beef, we liked it …I don’t trust store bought & we don’t raise our  own …we probably would buy again  (Lagrange)