How to store my Beef?
Store in a freezer. Well wrapped and packed beef can store for up to two years. The general rule of thumb is 35 to 40 pounds of meat per cubic foot of freezer space. A 9 to 12 cubic ft freezer should accommodate half a side of beef. For a whole cow we recommend a 16 cubic ft freezer.
Beef Cuts
Whole:
Back Ribs, Brisket, Chuck Roast, Chuck Steaks, Cross Rib (arm) Roast, Eye of the Round, Roasts, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steaks, Ground Beef, Heart, Hanger Steak, Liver, London Broil/ Top Round, Marrow/Soup Bones, New York Steak, Oxtail, Petite Tenderloin, Porterhouse, Ribeye Steak, Rump Roast, Short Ribs-English, Short Ribs, Sirloin Tip Roast, Sirloin Tip Steaks, Skirt Steak, Soup Shanks, Stew Meat, Stir Fry/Fajita, Tongue, Top Sirloin Steak, Tri Tip Roast
Half:
Back Ribs, Tri Tip Roast, Top Sirloin Steak, Soup Shanks, Stew Meat/Kabob, Petite Tenderloin, Stir Fry/ Fajita, Short Ribs English, Tongue, Rump Roast, Ribeye Steak, Porterhouse, Short Ribs English, Sirloin Tip Roast, Short Ribs Sirloin Tip Steaks, Brisket, Chuck Roast, Chuck Steaks, Cross Rib Roast, Eye of the Round Roast, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steak, Ground Beef, Heart, Hanger Steak Liver, London Broil/Top Round, Marrow Bones, New York Steak, Oxtail
Quarter:
Brisket, Chuck Roast, Chuck Steaks, Cross-Rib Roast, Eye of the Round, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steaks, Ground Beef, Short Rib, London Broil, Marrow Bones, New York Steak, Porterhouse, Ribeye Steak, Rump Roast Short Ribs, Sirloin Tip Roast, Sirloin Tip Steaks, Skirt Steak, Soup Shanks, Stew Meat/Kabob, Stir Fry/Fajita, Top Sirloin Steak, Tri Tip Roast
Time table of beef to market
Cow-Calf Our Cows calf once a year. We produce on average 65 to 70 calves per year. They stay with their mamas for six to eight months drinking milk and eating grass. When it is time to wean, we separate them from the mothers to a pasture together. After three to four months, we reintroduce them back into the herd.
Stockers Stockers are young adolescent heifers and steers. Heifers are cows that have not had a calf yet. Once they’d had their first calf, they’re called Cows. Steers are bulls that have been castrated as a calf. We grow these Stockers in pasture until they reach a weight of 1000 pounds or more. This puts them into our third category ‘Feeders’.
Feeders Feeders are cows or steers that have reached a weight close to being sold. These are about 18 to 20 months old. Their weights are close to 1000 to 2000 pounds. When they get close to processing weight, we will bring them into a smaller pasture to finish them with ground hay (never grain). All the feed is grown on site, hay cut from our fields. We are in complete control of the feed our cows eat. We finish them here for 30 to 45 days before they are ready to sell.
Store in a freezer. Well wrapped and packed beef can store for up to two years. The general rule of thumb is 35 to 40 pounds of meat per cubic foot of freezer space. A 9 to 12 cubic ft freezer should accommodate half a side of beef. For a whole cow we recommend a 16 cubic ft freezer.
Beef Cuts
Whole:
Back Ribs, Brisket, Chuck Roast, Chuck Steaks, Cross Rib (arm) Roast, Eye of the Round, Roasts, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steaks, Ground Beef, Heart, Hanger Steak, Liver, London Broil/ Top Round, Marrow/Soup Bones, New York Steak, Oxtail, Petite Tenderloin, Porterhouse, Ribeye Steak, Rump Roast, Short Ribs-English, Short Ribs, Sirloin Tip Roast, Sirloin Tip Steaks, Skirt Steak, Soup Shanks, Stew Meat, Stir Fry/Fajita, Tongue, Top Sirloin Steak, Tri Tip Roast
Half:
Back Ribs, Tri Tip Roast, Top Sirloin Steak, Soup Shanks, Stew Meat/Kabob, Petite Tenderloin, Stir Fry/ Fajita, Short Ribs English, Tongue, Rump Roast, Ribeye Steak, Porterhouse, Short Ribs English, Sirloin Tip Roast, Short Ribs Sirloin Tip Steaks, Brisket, Chuck Roast, Chuck Steaks, Cross Rib Roast, Eye of the Round Roast, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steak, Ground Beef, Heart, Hanger Steak Liver, London Broil/Top Round, Marrow Bones, New York Steak, Oxtail
Quarter:
Brisket, Chuck Roast, Chuck Steaks, Cross-Rib Roast, Eye of the Round, Filet Steak, Flank Steak, Flap Steak, Flat Iron Steaks, Ground Beef, Short Rib, London Broil, Marrow Bones, New York Steak, Porterhouse, Ribeye Steak, Rump Roast Short Ribs, Sirloin Tip Roast, Sirloin Tip Steaks, Skirt Steak, Soup Shanks, Stew Meat/Kabob, Stir Fry/Fajita, Top Sirloin Steak, Tri Tip Roast
Time table of beef to market
Cow-Calf Our Cows calf once a year. We produce on average 65 to 70 calves per year. They stay with their mamas for six to eight months drinking milk and eating grass. When it is time to wean, we separate them from the mothers to a pasture together. After three to four months, we reintroduce them back into the herd.
Stockers Stockers are young adolescent heifers and steers. Heifers are cows that have not had a calf yet. Once they’d had their first calf, they’re called Cows. Steers are bulls that have been castrated as a calf. We grow these Stockers in pasture until they reach a weight of 1000 pounds or more. This puts them into our third category ‘Feeders’.
Feeders Feeders are cows or steers that have reached a weight close to being sold. These are about 18 to 20 months old. Their weights are close to 1000 to 2000 pounds. When they get close to processing weight, we will bring them into a smaller pasture to finish them with ground hay (never grain). All the feed is grown on site, hay cut from our fields. We are in complete control of the feed our cows eat. We finish them here for 30 to 45 days before they are ready to sell.
