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Grass Fed/Finished Beef for Sale

2019Jul21


I do not ship food or plants. Make an appointment to come to the farm to purchase your food OR talk to me about delivering it to you at NO EXTRA CHARGE when you purchase $50.00 worth or more. I can only sell/deliver in Missouri, so if you live in Kansas... we’ll have to discuss finding a place in Missouri for that.

2018 American Royal Steak Competition: Do you remember me telling you I entered the American Royal Steak Competition? Drum roll please, we came in 5th in the Grass Fed Division! Click here for the official press release of our placement.

You can see the full results here (PDF). My entry number is 330. I am SO pleased! To be only 3 spots down from an award blows my mind. YIPPEE! According to the documentation, PlayHaven Farm LLC was the ONLY Belted Galloway (7/8 with 1/8 Brangus) represented in either the Grass Fed or Grain Fed categories.

The Retail Beef for sale in 2019 is from a steer of the same herd as the 2018 steer. And, having tasted our first steak from it last night, I can tell you it is JUST as good as the steak sent to the competition in 2018 (maybe even better!).


What sets my beef apart from the rest starts with my choice of breed and continues with how they live and what they eat.

I decided on Belted Galloway for my venture into cattle because they are calm, good natured and take to 'strip grazing' readily. Additionally, being a Scottish breed developed to survive harsh winters in spite of poor grass conditions, I figured they would do well on our 'needing improvement' pasture.

Different breeds of cattle store fat differently and the Belted Galloway is known for their lean muscle meat. Plus, because they grow a heavy winter coat, they don't need as much back fat as other breeds; resulting in a much healthier red meat.

Most beef for sale these days come from animals fed corn and/or other grains. Even those that are pastured are usually 'finished' on grain to put on weight before they are processed. (More weight equals more money... regardless of quality.) Learn more about Grass Fed/Finished Beef below.

My cattle never get corn, hormones or antibiotics. They live solely on pasture (with a supplement of Thorvin Kelp, sea salt and bicarbonate of soda) -- year round. I have hay harvested from my pasture (or a trusted, like-minded source) and feed that back to the cattle during the winter while allowing them to graze for tidbits they may have missed earlier in the year.

I use Management Intensive Grazing (commonly known as strip grazing or mob grazing) to get the highest efficiency from the small amount of land I have. The Belted Galloway is a medium-frame cow and that translates to being able to have more of them per acre for even more efficient use of pasture.

I would rather sell a smaller amount of meat of high quality than a lot of low quality meat. This is because I am DEVOTED to providing my customers the healthiest and tastiest beef possible.
All this boils down to a higher price for grass fed/finished beef. I may never understand how the beef producers can charge so little for their feedlot/grain finished beef.

Mine is a small farm and I currently maintain one (1) bull, three (3) cow/calf pairs and two (2) beef steers.


Belted Galloway Cattle, a breed that converts grass/foliage to meat very efficiently and is both winter and summer hardy.


Here are some articles I found via the internet that have some great information about the healthy aspects of Belted Galloway meat:

Info on Grass fed/finished beef:

How to cook Grass fed/finished beef:


I started this cattle adventure in 2013.
You can read all about in the 'Farming : Adventures in Cattle',
an Archived Website PDF in the General Store.

The 2015 portion of these adventures are found here and
the 2016 story is on a separate page
and 2017/2018 are together (click here for current adventure).



RETAIL BEEF AVAILABLE AT THE FARM

Using the selection information from the list below, contact me by phone (text or voice) or email (click here for the number and address) to place an order. You will need to come to the farm to pay for it and pick it up. (Once you have your meat and we know the total due, you can use PayPal* or cash to pay.) Remember, because this is RETAIL, I must add sales tax to your total.

*There is an additional 4% fee to use PayPal -- that is what they charge me -- so if you can avoid using PayPal, that would be best for both of us. I will happily accept your personal check and cash is always "king". :)

I do not ship food or plants. Make an appointment to come to the farm to purchase your food OR talk to me about delivering it to you at NO EXTRA CHARGE when you purchase $50.00 worth or more. I can only sell/deliver in Missouri, so if you live in Kansas... we’ll have to discuss finding a place in Missouri for that.

