Premium HFW Dry Aged Natural Beef

GRASS - FED GRASS FINISH

Naturally - Good

Animals for January - February 2011 harvest is almost SOLD OUT. If the DNA is known on their parents, it is posted.

Reservations are on a first come first served basis.

If you would like to reserve a HFW beef package of a 1/4, 1/2 or more, please fill out form with the pertinent information and we will get with you.

I have 9 of these animals for this year's harvest.

2011 Available Animals

As of this posting we only have 3/4 of an animal left. Hurry!!!!!!!

Send in your information on the contact page and I will notify you when I post the available animals on the web for next years harvest. If you are interested at that time you can put a deposit up to hold your beef package of a 1/4, 1/2, etc. of an animal.

This animal is 50% Angus and 50% Murray Grey. I do not know the DNA of dame of this animal but the bull is a Murray Grey and his DNA is all 6 stars of the Tenderness gene and 1 star of the marbling gene. They should make good beeves.

I have five of these animals for the 2010 beef season; 3 heifers and 2 steers. Call or email now for your order. All beef packages are on a first come first serve basis. Just $100 deposit will hold your beef package until the animal is gathered for harvest during February thru April. A 50% deposit on estimated hanging weight is due at the time the animal is taken to the processor and the remainder is due when the meat is picked up or at delivery.

All beef is Dry Aged for 10 to 14 days, cut to your specifications, vacuum packaged, and deep frozen. Your beef will be ready approximately 2 weeks after the animal is taken to the processor.

Example: 1000 lb. live steer X 60% = 600 lbs. (estimated) hot hanging weight. 600 lbs. X $4.00 = price you pay for a whole steer. One quarter of a steer would yield approximately 150 pounds for $600. Actual packaged weight will be a little less due to water evaporation loss during the dry aging process and trimming waste. You get the steaks, roast, and hamburger all at the same price per pound. A 1/4 animal packages consist of a 1/2 beef split into two equal packages; Die: equal steaks, roast, burger, etc. (not front or back).

Organ meat is not part of the hanging weight and are thrown away unless someone wants them. The organ meats will be split between those that want them at no extra cost.

2009 animals dressed out at: 530, 562, 692, 721, 779 pounds.

2010 animals dressed out at: 489, 537, 558, 701, 768 pounds.

If the animal's hanging weight is less than the estimated weight, then all amounts would be less both pounds of meat and dollars. If the animal is more then all amounts would be more.

Too much meat for your freezer? Spread a little love around

You have heard of car pooling. Well this is called "cow pooling". Split a 1/4 package with a friend.

It will take a 10 cu. foot freezer for about 200-250 pounds of meat; chest type is keeps meat longer without freezer burn next in line is the standup type with each shelf having coils. This is also a manual defrost type but keeps foods longer without freezer burns. The last type is upright that is frost free and freezes with circulated air. Your foods will freezer burn easier in this type of freezer and won't last as long.

Enjoy some Premium Gourmet HFW grass-fed and grass finished beef today; tender, juicy, & flavorful heavy dry aged beef.

Beef with that good beefy flavor; the way a steak is supposed to taste.

Remember, NO antibiotic, added hormones, or genetic altered grains have been given to our beeves.

Bon - Appetite'

SEE WHAT YOU ARE MISSING. THIS COULD HAVE BEEN SUPPER TONIGHT

All prices are figured on the Hot Hanging Weight of the animal at the time it is processed.

2011's Beef price is $ 4.00 per pound (Hot Hanging Weight)

I should have more animals for the 2011 season than I had for this season and they will be pure bred Murray Greys.

If you want information on our beef program or we are sold out when you view this page and would like to be notified when we post our available animals for the next harvest, please fill out the form below.

To contact Jay: by email us below.