What's In a Typical Side of Beef

Cuts of meat you will get in a typical "side" or "half" of beef

 
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Herdshare Program

We are excited to announce our Herdshare Program. This is like a CSA for beef, or a Buying Club. We are now delivering our our delicious grass-fed, grass-finished, antiobiotic-free, hormone-free beef to cities around Oklahoma and the Dallas area.

Participating in the Herdshare Program, will get you retail cuts of beef every month at wholesale prices. And YES, you can get the bones from your own animal for making soup!

Vineyards Planted!

Current News

Join us for our Vineyard-Planting Festival and Open Farm Day on March 29, 2014. Vendors are invited. We are looking for both Made-In-Oklahoma vendors and other types of vendors, as well. Contact Alexis with questions: 405-757-7670.

Tickets are now on sale! Up to 30 volunteers are invited to sign up to help plant the vineyard. No heavy lifting is required, but you will spend some time on your knees. Last year's volunteers had a blast! Volunteers will get lunch provided, a Forbidden Fruits Farm t-shirt and will also become members of our Founders' Club. Founders' Club members get in free at all festivals and get 15% off all our products.

At the festival, we will be offering vineyard tours, farm demonstrations, music and dancing, and face-painting for the kids. Plan to make a day of it with your family! Children under 16 get in free!

 

Volunteers at the Grape-Planting Festival

Recent Events

Almost one hundred volunteers of all ages came out on March 29, 2014 to help us plant grapes. What an amazing and fun day we had at the Grape Planting Festival! Over 750 vines were planted!

Half a Beef (yes, that's what it's called)*

What You Will Get in a Typical Half or Side of Beef

There is more than one way to butcher a beeve, so if you want yours butchered another way, there is some flexibility, however, this is our "standard" way to request the beef be butchered. If you are looking into joining our Herdshare program, this is what the program is based on.

Steaks (ribeye, sirloin, t-bone, round steak)~40lbs. (you can specify thickness; otherwise they will be 1.25" thick)
Roasts (arm roast, chuck roast, Pike's Peak roast, brisket, rump roast)~50lbs.
Ground beef and stew meat~100lbs.

 

*Beef? Beeves? Most people think when they are buying a "half" or a "quarter" or a "side" that they are buying that part of a "cow" because to non-farmers, all those lumbering, grass-eating, hairy beasts that produce "beef" are "cows." To cattle ranchers, "cows" are the mothers of calves. We say "cow" to mean an older female animal that, when butchered, is typically gound entirely into ground beef, since few cuts would be tender enough for steaks. We don't generally sell someone "half a cow" because we wouldn't want to buy "half a cow" for anything other than ground beef. Tender beef comes from calves or steers. Steers are male calves that have been castrated. Some farmers raise only steers. They buy them in the fall, pasture them on wheat all winter, then sell them to feed lots in the spring. We try to raise our cattle as humanely as possible. We do not castrate our bull calves unless they fight too much with other calves. Because we have 80 acres, we have plenty of land and we can separate them, instead. Thus far, we have never had to castrate a bull calf. We keep our families together from birth to the time they are taken for finishing to one of our finishing pastures. To properly finish a beeve, we feed them a richer diet of grasses. For animals we are finishing in April through July, they don't need a special diet because all the spring grasses are rich enough for finishing. We typically take our calves for processing at 900-1200lbs. If you were to see one, you might understandably call it a bull or a cow, but our breeding bull, Hiram is over 2500lbs.

 

 

 

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  • Call now to place an order for a half or a quarter: 405-757-7670.
Grass-fed beef and sustainable farming for five generations
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