Quarter beef explained

Considering a quarter of beef? It's no secret that buying in bulk is smart... saves money, time, and gives you convenience of having a stock of meat for your family at home. The trick is to plan ahead so your meat has time to thaw. A slow thawing process is key for the enzymes in the meat to release tenderizing properties. We currently have Quarters of beef in stock at our farm store. Here are the details. Click here to shop. Note that details of cuts and size of roast and steaks are specific to this particular beef that's already butchered and in our store. Every beef varies slightly in hanging weight and number of specific cuts; this is not exactly what you'd get from the next beef we butcher. And when you order a half, you don't have to choose from the "options" listed, you get all those.

This quarter of ANGUS beef was born and raised on Kurth Valley Farm. Was finished with a balanced ration of GRASS & CORN for marbling, tenderness & flavor.

NO ANTIBIOTICS

NO HORMONES

USDA CHOICE & QUALIFIES FOR THE CERTIFIED ANGUS BEEF LABEL (meets all 10 quality specifications)

 HERE'S WHAT YOU GET (note the options to choose from)

Approximately 158 lbs take home will require 6 cubit feet of freezer space.

82 pounds of BURGER (one pound packages)

1 package of BAVETTE STEAKS (~1.2 lbs)

1 package CHUCK EYE STEAKS (~1.7 lbs, 2 steaks)

1 package DENVER STEAKS (~1 lb, 2 steaks)

1 package FLAT IRON STEAK (~1 lb)

1 package NEW YORK STRIPS (~1 lb, 2 steaks)

2 packages PORTERHOUSE STEAKS (~2.5 lbs, 4 steaks)

3 packages RIBEYE STEAKS (~2 lbs, 6 steaks)

3 packages SIRLOIN STEAK (~1 lbs, 3+ steaks)

1 package KOREAN STYLE RIBS (~1 lb)

2 packages STEW MEAT (~1 lb each)

1 ~2 lb SHORT RIBS

1 ~4 lb BRISKET

1 ~3 lb ARM ROST

1 ~3 lb CHUCK ROAST

1 ~2 lb SIRLOIN TIP ROAST

1 package of CANOE STYLE ROASTING BONES

3 packages of LIVER (~1 lb each)

10 lbs BEEF SUET

option of 1 ~3 lb EYE OF ROUND ROAST or an additional CHUCK ROAST

option of 1 ~2.5 lb FLANK STEAK or 1 ~1.6 lb SKIRT STEAK

option of 1 ~2 lb TRI TIP ROAST or ~3 lb PICANHA

option of additional FLAT IRON STEAK or NEW YORK STRIP (each is ~1 lb)

option of additional 2 PORTERHOUSE STEAKS & 2 TENDERLOINS or 2 RIBEYES

option of TONGUE & HEART or OXTAIL

option of additional STEW MEAT (~1 lb) or CANOE STYLE ROASTING BONES

IF YOU HAVE ADDITIONAL QUESTIONS, PLEASE CALL OR TEXT LINDSAY 715-530-0186

I have seen a wide range of weights given by farmers of different breeds and quality of cattle. Some breeds are smaller than others, some are of different "build", some leaner and some different ages (will you be getting an old cow?) How was the animal fed? What is the protocol at the farm for animal welfare? These details matter because the quality of meat you'll be eating is based on all these factors. On our farm, the beef we are offering are Angus, a breed known for the potential to marble (marbling is tenderness). The calves are born on pasture and raised by their cows from birth to around 700lbs or around 7 months of old. At this time, the calves (now called feeders) are penned together based on their size and gender. We don't want anyone getting bullied or pushed out of the feed bunk. Our pens are spacious enough for all cattle to eat at the same time, lounge and free roam. Pens are cleaned often and fresh bedding is imperative for clean air (stuffy, poor living conditions would be detrimental to the air quality and thus create health issues). Just like our diets consist of more than one food, the cattle are fed a ration of primarily hay, some alfalfa and grasses with a specific amount of ground corn. Minerals (our version of a vitamin) are offered and fresh water is always accessible. We do not use hormone implants. This is used to increase the rate of growth for some farms. It's important to us that the cattle be raised as natural as possible. Vaccines are used for prevention of diseases and sickness, just like is recommended for humans. Antibiotics are only used if absolutely and on a case by case scenario. Our Angus beef are finished growing around 18 months of age. Their frames are mature and their meat quality is at it's peak based on USDA standards. Younger and older both have the potential to have not enough muscle maturity or too much excess fat. The way our cattle are raised is so important to us, and if you read all that, you care too. Take pride in what you put in your body. Its okay to ask questions and want transparency of where your food came from, where its been, how its grown/raised. And remember when you start with the best ingredients, the overall meal will be better and you'll taste it. If you're curious about the Quality Standards set by Certified Angus Beef, please explore this link. https://www.certifiedangusbeef.com/en/brand/why-certified-angus-beef