photo of grass fed cows overlaid upon green grass

Heart healthy natural beef

Michigan Grass Fed
Beef Farm

"A Family Farm since 1917"


About Our Cattle
Health Benefits
How Much Do I Get?
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Contact Us


Pricing of Hanging Weight

Our price is $2.40 a pound for a whole and $2.45 for a pound for a half. Price is based on hanging weight and processing is not included. I work with Countryside Quality Meats which has a full time USDA meat inspector. They charge $0.43 a pound for processing with a $40 disposale and kill charge.

I can also deliver the  cattle to a meat processor of your choice.

*Free samples when requested by phone (you pay shipping and packaging).

Hanging weight is defined as what remains after the internal organs, hide, head and feet are removed. Hanging weights for our whole cattle range from 300 pounds to 550 pounds.

Quantity and Cutout weight

Cutout weight is the weight of meat that actually goes into your freezer. This is usually between 60-70% of hanging weight. This weight reduction is the result of moisture loss during the dry aging process and the amount of bone removed (dry aging provides a more premium product over today's more popular wet-aging process). In general, beef breeds will have a higher cutout percentage than dairy breeds such as Holstein (which are sometimes used for beef).

Cuts of Beef

A steer has eight basic areas (called primal cuts): Chuck, Rib, Short Loin, Sirloin, Brisket/Fore shank, Plate, Flank and Round.

A Typical Example of a Standard Cutout
(Take Home Amount)

This example starts with 440 pounds of hanging weight listed in descending order of tenderness*

Short Loin

21 pounds


15 pounds


25 pounds

Round (can be ground steak)

39 pounds

Chuck (can be hamburger)

63 pounds

Brisket/Foreshank and Flank (often hamburger)

16 pounds

Trim and Plate (hamburger)

103 pounds

Soup Bone

21 pounds


303 pounds cutout weight**

(after dry aging process)

*Cutout (take home) will always vary and is always 60-70% of hanging weight

** One cubic foot of freezer space will hold approximately 30 lbs. to 32 lbs. of beef.


A reservation with the local meat cutter is needed. Scheduling usually takes a few weeks for us to get an opening. Once beef is cut, it is a standard practice to hang (dry age) for two weeks. A natural enzyme action takes place, which tenderizes and adds flavor to the meat. The meat is then cut up into your preferred cuts and flash frozen for maximum freshness.

Cooking Grass Fed Beef

Grass fed cattle eat right and get exercise so the beef can be expected to be leaner and tougher than feedlot beef. The cooking technique is very important. Click here for grass fed meat cooking tips.

Locally Processed Grass Fed

We choose not to use conglomerate meat processing facilities. Our steers are processed at a local, independently owned USDA-inspected meat cutter and we therefore have the ability to have the meat cut to your specifications.

Comments On Buying Feedlot Beef Instead of Grass Fed Beef:

If you would like feedlot beef instead of grass fed (but without all the practices of a huge feedlot and slaughterhouse) you should find a family farm that feeds grain and hay yet has beef processed at a small facility. One local supplier feeds all the hay they can eat along with about 10 pounds of grain a day:
Todd Williams: (269) 789-3684 Email:



photo of front porch at Michigan grass fed beef farmGrass Fed Beef is High in Omega 3 Fatty Acids
Michigan Grass Fed Beef

21241 23 Mile Road
Olivet, MI 49076
Home 1-269-781-8030

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