Purchasing Our Beef

As customers you are a critical part of our farm and the work we are doing. You are making a difference in keeping agriculture alive west of the cascades. Sustainability must address the agricultural, environmental and economic life of a farm so that generations to come will have opportunity. We use our beef as a balanced part of our meal planning. This means that our beef goes a long way and provides health, pleasure and economy in our meals. Our pricing reflects the actual cost of production, without subsidies.

Our beef is available by the Quarter, Half or whole beef and our 30 pound Variety Pack. Beef is processed by the side or “half”. Each side is cut and wrapped and then distributed to create equal quarters by our processor. The price includes all processing costs (approx. $1 per pound) and you will receive your beef, Cut, Vacuum Wrapped, Weighed, Labeled, Frozen and Boxed. Each quarter provides approximately 125 pounds of great Wagyu beef (shown in photo). The 30 pound Variety Pack contains a representative sample of the cuts of the quarter beef. See our Frequently Asked Questions:

FAQ - 30 lb Variety Pack      FAQ - Beef by the Quarter

The price per quarter is $6.50 per pound, based on the hanging weight of the carcass as reported by our USDA processor. Our whole beeves average 700 pounds hanging weight. The $6.50 per pound price translates to about $10.00 per pound for the finished cuts once the bone and excess fat is discarded. When ordering by the Quarter, Half, or Whole we require a $1000 deposit per Quarter with your order. The quarters generally cost from $1000 to $1200 depending upon the weight. We will send you a final billing or refund based on the official USDA weight once it is reported to us.

The 30 pound Variety Pack is $375 and must be paid when ordering.

You will be informed in advance as to the pickup date. The beef can be picked up at the IGFC facility at 13400 D’Arcy Road. Bow, WA. 98232.It is very easy to get to and the IGFC crew is very helpful. (Mapquest Map to IGFC) Please go to the FAQ page (FAQ) for additional information and review the descriptions on this page. To order, please open and print the following document:
     Purchasing Our Beef Order Form (PDF)

Quarter Beef Portions:

It is important to keep in mind that when you buy beef by the quarter or half you get cuts from the whole carcass. Some of these may be unfamiliar but all will offer a great eating experience. We give all our first time quarter beef customers The Complete Meat Cookbook to help you get the most out of your beef.

On a per Quarter basis you can expect the following:

We have developed a Standard Cut & Wrap based on our experience and that of our customers. Some cuts like the Skirt and Flank Steaks are very similar but only 1 of each is available per-half, so we try to distribute the cuts as evenly as possible between the quarters. All of our beef is now vacuum packed. You may select some variations in our standard by filling out the Quarter Cut List and sending it with your order.

On a per Quarter basis this is an approximation of the cuts available.

• Steaks are 1” thick, 1 per package.
  
  
• Roasts 3-4 pounds.
  
  
• Ground beef in 1-pound packages.
  
  
• T-Bone Steaks are separated into the N.Y. (6) & Tenderloin (6). These are two great cuts with different texture and flavor; they are really best enjoyed individually.
  
  
• Top Sirloin Steaks are portioned into 6-8 oz. steaks (6). With trim for Kabobs
  
  
• Top Round: The top round is cut into small steaks that can be used as steaks, sliced thin for stir fry or cut for great kabobs. (4-6). Keep in mind; the beef is delicate, don’t over cook it.
  
  
• The Bottom Round makes (1) roast & (1) Eye of Round, which is a slightly smaller roast. The Bottom Round is very lean; it can be seared and oven roasted for sandwiches. The Eye of Round can be sliced for steaks.  Sear them in a hot skillet then simmer them in a skillet with even parts soy sauce, miran (rice wine), and sake.  Once the meat is done cook the sauce to a nice reduction and enjoy.
  
  
• The Tri-Tip is good for Kabobs: 1-pound package.
  
  
• The Sirloin-Tip is cut in the same fashion as the Bottom Round and can be used in the same way.  The eyes of both cuts can be used whole, sliced for steaks or cut for kabobs.
  
  
• Flank/Skirt Steak (1) each quarter will get one or the other. Both are very similar and are great marinated and cooked on the grill.
  
  
• The Cross Cut Shank (4) has lots of options. I really like this cut, it is full of flavor. Remember every first time quarter beef customer gets a copy of, The Complete Meat Cookbook. We want you to enjoy all that this great beef has to offer.
  
  
• Prime Rib Steaks (4-6). Yep they are great. We leave the bone in otherwise you loose some of the great meat that surrounds the eye.
  
  
• The Chuck Roast is a very flavorful cut with 2-3 nice boneless roasts. We really enjoy the “Lisa’s Lazy Pot Roast” recipe on pg.194 of The Complete Meat Cookbook. This recipe is a nice reduction with lots of onions, shorten cooking times slightly.
  
  
• Cross Rib & Arm Roasts are similar to the Chuck Roast.  They can be cut for Stew meat with the trim for ground.

• Short Ribs are best when cut across the bones and used as Oriental Ribs. I like to marinate them for a day then grill them over medium hot coals with frequent turning and close attention. (6–1lb. packages)
  
  
• The Brisket can be used like the Chuck or you can easily cut it for great stews. (1pkg)
  
  
• Ground beef is so versatile and there are a lot of great recipes. We usually run out, so we tend to use all the trim for ground. You can do half stew and half ground. If all the trim is used for ground it is about 1/4 - 1/3 of the overall beef.
  
  
• The Soup Bones are very worthwhile for hearty winter soups and stews.
  
  

Please contact me if you have questions or would like to have some cuts used differently. scott@rockisland.com or call (360) 468-4450.

You can mail the order form to us along with the deposit to:
Sweet Grass Farm
866 Baker View Road
Lopez Island, WA  98261

Thanks,
Scott

View and Print: Purchasing Our Beef Order Form (PDF)   

View and Print: Quarter Cut List

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