30 POUND BOX:  Includes ribeye steak, New York strip and/or T-bone steak, sirloin steak, round steak, chuck steak, sirloin tip roast, chuck roast, and ground beef

$200/box

Out-of-stock until Feb. 23. 

Quarter/halves/wholes  Sold by Hanging weight: dry aged, cut, vacuum packed, and frozen.    

$3.25/lb plus processsing

Available mid-March

Ground Beef

$5.95/lb

in-stock

1/4 and 1/3 pound Hamburger Patties

$5.95/lb

in-stock

Ribeye Steak (boneless)

$14.95/lb

Out-of-stock

Rib Steak (bone-in)

$12.95/lb

In-stock

NY Strip Steak

$13.95/lb

Out-of-stock until Feb. 23. 

Tenderloin fillets & whole tenderloin

$19.95/lb

In-stock

Sirloin Steak

$10.95/lb

Out-of-stock until Feb. 23. 

Skirt steak

$9.95/lb

In-stock

Sirloin Kabobs

$7.95lb

Out of stock until March 2012

Sirloin Tip Roast

$6.25/lb

Out-of-stock until Feb. 23. 

Short Ribs

$6.25/lb

Out-of-stock until Feb. 23. 

Bone-in Chuck Roast

$6.25/lb

Out-of-stock until Feb. 23. 

Rolled Rump Roast

$6.25/lb

Out-of-stock until Feb. 23. 

Brisket

$6.25/lb

In-stock

Suet

$2.00/lb

In-stock

Soup/shank/shin Bones with meat

$5.95/lb

In-stock

Nitrate & MSG Free Summer Sausage

1/2 pound packages

$5.00/pack

In-stock

Nitrate & MSG Free Pastrami, thin sliced, in 8 oz packages, for sandwiches 

$5.00/pack

In-stock

Organically raised, free-range chickens

Whole chickens

$4.00/lb

Out of stock until June 2012

Organically raised, free-range chickens

Whole chickens 8 piece cut

$4.25/lb

Out of stock until June 2012

Pasture-raised, Berkshire Pork--"the Angus of Pork"

Halves and wholes available 

$3.00/lb plus processing

Out of stock until July 2012

The Weston Farm Market on Saturday mornings, from 8-noon, from May-October.  The Weston Farm Market is at 5500 Schofield Avenue, 1/2 mile east of Target, next to the Village of Weston Center. 

The Wausau City Square on Thursday mornings, from 9:00-1:00, from mid-June until September. 

When we take your order for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor.  When the steer goes to the processor we will call you to get your instructions for how you want your beef cut. The beef will then dry-age in a climate controlled cooler for 7-10 days before being cut.  The reason it is dry aged, is that dry-aging helps tenderize the meat.  Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks after the date the animal went to the processor.  You will pick up the meat at the processor, and at that time, we ask that you pay them for processing and also write a separate check to NewGrass Farm for the beef. 

Decisions, decisions...Need to figure out how to have your beef order cut?  Read through our guide to selecting your cuts.

If you want to order a quarter please read this.  If you are interested in a half, or whole skip this paragraph:

If you ordered a quarter, what you will receive is commonly called a “split half.”  Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering.  This will somewhat limit how you can have your beef cut, as it is a compromise with the other customer, who will be sharing the half.  Again, this applies only to quarter orders.  If you ordered a half or whole beef, you won’t have to split the cuts. 

Our guarantee:

What happens if there is something wrong with your beef? It's wonderful to have a freezer full of beef that you can feel good about eating, unless, of course that beef just doesn't taste good.  Unfortunately, there is plenty of poor quality beef on the market, especially grass-fed beef.  The reality is that it takes a great deal of skill and the right genetics to finish cattle properly on grass alone.  Too many producers take short cuts, offer you a "cheap" price on their beef, but then don't want to assume responsibility if their beef is just not up to par.  Yet, the last thing you want to do is spend hundreds of dollars on a large order of beef only to find that it tastes like shoe-leather, and the only thing you can do about it is throw it away.  

Our pledge: If you are not satisfied with the quality of the beef you ordered from us, we will buy it back from you.  

What will your beef cost? 

