Summer is for steaks!

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Quality grass-fed and finished Murray Gray Beef!

  • We selected our breed of Murray Grey for its ability to marble on grass alone
  • Our calfs come from the superior genetics at Double R Bar Ranch here on the island
  • We cut our haylage early for a higher protein winter feed
  • We rotationally graze so the herd has fresh pasture every few days which keeps them excited for eating, breaks the parasite cycle, and builds healthy soil
  • Our stress-free slaughters happen on the farm with Island Grown Farmer’s Co-operative’s mobile processing unit
  • Our beef is dry-aged for at least two weeks for deeper flavor
  • All cuts are vacuum packed for longevity in the freezer

There are three ways to buy our Beef!

Buy a quarter beef

Custom Beef by the half or quarter animal at $4.50/lb hanging weight.  The hanging weight of a quarter beef will be between 175-200 pounds. You will get to give custom cutting instruction.

30 pound variety box for $275

This box contains a representative mix of steaks, roasts, ground and other cuts one would get in a quarter beef.  It will fit in a regular fridge freezer.

Or come by our Farm Stand and buy direct from the freezer!

 

What is “hanging” weight any way?.  The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart.  The hanging weight is usually about 40% of the live weight.  So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated).  (A half share would then be 360 lbs, and a 1/4 would be 180 lbs).  This is the weight that Island Grown Farmer’s Co-operative uses to asses cut/wrap fees and that we use for custom beef orders.

The “take-home” weight.  This is the weight of the meat that each customer will bring home.    This weight is usually about 60-65% of the hanging weight.  So for a 180 lb quarter share, the final weight would be about 108-117 lbs (estimated).    The weight is lost in 2 ways.  About 4% is water weight lost during the 14 day period that the carcass is hung (or “cured”).  Then about another 30-35% is lost during the cutting process.  This amount is variable based on 2 factors – one is the amount of fat in the meat, and the other is the cuts that a customer requests.  Higher fat means more loss.  (Our grass-fed beef animals tend to be lower fat, so the loss tends to be closer to 35%.)   Also , the more boneless cuts requested by the customer, the lower the final weight.  (Note that the lower weight doesn’t mean that you are receiving less meat – rather, you are receiving fewer bones).