Beef
We offer pasture and conventionally raised beef by the whole, half and quarter. The source of our beef is grown locally by farmer friends. We also offer individual beef cuts, burger and stew boxes. Now we have more options for both pasture raised and conventionally raised beef.
Bulk Ordering
Beef is available by reserving your order. We can provide whole, half or quarter beef or you may wish to buy a box of select cuts or a box of burger.
To order or for delivery options contact Mark Rodgers: 802-673-2072, text or email mkvt.farm@gmail.com.
Pasture raised Whole, Half, or Quarter Beef
A Whole, Half or Quarter of Beef, USDA Custom Cut and Packaged (hanging weight): Whole and Half: $6.00 per lb Front Quarter: $5.50 per lb Rear Quarter: $7.00 per lb
The finished cut weight will be 30-40 percent less than the hanging weight, depending on your custom cutting selections and how much bone and fat is discarded by the butcher. Example: A 200-lb front quarter of beef would cost $1100. It yields about 140 pounds of usable cuts and require about 7 cubic feet of freezer space.
Your order of a whole, half or quarter beef, is custom cut and packaged by a butcher into the cuts you have selected on your cut sheet.
**Deposits of $250 for a quarter, $500 for a half and $1000 for a whole at time of order. Balance is due in full when picked up from processor.
Burger/Stew Boxes
The Burger/Stew Box option is great for folks with limited freezer space. Our burger and stew are high in flavor, tenderness, and incomparable richness. You can buy any 10 package combo of burger and/or stew meat (packages vary in weight 1-2 lb) and save $.25 per pound.
More details about bulk ordering
For more information about what to expect when ordering beef by the side, the Beef and Pork Whole Animal Buying Guide from Iowa State University is highly recommended.
Here are some helpful tips if you are not sure how to decide what cuts are right for you:
Chuck
This part of the beef is from the front shoulder and is often ground into hamburger. You may also choose to have chuck or shoulder roasts and the trim will be ground into burger.
Stew meat and hamburger
There is always a significant amount of meat that is not properly sized for steaks or roasts that makes nice stew meat or burger. If you want to maximize the amount of stew meat and burger you can reduce the packages of roasts and steaks. If roasts and steaks are your preference you will have less hamburger and stew meat.
Rib
The rib produces high quality steaks or roasts. This is where “Prime Rib” comes from.
Short Loin
Filet mignon, NY strip steak, Porterhouse and T-bone steaks come from the short loin. Or you may choose to get the whole tenderloin, but in this case you will not get T-bone or Porterhouse steaks.
Sirloin
The sirloin can be cut into steaks, left as a roast or ground into your burger to enhance the flavor.
Round
The round is the largest area of a beef and can be cut into roasts such as “the eye of round”, bottom round or rump roasts. Or you can choose to cut the top round into London broil steaks and have the rest ground into burger.
Variety meats
Some will also be interested in having certain items packaged such as heart, tongue and liver. Soup bones and dog bones are also a natural part of any beef if you wish.
Beef Individual Cuts
To order or for delivery options contact Mark Rodgers: 802-673-2072, text or email mkvt.farm@gmail.com
Looking for a particular cut? Our butcher does custom cuts.
Prices are subject to change.