The cost is $3.25/lb hanging weight, again, this does not include processing, which runs about $0.50 per pound.  The hanging weight is the weight of the carcass, before it is processed into individual cuts.  Your take home weight of meat will be about 25%-35% less depending on how you have the meat cut.  

Average hanging weights:

Quarter:  150-175 lbs  = approximately $500 for the meat, and about $75-100 for the processing, for a total of $575-$600

Half: 300-350 lbs  = approximately $975-$1150 for the meat, and about $150 for the processing, for a total of $1150-$1300

Whole:  600-700 lbs =  $1950-2300 for the meat, and about $300-$350 for the processing, for a total cost of $2250-$2650

What you will recieve with your order:

The table below gives approximate amounts of each cut that you will receive.  Your order may vary slightly from this, and you may opt for different cuts than these where it is possible.  For instance, you may prefer T-bone and Porterhouse steaks rather than NY strip and Tenderloin--did you know that a Porthouse steak is composed of a NY Strip on one side of the "t-bone" and tenderloin on the other?  You may also wish to have some cuts turned into ground beef, such as the brisket or short ribs.  

Please contact us if you have questions.

What makes us different from the others?  

Meat is expensive, and we want you to thoroughly enjoy your investment in our beef.  So, we take great pains to deliver you high qualtiy beef everytime.   

Anyone can put a cow out on pasture and call it grass-fed, but it takes a great deal of skill to produce a consistently high quality product on pasture and hay, alone.  Far too often beef producers send cattle to market that are not of good quality, so the meat will be tough, dry, tasteless, gamey, or mushy.  We avoid these problems through carefull management of our pastures, and hay, as well as using judicious selection of good cattle genetics. Additionally, each carcass is personally inspected before the meat is packaged for you. What that means is that we can confidently guarantee that you will enjoy our beef, or your money back.  

Read what these customers have said about our beef: 

Benefits of eating grass-fed meat from NewGrass Farm:

• You and your family will enjoy the wonderful flavor of delicious, dry-aged grass-fed meat every time.  Grass-fed beef has many health advantages over grain-fed beef, however, most of the grass-fed beef on the market is wildly inconsistent in taste & texture. It's hard to choke down poor quality, tough, gamy meat, regardless of how good it might be for you. Our goal is to provide you with a consistently high quality, tender, and tasty product. Each steak should be as good as the last one. 

• Eating healthy food is one of the most important things you can do to improve your health. Choosing NewGrass Farm pasture-raised and grass-fed meat is a pleasant, easy, way to eat healthy, without having to drastically change your eating habits, especially if you have children.

You’ll eat significantly more nutrients than you would from feedlot beef. 
Good pasture, like a salad bar of greens, is full of vitamins, minerals, omega 3 fats and other essential nutrients.  This is passed on through the meat. S.K. Duckett et al, Journal of Animal Science, June 2009

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  • More Vitamins A, C & E, and more calcium.

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  • 4 times more omega 3’s, the good fat! 

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  • 5 times more CLA—a potent cancer fighting compound. 

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  • Less total fat, less saturated fat, fewer calories and less cholesterol.
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By choosing our beef you help the environment: Our rotational grazing system virtually eliminates erosion, removes carbon dioxide from the air, and improves the soil.  Well managed pastures also allow many bird species to successfully nest and raise offspring. 

You support the local economy 95% of each dollar you spend on our meat stays in the area.

What you should know before you buy meat from the grocery store: 

• Antibiotics:  We don't use antibiotics except when necessary to save the life of a sick animal or reduce it's suffering--so far, this has never happened on our farm.  That's because, raising cattle right keeps them healthy.  
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• Almost half the meat and poultry sold in the US is likely to be contaminated by highly dangerous bacteria, according to research published in April 2011 in the scientific journal, Clinical Infectious Diseases. The study estimates that 47 percent of the meat and poultry on US supermarket shelves contains the bacteria staphylococcus aureus ("Staph"). It is not, however, among the four bacteria—Salmonella, Campylobacter, E. coli, andEnterococcus—routinely tested in meat by the US government.  "Densely-stocked industrial farms, where food animals are steadily fed low doses of antibiotics... [are] ideal breeding grounds for drug-resistant bacteria that move from animals to humans," according to the report.  Lance B. Price, Ph. D., senior author of the study, stated that “The fact that drug-resistant S. aureus was so prevalent, and likely came from the food animals themselves, is troubling, and demands attention to how antibiotics are used in food-animal production today. Antibiotics are the most important drugs that we have to treat Staph infections; but when Staph are resistant to three, four, five or even nine different antibiotics -- like we saw in this study -- that leaves physicians few options," Price said.

