Beef

Sorry to tease you on the steaks
Steaks and burgers, ready for the fire.

Update for mid October, 2016.

All is good. Ribeyes are always tough to get, but overall we are well stocked. New cow on Friday the 21st restocking all cuts.

End of update.

We only sell off farm so you’ll need to stop by and pick up your order, but you’ll also get a tour and meet your farmer which you should be doing anyway.

Also, we have beef bones, so for those of you with dogs or who want to make the best beef stock in the world, make sure you come and get them.

All Prices are per pound

Steaks

Ribeye $21.99 per lb
NY Strip $19.99 per lb
Filet Mignon $25.00 per lb
Sirloin Steak $15.99 per lb
Cube steak $9.00 per lb
Flank steak $15.99 per lb
Skirt steak $15.99 per lb
Hanger steak $15.99 per lb
Denver steak $15.99

Roasts

Boneless bottom roast $9.00 per lb
London Broil $10.00 per lb
Beef chuck roast $12.99 per lb
Boneless eye round $10.00 per lb

Everything else

Osso Bucco $8.99 per lb
Ox Tail per lb $7.99 per lb
Beef boneless, for Stew $8.99 per lb 

Brisket $12.99 per lb
Ground beef $9.00 per lb
Ground chuck $11.00
Ribs $8.99 per lb
Beef bones $4.50 per lb
Liver $4.50 per lb
Tongue $7.00 per lb

The cows that we raise are primarily a black angus breed. There is a little bit of hereford in the bloodlines, because herefords give better milk than angus. This helps the calves do better, especially in the early stages of their lives. There is also some Ninja Cow in the bloodlines, but we are slowly eliminating that. The cows that we raise are born on our farm, live here all their lives, and only go off farm once. They spend their entire life, well past feeder size on our farm and reaches maturity here, where they were born. Our cows are pasture fed, except during the winter where they are supplemented with hay because there simply isn’t enough grass in the winter. We are moving to winter grazing but that is a multi-year process. The hay is bought locally from one of my employees who owns a farm, and from a customer who does the same. So the short version of that is our cows eat grass and local hay. Our cows are NOT certified organic. For more on organic certification and why we may choose not to bother, you can read this article.

Once our cow is ready to be harvested, we load it on a trailer and go to one of three abattoir, Chaudhry’s Halal Meats in Siler City, Micro Summit Processors in Micro, or Acre Station Meat Farm in Pinetown, NC. All will humanely process the animal, age the beef properly and safely, then cut, wrap, pack, etc. The average weight for cows is about 600 pounds of meat, dressed. This is 600 pounds of flank steak, hamburger, t-bone, strip steak, neck bones, stew meat, etc. All the cuts are there, not just steak. You do need to know that some cuts are mutually exclusive. If you get t-bone steaks, you don’t get filet mignon. That’s because filets are simply the tender part of the T-bone, strip steak is the other side. If you want to have filets for dinner, then carve the T-bone into parts and you’ll have a big filet, a NY strip, and a bone for the dog. If you like a lot of flavor, cook the steak with the bone in, if not, trim it out, your choice. I generally spec about 50% hamburger, and 50% other cuts.

7125 Old Stage Road Raleigh NC