Frequently Asked Questions
- Why grass-fed beef instead of grain-fed beef?
- Why we believe our beef products are superior?
- Why we believe our eggs are superior?
- Do you test your water?
- Why our beef cattle?
- What varieties of grasses are growing in your pastures?
- What do you feed your animals in the winter?
- Who are your processors?
- How much beef will I take home?
- What cuts do I get with a 1/2 steer?
- What cuts do I get with a split half (1/4) steer?
- How much freezer space will I need?
- What payment methods can I use?
Why grass-fed beef instead of grain-fed beef? For the best explanation, we recommend visiting http://www.organicgrassfedbeefinfo.com/.
Why we believe our eggs are superior? In addition to being fed certified organic grains, our hens are free ranging year round. In the winter they have all day access to the outdoors and are free to roam. In addition to the grain they receive green hay. The eggs have dark yellow yolks and sell for $4.50/doz. Visit the Free-Range Pastured Poultry page under Our Products for more details.
Do we test our water? We test our water yearly for quality. Our well was installed beyond limestone to filter out any chemicals such as nitrates. By doing this we have high iron in our water. After researching the effects of iron on mineral absorption we decided to install several iron filters to rectify the problem for our livestock. Now they drink the same quality water as we do. Again, we are what our animals eat and drink.
Why our beef Cattle? We chose Murray Grey, Devon and Angus beef cattle because they have escaped genetic tampering and have not been modified to a grain based diet. They are moderately framed, efficient and finish well on pasture. Our cattle average 1100 to 1200 lbs. at finish and are well marbled.
Who are our processors? For our beef, we use Sorg’s Quality Meats and Sausage. They are located at N4290 Hwy. 14, a half mile south of Hwy 11, Darien, WI. They can be contacted at 262.724.5554 or 262.724.3364. They are small, family-owned plant that works closely with our customers. They are located only 3 miles from our farm so our animals are minimally stressed during transportation.
How much beef will you take home? With an average market weight (live or on hoof) of 1,150 lb. and the average yield of 58-60%, the typical steer will produce a 650-690lb. carcass (dressed weight).
The dressed beef (or carcass) will yield approximately 450 lb. of red meat and trim (take home meat, which includes the average weight of 27 lb. of variety meat: liver, heart, tongue, tripe, sweetbreads and brain), and 146 lb. of fat, bone and loss.
This is roughly a yield of 60-65% from the dressed or hanging weight.
For those ordering a ¼ (split half), take home meat will be approx. 110-120 lb.; for those ordering a ½ steer, 220-240 lb.
These are estimates. Weights will very due to finished weight of cattle, cutting instructions and grading.
What cuts will you get with a ½ steer? You get more flexibility in cut choice when ordering a ½ steer. You are not at the mercy of splitting it with another person should you want specific sizes or thicknesses for your cuts. Please click here for a list of the cuts for a ½ steer. You can also go to our Grassfed Beef page under Our Products for more details on pricing and cuts.
What cuts will you get with a ¼ steer (split half)? When ordering ¼ steer (also called a split half), you are splitting a ½ steer with another person. As you are well aware, no two families are alike and therefore will want to each order according to their needs and likes. To make it fair to both parties splitting the ½, we leave it up to the processor to do a standard cutting order on split halves; therefore there is little flexibility in cut thicknesses or amounts. Please contact us for more information or questions. Please click here for a list of the cuts for a ¼ steer. You can also go to our Grassfed Beef page under Our Products for more details on pricing and cuts.