Send us a message! We would be happy you talk with you about how to purchase any of our specialty beef options include whole, half, quarter, meadow veal, or wholesale. We also sell live animals for breeding purposes, or if you would rather take them home with you to your local craft butcher.

We have several different breeds of cattle on our farm. We choose the breeds and crosses to match the land they live on and get their nutrients from. Our cattle have to be gentle, great and eating grass, and taste delicious! Red Angus provide good marbling and grow well. Herefords are calm and gentle and do very well on pasture. The combination of these breeds, known as a "Baldie", has both of these traits that really suites the hilly landscape of Western NY. Our other breeds are Texas Longhorns. They provide lean cuts of beef, and work well in our regenerative pasture grazing program.

Yes! You can purchase an animal of your choice to feed your family, your party event, or as a feature at your restaurant. You may also buy groups of animals to finish at your own farm, as breeding stock, or for your butcher shop or restaurant. We sell Cow/calf pairs, steers, bulls, meadow veal, and finished cattle. Let us know if you have any special requests.

Anytime! Grassfed is available anytime, but if you would like a finished animal (grass- or grain-finished) fall or spring is best! Contact us with any special requests as far as animal type, breed or finish of animal.

Grass-finished beef tends to be leaner, and can carry the flavor of the seasons, depending on the grass species. Taste the terroir of the region! Grain-finished beef tends to be better marbled and extra tasty due to the higher energy feeds fed (such as oats, barley, soy, and corn). Choose grain-finished for a flavorful marble, and juicy, sizzling awesomeness. *All of our cattle are fed a high forage diet of pasture (and baled hay in the winter when there is snow covering the pasture) throughout their life. Both grass-finished and grain-finished are high-protein healthy options; it comes down to your personal taste and preference. Try both to see which one you like better!

Meat is generally sold as "hanging weight". When you hear "your hanging weight is 290 lb.", it is not the weight of meat you will actually receive. Hanging weight is the weight of the carcass...organs, head, feet and skin removed. Hanging weight is generally approximately 60-62% of an animal's live weight. Hanging weight is very precise and is done by the butcher on certified scales. It's for this reason that most bulk meat is sold by "hanging weight". How is hanging weight different than the weight I receive in meat? A carcass will hang for up to 2 weeks (in a moistre and temperature controlled environment). During that time, the animal will "shrink" some during the agin process which is what makes it taste so good. Natural enzymes break down the meat and tenderize it to perfection. Not only will a carcass shrink, there is also "trim". Trim is what is lost when the carcass is cut into actual cuts of beef. Trim includes bones, fat, tendons, etc. that don't make it to your table. All of those components weigh a considerable amount. Because of that, you lose approximately another 40% of weight on a typical beef animal. This percentage varies quite a bit depending on several things...how long the animal is hung, the type of animal (for example some animals have a higher bone to meat ratio and will have a greater trim loss), or cutting style of the butcher, etc. So, a 1,200 lb live animal ends up as approximately 432 lb. of actual meat! Let's do the math: 1,200 lb. live weight x 0.6 =720 lbs hanging weight. 720 lbs hanging weight x 0.6 = 432 lbs of packaged meat. For reference, one of our half animals typically yields about 240 lbs of meat, give or take, depending on the actual live weight of the individual animal. It is more than fair to ASK QUESTIONS reguarding all of these types of things before you buy beef locally. WE LIKE THE QUESTIONS! So, don't be shy and ask away!