We are currently taking deposits for March 15th, 2025 butcher date.

We offer quarters, halves and whole beeves each month throughout the year. The date you see above is the next open slot. Once all the slots in that month are booked, we will open up the next month’s slots.

ABOUT OUR PASTURE RAISED, GRASS-FED& FINISHED BEEF:

Thank you for your interest in grass-fed & finished beef, and for supporting local food, family farms and family farmers!

At Sweet Mercy Farms, we raise Hereford, Angus, and a wonderful Hereford/Angus cross. The Angus breed has a robust, full flavor, and the Hereford breed has a terrific marbling quality, that makes the Angus/Hereford cross one of the most tender, flavorful, and delicious tasting beef around. We don’t use any hormones or antibiotics on the cattle, nor pesticides or herbicides on our pastures.

What it costs

We butcher our beef when they reach about 1100 pounds. This takes quite a while on grass, much longer than when quickly bulked up with grains or corn. The price of the meat is $7.95 / pound based on the actual hanging weight of the cow - usually about 60% of weight on the hoof.

We dry age the beef for between 14 - 21 days, depending upon the marbling of the meat. The butcher then takes the sides and cuts the meat to your specifications - bone-in, boneless, thickness, cuts, etc. The actual freezer weight will be about 70% of the hanging weight.

If purchasing 1/2 side of beef, you can estimate roughly 330 pound hanging, or about $2625. This includes the butchering, cutting to order, wrapping and freezing with your name and the cut of beef on each package. The meat is really nicely double-wrapped and frozen.

If purchasing a split-half, you can estimate the full cost to be about $1300. The meat will also be double-wrapped, cut to order, frozen and marked with the cut of beef on the package.

 

 

WHAT YOU’LL RECEIVE:

All of our beeves are grass-fed and grass-finished. Read about the benefits of grass-finished beef here. Custom order butchering is included in this price.

Cuts

• T-bone steaks OR NY strip & filet mignon
• Ribeye steaks OR Boneless Ribeyes OR Standing Rib Roast OR Boneless Prime Rib
• Rump Roasts OR Kabob meat
• Sirloin tip steaks
• Sirloin steaks
• London Broil
• Chuck roasts
• Arm roasts
• Short ribs
• Brisket
• Skirt Steak
• Flank Steak
• Ground Beef
• Marrow Bones
• Liver, heart, tongue, if desired

A $200 deposit will reserve your grass-fed beef.