Our Black Angus beef cattle are 100% grassfed and finished thriving on grass and mineral only. Using natures' methods along with daily moves to fresh quality pasture, the beeves produced at Pleasant Valley Family Farms provide tender and succulent beef high in vitamins and minerals.
For pricing information on our 100% grass finished beef, please refer to the "Processing Info" section of this page.
Bulk Grassfinished Beef Deposit
Why Buy In Bulk?
This is the most affordable way to purchase our premium pasture raised, grass-fed, and grass finished beef.
With your live animal purchase, we arrange transportation to a local family butcher for processing, and communicate with the butcher on your behalf. Your meat will be hung and dry-aged for 21 days to allow natural enzymes to tenderize and enhance the flavor. Once your meat had been cut, vacuum sealed and chilled, we will pick it up from our the processor and have it ready for for pickup at our family farm.
Should you have any questions about the date you will receive your whole/half cow, we are always available to provide you with updates.
How much does it cost?
We harvest our animals at 20 to 36 months of age, when they weigh 900-1200 pounds.
- The live weight is the weight of the live animal.
- The hanging weight is the weight after the blood, hide and inedible parts are removed. The hanging weight is 59%-62% of the live weight.
- The cut weight is the weight of the actual meat after it is dry aged . The cut weight is less than the hanging weight due to water evaporation during aging, saw cuts, and removal of ligaments, tendons and gristle.
What will it cost, and how much meat will I get?
The cost ends up being a little bit less than $8 per pound of finished beef, and each half yields approximately 300 pounds of finished beef. Every animal is different, so these prices will vary based on the weight.
There are three different costs to calculate:
- The cost of the live whole or half animal is $5 per pound hanging weight, payable to Pleasant Valley Family Farms within 3 days of slaughter.
- The cost to have the animal slaughtered is $40 for a half or $80 for a whole.
- The cost to have the meat aged, cut, wrapped and frozen so it's ready to take home is $.75 per pound for vacuum sealed. Hanging weight is usually 59% to 62% of the live weight.
As an example, buying half of a 1000-pound cow would cost:
$1500 to the rancher for the live animal
$40 to the butcher for the slaughter fee
$180 to the butcher for the aging, cutting, wrapping and freezing
$1710 total for approximately 250 pounds of finished beef, or around $7.00 per pound.
What exactly do I get from a half cow?
The breakdown is approximately:
- 50% ground beef
- 30% roasts
- 20% steaks
How much freezer space will I need?
The general rule is 28 pounds of meat per cubic foot of freezer space. We recommend you invest in a 14 cubic foot freezer for a half-cow purchase.Your meat will stay fresh for more than a year.
What's the next step?
A deposit of $100 for a half cow and $200 for a whole animal. The balance of the live animal purchase is due once the animal is slaughtered.
Please note: All these cattle are 100% grass fed and grass finished.
Please give us a call if you have any questions: 614-554-7202
Compared with grain-fed beef, the 100% grass-fed beef was:
- Lower in total fat
- Higher in beta-carotene
- Higher in vitamin E (alpha-tocopherol)
- Higher in B vitamins thiamin and riboflavin
- Higher in minerals calcium, magnesium, and potassium
- Higher in total omega-3's
- A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
- Higher in CLA (cis-9 trans-11), a potential cancer fighter
- Higher in vaccenic acid (which can be transformed into CLA)