Click here to place an order.
Our beef can be purchased as beef quarters, individual cuts, or Value Packs.
Beef Quarters, Halves or Wholes
Purchasing a beef quarter means you are purchasing one fourth of a fully grown, lovingly raised cow. When you submit your beef order, your animal will be out in the pasture munching on grass. When the animal is “finished,” meaning when it has reached its optimal fully grown condition, the animal we have carefully raised for you is sent to the butcher. Your beef will then hang in a cooler for 10-14 days to dry age, which enhances flavor and improves tenderness. After aging, your beef is then cut to your specifications into steaks, roasts, and hamburger for you to take home and enjoy.
One quarter typically yields 90-115 pounds of finished meat. Beef quarters are $3.99 per pound hanging weight plus butcher processing cost. Butcher processing typically cost about $100 per beef quarter. ‘Hanging weight’ includes bones. The price per pound of packaged meat is approximately $7.75 per lb. (including processing). The final cost for a beef quarter is typically around $700, depending on the size of the animal.
Please note that $7.75 per lb of meat includes both hamburger and the more expensive cuts like steaks. This number will vary depending on your bone-in vs. bone-out cuts, the amount of fat left on your cuts, and the leanness of your hamburger.
Typically a quarter beef takes up 4-5 cubic feet of freezer space or two chest coolers worth for transport.
Haven’t worked with a butcher before? Please see our section below on ‘Instructions for the Butcher.’ The butcher will also be able to give helpful suggestions to help you decide how to have your meat cut and packaged.
We are always happy to answer any questions you may have. Click here to place your order.
We have the individual cuts listed below available for purchase here at the farm. We do our best to keep these on hand for your eating pleasure year around. Prices listed are per pound. Click the link above to place your order, or stop out at the farm. We’d love to see you!
- Burger $7.00
- Chuck Roast $7.50
- Chuck Arm Roast $7.50
- Rump Roast $7.75
- Sirloin Tip Roast $8.00
- Sirloin Steak $11.00
- NY Strip Steak $12.00
- Rib Steak $12.00
- Tenderloin Steak $16.00
- Liver $3.00
If there are cuts you’d like that you don’t see listed here, please let us know, as we may be able to get them for you from our next animal. Thank you!
Grass-fed Beef Value Packs
Got a small freezer? Purchasing a Lakeside Prairie Value Pack allows you to purchase just what you need, while taking advantage of reduced pricing.
30 Pound Beef Value Pack: 15 lbs steaks and roasts + 15 lbs burger: $235
20 Pound Beef Value Pack: 20 lbs burger: $130*
*If ordering this Value Pack, you can order additional burger at $6.50 per pound.
When you buy our beef, here is what you get:
– Grass-fed beef. Our animals are raised strictly on forages from start to finish, no grain, no animal by-products, and no by-product feedstuffs.
– Beyond just grass-fed. We are converting our farm back to native prairie. We can manage the prairie with cattle and produce quality native prairie-fed beef. Our cattle dine on a smorgasbord of plants that are good for animal health and flavor, and the birds, the bees, and the butterflies love it too.
– Beef that has flavor. Grass-fed beef has a bolder, richer, beefy flavor than the mild and fatty taste of feedlot beef.
– Beef that is healthy. Grass-fed animals are leaner, have higher omega-3, conjugated linoleic acid (CLA), and antioxidant content, and our beef has no trace of added growth hormones, antibiotics, or other drugs.
– Animals that are healthy. Because our cattle are raised the way they were meant to live, out on pasture with their bellies full of grass, they are much happier and healthier. No antibiotics are used nor are they necessary, because cows are healthier on grass than when fed grain.
– Beef that is safe to eat. Grass-fed animals harbor fewer pathogens and are cleaner. Cleaner animals mean less chance of contamination of the meat during processing. No antibiotics means no contribution to antibiotic resistance.
– Healthy soil. Grass-based agriculture builds healthy soil. Annual row crop-based agriculture often leads to soil loss and soil degradation.
– Clean water. Our carefully managed grazing on perennial pastures actually improves the water quality of wetlands and the two beautiful lakes on our farm. Those nitrates and polluted waterways aren’t coming from us.
– Clean air. Our beef is produced by the power of the sun which is harnessed by the grass, not fossil fuels used to grow and transport grain. And don’t let those stories of cow farts deceive you; grassland ecosystems with large herbivores (cows) are a net sink for greenhouse gasses, unlike feedlot cattle.
– You are supporting a beginning farmer family. Bryan, Jessie, Charlie, and Annella thank you for allowing us to be your farmers.
– A stronger rural community. Let’s keep our rural schools, churches and businesses open. We choose to support local businesses as much as we can.
– Beef with a higher price but a better value. Conventional agriculture and feedlots are externalizing their costs of production, passing on the bill for producing meat in such a way for future generations to pay. We refuse to pass the buck, therefore we are asking for the true cost of our beef.
– More meat, less fat. Feedlots produce obese cattle. Our local butcher finds that he has to take pictures of the corn fed beef carcasses he cuts up because his customers are often asking “where is all my meat” when they come pick up. He then shows them the pictures of all the fat he has to trim off and discard as he cuts it up. You are paying for a higher ratio of usable meat when you buy our animals as opposed to grain fed beef.
– Cost savings. Grass-fed steaks retail for up to $25 per lb, roasts for $12, and lean grass-fed beef burger retails for $11 per lb in our local grocery stores. Buying your grass-fed beef in bulk allows you to save considerably.
Instructions for the Butcher
Buying grass-fed beef in bulk allows you to customize how you want your beef cut.
The butcher will be able to make suggestions or recommendations as to how to have your meat packaged. Below are some of the questions you may be asked:
– How thick do you want your steaks? We recommend at least 1” or 1.25” so as to not overcook them.
– How many steaks do you want per package?
– Do you want your steaks deboned or bone in?
– Do you want your ribeye to be a boneless steak, bone in rib steaks as a standing rib roast, or ribebeye roast (without bones)?
– How large do you want your roasts? 2,3, or 4 lbs
– Do you want all of your roasts as roasts? Some of the roasts with more texture to them can be ground into burger instead.
– Do you want short ribs?
– Do you want soup bones?
– How much burger do you want in each package? (1 lb, 1.5 lb, 2 lb…)
– Do you want hamburger patties, sausage, wieners, brats, jerky, dried beef, or summer sausage? These all cost extra.
The butcher will be able to help you make these decisions and answer any questions.
Recommendations for cooking grass-fed beef
Grass-fed beef is a different animal than feedlot beef. It’s more delicate, but that’s not to say that you have to be a chef in order to cook it. But if you cook it the same way as feedlot beef, you may not be allowing your grass-fed beef to really show its quality. Here are some tips from the American Grass-fed Beef Association on how to cook grass-fed beef:
- Grass-fed beef is ideal at rare to medium-rare temperatures (120°-140°f internal temperature for steaks, 160° for hamburger). If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.
- Because grass-fed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.
- Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn’t mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.
- Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.
- Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.
- Pan searing on the stove is an easy way to cook a grass-fed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.
- When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.
- Never use a fork to turn the beef. Always use tongs.
- When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat.
- When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.