RETAIL BEEF FOR SALE AS OF July 21, 2019

Name of Beef Cut

Number
Available
Price per
Pound
Range of Sizes
(in pounds)
Brisket 6 $ 10.00

2.48 to 3.32

Ground (1 lb tubes)

150

$ 9.00 1.00
Ribs, Back 3 $ 9.00 2.56 to 3.68
Ribs, Short 16 $ 9.00 2.06 to 3.42
Roast, Arm 13 $ 10.00 2.20 to 4.00
Roast, Bone-in Chuck

22

$ 10.00

2.06 to 5.00

Roast, Heel of Round 6 $ 10.00 2.66 to 3.88
Roast, Rump 6 $ 10.00 3.56, 3.88
Steak, KC Strip 31 $ 24.00 0.40 to 0.88
Steak, Ribeye 31 $ 24.00

0.48 to 0.96

Steak, Round 11 $ 9.00 2.00 to 4.58
Steak, Sirloin 19 $ 16.00 1.30 to 2.20
Steak, Tenderloin Filet 18 $ 33.00 0.14 to 0.46
Steak, Tip 13 $ 15.00 0.88 to 1.40
Stew Meat (cubes) 15 $ 9.00

0.88 to 1.94

Organ Meat
Hanger (or Butchers Steak) 5 $ 15.00 1.20 to 1.38
Heart 3 $ 8.00 1.80 to 2.34
Kidney 6 $5.00 0.80 to 1.00
Liver

37

$ 8.00

0.74 to 1.08
Suet 2 $4.00 1.85 to 2.36
Sweetbreads 3 $10.00 .20 to .45
Tongue 3 $ 8.00 1.52 to 1.94
Bones
Marrow Bones 6 $ 5.00

2.54 to 6.10

Oxtail 6 $ 10.00 .520 to 1.34
Soup Bones 3 $ 5.00 1.20 to 1.86
 

I started this cattle adventure in 2013.
You can read all about in the 'Farming : Adventures in Cattle',
an Archived Website PDF in the General Store.

The 2015 portion of these adventures are found here and
the 2016 story is on a separate page
and 2017/2018 are together (click here for current adventure).




GRASS FED/FINISHED BEEF

What is 'Grass Fed/Finished Beef?' Very succinctly, Grass Fed/Finished Beef comes from cattle that eat the way their ancestors did before humans got involved.

Seems to me that we should be able to just call it 'beef' and make the folk who insist on putting their cattle into feedlots and forcing them to eat any other way add words to 'beef' to describe their abnormal practices. Heavy Sigh... unfortunately, that's not the way it works. Hopefully, someday this will turn around. In the meantime, here's a primer on cattle:

Cattle are from the subfamily Bovinae (you may recognize that, since Bovine is a common term for a cow) and are ruminants (among other characteristics). Being a ruminant, cattle get their nutrition from plants (foliage) by fermenting it in their stomach system. The whole process is rather complicated considering they have several stomachs and have to regurgitate what they ingest (the cud) to chew it again so it is broken down enough to move on after swallowing it. In fact, according to the dictionary, the digestive process called 'rumination' means 'to chew over again'.

A History Lesson
Until the 1940s, all domesticated cattle were grass fed/finished. It is because of World War II that this changed. To put it VERY simply... during the war, nitrogen was a prime component of high explosives and when the war ended there were manufacturing plants no longer needed to produce them and lots and lots of leftover nitrogen to find a new use for. So the manufacturing plants were adjusted to turn it into fertilizer. This made fertilizers cheap and easier to apply than good old fashioned manure.
With the abundance of fertilizers, farmers were able to increase their yield of corn because they felt they could skip the rotation system that helped the soil recover from the nitrogen stripping corn plants. Instead, they put nitrogen-rich fertilizer on the land and planted corn in the same fields year after year.

This also made the land more valuable for corn production than for pasture. Enter the feedlot... only the breeding stock stay on pasture (and are fed grain supplements) while the young cattle are put into large groups living in feedlots and feed corn and supplements designed to increase their weight quickly. With this monoculture attitude came diseases and toxic waste which the industry found ways to get around (like putting antibiotics into the feed) instead of seeing this as a sign that the new system is flawed at the concept level. (I'm not even going to get into things like Mad Cow Disease... you can search out that stuff yourself.)

After several generations, humans are seeing the consequences of that flawed concept and while the industry itself is blind; many people are demanding that their food not be toxic to them any longer.

An Old Day is Dawning
So, to differentiate the healthy, old-fashioned, mimicking nature produced beef from the modern, toxic way; we put 'Grass Fed/Finished' in front of 'Beef' when the cattle are born in the pasture, graze the pasture (all year round) and end their days never having been fed corn/grain supplements.

It takes more effort and time to create a meat animal this way, but eating healthy meat is worth it. At least I think so... don't you?

Not So Much a Cattle Producer As a Grass Grower
You'll find many articles on the interet about how cattle grazing has degraded the land and while that is true, it is because of the WAY those cattle were allowed to live on the land. It's all about management of resources.