• Did you know that an FDA survey in 2009 found that animal livestock production in the U.S. used 29 million pounds of antibiotics in 2009?  That's a tremendous quantity of antibiotics, and is one of the primary reasons why antibiotic resistant strains of disease are a major cause of concern.  For instance, antibiotic resistant MSRA now kills more than 19,000 Americans each year--that's more than AIDS!  Antibiotic resistant MSRA has been documented on farms that overuse antibiotics.  Interestingly, Iowa researchers have found antibiotic resistant MSRA on feedlot hog farms, but not on organic hog farms.  
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• The large cattle and hog feedlots defend their use of antibiotics by saying that you wouldn't withhold antibiotics from a sick child, so neither will we withhold them from a sick animal.  While that might be true, it begs the question as to why there is so much sickness that requires the use of antibiotics.  As mentioned above, our livestock rarely, if ever, get sick. 
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• Lastly, did you know that most beef cattle, hogs and chickens are actually fed antibiotics in their daily feed ration whether they or sick or not?  While you might treat a sick child with antibiotics, if needed, you surely wouldn't put them on his/her breakfast would you?  That's what feedlots do.    
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• Artificial hormones: 70-80% of cattle are injected with artificial hormones, elevating hormone levels in meat, and in the environment.  The docotr run website Breastcancer.org recommends that you avoid consuming meat from cattle injected with hormones.   
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• Beta-antagonists, such as ractopamine, are a type of drug fed to beef cattle and hogs to increase lean muscle mass and reduce fat.  This drug is banned in over 150 countries, because it causes a great deal of stress in cattle and hogs, often causing seizures or sudden death.  Another problem is that it is fed right up until slaughter,  and therefore, residues from this drug are often found in the meat sold at the grocery store. Asian countries such as Taiwan and Korea often reject shipments of U.S. meat because of ractopamine residues, but the USDA and FDA don't even test for the presence of this drug in the U.S. meat supply.    
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• Ammonia.  Approximately 80% of the ground beef and hamburgers on the market contain a meat by-product that is treated with high levels of ammonia to kill e-coli, though this process is not very effective at doing so.  By law, the added ammonia does not have to be mentioned as an ingredient on the label, however. you can often smell it when you cook the meat.  
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• Genetically Modified Grains.  All feedlot cattle, hogs and chicken are fed genetically modified grains.  We still don't know for sure if this effects their health or ours.   However, there is now plenty of research that shows genetically modified corn, soybeans, and alfalfa contain significantly lower levels of key minerals, such as calcium, zinc, manganese, and copper, than non-GMO varieties.  
   
• Herbicides and Pesticides  We never use pesticides or herbicides on our pastures or hay.  Even small amounts of these can mimic hormones that alter our health.  These chemicals gradually accumulate in the environment causing all kinds of problems.  They have been scientifically linked to an increased risk for cancer, ADHD, Parkinson's disease, birth defects, memory loss, and depression.

Our chickens are raised on pasture, where they can forage for grass, clover, and the occasional bug or worm.  They can run, scratch, peck, spread their wings, and breathe in fresh air and sunshine.  This natural environment keeps them healthy and like our grass-fed beef, the meat is much healthier, as well.  We feed our chickens a blend of certified organic grains.  We do not use genetically modified ingredients, pesticides, herbicides, antibiotics, or arsenic —a common feed ingredient in store-bought chicken.   Our chickens truly are simply delicious!

2011 Chicken order form

Beef Basics:

Basic Beef Cooking Information and Recipes

How to Grill Steak

How to Cook Steak Indoors

How to Grill Hamburgers

How to Braise Beef (Make Better Pot Roast)

Beef Recipes:

Improved Swiss Steak

Steak Tacos