Grass Fed Beef
Our beef is 100% grass fed and grass finished. Our cows are not fed a diet high in processes and concentrated proteins, they receive fresh pasture every day of the growing season and are sustained on dry hay and fermented hay in the winter months. See Our Practices for more info on how we raise our animals.
Beef gets priced by the carcass weight, which is the weight of the product as it hangs, before it is de-boned and packaged. We will be offering our beef in sides, quarters (split side), eighths, and family freezer boxes. Each option would provide you with a mixed sampling of burger meat, steaks, roasts, and stew meat. You are not sold a front or back quarter but an assortment from the whole animal.
| Option | Approximate amount of packaged meat | Approximate total cost |
| Side | 180 - 200 lbs | $1485.00 |
| Quarter | 90- 100 lbs | $742.50 |
| Eighth | 50 lbs | $371.25 |
| Family Freezer Box | 25 lbs | $200.00 |
An example of how side costs are calculated for grassfed beef:
Assume you purchase a quarter side of a steer with a "live weight" of 1100 pounds. Once the steer is processed we are left with the "hanging weight" or "carcass weight" of the animal, which is approximately 60% of the total live weight. Two Coves Farm charges you by the pound based on this hanging weight. Assuming a hanging weight charge of $4.50 /lb for about 660 pounds hanging weight, a whole animals would cost $2970. So if you are ordering a quarter (or a "half-side"), the total you pay to Two Coves Farm is $742.50. Butchering charges, cutting and wrapping are included. So for about 100 pounds of meat (there is some loss in weight at the butcher for de-boning and removing fat) you are paying 7.42 /lb. This price is significantly less than than our retail prices for cut meats. If you order a side or whole animal then all of the costs and amount of meat will be doubled or quadrupled accordingly. Please note that the figures above vary 10-15% for each animal.
Estimated Cuts in a Side or Quarter
| Cut | quarter | side | amount |
| Tenderloin | 4 | 8 | at 7oz each |
| NY Strip | 6 | 12 | 10-12 oz each |
| Rib Roast | 2 | 4 | 3 - 4 lbs each |
| Sirloin Steak | 6 | 12 | 15 oz each |
| Sirloin Roast | 1 | 2 | 3 - 4 lbs each |
| Chuck Roast | 2 | 4 | 3 - 4 lbs each |
| Bottom Roast | 2 | 4 | 3 - 4 lbs each |
| Brisket | 1 | 2 | 4 lbs each |
| London Broil | 2 | 4 | 3 lbs each |
| Eye rd Roast | 1 | 2 | 3 - 4 lbs each |
| Ground Beef | 45 | 90 | 1 lb packs |
| Stew Meat | 4 | 8 | 1 lb packs |
| Short Ribs | 2 | 4 | 3 lb packs |
| Soup Bones | 4 | 8 | |
| Total Yield | 90 - 100 lbs | 180 - 200 lbs | ROUGH YIELD |
Storage and Freezer Space
When you pick up your meat it will be frozen and packaged by the individual cut. A good rule of thumb to help understand the freezer space you will need is that one cubic foot of freezer space will hold about 25 pounds of meat. The typical freezer capacity on a side-by-side refrigerator-freezer unit is about 10 – 11 cubic feet. The capacity of a large upright freezer averages about 21 cubic feet. A quarter will fill 2-3 “banana boxes”. Banana boxes are about 9” tall x 16” wide and 24” long. So you will need about 5-6 cubic feet of freezer space to store a quarter and 2-3 cubic feet to store an eighth. A quarter will fill 2-3 “banana boxes”. Banana boxes are about 9” tall x 16” wide and 24” long. So you will need about 5-6 cubic feet of freezer space to store a quarter and about 2 cubic feet to store an eighth.
