1. IS IT 100% GRASSFED?
Many doctors are now recommending grass-fed beef, but did you know that many stores sell "grass-fed" beef that's actually grain-fed? They're just hoping you won't ask the details! It may be grass-fed/grain-finished, or grain-fed/grass-finished, or some other combination.Our cattle are fed only grass (fresh in season, dried in winter) from day one.

2. IS THERE ANYTHING ADDED?
"Grass-fed" does not necessarily equate to "healthy"! We know that feeding your family healthy, real food is important to you, so we don't use any hormones, steroids, or routine antibiotics.

3. HOW IS IT PACKAGED?
Vacuum sealing helps preserve meats and protect them from freezer burn for much longer than regular freezer wrap...up to 3 or 4 years. Don't settle for freezer paper (even if it's double-wrapped!).

4. WHAT IS HANGING WEIGHT?
Hanging weight refers to the weight after dressing (removing skin, organs, etc.). It includes some bone and fat that will be trimmed. Our whole beef is roughly 600-650 lbs. hanging weight (about 325 lbs. per half).

5. WHAT IS THE PRICE?
We, as well as most growers, charge by the hanging weight. Our price is $6.40/lb for a half, or $6.30/lb for a whole. You'll pay roughly $2000 per half.

6. HOW MUCH MEAT WILL I GET?
On average, your take-home will be about 2/3 of the hanging weight, depending on how you have it processed. For example, if you want T-bone and Porterhouse steaks, bone-in roasts, bones for soup, and the fat for rendering into tallow, you'll get more pounds than if you want boneless steaks, filets, ground beef, no bones and no fat.

7. WHAT CUTS WILL I GET?
You'll work directly with our butcher on how you want your beef processed. You can choose the steaks and roasts you like, and any other cuts you want. The rest will go into hamburger. You can also choose the size and/or thickness of your cuts and how many pieces per package.

8. HOW MUCH FREEZER SPACE IS NEEDED?
You will need roughly 7-8 cu. ft. for a half. (Think 8 milk crates! Or 4 apple crates, or approximately the inside of 2 standard-size ovens.)

9. ARE THERE ANY ADDITIONAL CHARGES?
Some growers charge a lesser price per pound but you have the added cost of processing - which can be as much as $1.00 per pound. At Elm Run Farms, we cover standard  processing, which includes the basic cutting, vacuum sealing, grinding and even patties. If you choose to get items that require extra processing, such as beef jerky, hot dogs, or bologna, we reserve the right to pass those costs on to you.

10. HOW DO I ORDER?
At Elm Run Farms we butcher monthly. You can order by calling us to check availability and then reserve your beef by paying a deposit of $400 for a half, $800 for a whole. We accept payment by cash, check, or credit card.