Premium Pastured Beef

What do you feed your cows?

Though we are not a certified organic farm, our cows are fed from the pasture for the majority of their stay, then in addition to the pasture, they are finished with a high-quality grain.

·       Non-GMO & Non-SOY grain

·       Last 3-5 months of their life – non-GMO corn & Sunflower seed

From our premium feed supplier: “All Natural, Non-GMO, Non-SOY feed rations include complex blends of direct fed microbials, seaweed or kelp meal, polysacharide complexes of trace minerals and the highest quality macro minerals available.  We include as many healthful ingredients as we can to support realistic production levels for your animals.  We strive to promote your animals health so they can perform at optimum levels.”

Beef Processing

 Some terms to know

·       Live weight = how much the cow weighs when taken to the butcher

·       Hanging weight = the carcass of the cow which is about 60% of the live weight

·       Finished weight = 60% of the Hanging weight (deboned meat).

How much meat to expect

The average live weight is 1,000-1200 pounds

Note:  These are just estimates, every animal is different.  

Example:

o   Live weight = 1200 lbs

o   Hanging weight = 720 lbs (60% of live weight)

o   Finished weight = 432 lbs (60% of hanging weight)

1/4 Cow = 108 lbs in your freezer

1/2 Cow = 216 lbs of beef in your freezer

What’s the cost?

You pay Withywindle per pound on the hanging weight. 

You pay the butcher per pound on the hanging weight and a portion of the kill charge depending on what percentage of the cow you are buying. 

Please Note:  These are just estimates, every animal is different.  

Example on Cost:  1/4 Cow assuming 1200lb live weight

720lbs hanging weight

720 x 1/4 = 180lbs hanging weight

180lbs x $6.75 = $1215 paid to Withywindle

180lbs x $1 = $180 + $32 paid to butcher (processing fee + kill charge)

$1215 + $212 = $1427

The general process

• Give a deposit to The Withywindle on your beef portion.

• Once the beef is dressed and hanging, we will have the official hanging weight and you will finish paying Withywindle the balance.

• The beef will hang 10-14 days at the butcher.  During this time, the butcher will contact you directly to discuss how you would like your portion processed. 

• Once the beef is finished you will pay the butcher at pick up.

• You will pick up your meet frozen from the butcher

• Go home and enjoy!!

Two ways to buy

Pay at the end

• Deposit to The Withywindle (1/4 Beef - $280, 1/2 Beef - $560)

• Balance to Withywindle once your beef is hanging at the butcher. 

• Processing & Kill fee to butcher at pickup. 

Pay as they grow

• You get to pay for the feed as your cow grows. 

• You have a smaller balance at time of pickup.

• You get to support Withywindle as we care for your cow. 

How it works

• Give a deposit (1/4 Beef - $140, 1/2 Beef - $280)

• Pay each month until slaughter (1/4 Beef - $100, 1/2 Beef - $200)

• Settle the balance once the cow is hanging  

How Much Freezer Space

Rule of thumb:  1 cubic foot of freezer holds 35-40lbs of packaged meat

How will the meat come?

It will come in individually packaged cuts frozen and ready for your freezer. 

 What choices do I have with the butcher? 

The butcher can provide recommendations and guide you in selecting the best cuts or processing that fits your family.

Sample take home on a 1/2 Cow (reminder – just an estimate)

Front Shoulder

3-4 Shoulder Roast (2.5lbs each)

12-16 Chuck Roast (2.5lbs each)

Rib Roast or Rib Steak (12 steaks if you choose rib steaks)

1 Brisket

Soup Bones (yes or no)

Short ribs (yes or no)

Hamburger (50-60 lbs)

Hind Quarter

4 Rump Roasts (2.5 lbs each)

6 Round Steaks (.5 in each)

6 sirloin Steaks (.75 in each)

2 Sirloin Tips (2.5 lbs)

12 T-Bone (.75 in) (Can get filet and new york strip separate)

 Can I buy 1/8 of a cow?

Yes and no.  Withywindle as well as the butcher will only deal with 1/4s so, if you want to buy an 1/8, all you need to do is find someone else to buy an 1/8 with you and designate one of you as the contact.