This is where Management Intensive Grazing (or Mob Grazing) comes into the discussion. You see, the key is to not let the cattle eat their favorite tid-bits down to the ground day after day. When cattle are left to eat only the things they want, they end up killing those plants. So we take a lesson from nature and look at the massive herds of bison (for example) that traveled the plains of the United States. Those huge animals pounded the soil with their massive hooves, ate and walked... always on the move. In the process they consumed just the tops of the grasses/foliage, left a wonderful distribution of manure and urine (as in, not concentrated), and trampled the uneaten forage which then protects and feeds the life in the soil.

More information on Management Intensive Grazing/Mob Grazing is available here:

 

 

When you concentrate on the soil health, everything else falls into place. I've discussed Soil Health here. Our job, as I see it, is to feed the microorganisms that live in the soil so they help the plants to grow, which then my cattle eat. When you think of it this way, beef is a by-product of soil health. Heck, EVERYTHING is a by-product of soil health.

Small Farm, Small Herd ... a MOB?
If you are like me, you are scratching your head wondering how a few cattle -- which is what my herd was -- can be considered a mob especially after reading the information provided on the links. I originally had concerns about this, but it's not the number of animals you have on the land that matters... it is how much space those animals are given each day so that they eat, trample and poop on it and then move to the next space the next day. With large numbers of animals, they talk about pounds per acre... with our few animals, we talk about pounds per square yard.

Another terminology for this kind of management is 'strip grazing'. It might be easier to think of it that way with a few animals. Recently, another farmer told me that strip grazing is another word for a starvation diet. Well, that was a surprise to me! My cattle were anything BUT starved! You only saw a rib on my cattle the winter of 2018/19 due to drought and limited hay resources, otherwise they were nice and round and filled out.

Here's how it worked on my farm: Work out a tentative layout for the year and take into consideration where I started the cattle the previous year so I didn't start them in the same place the next time. Rotation is also for encouraging different types of grass/foliage to grow throughout the entire range over the whole growing season... diversity is important. My husband assisted me with setting up the electric polywire and posts to create about a week's worth of rotation at a time. We made sure to put in an 'alley' (an area that each day's allotment can be opened onto) so the cattle could always get to water and shade. The alley is going to end up being over eaten and overly trampled etc. so it's important to remember to not use it as the alley during the next rotation over that area.

I made sure that the cattle didn't go back into an area for at least six weeks (longer if there are drought or other factors delaying growth) so the soil life can do their thing and the plants have a chance to rest and grow. A rule of thumb that was provided at a Soil Health workshop I went to was to let the cattle back into an area when it looks like it has not been grazed at all. Since my cattle eat grass all year round, I stored hay in addition to 'stock-piling' grass by removing it from the rotation around September.

I cut hay on part of the acreage that would have the required recovery time before the animals got on it. I preferred custom/small square bales that could be handled without a tractor; however, I soon discovered a way to use big round bales effectively without losing too much from it being trampled. Regardless of whether small square or big round, it was stored under cover with good ventilation and left to cure for winter feeding. Beginning in 2015 I was unable to harvest my own hay and found an excellent (better than my pasture) source for my winter hay. More information about setting up the large, round bales is found here.

Water must be always available and winter brings it's special issues because it gets really cold here. In the warm weather, I used heavy duty hoses to transport the water from the field hydrant to the water tank and simply filled them as needed. During the winter, the water tank was put as close to the field hydrant as possible and a heating element placed in the bottom to keep the water from freezing. The hose was disconnected from the field hydrant when not filling the tank and emptied after each use to keep it from freezing. (See the water set up here.)

Thorvin kelp, sea salt and bicarbonate of soda were also provided in a free-choice bin. These are the only supplements I provided. I kept Basic H on hand in a sprayer in case the flies got annoying during the summer (a quick spray over their backs is all it took). I did not have to worry about worming aside from a small amount of Basic H in the water every 3 months and my management of the land. (The drought and poor hay available in 2018/19 did bring some pest and health challenges, but were easily resolved with natural solutions.)

Since I have a small amount of acreage, I opened the entire pasture to the cattle after the ground froze (cuz all the plants are dormant and have sent their energy into their roots to await the spring growth). I let them wander to find any tidbits that they missed previously and provided them with hay and unfrozen water. When the winter was winding down and the forecast told me that spring was close at hand, I blocked the majority of the pasture off again and restricted the cattle to their stock-piled area with supplemental hay. Then it was just a matter of watching for the grass et al to burst into view and I started the rotation/management all over again.

When you focus on management you end up with improved pasture every year. The better the pasture, the more grasses et al grow and the animals have more to eat.


I started this cattle adventure in 2013.
You can read all about in the 'Farming : Adventures in Cattle',
an Archived Website PDF in the General Store.

The 2015 portion of these adventures are found here and
the 2016 story is on a separate page
and 2017/2018 are together (click here for current adventure).




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