I will be honest with you, the first time we tried grass finished beef both Bob and I spit it out. It was truly gross. That was beef from a friend and neighbor. I thought I had to have prepared it wrong, so we then went to his house and tried it the way they liked it. It was still gross. So we had one of our own steers harvested right off the grass. Ended up feeding the entire beef to the dogs. I mean it tasted like urine. After that we both figured we just didn’t have a pallet for grass fed beef.
I was invited by a university to teach a seminar, and a Canadian was also speaking on grass fed vs grass finished beef. We both ran over to his talk after I was finished and listened to what he had to say. We had NEVER heard anything like it. Everyone we knew in this county was harvesting their beef at the end of the growing season when the grass was short. This speaker told us why it tasted like urine! Grass at this late stage in the fall had a very high urea content! He said to harvest at the PEAK of the grass growing season. We tried that and loved it! I also learned from Doc Novy on how they raise their grass finished beef, keeping grass hay, irrigated pasture and grass pellets in front of their steers at all times. This will ensure the omega threes remain high and the omega 6’s low. This is why our dairy cows are all on grass hay and grass pellets all the time; and on pasture 24/7.
We have been working on a fair and convenient way to get these great grass finished steaks, roasts, burger and bones to our members for a number of years. We think we have finally come up with a convenient way for your family to have high omega 3 local grass finished beef at a reasonable price and convenient packaging. So this will be the second year we will be offering grass finished beef, harvest in July, to our members. The most fair way to do it is by selling the three beeves we have on pasture now they are 2 years old, to our members in halves and half of a half. (Half of a half is the way our butcher will box the beef for you, to make sure you get an equal amount of front quarter and hind quarter steaks, filets, roasts and stew or burger).
Our steers are all raised with respect and dignity, on grass for a minimum of 2 years. Beef at teh store is generally not really local as ingrown in Siskyou County. “Local” is technically anything the store can get to it’s shelves within 24 hours. This is from the USDA plant, not from the grass. Most of the beef sold in stores in the US comes from other countries and is sold to USDA meat packers, who then repackage it and sell it as “Local, grass fed” . The labeling laws say that if beef (or pork or lamb) is repackaged in a USDA plant they can then label it as USA beef. Sneaky label laws are all meant to support the three top meat packaging plants.
Our beef on the other hand, is sustainably raised with an almost zero carbon foot print, they are raised and harvested off the same grass they were born on. The meat is then packaged at Shasta Valley Meats, a local CA licensed butcher. We are raising our grass to sustain our cattle, not season to season but generation to generation.
Sign-ups are on the freezer in the milk room. We have made it convenient for you to buy your meat in 1/8th beef, or 1/4 beef or 1/2 beef. Each beef will be fro 1200 to 1500 lbs, and so a hanging side will weigh about 350. You will have the beef harvested to your specifications; steaks, stew, bones and all! We will pay the harvest fee, you pay us for the amount of beef YOU want with a $100 down payment for each quarter. You can sell your meat to another member later, but we need to be sure of our sales, so the down payment is nonrefundable. We will send you an invoice after the beef is harvested for the remainder of your cost. YOU will be responsible to pay YOUR butcher fees, since how you have it cut and wrapped will make a considerable cost difference.
That is it! How simple is that? Now pick up what is for dinner right from your own freezer and stop all those trips to the store, or worse yet to the fast food joint! Nope, you will no longer have to worry about what is for dinner and wether it is healthy meat grown locally. Please be sure to sign up asap to make sure you get in. To sign up you put your name on a line for EACH 1/8th of a beef you want. For half a beef, fill 4 lines.