FAQ

 

How much freezer space will I need for a bulk order?

Generally, you will need a 7-8 cubic foot chest freezer for 50 lbs of meat, and a 17 cubic foot chest freezer for 100 lbs of meat.

 

Where is your beef processed?

Our beef is processed at a USDA certified processing facility (Lehigh Valley Meats).  Each package of our meat is USDA inspected and bears the USDA stamp of inspection.
 

How long will your beef last in the freezer?

Our beef is "flash frozen" and vacuum-sealed, which means it will maintain freshness in your freezer for 9-12 months...after that, the delicious taste that distinguishes grass fed beef from conventional beef, will diminish.

 

Why is the fat on grass fed beef yellowish in color vs. pure white in conventional beef?

Grass fed beef has yellowish fat due to the amount of beta carotene (vitamin A) contained in the grass and plants consumed by the cattle, as their daily diet.

 

Does grass fed beef taste differently than conventional beef?

Yes it does.  However, most people agree that the taste of grass fed meat is superb and much more flavorful than conventional beef.  Many describe it as a more “full-bodied” flavor.

 

Why is grass fed beef a bit more expensive than conventional beef?

Just like anything else, when you buy food, you get what you pay for.  

Factors contributing to the price of grass fed beef include: length of time for finishing; amount of land required; the price of hay; and processing fees.  

  • Grass fattened cattle take 18-24 months to finish, which is nearly twice as long as conventional practices. 
  • Space and/or the amount of land required to raise grass fed cattle.  In conventional practices, feedlots house thousands of cattle, grass fed cattle require green pastures and wide open spaces to graze. 
  • The price of hay, which is required during the Winter months and is far more expensive than grain, also increases the price of grass fed beef.
  • Processing fees paid to the butcher for slaughtering, cutting, and vacuum-sealing the cuts for individual sale.  All under the guidelines of the USDA.