As you many of you know, we have beef cattle on our farm. They are the responsibility of Michael Heller, our farm manager. He sells the meat once or twice a year, and one of those sales is coming up on November 19th. There are still three "lateral quarters" (explained below) that haven't been reserved yet. If you would like to buy our beef, act fast! [Sorry, they are now sold out.] To reserve a quarter, you must send an e-mail to Michael at mheller@cbf.org. Below is the information he sent to his customers. Be sure to note there is a 2-hour time window on the 19th when you must come to the farm to pick up your meat.
If you can't buy it now, but would like to hear about beef sales in the future, send Michael an e-mail he will add you to his list.
Chesapeake Bay Foundation’s Clagett Farm
Chesapeake Grass-fed Beef
Your purchasing choices can help ‘Save the Bay’!
Fall 2011 Beef Sale
It’s that time of year! We had a lot of rain in September, which means the grass is growing! So the cows have been grazing some fine pastures and will soon be heading off to the meat shop. By feeding our cows only grass we avoid the use of herbicides, pesticides, and commercial fertilizers used to grow grains (corn, soybeans, and wheat) that fatten traditional beef cows. Also the cows, as good ruminants, know what’s good for them – great grass. This leads to healthy cows, healthy meat, and a cleaner Bay. The cows are raised without any hormones or antibiotics. There is a reasonable, but limited, amount of meat available so, if interested, please don’t delay in ordering.
High Quality Beef Processing
- Meat is frozen and vacuum packed (which helps retain cold, prevents freezer burn, and greatly prolongs storage life).
- Meat is dry-aged for 2 weeks at the meat shop to enhance flavor and tenderness.
- Our butcher is Mount Airy Meat Shop, a family run, well respected, and USDA certified shop.
Meat is sold in ‘lateral quarters’.
What is a ‘lateral quarter’? The front quarters of a steer produce mostly ground beef and the back quarters provide a variety of steaks and roasts. So we mix a front and back quarter and then split them to provide more variety. A ’lateral quarter’ will weigh between 85-100lbs and will include approximately the following: 35-45 1lb packages of ground beef, 2 T-bone steaks, 2 porterhouse steaks, 3 sirloin steaks, 1 tip roast, 3 rib steaks, 3 1lb packages of beef cubes, 1 eye roast, 1 bottom round, 2 London broil.
A ‘lateral quarter’ will come in two boxes approximately 2’x2’x16”. Soup bones will be available at no cost for any who would like some. (If you want specialty cuts such as liver, tongue or heart, please indicate in your email specifically which cuts, as I must make special arrangements for these cuts. These cuts are sold at the $7.00/lb price.)
A ‘lateral quarter‘ is sold @ $7.00/lb.
The weights will vary based upon the individual cows. You can request to have a smaller quarter or a larger quarter, depending on your needs. (Soup bones are available free of charge.) Checks can be made out at the time of pick up when the exact weight and cost of your quarter is known.
Pick up - Meat must be picked up at Clagett Farm on November 19th between 10a.m. and noon. (Directions are available upon request). An email reminder will be sent out to all who order. Meat will be vacuum packed and deeply frozen. (We recommend that you bring a cold storage chest to carry the meat home.)
TO ORDER – Send an email to mheller@cbf.org and request a lateral quarter. At this time mention if you would prefer a larger or a smaller quarter. Also, if you are interested in specialty cuts (livers, tongues, heart, etc) mention this in your email as well. Because of the limited supply, meat is sold in the order that emails are received. If you have questions let me know and I’ll get back to you as quickly as I can.
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