Special Price
Buy whole steer or whole pig
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We raise Maine-Anjou cattle both for beef sales and for breeding purposes. Our cattle are raised strictly on forages with no grain inputs. A truly grass finished product.
Our pigs are all from heritage breeds and reflect the diversity of the early American pork breeders. They are raised naturally on pasture and only receive a special supplemental feed that contains no soy nor GMO grain from Texas Natural Feed.
Breeding Cattle
If you are in the commercial cattle business adding Maine-Anjou genetics will help your bottom line plain and simple. A Maine-Anjou bull will add heft and tenderness when crossed with your existing cattle. Maine-Anjou cows make great mothers, provide high quality milk to their calves, and have a wonderful disposition. Weaning weights are consistently higher in Maine-Anjou crosses.
We strive to offer great genetics at a great price to assist the commercial cattlemen in producing a high quality product.
Special Price
Buy whole steer or whole pig
10% off
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We charge $5.50 per pound hanging weight for our cattle. (price effective June 1, 2015) There are two weights for cattle and pigs, live weight, which is that taken when the animal is still alive, and the hanging weight, taken after harvest when it has been cleaned and the carcass is ready to age. There is no reason to charge for the parts of the animal that you do not get, so that is why the hanging weight is used. Our butcher trims the carcass lean so you are not paying for parts you will never use.
The processing plant charges you $17.50 per split quarter for beef harvest and $22.50 per half of a pig. Packaging and processing is 82 cents per pound vacuum packed based on hanging weight. Smoking of pork and sausage making is additional.
Many ask why beef and bought from a family farm is more expensive than that bought in a grocery store. Grass-fed and grass finished cattle finished on a family farm are there for 24-28 months and pigs up to 10 months or so. Cattle that go through a feed lot are generally slaughtered before they are 13 months old and about 7 months for a pig raised on a factory farm. A lot more expense is involved in caring and feeding cattle and pigs over the longer time span. This extra time is the family farm's opportunity loss for land and resources that could be used for developing another animal if we sold to the feedlot or sale barn.
Basically, the final cost per pound package weight (all cut, ground, steaks, roasts etc.) depends on yield and on how you get your meat cut. More cuts with bones weigh more and boneless cuts less. We believe this is a very competitive price.
Grocery stores are starting to offer beef labeled "grass fed beef". All beef is grass-fed, but only a small amount is grass-finished never having had grain. Labels can be deceiving. Some of this beef is domestic, but it is hard to know based on label information. Generally domestic grass-finished beef is similar priced as our individual cuts. Much of this so called grass-fed beef this is coming from South America. Be aware of all the issues that have been raised about this beef and how these countries of origin inspect for safety. It is difficult to find pasture raised pork in any grocery store.
DEPOSIT is required and is NON-REFUNDABLE ONCE AN ORDER IS PLACED