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Frequently Asked Questions
What breed are your cattle?
We run a commercial herd, meaning our cattle are not purebred. Our cattle are primarily Angus with some of our baldies having Herford influence. Our bulls are Angus.
How do you feed your cattle?
Our cattle are considered pasture raised. They are given free choice grass and/or hay throughout their entire lives. For the last 120+ days they are also fed grain, which gives them extra marbling and tenderness.
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Where do you get your calves that are butchered?
All of our butcher calves are born and raised on the farm from stock 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 at approximately 13 months. WE DO NOT purchase cattle from sale barns. This ensures that we know exactly 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 at weaning: 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. 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?
Feeding our community affordable, nutritious beef is important to us, and we strive to have options that meet all budgets. The most cost-effective way to buy beef is by purchasing a ½ or whole and having it delivered to the local processor. However, for those customers that lack storage space, or only want select cuts, we offer smaller options. The USDA-offering allows us to sell individual packages and bundles so that we can get quality beef in the hands of more 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. Our USDA beef prices are inclusive of those processing costs, as well as the extra handling and storage 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 our local processors. Many repeat customers will place their order for beef a year in advance. If you are looking for smaller bundles, however, we try to keep those on hand year-round. You may order online or contact us via phone, text, or social media. 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?
For our half and whole options, packaging is dependent on the processor you choose. Harpos Das Butcher Haus (Green Forest, AR) uses vacuum-sealed packaging while War Eagle Processing (Hindsville, AR) wraps the meat in cling wrap (2x’s) and then butcher paper. All of our smaller bundles and individual packages are vacuum-sealed.
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?
Absolutely! 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.
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