Our cows spend their entire lives grazing in open Tennessee pastures.
We have slowly been breeding a herd of cows that thrive in the Tennessee hills and rolling green pastures. They are never confined to feedlots and fed grain. If you are not familiar with our grass-fed beef you need to give this a try.
For bulk beef orders, please call or email Padgett Arnold ( padgett_arnold [at] yahoo [dot] com / 423.619.5867)
- Half beef with all cuts – $3.15 /lb
(hanging wt, average 250 lb.)
- Whole beef with all cuts – $2.99 /lb
(hanging wt, average 500 lb.)
Beef Cuts
Ground Beef $5.25/lb
Filet Mignon $21.00/lb
NY Strip $15.00/lb
Rib Eye Steak $15.00/lb
Sirloin Steak $8.00/lb
Chuck & Shoulder Roasts $4.50/lb
Top Round (London Broil) $6.00/lb
Sirloin Tip Roast $6.50/lb
Soup Bones with Meat $2.00/lb
Beef Liver $1.50/lb
Short Ribs $3.75/lb
Rump Roast $6.00/lb
Butcher & Flank Steaks $14.00/lb
Brisket $7.00/lb
Dog Bones $1.00/lb
Stew Meat $5.50/lb
ABOUT “HANGING WEIGHT”:
The price of the family beef is based on the hanging weight, and includes cutting, wrapping and freezing. The hanging weight is the weight of the beef while it is naturally aging in the meat locker. Once the beef is cut and packaged into individual cuts the loss of the fat, bones and other trim amounts to about 35 to 45 % of the hanging weight. So the actual take home weight of a 500 pound hanging weight beef will be around 285 pounds.
A whole beef weighing around 500 pounds will take up around 10 to 14 cubic feet of freezer space.
About Hanging Weight
The price is based on the hanging weight, and includes cutting, wrapping and freezing. The hanging weight is the weight of the meat while it is naturally aging in the meat locker. Once the meat is cut and packaged into individual cuts the loss of the fat, bones and other trim amounts to about 35 to 45 % of the hanging weight. So the actual take home weight of a 500 pound hanging weight will be around 285 pounds.
A whole beef weighing around 500 pounds will take up around 10 to 14 cubic feet of freezer space.
Filed under: Grass Fed Beef on October 6th, 2009 | Comments Off