Beef Orders
Notice: Right now our website only allows online purchase of the Jerky and Dried Berries (see "Products" on the left side of page). For Beef purchases please call, write, or email.
Also: If you use the Contact Us function of this site, please remember to type in the word(s) you see in the spam blocker. If you don't get a reply from me in the next couple days I probably did not get the message.
2010 GRASS FINISHED NATURAL OREGON BEEF!!!
Starting on 16 July (dependent on grass growth), I shipped 5 grass-finished animals to Roseburg for 2-weeks in a row. The animals were dry aged 28-days using organic standards which includes being cut and processed in an Organic and USDA certified facility using apple-cider vinegar in the aging process (these beef will still not be organic because I am not certified and I also use Ivomec Plus dewormer...but with a 90-day minimum removal time instead of the minimum 45-day removal time). The beef was then cut, vacuum sealed, and immediately frozen.
Starting August 19th, I will begin picking up the meat and making a weekly delivery along a route that runs from Roseburg to Eugene to Florence to Reedsport to CoosBay/North Bend to Bandon and back to Langlois. If you lie along this route, I can deliver and save you time, travel, and money. $10 delivery fee, no minimum order, recepient must be present for delivery unless drop-off instructions are precoordinated, with any-and-all cooler/freezer requirements provided by the customer.
Please email, call, or write to make an order. All orders are not confirmed until you receive a response assuring we have received your order, and can fill it.
Joe Pestana; P.O. Box 1011; Langlois, OR 97450; pestanajp@hotmail.com; 541-260-8969
| Item | Price/lb (Delivery Prices) |
|---|---|
|
Tenderloin |
$14.00 |
| Ribeye | $11.50 |
| New York | $10.50 |
| Flat Iron | $9.50 |
| Whole Tri-Tip Roast (2-3#) | $9.00 |
| Top Sirloin | $8.50 |
| Sirloin Tip | $8.50 |
| Skirt Steak | $6.00 |
| Chuck Steak (Boneless) | $5.50 |
| Flank Steak | $5.00 |
| Short Ribs(3"-4") | $5.00 |
| Beef Back Ribs(6"-8") | $4.00 |
| Top Round Roast / Cube Steaks | $5.50 |
| Bottom Round Roast | $5.00 |
| Rump Roast | $4.50 |
| Whole Brisket | $4.50 |
| Hamburger | $3.50 |
2010 Chickens: Hello everyone. Well, unfortunately, it looks like I will probably not be providing weekly fresh chickens this year. I was unable to contract a workable rate with my processor in Scio ($4.25/bird...but I do understand their reasoning). Unfortunately the state of Oregon still has no USDA approved processing facilities, and working with ODA in 2009 for my restaurant sales was a bit tedious, so I will not be selling to restaurants and grocery stores in 2010...and without these commercial volume customers I probably can't justify the cost/time/benefit of producing weekly birds again in 2010.
HOWEVER...I do not want to let my customers down, especially you who have been loyal customers over the last two summers. So, for the summer of 2010 I will be doing up to two batches of chickens with up to 300 birds in each batch. I will only be ordering enough chicks to fill the "precommited" orders (no deposit necessary...your word is good enough for me). 2010 price: still $2.99/lb - and target average bird weight of 5lbs. The birds will be raised, processed, and distributed IAW CFR 381.10C, which requires all this be accomplished on a single piece of property....so expect to be picking the birds up at the mouth of the Sixes River (Which is good, because then I can also show you my grass-finished beef operation).
1st Chicks Arrive 23 June 2010 - Pickup Date 21 Aug (2-5 PM)
2nd Chicks Arrive 21 July 2010 - Pickup Date 18 Sept (3:30 - 5:30 PM)
- Max Chicken Production for 2010:
600700 - 2010 Chicken Orders:
587660
