The Galloway breed originated from the lowlands of Scotland and is known for its efficient conversion of forage into lean and healthy meat. The cattle feed on a much wider range of pasture plants and weeds than most breeds. We are raising them 100% on pasture (they are fed forage hay in winter). They are not fed antibiotics or hormones or grain. We will treat sick cows medication only when necessary. Grass-fed cattle take longer to go from the farm to the table---it takes a cow up to three years or more to be ready for market. The nutritional value is much greater than the grain-fed beef you get at stores and restaurants, and the meat is much safer. They are virtually exempt from the e-coli bacteria that plague the conventional beef business due to clean pastures and no grain (which raises the pH of their rumens to encourage super-bacteria to thrive). The beef is very dark red, similar to venison. This is from the all-grass/forage diet!
We practice rotational grazing which is healthier for cattle as well as for the pasture. Every few days they are moved to fresh new pasture, leaving the parasites behind and the flies confused. They are given a natural wormer (soap-based) and fed organic Icelandic kelp along with Redmond rock salt for their mineral intake. The rotation method is also a land-healing method. They are forced to eat everything in their fenced area, which encourages the better forage to thrive, leaving fewer noxious weeds behind to take root. Mark will often mow everything that is left after they leave the premises for new pasture--it reduces weed seeding.
Pictured on the left, a newly-purchased heifer awaits in the corral before being released into the herd. Pictured right, Athenrye Mario--he is our registered herd bull--a nice and docile fellow, and a prolific sire of several dozen of our calves.
We practice rotational grazing which is healthier for cattle as well as for the pasture. Every few days they are moved to fresh new pasture, leaving the parasites behind and the flies confused. They are given a natural wormer (soap-based) and fed organic Icelandic kelp along with Redmond rock salt for their mineral intake. The rotation method is also a land-healing method. They are forced to eat everything in their fenced area, which encourages the better forage to thrive, leaving fewer noxious weeds behind to take root. Mark will often mow everything that is left after they leave the premises for new pasture--it reduces weed seeding.
Pictured on the left, a newly-purchased heifer awaits in the corral before being released into the herd. Pictured right, Athenrye Mario--he is our registered herd bull--a nice and docile fellow, and a prolific sire of several dozen of our calves.
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***NOTE: WE ARE OUT OF HALF and WHOLE COWS for 2020. If you want to be placed on a waiting list for 2121, let us know. We have plenty of by-the-cut pieces for sale, however.
Our herd fluctuates between 35 and 45 head. We sell by the cut, as well as whole/half cows. Every year we have about 10 whole cows available, first come, first serve! You pick up your beef directly at the abattoir (we will meet you there), pay us directly for the beef, and we pay the butcher fees. Our abattoir is USDA-inspected and humane-certified. The beef is hung/dry-aged 10-12 days (10 during the busy season). (You can pay for extra dry aging @ $8/day.) We picked this abattoir for its service to small farmers and dedication to humane treatment of the animals. We usually bring the animals the morning they are slaughtered so they have very little stress, which affects the taste of the meat.
Please see below for current price list of the beef available now in our freezers. We offer ground beef, boneless chuck roasts, cubed stew meat, sirloin tip roasts, back ribs and short ribs, filet mignon, NY strip steaks, Delmonico steaks, flank steak, skirt steak, hanger steak, osso bucco, as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones. The cut sheet for whole or half cow offer many more options than these.
Email mwmrogers@gmail.com with any questions! Next batch of whole/half cows available mid-May. Schedule whole/halves with us at least 2 months ahead of time. Sometimes we will already have some scheduled but not taken.
We can meet you for by-the-cut orders in Reston, Centerville, Gainesville, Warrenton, Front Royal, etc.
Current pricing for 2021:
Whole cow $4.25/lb. hanging weight (this is after entrails, skin, feet, head are removed; depending on how much bone-in vs. boneless you ask for, the percentage meat weight you actually get from hanging weight is between 60-75%). You fill out the cut sheet (we will assist you through this process). We have many favorite cuts, as well as recommendations on how to best cook the various cuts.
Note: since our beef are slaughtered over 30 months (grass fed cattle grow slower), we are not permitted the bone-in sirloin cuts (only filet mignon, NY strip, and sirloin steak are allowed).
WE PAY BUTCHER FEES!! You do pay for the extras such as: organs (heart, liver (if passes inspection), tongue, oxtail), dry aging $8/day over the standard 10-12 days, bratwurst links/bulk (aka sausage) $1.70/lb. extra, beef fat and "all bones" cost a little extra (standard marrow bones are included at no extra cost with your beef). Stew cut, beef patties, frankfurters, snack sticks in various flavors, bacon, etc. are also available at extra cost.
