2017 Grassfed Beef INFORMATION Sheet
Devon Point Farm
Grassfed Beef...
• • • • • •
100% grass fed and grass finished only - no grain! no growth hormones • no antibiotics all natural - naturally & humanely raised high in omega 3 fatty acids high in cancer-fighting conjugated linoleic acid (CLA) lower in cholesterol & saturated fat than grain-fed beef
2018 GRASSFED BEEF: HALF & QUARTER BEEF & SAMPLER BOX DETAILS & INFORMATION Devon Point Farm is committed to providing delicious, all natural, antibiotic-free and hormone-free grassfed beef. The cattle are raised on pasture while the grass is green using rotational grazing and sustainable farming practices. They have access to fresh clean water, trace minerals, and are fed hay during the winter months – they are never fed grain. Animals are grown and finished on grass and hay only – no grain, no antibiotics and no hormones or steroids. The beef is humanely slaughtered and butchered under USDA supervision, dry-aged for seven to ten days, clear plastic wrapped (vacuum cryovac), labeled with the cut and weight, and frozen.
SAMPLER BOX BEEF Pricing: Our Sampler Boxes of grassfed beef typically feature a mix of cuts which typically include roasts, steaks, burger, shanks, stew meat, short ribs, fajita steaks, etc. Boxed beef is $435 for a 35 lb. box. Boxes are reserved with a $250 deposit.
HALF & QUARTER BEEF Pricing:
HALVES are sold at special bulk pricing of $6.50/lb. hanging weight and are pre-sold with an $800 non-refundable deposit. (Hanging weight is with head, hide & entrails removed.) QUARTERS are sold at $6.70/lb. hanging weight with a $400 non-refundable deposit. The yield, or final weight will be roughly 60-65% of the hanging weight.
The final balance due will be determined after the animals have been taken to the butchers. Our hanging weights for a HALF beef is typically 200-275 lbs hanging weight. Why is this important for you to understand? Because the final price you pay depends entirely on the size of the animal and it’s hanging weight. For example: $6.50 x 215 lbs = $1,397 (yields 140+ lbs of finished cuts) $6.50 x 255 lbs = $1,657 (yields 165+ lbs of finished cuts) We will call you about 2 weeks before the beef is ready for pickup at our farm, with a pickup date and a balance due based upon the animal’s hanging weight. All balances are due in full at time of pickup. Pickup times and dates are firm as we do not have enough feezer space to store anyone’s beef for lengthy periods of time. What do I get from a Half Beef: How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield. The yield
is typically 60-65% of the hanging weight so, you can expect 140 to 185 lbs of finished cuts depending on the size of the animal for a HALF animal, 75-100 lbs for a QUARTER animal. Boneless or Bone-In?: We tend to butcher more bonelessly on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual aount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer. How Lean?: We also tend to have the butcher leave less fat on the cuts and use less fat in the ground beef opting for 80-85% lean ground beef. Grassfed beef is also leaner than grain fed beef by nature, so if you are not used to cooking grassfed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!) How much freezer space for a half beef?: Usually a half beef takes up about 10 cu. ft. of “upright” freezer space. What cuts will I receive?: Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting, and typically includes the following cuts:
• Tenderloin Steaks (Filet Mignon) • Ribeye Steaks • NY Strip Steaks • Sirloin Steaks • London Broil Steaks • Flank, Skirt & Hangar Steaks • Short Ribs • Shoulder / Rump Roasts
• Chuck Roasts • Briskets • Shanks (Soup Bones) • Liver in 1 lb. packages • Stew Meat (in 1 lb. pkgs) • Ground Beef (in 1 lb. packages) • Top & Bottom Round Roasts
Ste aks are cut to 1” thick and are 1 per package for larger steaks and 2 per package for smaller steaks. Roasts are typically 3-4 lbs (designed for a family of 4 with leftovers) but roast sizes can vary depending on size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground meat are packaged in 1 lb. packages.
Devon Point Farm • 54 Joy Road, Woodstock, CT 06281 www.devonpointfarm.com • [email protected] • 860-974-9004
Grassfed Beef...
