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We offer All-Natural Angus beef custom processed to your specifications at a USDA inspected facility. Our beef is hormone free (no implants), corn fed, young animals (between 10-15 months of age), and dry aged (enhances tenderness) for a minimum of 18 days. The beef is source verified (either our direct stock or calves purchased from customers that were sired directly by our animals) and fed out on our farms. The slaughtering and processing is done by The Country Butcher Shop (Palmyra, MO) which is a fully inspected and regulated facility with a full time USDA inspector. The beef is then cut, wrapped, and frozen - no added enhancements of any type! All cuts are double wrapped – first in a plastic, then in a white butcher paper; except for the ground beef, which is in the air tight plastic sleeves. Some of the larger steaks are often folded, or if multiple steaks are in one package, they are separated by a heavy wax-type plastic so it is easier to separate. The outside of the packages are labeled with your name, the date, and cut. Upon taking an order, we have all customers fill out a cut sheet detailing exactly how their order is to be processed. This includes steak thickness, numbers of steaks per package and ground beef leanness. This way our customer gets their beef cut exactly like going to the custom meat market every time they open a package.
We have had many of our beef carcasses also evaluated by a University of MO Extension Livestock Specialist, who gives us comparable USDA grades and information for each animal. The data provides us with an additional tool to improve our genetics and the customer another measure of the quality they receive from us. In addition, we have also been using ultrasound scanning on our bulls and females for carcass data (rib eye area, marbling, and external fat) since 2000 (the earliest it was available in our area).
We offer beef sides (½ an animal) and split sides (¼ of an animal); but, do not offer true "quarters" - front quarter and hind quarter. Split sides are divided such that you get ½ of the cuts from both the front and hind quarters. (For those unfamiliar with beef , most of the ground beef is on the front quarter and the hind quarter contains nearly all of the steak cuts). Split sides offer all the flexibility and variety of a full side in a smaller portion. Orders are placed in the fall for a beef to be ready the following spring on a first come, first serve basis. Soon we will also be able to offer a limited amount of beef ready in the fall with the addition of our fall herd.
At this time we are accepting orders from current customers and direct referrals first; however, we welcome outside orders taken with a deposit and will work with you for pick up. Please contact us for more information.