Half cow $4.50/lb. hanging weight (see above for description on whole/half purchasing)
BY THE CUT: (prices subject to change)
ground beef $7.50/lb.
beef stew cubes $8.50/lb.
boneless chuck roast $7.75/lb.
NY strip steaks $13/lb.
Delmonico steaks $15/lb. (currently OUT OF STOCK)
Filet mignon/tenderloin steaks $25/lb. (currently OUT OF STOCK)
brisket (sometimes we carry half briskets) $12/lb.
back/baby ribs $7/lb.
flanken (Korean cut) ribs $7/lb.
skirt steak $9/lb.
flank steak $10/lb. (currently OUT OF STOCK)
hanging tender $9/lb.
oxtail $9/lb.
tongue, liver $2.50/lb.
heart $5/lb.
top round and sirloin tip roasts $7.50/lb.
bratwurst link or bulk sausage $9.50/lb. (no nitrates)
frankfurters with cheese $9/lb.
frankfurters $8.50
snack sticks (similar to slim jims) $14/lb. (approx. half pound packages; flavors cajun cheese or teriyaki)
marrow bones (no meat on them; good for broth) $3.50/lb.
meaty soup bones/osso bucco $6.50/lb.
Our herd fluctuates between 35 and 45 head. We sell by the cut, as well as whole/half cows. Every year we have about 10 whole cows available, first come, first serve! You pick up your beef directly at the abattoir (we will meet you there), pay us directly for the beef, and we pay the butcher fees. Our abattoir is USDA-inspected and humane-certified. The beef is hung/dry-aged 10-12 days (10 during the busy season). (You can pay for extra dry aging @ $8/day.) We picked this abattoir for its service to small farmers and dedication to humane treatment of the animals. We usually bring the animals the morning they are slaughtered so they have very little stress, which affects the taste of the meat.
Please see below for current price list of the beef available now in our freezers. We offer ground beef, boneless chuck roasts, cubed stew meat, sirloin tip roasts, back ribs and short ribs, filet mignon, NY strip steaks, Delmonico steaks, flank steak, skirt steak, hanger steak, osso bucco, as well as the unusual stuff such as heart, tongue, liver, oxtail, and marrow bones. The cut sheet for whole or half cow offer many more options than these.
Email mwmrogers@gmail.com with any questions! Next batch of whole/half cows available mid-May. Schedule whole/halves with us at least 2 months ahead of time. Sometimes we will already have some scheduled but not taken.
We can meet you for by-the-cut orders in Reston, Centerville, Gainesville, Warrenton, Front Royal, etc.
Current pricing for 2021:
Whole cow $4.25/lb. hanging weight (this is after entrails, skin, feet, head are removed; depending on how much bone-in vs. boneless you ask for, the percentage meat weight you actually get from hanging weight is between 60-75%). You fill out the cut sheet (we will assist you through this process). We have many favorite cuts, as well as recommendations on how to best cook the various cuts.
Note: since our beef are slaughtered over 30 months (grass fed cattle grow slower), we are not permitted the bone-in sirloin cuts (only filet mignon, NY strip, and sirloin steak are allowed).
WE PAY BUTCHER FEES!! You do pay for the extras such as: organs (heart, liver (if passes inspection), tongue, oxtail), dry aging $8/day over the standard 10-12 days, bratwurst links/bulk (aka sausage) $1.70/lb. extra, beef fat and "all bones" cost a little extra (standard marrow bones are included at no extra cost with your beef). Stew cut, beef patties, frankfurters, snack sticks in various flavors, bacon, etc. are also available at extra cost.
Half cow $4.50/lb. hanging weight (see above for description on whole/half purchasing)
BY THE CUT: (prices subject to change)
ground beef $7.50/lb.
beef stew cubes $8.50/lb.
boneless chuck roast $7.75/lb.
NY strip steaks $13/lb.
Delmonico steaks $15/lb. (currently OUT OF STOCK)
Filet mignon/tenderloin steaks $25/lb. (currently OUT OF STOCK)
brisket (sometimes we carry half briskets) $12/lb.
back/baby ribs $7/lb.
flanken (Korean cut) ribs $7/lb.
skirt steak $9/lb.
flank steak $10/lb. (currently OUT OF STOCK)
hanging tender $9/lb.
oxtail $9/lb.
tongue, liver $2.50/lb.
heart $5/lb.
top round and sirloin tip roasts $7.50/lb.
bratwurst link or bulk sausage $9.50/lb. (no nitrates)
frankfurters with cheese $9/lb.
frankfurters $8.50
snack sticks (similar to slim jims) $14/lb. (approx. half pound packages; flavors cajun cheese or teriyaki)
marrow bones (no meat on them; good for broth) $3.50/lb.
meaty soup bones/osso bucco $6.50/lb.