Frequently Asked Questions
Are your cattle grass fed?
Our cattle are given free choice grass and/or hay throughout their lives. For the last 120+ days they are also fed grain, which gives them proper marbling and tenderness.
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Where do you get your calves that are butchered?
All of our butcher calves are born on the farm from cows and bulls that we own. They are raised until they are 7-8 months old, then they are weaned and placed on grass/grain until their butcher date. WE DO NOT purchase cattle from sale barns. This ensures that we know 100% where each and every animal has come from and what they have been exposed to from birth to slaughter. We believe it is very important to know the health history of each calf that is in our beef program.
Do you use steroids or hormones?
We do not give steroids or hormones to ANY of our butcher animals.
Do you give any vaccines to your calves?
We strive to raise our cattle in an ethical and humane manner while only giving vaccinations that are absolutely necessary to maintain a healthy herd. There are three shots that our cattle receive: Blackleg, ViraShield, & Tetanus. Blackleg is a highly infectious soilborne disease of both cattle and sheep. It is non-contagious but highly fatal, with nearly 100% death loss. Vaccination is necessary for prevention. ViraShield is a vaccination that is given to help protect against up to 13 respiratory and reproductive pathogens. Tetanus is given to male calves that have been castrated in order to prevent ‘lockjaw.' These are standard industry approved vaccines given to calves from 3-6 months of age to help them avoid diseases that could be fatal. Cattle that go to the sale barn receive a ‘premium’ price if the calves have received these shots as it helps keep them healthy during the feed-out process. The only other shot a calf might receive is LA300 (penicillin) when they show signs of sickness or infection - however, all rates and withdrawal recommendations are followed per manufacturer label.
What is the difference between USDA processed beef and beef processed at a local butcher?
Basically nothing. All of our cattle are bred, born and raised on our farm. Determining which processor they go to is based on customer orders and age/availability of the animal.
Why offer both USDA and a locally processed option?
Our goal is to provide quality meat at affordable prices. The most cost effective way to buy meat in bulk is by purchasing a ½ or whole and having it delivered to the local processor. However, some customers do not have storage space for that much beef at one time or they only want select cuts. The USDA-offering allows us to sell individual packages, bundles, and up to quarters so that we can get quality beef in the hands of customers.
Is there a difference in cost between USDA and locally processed beef?
Yes. The processing costs at a USDA facility are higher than that of a local processor. USDA beef prices are inclusive of the processing costs, as well as the extra handling and storing time on our end. When we drop beef off to a local processor, it is the customer's responsibility to pick the beef up and pay processing costs.
How far in advance should I place my order for beef?
Currently we are booked out 6-8 months in advance for halves and wholes that are delivered to a local processor. Many repeat customers will place their order for beef a year in advance. USDA processed beef (individual packages and bundles) is generally available year-round based on calving cycles. You may reserve your order online or contact us via text or FaceBook. We will get back to you within 5-7 business days to confirm your order, set up payment, and arrange pickup or delivery.
How is the meat packaged?
All meat processed at the USDA facility is vacuum packaged. Customers have two options (related to packaging) when the beef is sent to the local processor. Harpos (Green Forest, AR) uses vacuum-sealed packaging while War Eagle (Hindsville, AR) wraps the meat in cling wrap (2x’s) and then butcher paper.
Which packaging is best?
It is all based on customer preference. Some of our customers prefer vacuum-sealed and others prefer the cling wrap/butcher paper option. Both seem to provide protection against freezer burn (subject to a good, working freezer) for up to a year.
Do you eat what you sell?
Definitely! It would be concerning to us if a company or organization didn’t use their own products. We raise the calves that we butcher for ourselves, along with the calves that are raised for customers. They all get the same feed, grass, hay and care. We want to be confident that what we sell is quality beef - and to do that we MUST be a consumer of our own products.
I see other farms selling beef at a higher price per pound than yours.
Does that mean it's better quality?
Not necessarily. Our goal in this business is to produce the best beef we possibly can at a price that consumers can afford. We do not take advantage of our customers, and want to make sure that anyone who wants to feed their family home-grown grass-fed/grain-finished beef can do so.
Like any other business, we do have to cover our costs and make enough profit to reinvest back into our operations. That is what keeps our farm running. We monitor all of our input costs very closely and adjust when necessary. One thing we do not want to do is ‘ride the market.' Just because the price of cattle is high at the sale barn does not mean we are going to elevate our price.