If you order a whole and half, you will determine your cuts. If you purchase a quarter, we determine the cuts for you so everyone sharing gets a sampling of all the cuts. The chart below provides approximate poundage of a full selection of bone-in cuts if you were to take minimal ground beef. If ground beef is important to you, you will put more roasts into ground beef. If you order a whole or half, you are able to decide if you want bone-in or boneless. If you buy a quarter you must take bone-in options.
When your beef is processed, you take home the finished cuts or “yield”. The percentage of the hanging weight that remains is called the “yield” and is generally around 70% of hanging weight. The decision to go boneless or bone-in will dramatically affect yield; the more boneless cuts that are made, the lower the yield. The amount of fat remaining on the meat cuts will be based on how much surface fat the cutter leaves on the cuts.
Our average hanging weight is 700lbs for a whole.
*“HW” = Hanging Weight: When the animal is processed the weight of the carcass minus the head, hide and organs. This weight is different than the total weight of the finished cuts you will receive. It is important for customers to understand this distinction.
All of Long Stone Farm’s animals are processed at Wagners Meats in Mount Airy, MD., a USDA inspected facility. All meat is custom cut, packaged, frozen, marked and ready to take home. In addition to the price of the meat, you will also pay Wagner’s for processing.
Email us to get on the waiting list at email@example.com
Please understand we are offering a limited number of beef shares and sell out very quickly.
WE ARE STARTING A WAITING LIST FOR 2018 BEEF SHARES. WE SOLD OUT IMMEDIATELY IN 2017. IF YOU ARE INTERESTED WE ENCOURAGE YOU TO EMAIL US.
We require a deposit (details below) to reserve your share and the deposit will be deducted in your final bill. We distribute cut sheets and schedule your meat pick-up date (at the farm) a few weeks before your processing date. We offer help when filling out your cut sheet if have questions or want advice and review your cut sheet with you prior to finalizing to make sure you understand your selections as best we can.
pastureD MEAT & eggs
Our cattle are raised on pasture and local hay year-round and we supplement forage with mash (spent brewers grain) from Old 690 Brewing Company (Hillsboro, VA) and Aslin Brewing (Herndon, VA). We’ve found mash has a great impact on beef. It's well-marbled and full of flavor. It takes about twenty two months to produce and is worth the wait! Read more about how we raise our cattle here >>
We have spent the last two years building our herd as quickly as time and cash allows. We started our beef share program in 2017 only offering 4 spots and we sold out immediately. We are providing information on our website to offer details to those interested in 2018 shares. We anticipate 4 to 6 half shares being available late summer/early fall. We are placing names on a interest-only waiting list (not taking deposits until spring 2018). If you are interested in our beef shares, please send us an email.
EMAIL: firstname.lastname@example.org / CALL: 540.454.2505