Beef Shares
Grass-fed Organic Beef directly from us to you.
ARE YOU THINKING OF BUYING A BEEF SHARE FOR YOUR FAMILY?
We specialize in wholesale Beef Shares! We raise all-natural grass-fed beef on our 100-acre farm in Warrenton Virginia.
Buy a full, half, quarter, or individual cuts and stock up on quality meat at the right price.
We can’t wait to assist!
How does it work?
Get on the List (click below) and when your name gets towards the top of the list we will reach out to you for the specifics (plenty of lead time).
When it is your turn, you will be able to fill out your own cut sheet or choose one of ours, that way you’ll get the meat cut just the way you want.
Then, after about 2 weeks (time for the beef to age) we will call you and let you know when the meat is available for pickup (or delivery).
Don’t worry too much if this is your first time or don’t have a lot of prior experience, we’ll be there with you all the way and help you walk you through the process. You can also read the details below.
Put Me on the List!
(Spots filling up quickly so save yourself a slot.)
How does it work?
While the process is complex and requires a lot of expertise to implement, we have simplified an overview so that you have transparency to the process.
We raise our cows in an all-natural organic grass-fed environment. This allows the cows to be free-range and develop comfortably and naturally not only providing a high quality of lean and healthy meat structure but allowing for a high quality of life.
Prior to the time of processing, we finish feed our cows. This is where they are provided with a bounteous diet including grain for the last months to help them gain weight and build proper marbling in their lean meat. This allows the animals to develop fully and for the meat to be marbled efficiently and carry deep and robust flavor.
Processing
An animal is transported to one of the county’s top-rated butchers. It is weighed, ‘Live Weight’, usually around 1200 lbs.
The animal is then humanely and professionally slaughtered.
The carcass is then processed by removing the hide, many organs, etc. This results in what is called ‘Hanging Weight’. Typically hanging weight is about 60% of the live weight, ~800 lbs.
The carcass is then stored and ‘aged’. All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.
Following aging, the butcher then processes the meat into the desired cuts.
Butchering
We only work with the finest butchers in the county to provide expertly cut meats.
The Butcher will carve the carcass to capture as much meat as possible in the most effective manner according to your desired ‘Cut Sheet’. The Cut Sheet is the list of instructions on how you would like the different areas of the carcass to be cut as there are multiple options.