Local Grass Fed / Grass Finished Beef
(Price Breakdown to Justify buying from OregonGrassFed - See bottom of this posting:)
UPDATE 2010: Starting as soon as mid-July, OregonGrassFed will be providing fresh and frozen Humanely Raised Humanely Processed 28-day Aged Grass Fed and Grass Finished Natural Oregon Certified USDA Beef without Antibiotics* or Growth Hormones (quite a mouthful!) to grocery stores, restaurants, and direct to customers in bulk orders. Prices are subject to change due to the recent increase in cattle prices, but will hopefully be the same as last year. However, we will be providing full primal cuts at discounted prices (good for restaurants, grocery stores, or anyone who likes to cut their own steaks)...primal prices to be set soon. Check our website again soon for a map of our delivery zones.
Eat Healthy, Eat Local, Eat OregonGrassFed
Remember: If it doesn't say grass finished on the package then your beef went to a feedlot (probably out of state) - bad for you, bad for the animals, bad for the local economy, and bad for the environment with a heavy carbon footprint. And if there isn't an aging date listed you are probably getting 10-14 day aged beef, vs our guaranteed 28-day+ aging.
*Antibiotics (my 100% disclosure policy requires this): Unfortunately, this year my steers (not my 2009 beef and not my 2010 heifers) were given a single shot of antibiotics (LA-200 oxytetracycline) as a precaution due to the poor weather during castration. This was a one-time treatment and the animals will have a year to process this through their bodies (normal removal time before processing is 28-days and tissue levels last only 3-4 days). As always, I guarantee that no antibiotics will ever be added to the animals feed.
2010 Prices are listed below. All frozen cuts and hamburger were frozen at the processing plant immediately after cutting and packaging, and prior to shipping to Langlois.
GUARANTEE: THIS IS ALL NATURAL, GRASS FINISHED, PASTURE RAISED, NO ANTIBIOTICS(see above), NO GROWTH HORMONES, HUMANELY RAISED, HUMANELY FINISHED, YOUNG STEERS, FROM THE OREGON COAST (we even cold brand vs hot brand, causing less pain to our animals)
- Remember: When it comes to Hamburger, you and your family deserve to eat ONLY Single Source Ground Chuck - for your health and your safety -
| Cuts (all cuts boneless) | New Price |
|---|---|
| Hamburger(always from a single animal) | $3.50 |
| Tenderloin | $14.00 |
| Ribeye | $11.50 |
| New York | $10.50 |
| Flat Iron | $9.50 |
| Whole Tri-Tip Roast (2lb - 3lb) | $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 | $5.50 |
| Cube Steaks | $5.50 |
| Bottom Round Roast | $5.00 |
| Rump Roast | $4.50 |
| Whole Brisket | $4.50 |
| Jerky (5 Flavors - 4 oz ea) | $4.99 |
Questions: Contact me at pestanajp@hotmail.com or 541-260-8969, or use the website contact form. Notes: Jerky will be available in March: 1/4 lb vacuum sealed bags for $4.99/bag.
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Currently, OregonGrassFed does not sell animals on the hoof (or ¼ or ½ animals). We are keeping it simple and selling the steaks, roasts, and hamburger - just like a supermarket. Many people question this approach, but I think you will find my prices are pretty reasonable and there are some good benefits to this sales practice (done with 2010 prices).
First, I can usually get my animals for a better price per lb because I either use my own or I have a contract agreement with a local farmer to “cherry-pick” his large animals at market cattle prices (FYI: These are my only two sources of beef, so I can monitor how they are finished and maintain consistency in my finished product.) This means I can get the animals for about 25 cents/lb or more cheaper than you'll probably find in the local area. It seems standard asking prices are around $1.15-$1.25/lb live weight for the advertised "on-the-hoof" cattle...sometimes more.
Doing a whole animal yourself costs:
1). Doing it with B&D Meats (USDA in Roseburg)
Animal (1200lb at $1.15/lb) = $1380
Slaughter in Roseburg (USDA + Organic Processing Standards is the way I have it done)
Kill Fee: $70
Render Fee: $5
Butcher Fee (1200lb animal = 720 hanging wt x $0.71/lb): $511
Transportation: (Minimum of about $150 gas round trip)
Total: $1380+$70+$5+$511+$150 = $2116 for about 88 lb steaks, 330 lbs hamburger (a 720lb hanging carcass will end up weighing about 418 lbs when deboned).
2). Doing it with local Slaughter (non – USDA, and no Organic Processing Options)
Animal: $1380
Kill Fee: $35
Butcher Fee ($0.49/lb and 720lbs): $353
Transportation: None
Total: $1380+$35+$353 = $1768 for about 88 lb steaks, 330 lbs hamburger
Just Buying my Steaks/hamburger:
330lbs Hamburger @ 3.50/lb = $1155
18 lbs Ribeye @ 11.50 = $207
18 lbs New York @ 10.50 = $189
9 lbs Tenderloin @ 14.00 = $126
18 lbs Top Sirloin @ 8.50 = $153
5 lbs Tri Tip @ 9.00 = $45
5 lbs Flat Iron @ 9.50 = $47.50
15 lbs Chuck Steak @ 5.50 = $82.50
As you can See: I get it done with a USDA facility, aged 28 days, packaged with a vacuum seal (individual steaks and 1 lb easy to use hamburger packs) for a cost that is only a little more then the Local non-USDA meat processor (who will probably never age your beef longer than 14 days, and that's if you use one who has no transportation costs or fees). Plus you can get more of one cut and less of another, none of those restrictions you get when you buy just one animal. And remember, you always have the OregonGrassFed guarantee that all hamburger packages always come from just a single animal (no mixing of ground beef). And lastly, if you want to get to know your farmer or your beef – Just call me up at 541-260-8969 and I’d be happy to tour you through my farm (and my other supplier’s farm too, after coordinating with him).
Hope that helps,
-Joe