• • • • • •
100% grass fed and grass finished only - no grain! no growth hormones • no antibiotics all natural - naturally & humanely raised high in omega 3 fatty acids high in cancer-fighting conjugated linoleic acid (CLA) lower in cholesterol & saturated fat than grain-fed beef
2018 GRASSFED BEEF: HALF & QUARTER BEEF & SAMPLER BOX DETAILS & INFORMATION Devon Point Farm is committed to providing delicious, all natural, antibiotic-free and hormone-free grassfed beef. The cattle are raised on pasture while the grass is green using rotational grazing and sustainable farming practices. They have access to fresh clean water, trace minerals, and are fed hay during the winter months – they are never fed grain. Animals are grown and finished on grass and hay only – no grain, no antibiotics and no hormones or steroids. The beef is humanely slaughtered and butchered under USDA supervision, dry-aged for seven to ten days, clear plastic wrapped (vacuum cryovac), labeled with the cut and weight, and frozen.
SAMPLER BOX BEEF Pricing: Our Sampler Boxes of grassfed beef typically feature a mix of cuts which typically include roasts, steaks, burger, shanks, stew meat, short ribs, fajita steaks, etc. Boxed beef is $435 for a 35 lb. box. Boxes are reserved with a $250 deposit.
HALF & QUARTER BEEF Pricing:
HALVES are sold at special bulk pricing of $6.50/lb. hanging weight and are pre-sold with an $800 non-refundable deposit. (Hanging weight is with head, hide & entrails removed.) QUARTERS are sold at $6.70/lb. hanging weight with a $400 non-refundable deposit. The yield, or final weight will be roughly 60-65% of the hanging weight.
The final balance due will be determined after the animals have been taken to the butchers. Our hanging weights for a HALF beef is typically 200-275 lbs hanging weight. Why is this important for you to understand? Because the final price you pay depends entirely on the size of the animal and it’s hanging weight. For example: $6.50 x 215 lbs = $1,397 (yields 140+ lbs of finished cuts) $6.50 x 255 lbs = $1,657 (yields 165+ lbs of finished cuts) We will call you about 2 weeks before the beef is ready for pickup at our farm, with a pickup date and a balance due based upon the animal’s hanging weight. All balances are due in full at time of pickup. Pickup times and dates are firm as we do not have enough feezer space to store anyone’s beef for lengthy periods of time. What do I get from a Half Beef: How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield. The yield
is typically 60-65% of the hanging weight so, you can expect 140 to 185 lbs of finished cuts depending on the size of the animal for a HALF animal, 75-100 lbs for a QUARTER animal. Boneless or Bone-In?: We tend to butcher more bonelessly on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual aount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer. How Lean?: We also tend to have the butcher leave less fat on the cuts and use less fat in the ground beef opting for 80-85% lean ground beef. Grassfed beef is also leaner than grain fed beef by nature, so if you are not used to cooking grassfed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!) How much freezer space for a half beef?: Usually a half beef takes up about 10 cu. ft. of “upright” freezer space. What cuts will I receive?: Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting, and typically includes the following cuts:
• Tenderloin Steaks (Filet Mignon) • Ribeye Steaks • NY Strip Steaks • Sirloin Steaks • London Broil Steaks • Flank, Skirt & Hangar Steaks • Short Ribs • Shoulder / Rump Roasts
• Chuck Roasts • Briskets • Shanks (Soup Bones) • Liver in 1 lb. packages • Stew Meat (in 1 lb. pkgs) • Ground Beef (in 1 lb. packages) • Top & Bottom Round Roasts
Ste aks are cut to 1” thick and are 1 per package for larger steaks and 2 per package for smaller steaks. Roasts are typically 3-4 lbs (designed for a family of 4 with leftovers) but roast sizes can vary depending on size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground meat are packaged in 1 lb. packages.
Devon Point Farm • 54 Joy Road, Woodstock, CT 06281 www.devonpointfarm.com • [email protected] • 860-974-9004
