About Our Beef

We have finished Angus beef cattle for sale. Beef can be purchased in bulk by whole, half or quarter with a phone call, text message, or email. Individual cuts can be purchased from our retail store. We are open every Saturday from 9 AM to 1 PM. Come take a look!

We do not give our animals hormones or antibiotics to stimulate growth. However, our meat is not labeled "organic". There are three reasons for this:1. The organic standards require an unharvested buffer between organic fields and neighboring non-organic fields, and we do not have the acreage to spare for this.2. We treat our animals with medicine if they are sick, which we consider a part of humane treatment. We observe and double all waiting periods for any medicines before butchering.3. Organic farming is not necessarily sustainable farming, and our goal is sustainable farming.

How is our beef butchered, cut, and delivered?

Minimal handling and transportation improve the quality of the beef, so we use a local butcher. Our retail beef is processed at Rock Run Butchering Company just over Doubling Gap in Cumberland County, about 15 miles from the farm. Our bulk beef orders are processed at Rock Run or at a local butcher of your choice.We sell bulk beef by whole, half, or quarter animal. We generally offer a "mixed quarter", which includes half of the front and half of the rear, rather than selling just the front or rear quarter.

When you buy our beef in bulk, you can tell the butcher how you want it to be cut based on what you like to eat. There are many options and alternatives. For example, more steak means fewer roasts. More stew meat means less ground beef. You can specify the fat content of ground beef. If you want meaty bones or marrow bones for soup or broth, or bones for a dog, you can request them. There are some specialty cuts, such as skirt steaks and hanger steaks, which end up as ground beef unless you specify otherwise. Other specialty cuts come out of more traditional cuts, so there is a trade-off. Ask your butcher to provide or withhold organ meats such as liver, kidneys, and heart. This is your chance to get exactly what you like, rather than just "the usual." The butcher will help you choose cuts. If you're not sure where to start, ask us how we have beef cut for our retail store; we know the crowd-pleasers!All our beef is dry-aged in a cooler, exposed to chilled, circulating air. This makes the beef more tender and allows moisture to evaporate naturally. Unless labeled otherwise, all the commodity beef you buy in the store is wet-aged in vacuum packaging which prevents the loss of moisture (which translates to salable pounds of "meat"). Our butcher ages beef for around 14 days, depending upon humidity.

Pricing beef in bulk

We price our bulk beef orders per pound of hanging weight (also called the dressed weight). This is the weight of the carcass after the hide, head, feet, and inedible organs have been removed. We think hanging weight is the fairest way to price beef. All per-pound charges are based on hanging weight and we pay the butcher, except for special services. Special services, which you can request from the butcher for an additional charge, include making ground beef patties, sausages, chip steak, or cube steak.Our cattle usually finish around 1300 lb. A live Angus animal of that size generally has a hanging weight of about 800 lb and produces around 560 lb of cut and wrapped beef. The decrease in weight after hanging occurs at two points in the butchering process. First, water weight is lost by evaporation during the dry-aging period; this accounts for a reduction of about 4%. Second, a portion of the hanging carcass is removed and discarded during cutting. Some fat will be trimmed away and some bones removed. If the customer prefers more boneless cuts, then the final cut weight will be lower, but note that the lower weight does not mean that you are receiving less meat – just that you are receiving fewer bones.Find our current prices per pound here!

Beef Pricing

Bulk Beef

Currently, our prices are as follows, per pound of hanging weight.

Retail Cuts

This list includes the cuts we regularly stock, but some items sell out quickly! Not all cuts will be in stock at all times. We also stock different cuts depending on time of year: more roasts in the winter, more steaks in the summer! Check the homepage for restocking announcements.