Grass-Fed Meats
Beef & Lamb - Small Order Beef & Lamb - Whole and Halves
JK Farm provides a variety of frozen grass-fed and grass-finished beef and lamb selections. You may pick-up on the farm or we deliver to Germantown, Maryland. Please contact us to arrange a pick-up or delivery time.
Beef & Lamb - Small Order
Please contact us and we will send you a price list for the cuts below. To place an order, send us your order and we will pull your order and calculate your total cost based on the actual weights of your selections. |
|
| Ground Chuck | LA Style Short Ribs (cook in liquid) |
| Ground Round (leaner than ground chuck) | London Broil (Top Round - marinate) |
| Chip Steak (think steak sandwiches, bulgogi) | Brisket (marinate) |
| All Beef Breakfast Sausage Links | Bone-in Short Ribs (cook in liquid) |
| All Beef South Western Sausages (4) | Shank Slices (cook in liquid) |
| Kabob Pieces | Oxtail (cook in liquid) |
| Stew Meat Pieces | Liver, Heart, Kidney, Tongue, Cheeks |
| Tenderloin Steak | Soup Bones |
| Porterhouse (NY Strip + Tenderloin) | Smoked Soup Bones |
| Rib-Eye Steak | Green Tripe Dog Food |
| T-Bone Steak | Lamb |
| New York Strip Steak | |
| Sirloin Steaks | LAMB ROAST |
| Sirloin Tip Roast | GROUND LAMB |
| Chuck Roast (cook in liquid) | LAMB STEW/KABOB PIECES |
| Shoulder Roast (cook in liquid) | LAMB LOIN CHOPS |
| English Roast (cook in liquid) | LAMB RIB CHOPS |
Hanger Steak (marinate) |
LAMB SIRLOIN CHOPS |
| Flank Steak (marinate) | LAMB SHANK (cook in liquid) |
| Skirt Steak (marinate) | LAMB NECK SLICES (cook in liquid) |
|
LAMB Liver, Heart, Kidney, Tongue, Head |
Beef & Lamb – Whole and Halves
Please contact us and we will send you a cut sheet that describes the possible cuts for your order. We will also confirm the prices below as they are subject to change due to market fluctuations and butcher costs.
Orders are accepted year-round for spring and fall harvests. Your actual cost will be based on the finished product weight of the animal (not the hanging weight). Sample finished weights are listed below. We require the non-refundable deposits listed below.Beef
Whole |
$6.40 per pound. Approximate finished weight of 400lbs would be $2560.00 |
Half |
$6.70 per pound. Approximate finished weight of 200lbs would be $1340.00 |
Quarter |
$6.70 per pound. Approximate finished weight of 100lbs would be $670.00 |
Lamb
Whole |
$11.00/lb Approximately 30lbs. $330.00 Deposit: $100 |
Half |
$13.00/lb Approximately 15lbs. $195.00 Deposit: $50 |
Payment
We Require the non-refundable deposits listed above. Balance due upon pickup or delivery.
Grass-Fed – Grass-Finished Beef Basics
Better for you
- • Less fat and calories. More vitamin A, E, & C.
- • More beta carotene.
- • Higher in Omega-3 fatty acids (the good fat).
Better for the environment
- • Healthier soil, less pollution (air, land & water).
- • Less natural resources needed for production.
- • Produced in a closed system: all nutrients go back to where they are taken from.
Better for the beeves*
- • Bovines are ruminants; this means they were created to eat grass. Corn/grains are like a rich dessert and in mass quantities are difficult to digest; this leads to liver disease and changes the pH balance in their large stomach. Not to mention all that extra flatulence!
- • Because our bovines eat just grass, they are healthier and antibiotics are not necessary. Also, they are allowed to grow at a natural rate so hormones are not necessary.
What should you expect? Your beef will …
- • have been dry-aged for 14 days,
- • be a deep red (vs. pink),
- • have a mild herby flavor (vs. buttery flavor),
- • be chewier (meat is more dense and has less fat), and
- • cook in 30% less time. Use lower temperatures. Do not leave the stove/grill when cooking hamburgers and steaks. Really, they cook that fast. You can always put an under-cooked steak back on the grill, but you can’t undo over-cooked!
