Buy Monnett Farms Grass Fed Beef
California Farmers Market – St. Mary’s County
(BAE Building Parking Lot, Rt. 235 and Town Creek Drive)
Saturdays from 9am – 1pm
Buying Sides of Beef
Taking orders in May 2017
How It Works
We charge $5.50/lb based on the hanging weight of the beef, which is the weight of a side of beef hanging in a meat cooler before being butchered into the usable cuts. A side of our beef is generally 250-300 lb. The yield after butchering the side is usually around 60-70% of the hanging weight, depending on the cuts you select.
Sides of beef can be cut to your specifications, we can help you customize your order so you get exactly what you want. We have a standard order for quarters of beef. This is because each quarter must be cut the same way as the other from its side.
We will transport the cows to a USDA inspected butcher (Fauquier’s Finest Meat Processing) where the beef is dry aged for 10-14 days. It is then cut to your specifications. We will pick up your beef and bring it back to the farm for pick up.
Our sides of beef are processed in mid-June and available for pick up in late-June.
Buying Grass Fed Beef: A Beginner’s Guide FAQs
How much meat will I get from a side of beef?
The yield depends on the age and size of the animal as well as the selection of cuts you choose. Beef is sold by the hanging weight, this is what remains after the internal organs, hide, head and feet are removed. A side of our beef averages 250 to 300 lb.
The packaged weight will be the final yield for your freezer which is about 75 – 65% of the hanging weight. The weight reduction is the result of lost moisture during the aging process, bone removal and the cuts you requested.
Why isn’t your grass fed beef available year round?
Our cows are grass-fed only and the grass in Maryland is most plentiful and nutritious in the Spring, so this is the best time for us to finish the cows. Making sure the cows are at their peak when we finish them ensures that we produce a superior quality beef.
Does grass fed beef have to be cooked in a special way?
We often hear from people who’ve had bad experiences with grass fed beef. The most common complaint is that the meat was tough or dry. In most cases, this has more to do with the cooking method and preparation of the beef than with the animal itself or the way it was raised.