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June 15, 2023

Buy A Grass Fed Cow

The cost for half a cow is approximately $7.75/lb including processing. This cost covers the cost of processing. While this is quite a bit more expensive than some beef purchased at the grocery store, the price per lb of protein is very competitive (with grassfed beef you are getting a higher protein product). Think of it this way: with grass fed, grass finished beef, most of the excess fat is cut out before you get it.

buy a grass fed cow

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When planning our 2 weeks visit in PA (coming from rural England and obsessed with quality food) we decided to look into local sources of grass pastured meats.Beaver Brook Ranch came to our attention and we contacted Stefan to inquire about possible online order while still in UKHe came up with an up to date selection of available meat cuts and we placed our order that was delivered on the day of our arrival to PA.Fantastic quality with some great breakfast ideas which made our life so much easier( with self-catering and special dietary requirement as well as limited time for cooking when on the go)I would especially recommend Beaver Brook Ranch sausages, bacon and minute steaks.Thanks so much Stefan & teamI cannot praise the service highly enough!

I forgot how good beef is supposed to taste until I ordered and tasted this grass fed beef. Super Beefy Flavor, just enough fat content and easy to cook. Thoroughly enjoyable and Stefan was great. We will be back soon

I cannot say enough about the ease and excellence of deal with Beaver Brook Ranch. If you are in the market for a variety of grass fed dry aged beef then their shares of a cow are right for you. The ordering was easy, communication around timing and delivery was perfect. The beef is fresh and extremely high quality. The taste is excellent. I recommend Beaver Brook for sure.

I searched for a long time before settling on a farm to purchase grass fed beef from and so far we are very happy with the meat we received from Beaver Brook. We wanted a smaller, local family farm that took pride in their work. Stefan was great to work with and always answered any questions we had. We will definitely be ordering from them again.

The product and entire process was an absolute pleasure! For those who value true grass fed beef and all the health benefits that go with it, you will not be disappointed with Beaver Brook. I am grateful for having such a valuable resource so close to home. I recommend Beaver Brook Ranch without reservation.

Our Half Beef (aka 1/2 Cow) is organic, 100% grass-fed & grass-finished. A magnificently delicious collection of premium steaks, roasts, ground beef, and more. Holistically raised and rotationally grazed to make truly sustainable beef with a negative carbon footprint. Get an eighth beef raised by our family on our Kansas farm.

The idea of grass-fed beef might conjure idyllic images of cows grazing on open fields under big blue skies. Then, after living happy lives, they go on to become hamburgers and steaks. It seems like a win-win scenario. But there might be a bit of a disconnect between some of the feel-good marketing and the product that consumers actually are getting.

Labeling loopholes and controversy aside, is there a big difference between grass-fed and grain-fed beef? All beef cows actually start out eating the same things. The dietary distinction between grass-fed and grain-fed is in the months prior to slaughter.

Yet, Americans' appetite for grass-fed beef has grown. Retail sales of grass-fed beef have risen from $17 million in 2012 to $272 million in 2016. Switching to grass-fed beef might take some adjustment, though. Smith said the carbon-based volatiles in grass can cause the meat to take on a distinctive flavor. Unfamiliar palates might find grass-fed beef to be tough, gamey or metallic in taste.

With Prosper Meats, you can enjoy great tasting grass-fed beef from one of the leading organic beef producers in the state. Over 75,000 family owned acres where native Colorado grasses and farm-raised sorghum sudangrass grow on our open range.

The meat itself is excellent, great fat content for grass fed beef and the flavor is among the best I've had. The breakdown of the quarter beef package is anatomically appropriate too, you're getting all the steak content you'd expect from a quarter beef. Last but not least, they're very competitive with other ranches on their pricing. I will be a customer as long as I live inside their delivery range.

There has been a growing interest in the production of "grass-fed beef". On January 12, 2016, the USDA actually revoked the "USDA Grass-fed" label or claim (USDA, 2016); although, the USDA left the standards for the claim on their website for producers to follow. However, many grass-fed or grass-finished markets persist. This interest in grass-fed beef stems not only from consumers looking for a perceived improvement in animal welfare or quality of the product they purchase; but, it also stems from producers looking to fill a niche market or maintain cattle in a more pastoral setting. Along with this interest from both consumers and producers comes a lot of terms and ideas that may or may not be fully understood. The objective of this article is to clarify some of the production methods used to raise grass-fed beef.

Because of the aforementioned consumer perceptions, demand for the grass-fed beef is greater than the supply in much of the U.S. due to land values, lack of grazing infrastructure, lack of grass-finishing production knowledge, and other constraints. Despite the consumer demand, however, approximately 95% of the cattle in the United States continue to be finished, or fattened, on grain for the last 160 to 180 days of life (25 to 30% of their life), on average. The logic behind grain finishing dates back to research as early as the 1800's. Cattle become less efficient, less able to convert feed to muscle or meat, as they age. Grain contains more energy allowing cattle to maintain greater growth rates later in to their lives when compared to feeding only grass or forage. In addition, feeding grain frees up valuable land resources necessary to produce forages and other grain crops by concentrating the cattle in a smaller area. Because of the challenges with land mass availability in the U.S., some of the beef in the U.S. that comes in labeled as grass-fed actually comes from outside the U.S.

Rather than debate advantages and disadvantages of the grain versus grass-fed systems, the take-home here is that all beef cattle, whether farmers choose to raise them as grass-fed or grain-fed animals, spend at least two-thirds of their lifetime in a pasture setting. Therefore, all beef may be considered "grass-fed" for the majority of its life. Thus, beef production in the United States has been, and continues to be, a forage-based industry. The differentiation in what makes cattle grass-fed then, generally occurs towards the end of life and will be discussed in more detail.

One of the key areas scientists have investigated are the characteristics of the beef from cattle finished on grass, as they can be quite different from characteristics of beef from grain-fed cattle. Research suggests that when finished to the same fat endpoint (0.4 in. back fat) there is no consumer detectable difference in tenderness between beef from grass-fed or grain-fed cattle (Faucitano et al., 2008). However, beef from grass-fed cattle is generally more lean than beef from cattle fed grain, especially when compared at the same age. Therefore, cattle finished on grass typically have lower USDA quality grades, an indication of fat within the muscle, than grain fed cattle (Matthews and Johnson, 2013). For some consumers, less fat may be a desirable trait. The reduction in total fat found in grass-fed beef has been lauded as one of the benefits for consumers looking to cut cholesterol, for example. While no difference in cholesterol concentrations have been reported between beef from grass-fed and grain-fed cattle (Matthews and Johnson, 2013), consumers being advised to lower their total fat consumption may find grass-finished beef or USDA Select grain-finished beef to be a better fit in their diet. 041b061a72