Ground Beef $3.75/lb.
Ground Sirloin 6.25/lb.
Soup Bones 3.75/lb.
Short Ribs 5.00/lb.
Chuck Roast 4.75/lb.
Rolled Rump Roast 6.45/lb.
Sirloin Tip Roast 7.85/lb.
Petite Tenders 18.00/lb.
Tenderloin 18.00/lb.
NY Strip 12.85/lb.
Porterhouse 14.85/lb.
T Bone 14.85/lb.
Rib Eye 14.85/lb.
Sizzlers - top/ bottom/sirloin 7.75/lb.
Brisket 4.50/lb.
Liver 4.00/lb.
Please note that all cuts may not be available at all times.
Prices are subject to change with out notification.
Eggs: $3.75 per dozen Free Range Hens during the non winter months. Avail. depends on the Hens! :)
09.16.2011
Next processing date will be late Nov. early Dec. We have ample supply of ground beef and roasts. Steaks are low and will be replenished at next processing date.
.... Christina
Tuesday, June 7, 2011
Monday, November 22, 2010
Thursday, February 25, 2010
Wednesday, June 3, 2009
Sunday, April 20, 2008
Friday, April 11, 2008
From Northern Michigan
Why do we do "Grass"?
Economics? Lifestyle? Ecology? Health? Yes!!
It took 40 years to realize that the methods of our fathers and the advise from our colleges were wrong for our farm in today's environment. Barns, feed lots, farm equipment, dusty fields and late nights no longer worked for this old part time farmer. So, what do we do that is right for today?
Economics drove us to grass, the rest was learned by accident. I bought a load of stocker heifers and noticed that about one-third of them got "grass fat". Things looked good. We harvested a few for friends, family and office staff and
feedback was uniformly encouraging: "Wow this stuff tastes great." I googled into the health benefits of grass fed beef and wow again, all the good stuff and no mercury (good news for a guy that can't fish). Life was good down on the farm--good food, no dusty fields, no feed lot duties and animals are outside about 360 days each year so no more animal health problems....................................
Economics? Lifestyle? Ecology? Health? Yes!!
It took 40 years to realize that the methods of our fathers and the advise from our colleges were wrong for our farm in today's environment. Barns, feed lots, farm equipment, dusty fields and late nights no longer worked for this old part time farmer. So, what do we do that is right for today?
Economics drove us to grass, the rest was learned by accident. I bought a load of stocker heifers and noticed that about one-third of them got "grass fat". Things looked good. We harvested a few for friends, family and office staff and
feedback was uniformly encouraging: "Wow this stuff tastes great." I googled into the health benefits of grass fed beef and wow again, all the good stuff and no mercury (good news for a guy that can't fish). Life was good down on the farm--good food, no dusty fields, no feed lot duties and animals are outside about 360 days each year so no more animal health problems....................................
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