Grass-Fed Beef FAQ

Bartlett Farms grass-fed beef is a high quality alternative to conventional feedlot beef. Raised on pasture in summer and hay in winter, along with organic mineral supplements, we don't confine the cattle or feed them grain.  In the summer, you'll see cows and calves romping the pasture and moving from paddock to paddock using our holistic grazing system.  

What do you feed your beef cows?

Cattle are fed a forage based diet of grasses and legumes. While we occasionally purchase calves that may have received some grain when young, all the beef cattle on our farm are grass-fed and grass-finished, promoting high levels of fat-burning CLAs and cancer fighting omega 3s. 

What is better about grass-fed beef?

Besides its purity, grass-fed beef is richer in flavor, lower in fat and calories, higher in omega 3, and higher in vitamin E.   It doesn't need seasonings added -- just salt and pepper will do.

 I've never ordered bulk beef before. How does this work?

To order bulk beef, first reserve the beef using a deposit.  When your beef is ready to be processed, we'll put you in touch with the butcher so that you can tell him your preferred cuts. When the butcher is done processing, you will pay the butcher his processing fee and we will pick it up from the butcher and deliver to a location on our delivery route or other agreed upon location. Final billing for the live weight of the beef minus your deposit is done just before delivery.

 I want to order a quarter beef (split half). What do I need to know?

Unless you coordinate with the owner of the other quarter to decide who gets what cuts, the butcher will sometimes need to decide between conflicting requests. This means you may not get the exact cuts ordered.

 How much will my beef cost?

We sell beef at a certain price per pound based on live weight only. We do not and cannot guarantee the amount of meat received after processing, or the final price per pound received, because there are so many variables. Examples of these variables include type and yield grade of cattle; whether it is processed bone-in or boneless; whether you prefer 90% or 80% lean ground beef; how many roasts you request; whether you prefer flank steaks and brisket or ground beef; how much the butcher loses in cutting and trimming procedures; and how long the beef was dry-aged. Grass-fed beef is also leaner than grain-fed beef, yielding about 50% of hanging weight in commercial cuts. The overall price per pound can be decreased by choosing to keep more of the animal, including the heart, liver, tongue, soup bones, dog bones, tail, and trim.

 How do I know what cuts to request from the butcher?

If you are unfamiliar with what cuts to request, the butcher will help you decide based on his cut sheet.  We work with several butchers and each has a different cut sheet.

 How much freezer space will  I need for my beef ?

A quarter beef takes up between 3.0 to 5.0 cubic feet of freezer space. That is about the amount of freezer space on top of a standard refrigerator.

 How do I cook grass-fed beef?

Cooking grass-fed beef is different than cooking grain-fed beef. If you are new to grass-fed beef, we recommend first experimenting on small samples of various cuts to perfect your favorite cooking procedures. Here are a few references that we and our friends have found helpful:

Will I be able to get a refund?

Refunds are only possible before your beef is delivered to the butcher.

 

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