Grass-Fed, Grass Finished Beef
Grass-fed, grass-finished beef raised on Restoration Oaks Ranch are very high in beefy nutrition, and the happy cattle themselves are harvested in the peak of our local grass season, making the beef even better. Place your order with Ed (
We offer whole, half and quarter cows. This is a lot of beef that should last for many months. Depending on how much you and your family eat, this could span a year or more. For a whole cow, set aside 17 to 19 cubic feet of space in your freezer(s).
Divide by 1/2 or 1/4 for half and quarter cows. Some cuts are rare, so the first deposits get the rare cuts. For example, there are only 2 tri-tip and 2 outside skirt steaks, so for 1/2 orders, there will be one each for both customers. For 1/4 orders, the first two deposits would get one each, and the other two customers sharing the cow would need to buy them seperately, if they wanted them.
This is quality meat from cattle that were naturally raised on the grasses that their digestive systems were designed for. No corn or other grain finishing, no hormomes or anything else is injected to offset the bovine problems sometimes caused by unnatural diets. Grass raised & finished beef tastes a little different, is lighter on your stomach and is higher in key nutrients, including antioxidants, vitamins, and a beneficial fat called conjugated linoleic acid (CLA).
Our beef is processed and quick frozen locally in common package sizes. It is USDA certified and delivered to the farm store for pickup by you on a date we agree to in advance. We only have so much freezer space at the farm, so the timing for pickup is important!
HOW MUCH FREEZER SPACE DO YOU NEED?
The net weight of the final cuts and ground beef add up to between 340- 390 lbs. of packaged meat. Each 35 to 40 lbs of beef needs about one cubic foot, so you will need between 17 and 19 cubic feet for a whole beef order.
WHAT KIND OF CUTS ARE THERE IN AN ORDER?
Every beef order includes a wide variety of cuts. Each order is a little bit different because each cow is different, but look below to see an example of what to expect from a whole beef order. Let us know if you don't want the Offal, the butcher will make good use of it.
SAMPLE ORDER:
| Ribeye Steak Boneless | ~15 of ~1 lb packs |
| Chuck Eye Steak Boneless | ~23 of ~1 lb packs |
| Short Ribs Bone In, 2 x 2 | ~10 of ~1 lb packs |
| Beef Back Ribs | ~2 of ~2 lb packs |
| Top Sirloin Steak 1" | ~29 of ~1 lb packs |
| New York Steak | ~17 of ~1/2 lb packs |
| Filet Steak 2" | ~14 of ~1/3 lb packs |
| Sirloin Tip Steak | ~14 of ~1 lb packs |
| Skirt Steak, Outside Whole | ~2 of ~1 lb packs |
| Skirt Steak, Inside Cut 1/ | ~6 of ~.75 lb packs |
| Tri-Tip Roast, Trimmed | ~2 of ~2 lb packs |
| Flank Steak | ~2 of ~2.5 lb packs |
| Ground Beef, Patties | ~81 of ~1/4 lb packs |
| Flat Iron Steak | ~8 of ~.75 lb packs |
| Brisket Whole | ~2 of 5 lb packs |
| Carne Asada | ~53 of 1 lb packs |
| Beef Knuckle Soup Bones | ~8 of 1 lb packs |
| Shank Bones Osso Bucco | ~14 of 1 lb packs |
| Ground Beef, Block | ~83 of 1 lb packs |
| Liver, Sliced (Offal) | 12 |
| Heart (Offal) | 1 |
| Oxtail (Offal) | 2 |
| Tongue (Offal) | 1 |
| Beef Fat Tallow (Offal) | ~32 of 1 lb packs |
To get questions answered and to place a whole beef order, Contact Ed Seaman:
805-868-0329