Dropstone Farms Fall 2015 Grass-Fed Beef Order Form

    About our cattle

    Our beef cattle have been raised on our Certified Organic pasture during the summer, and on our own Organic hay during the winter. Grass-fed beef is typically leaner and more strongly flavored that CAFO-finished, grain-fed animals. The cuts also tend to be smaller than confinement beef. We have not used any antibiotics, hormones, or other medication. We have fed a mineral supplement that is not Certified Organic.

    Buying beef by the quarter

    There is a lot of info here, so please read thoroughly! A quarter of beef is typically more than enough for 2-3 people for a year. The butcher won't split beef up into eighths, but if you want to share your quarter with someone else you are of course welcome to make those arrangements yourself. A quarter will typically include something like: 7 Rib Steaks 3 Top sirloin steaks 10 lbs of round 5-6 3-4 lb roasts 40 lbs of burger 6 packages of soup bones 6 short rib packages 5-6 1-lb packages of stew meat You’ll work with the butcher, Heritage Meats in Rochester, to determine how big you want your roasts, how many steaks per pack, etc. You will also have the opportunity to keep the weird bits like cheeks, tongue, and organs, and possibly oxtail. When it’s ready you’ll pick it all up at once at the butcher in Rochester. Beef ages at the butcher shop for 2-3 weeks, so don't be surprised by that delay. If Rochester is impossible for you, let us know and we can try to work something out, but no guarantees. You will pay us $5/lb by hanging weight (the weight before it is butchered). Hanging weight will probably be around 160 lbs per quarter. Of that, you'll likely receive around 100 lbs of meat. You will also pay the butcher separately for the processing costs (varies depending on your specifications). A really excellent overview of the process can be found here: http://www.honestmeat.com/honest_meat/2013/05/made-simple-buying-meat-in-bulk.html Note that we do not yet have a firm date for when the meat will be going to the butcher. We are still trying to figure out a few different pieces of the puzzle. We hope to have the meat to the butcher by mid-November where it will need to hang for a couple of weeks. We will update everyone as soon as we have more information. To order, just fill out the form below and we'll get back to you within a day or two to confirm your order, and let you know how to get us a $100 deposit.
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    Get in touch

    As always, you can get in touch with us anytime by emailing farmers@dropstonefarms.com or calling (or texting!) 206-855-5493.