2022 Pricing
BY THE CUT: (prices subject to change)
Email mwmrogers@gmail.com with any questions or to make an order! We frequently meet customers for by-the-cut orders in Reston/Fairfax, Centerville, Gainesville, Warrenton, Front Royal, and at our hwy 66 exit (18) parking lot.
Ground beef $8.25/lb.
Beef stew cubes $8.50/lb. (limited availability)
Boneless and bone-in chuck roast $8/lb. **customer favorite!!
Top round and sirloin tip roasts $7.50/lb.
Tri-Tip roast$9.50/lb. (limited availability)
NY strip steaks $15/lb.
Delmonico steaks $17/lb. **customer favorite!!
Rib steaks (bone-in Delmonico) $14/lb.
Sirloin steaks $8.50/lb.
Filet mignon/tenderloin steaks (2 per pack) $27/lb. **personal favorite!!
Brisket (wholes and halves available) $10/lb.
Back/baby ribs $6.25/lb.
Flanken ribs (Korean cut) and short ribs $6.25/lb.
Skirt steak $9/lb.
Flank steak $10/lb. (limited availability)
Hanging tender aka hangar steak $9/lb. (limited availability)
Oxtail $12/lb. **customer favorite!!
Meaty soup bones/osso buco $6.00/lb.
Marrow bones (no meat on bone--makes fantastic broth) $3.50/lb.
Tongue $4/lb.
Liver $4/lb.
Heart $8/lb.
Bratwurst link sausage $9.50/lb. (no nitrates) **customer favorite!!
bulk sausage $9.50/lb. (no nitrates) **customer favorite!!
snack sticks (similar to slim jims) $16/lb. (half pound packages; flavors cajun cheese or teriyaki, has nitrates) **our personal favorite!
smoked summer sausage, jalapeno $16/lb.
WHOLE COW:
***NOTE: sold out for 2022. We have plenty of by-the-cut pieces for sale, however!
Our herd fluctuates between 35 and 45 head. 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 7-10 days (10 during the busy season). (You can pay for extra dry aging @ $10/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.
Email mwmrogers@gmail.com with any questions or to get on the waiting list. Next batch of whole/half cows starting late winter/spring 2022. Schedule with us at least 2-6 months ahead of time. Sometimes we will already have some scheduled but not taken.
Whole cow $5/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 boneless: filet mignon, NY strip, and sirloin steak are allowed). We are not permitted organs other than heart, liver, tongue, and kidneys.
Remember, WE PAY BUTCHER FEES!! You pay for extras such as: organs ($15--includes heart, liver (if passes inspection), tongue, oxtail), dry aging $10/day over the standard 10 days, bratwurst links/bulk (aka sausage) $1.70/lb., 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.
About the Galloway breed:
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 below, a newly-purchased heifer awaits in the corral before being released into the herd.
BY THE CUT: (prices subject to change)
Email mwmrogers@gmail.com with any questions or to make an order! We frequently meet customers for by-the-cut orders in Reston/Fairfax, Centerville, Gainesville, Warrenton, Front Royal, and at our hwy 66 exit (18) parking lot.
Ground beef $8.25/lb.
Beef stew cubes $8.50/lb. (limited availability)
Boneless and bone-in chuck roast $8/lb. **customer favorite!!
Top round and sirloin tip roasts $7.50/lb.
Tri-Tip roast$9.50/lb. (limited availability)
NY strip steaks $15/lb.
Delmonico steaks $17/lb. **customer favorite!!
Rib steaks (bone-in Delmonico) $14/lb.
Sirloin steaks $8.50/lb.
Filet mignon/tenderloin steaks (2 per pack) $27/lb. **personal favorite!!
Brisket (wholes and halves available) $10/lb.
Back/baby ribs $6.25/lb.
Flanken ribs (Korean cut) and short ribs $6.25/lb.
Skirt steak $9/lb.
Flank steak $10/lb. (limited availability)
Hanging tender aka hangar steak $9/lb. (limited availability)
Oxtail $12/lb. **customer favorite!!
Meaty soup bones/osso buco $6.00/lb.
Marrow bones (no meat on bone--makes fantastic broth) $3.50/lb.
Tongue $4/lb.
Liver $4/lb.
Heart $8/lb.
Bratwurst link sausage $9.50/lb. (no nitrates) **customer favorite!!
bulk sausage $9.50/lb. (no nitrates) **customer favorite!!
snack sticks (similar to slim jims) $16/lb. (half pound packages; flavors cajun cheese or teriyaki, has nitrates) **our personal favorite!
smoked summer sausage, jalapeno $16/lb.
WHOLE COW:
***NOTE: sold out for 2022. We have plenty of by-the-cut pieces for sale, however!
Our herd fluctuates between 35 and 45 head. 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 7-10 days (10 during the busy season). (You can pay for extra dry aging @ $10/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.
Email mwmrogers@gmail.com with any questions or to get on the waiting list. Next batch of whole/half cows starting late winter/spring 2022. Schedule with us at least 2-6 months ahead of time. Sometimes we will already have some scheduled but not taken.
Whole cow $5/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 boneless: filet mignon, NY strip, and sirloin steak are allowed). We are not permitted organs other than heart, liver, tongue, and kidneys.
Remember, WE PAY BUTCHER FEES!! You pay for extras such as: organs ($15--includes heart, liver (if passes inspection), tongue, oxtail), dry aging $10/day over the standard 10 days, bratwurst links/bulk (aka sausage) $1.70/lb., 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.
About the Galloway breed:
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 below, a newly-purchased heifer awaits in the corral before being released into the herd.
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