Cattle along with a few other grazers were god given a digestion system that converts grasses into there all out being, Here at B. Wessner Farms, cows are raised out in pasture and are only supplemented in the winter with small amounts of grain which leaves our animals lien but with excellent marbling. no massive amounts of fat from corn silage ever.
No factory farms or feed lot here all our animals are out on free range pasture under the most stress free environment possible. Absolutely no growth hormones or antibiotics are used on any of our beefers.
Grass Fed beef provides a healthy alternate with half the fat and cholesteral found in corn fed and high in omega 3 fats the crucial healthy fat needed in everyones diet
All our grass fed beef is sold by the 1/4 or 1/2 of steer. Final price is determined by Hanging Weight and is weighed by the butcher
The beef is humanely slaughtered by a USDA inspected facility and butchered at our farm, dry aged for 7 - 14 days, wrapped with plastic and freezer wrap and labeled. Vacuum sealing is available at additional 30 cents a pound hanging weight
This is what is typically included in a half of beef:
- Chuck roast or steak
- Rib roast or steak (Delmonico's)
- Brisket
- Short ribs
- Soup bones
- Flank
- T-Bone steak or NY strip steak
- Tenderloin (filet Mignon)
- Round steak or roast
- hamburger
- cubes
Package quantity and thickness can be whatever you like if ordering a half, unfortunately because we are splitting a quarter with two people we select all cuts and packaging for quarters.
The final balance due will be determined after the animal is taken to the butcher. our hanging weights for a half beef is typically 275 - 350 lbs. This is important to understand as the final price is solely determined by the size of the animal and will not be determined until processing.
For example: 300 lbs hanging weight x $4.50 = $1290.00 for a half and $675.00 for Quarter.
How and animal is butchered can dramatically change the final quantity of actual meat lbs you receive. For example bone in steaks or bone out changes the end weight significantly. with that being said the average finish lbs. is usually around 60 - 65% of the hanging weight. so if you have a 300 lb hanging weight you should land up with roughly 190 lbs finished beef. For a typical half of beef a 10 cubic foot freezer is usually more than adequate.
Give us a call and well send you an order form. For a 1/4 we require a $300.00 deposit and for a 1/2 we require $600.00 deposit. Balance is due at pickup. If your interested don't wait as our regular yearly customers get first dibs and then we sell what is left. We typically butcher around the first of the year and our orders fill already in the fall.
This includes standard cuts and regular wrapping.
Deduct .30 cents for no wrap
This includes standard cuts and regular wrapping.
Deduct .30 Cents for no wrap
Prices subject to change, limited quantities call early
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