Our latest adventure... For the first time in over thirty years, cattle have returned to our farm! The pasture that has historically held sheep, horses, and cattle is now home to livestock again. Once on the farm, our beef cattle are able to roam and graze over ten acres of fenced pasture. In addition, they receive all of our "ugly produce" from the fields, supplemented with corn grown by Brooke's father, Jeff. During the winter months the animals are cozy with access to the basement level of our historic cattle barn, protected from the harsh weather, while enjoying free-choice hay baled on our property.

So why buy from us? Beef found in supermarkets is often graded as "choice" or "select" and were raised to create an economical "good enough" produce for the public to enjoy. Wanting to offer the highest quality available, it is our desire to foster beef that would be graded as "Prime," the most flavorful, tender, and juicy beef often reserved for high end restaurants. As part of that endeavor, the happy moos enjoy a stress-free environment with the best eating in Southern Minnesota (the deer and raccoons of the MN River Valley can attest to this).

We have dates scheduled with George's City Meats in Nicollet for processing. Interested in purchasing a quarter of this delicious pasture raised beef? Wondering how that breaks down? Here's an example of what to expect.

Our goal is to get each of the cattle to between 1,100 and 1,200lbs "on the hoof," or "live weight," for processing. The hanging weight is roughly 60% of the live weight. We charge $4/lb hanging weight on quarters. Actual take-home meat will be 25-40% less than hanging weight. This is normal due to moisture loss during aging as well as cartilage/bones/waste during the butchering process. What will you be able to put in your freezer? You should expect a mix of steaks, roasts, ground and stew meat. Roughly speaking, 1/2 of your meat will be ground beef, 1/4 will be roasts, and 1/4 will be steaks. You are responsible for the butcher costs, as you will have a few options for your custom order. You will also be able to request soup bones, dog bones, organs, etc when you discuss your processing with the butcher. The cost of butchering a recent quarter was $208 on a 172# hanging weight, and gave the following breakdown...

49lbs Ground burger

8.25lbs Sirloin Steak

6lbs Ribeye Steak

8.5lbs T-Bone Steak

15lbs Chuck Roast

3.5lbs Sirloin Tip Roast

6lbs Arm Roast

3lbs Rump Roast

8lbs Ribs

The flavor? Oh, my, awesome! There must be a reason that our fledgling operation already has multiple repeat customers...

Are you interested in purchasing a quarter? Click on this link for more info and to put your name on the reservation list. You won't regret it!