Grassfed beef take longer to 'finish' than corn-fed feedlot beef and are usually ready by the end of their second season on pasture. They are definitely worth the wait as their meat is higher in Omega 3's, Vitamins A, D, E, B-12, folate and carotene and there is no risk of Mad Cow Disease because they are fed no animal by-products. Grassfed beef also have about 300 times less E. coli bacteria, and because it is not acid resistant due to corn feeding, it is destroyed more readily in our stomachs.
Our meat is butchered locally, dry aged for 14 days, cut to your specifications, wrapped in freezer paper and flash frozen by a state inspected butcher (Adams Meats). Pick up is at his shop in Pella Wisconsin (2 miles from our ranch). We sell steers by hanging weight. (wholes, halves or mixed quarters are available.)