Frequently Asked Questions

What steers do you have for sale?

• We only sell Black Angus steers that are born and raised on our farm. You can purchase your local, grass fed beef by the quarter, half, or whole steer.

• Florida law allows up to 4 individuals to own a single steer.

How do I get my meat?

• At harvest time, we will deliver your steer to the scheduled meat processor.

• The meat is dry-aged for 14 days.

• The meat is processed into individual cuts and packaged.

• Once the beef is processed, you will be notified.

• The processor will request you pick up the meat and provide payment if not already paid.

• We can provide delivery for the local area (Escambia, Santa Rosa, Okaloosa, Walton County).

How much freezer space will I need?

• Every 35 pounds of meat will require approximately 1 cubic foot of freezer space.

• A quarter steer needs 4 cubic feet of freezer space.

    (This will usually fill the freezer section of a conventional, upright refrigerator.)

• A half steer needs 8-9 cubic feet of freezer space.

• A whole steer needs 16-18 cubic feet of freezer space.

What are the benefits of grass-fed beef?

• The health benefits of grass-fed beef are so well documented I would encourage you to research a bit on your own.

• Our beef is far healthier for your family than corn-finished beef from a feed lot.

• We do not use steroids, hormones, or antibiotics (unless directed by a licensed veterinarian).

• Our beef is higher in Omega 3’s and CLA’s, and lower in fat, thus lower in calories.

How do I compare weights?

• Live Weight – Weight of the animal at the farm.

• Hanging Weight – Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This is approximately 50%-60% of live weight.

• Take Home Weight – Also known as boxed or retail weight. After aging, the meat is processed into individual retail cuts. The type of cuts you select, bone-in vs boneless, and the leanness of ground meat effects this weight. This is approximately 50% of the live weight.

How much meat will I get?

• There are several factors that influence this, such as the weight of the steer, fat content, and age.

For example, one customer received 1 quarter (1/4) of an approximately 1,300lb steer.

Below is a break-down of the choice cuts they received.

• 35 lbs of Ground Beef (1lb packages)

• 3 Short Ribs

• 4 Rib Eyes

• 2 Chuck Roasts

• 1 Rump Roast

• 1 Sirloin Tip

• 5 T-Bones

• 5 Cubed/Round Steaks

• 3 Soup Bones

• 5 Stews

• 1 Brisket

• 5 Sirloins

**Not all steers will be 1,300 lbs. The average may be lower, such as 1,000 lbs to 1,200 lbs. This will affect the outcome of the cuts.

How do you raise your cattle?

• We raise the cattle in a natural, low stress environment.

• All the calves stay with their mothers until they are approximately 6 months old.

• The entire herd is on managed Coastal Bahia Grass pastures during warm weather and on a mix of planted oats, rye grass and wheat during the winter.

• Only high quality, locally produced baled hay is used to supplement pasture grazing.

• We do not use steroids, growth hormones, or animal by-products.

• We only use antibiotics when required for an animal’s health as recommended by our veterinarian.

• We follow a veterinarian recommended immunization program.

• We follow Quality Beef Assurance guidelines.

Why is beef aged?

• Beef aging is the process of preparing beef for consumption.

• Dry Aging – Beef that has been hung or placed on a rack to dry for several weeks at near freezing temperatures. Moisture evaporates from the muscles, thus creating a greater concentration of beef flavor. It also allows the beef’s natural enzymes to break down the connective tissue in the muscle, leading to more tender beef. Dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops.

• Wet Aging – Beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the primary mode of aging beef in the U.S. today. It is popular with producers, wholesalers and retailers because it takes less time.

Who does the processing?

We currently utilize the following processor:

Westville Meat Processing

---2569 R M Ward Rd

---Westville, FL 32464

---(850) 548-1201

How do I begin the ordering process?

• Once you have decided to try our grass-fed beef, contact us to begin the ordering process.

• We will let you know the available processing dates and approximate size of steers/shares available.

• By appointment only, you may visit the farm and select a specific steer.

• You will be notified when such steer will be processed.

• You will be emailed an invoice for the deposit which is required to reserve your requested share(s).

• Full payment will be required prior to the pick-up date or delivery.

What payment methods do you accept?

• We currently use PayPal as a primary means of transactions. (cash or check is preferred due to increasing PayPal fees)

• Invoices are tracked and emailed using PayPal.

• We also accept cash (US Currency) and checks (contact us prior to submitting a check).

• Full payment will be required prior to the pick-up date or delivery.