The healthiest, tastiest meat around!
Grass-Fed and Grass-Finished Beef and Lamb
JK Farm provides a variety of frozen grass-fed and grass-finished beef and lamb selections. We deliver locally to the Uniontown/Morgantown area, and to Germantown, Maryland.
Beef & Lamb - Standard cuts for our product offerings
Beef
- Ground Chuck
- Chip Steak (think steak sandwiches, bulgogi)
- Kabob Pieces)
- Stew Meat Pieces
- Tenderloin Steak
- Porterhouse (NY Strip + Tenderloin)
- Rib-Eye Steak
- T-Bone Steak
- New York Strip Steak
- Sirloin Steaks
- Sirloin Tip Roast
- Chuck Roast (cook in liquid)
- Shoulder Roast (cook in liquid)
- English Roast (cook in liquid)
- Hanger Steak (marinate)
- Flank Steak (marinate)
- Skirt Steak (marinate)
- Brisket (marinate)
- Bone-in Short Ribs (cook in liquid)
- Shank Slices (cook in liquid)
- Oxtail (cook in liquid)
- Liver, Heart, Kidney, Tongue, Cheeks
- Soup Bones
Lamb
- LAMB ROAST
- GROUND LAMB
- LAMB STEW/KABOB PIECES
- LAMB LOIN CHOPS
- LAMB RIB CHOPS
- LAMB SIRLOIN CHOPS
- LAMB SHANK (cook in liquid)
- LAMB NECK SLICES (cook in liquid)
- LAMB Liver, Heart, Kidney, Tongue, Head
Beef & Lamb – Whole, Halves and Quarters
Please contact us and we will send you a cut sheet that describes the possible cuts for your order. We will also confirm the prices below as they are subject to change due to market fluctuations and butcher costs.
Orders are accepted year-round. Your actual cost will be based on the finished product weight of the animal (not the hanging weight). Sample finished weights are listed below. We require the non-refundable deposits listed below.
Beef
Whole $10.00 per pound. Approximate finished weight of 400lbs would be $4,000
Deposit: $700
Half $10.00 per pound. Approximate finished weight of 200lbs would be $2,000
Deposit: $400
Quarter $10.00 per pound. Approximate finished weight of 100lbs would be $1000
Deposit: $200
Lamb
Whole $15.00/lb Approximately 30lbs. $450 Deposit: $100
Half $15.00/lb Approximately 15lbs. $225 Deposit: $50
Payment
We Require the non-refundable deposits listed above. Balance due upon pickup or delivery.
Grass-Fed – Grass-Finished Beef Basics
Better for you
- Less fat and calories. More vitamin A, E, & C.
- More beta carotene.
- Higher in Omega-3 fatty acids (the good fat).
Better for the environment
- Healthier soil, less pollution (air, land & water).
- Less natural resources needed for production.
- Produced in a closed system: all nutrients go back to where they are taken from.
Better for the beeves*
- Bovines are ruminants; this means they were created to eat grass. Corn/grains are like a rich dessert and in mass quantities are difficult to digest; this leads to liver disease and changes the pH balance in their large stomach. Not to mention all that extra flatulence!
- Because our bovines eat just grass, they are healthier and antibiotics are not necessary. Also, they are allowed to grow at a natural rate so hormones are not necessary.
What should you expect? Your beef will ...
- Have been dry-aged for 14 days,
- Be a deep red (vs. pink),
- Have a mild herby flavor (vs. buttery flavor),
- Be chewier (meat is more dense and has less fat), and
- Cook in 30% less time. Use lower temperatures. Do not leave the stove/grill when cooking hamburgers and steaks. Really, they cook that fast. You can always put an under-cooked steak back on the grill, but you can't undo over-cooked!
*"Bovine" or "beeves" is a word that encompasses both the animal, with all its various gender alterations, and its eventual use.
