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Natural Angus Beef raised using no implants, hormones or antibiotics with environmentally sustainable practices and no artificial ingredients. Pastured, free-range animals that are farm bred and raised in Harrison Co. KY. For $2.50 per pound hanging weight. (Approx. 250# to 290# per side or 125# to145# per ¼ beef) paid to Harmony Oaks Farm plus processing at time of pickup.

Fair's Custom Meat processing receives $46.00 Killing Fee plus .49 cents per pound hanging weight for cutting and wrapping. Please contact us with special requests. Harmony Oaks Farm will require a processing fee and a nonrefundable deposit of $100.00 per quarter beef and $200.00 per half beef. This will be due at the time of placing your order for custom raised Angus beef. This will be applied to final balance when beef is received from processor.

What is "Natural Young Angus Beef"? Natural Young Angus Beef comes from yearlings that weigh about 750 to 950 pounds as compared to Industrial feedlot steers which weigh about 1200 pounds. "Natural Beef" is from animals that have received no antibiotics in their feed and have no growth implants. In contrast, almost all beef that you buy in the grocery stores comes from feedlots where the feed is "medicated" with antibiotics and the animals receive estrogen growth implants. "Natural Beef" is also primarily forage-raised beef (http://eatwild.com), high in healthy Omega-3 fatty acids. Angus is the name of the breed – a black English breed renowned for its beef quality.

Angus CattleOur young beef are raised to about 450 pounds on grass fields with their mothers. At about eight months old they are weaned and put into grass, clover, or warm season grasses where they graze "free range" as they are rotated from pasture to pasture. For about six weeks before slaughter, we supplement the grass or hay diet with a few pounds of locally grown corn to help "finish" the animal. This creates some marbling in the beef and enriches the flavor. This corn is a free choice supplement in the pasture and offered for a much shorter period than the six to nine month period common in industrial feed lot beef. These yearling animals are slaughtered at about 700 to 950 pounds which is 400 to 500 pounds less than the weight of industrially raised cattle. Because they are younger and free-range, the beef is generally leaner than feed-lot, "couch potato" kept cattle.

What does Natural Young Angus Beef look like and taste like? The beef from these young free-range animals is generally leaner than the USDA grade "Choice" in the Supermarket. Because the animals are younger and smaller in size than 1200 pound industrial steers, cuts like steaks are also smaller (same thickness but smaller "area" or diameter). Fat in forage fed animals is higher in healthy Omega-3 fatty acids. The flavor of forage fed beef is like the idea of "terroir" in wine (the flavor of the earth). Many people like it better than the exclusively grain fed taste of industrial beef which is uniform and bland. Meat from a grass-fed steer has about one-half to one-third as much fat as a comparable cut from a grain-fed animal. Lower in calories, grass-fed beef is also higher in vitamin E and omega-3 fatty acids, which are thought to help reduce the risk of cancer, lower the likelihood of high blood pressure, and make people less susceptible to depression. Further, meat from grass-fed cattle is rich in another beneficial fat called conjugated linoleic acid (CLA), which supposedly lowers the risk of cancer.

How Many Pounds of Meat will my Freezer Hold? A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped meat. Allow slightly more space when the meat is packaged in odd shapes.

What kind of cuts do I get? What is the percentage of steaks and hamburger? Here are percentages based on the way I cut my beef. These differ with every individual animal, and would change depending on how you cut your beef. * Steaks (Rib, T-bone, Porterhouse, Sirloin, Flank) about 19%. * Roasts (Chuck, Arm, Sirloin Tip) about 17% * Round cuts (Eye Roast, Top Round Steaks, Bottom Round) about 9% * Hamburger (depends on how lean or fat) about 45%. * Miscellaneous (Short Ribs, Tongue, Liver, etc) about 10%

Important note. Dry aging and shrinkage. Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef's natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the first 10 to 14 days. This process results in more tender cuts and more flavor. Most beef purchased in stores today is aged using the less costly Wet aging process in vacuum sealed bags. Our price is for hanging weight there will be some shrinkage or loss when the meat ages and is trimmed and deboned for packaging or being ground into hamburger. It will also vary depending on how you cut your meat.

Standard recommendations.

Steaks ¾ inch thick, 2 to a package. (Steaks can be 1" but you will get fewer). Bear in mind that these beeves are only about half the size of industrial beef and that the steak diameter will be less than the industrial standard. "Tenderloin" is from the loin area – the same area that makes the Porterhouse and T-Bone Steaks. If you ask for the tenderloin, you won't get these steaks. There is one Flank steak per side. This Flank steak can be cut in half for quarter orders but it will be small. If you don't want Flank steak, it is usually put into hamburger. Ditto for the brisket. Rib Steaks or Rib Roasts? There are 4 rib roasts per beef (2 to a side). Each roast can be cut into high quality steaks. Again, these roasts will be smaller because the animals are only ½ the size of industrial beef, so for quarter orders you need to choose either steaks or a single roast. Regular Roasts 3 lbs. (Chuck, Arm, Sirloin Tip, Rump, Eye of Round, Bottom Round*. Chuck and Arm can also be prepared as high quality hamburger. Bottom Round can be cut into cube steaks. *Top Round can be cut into steaks or as a roast. I recommend steaks for baby beef which I slice thin and use in stir fry dishes. The meat processor can slice the tougher Bottom Round and tenderize it as cube steaks. So you can have bottom round as a pot roast or as cube steaks. Hamburger 1 LB. (extra lean) Stew meat 1 LB Short Ribs 1.5 to 2 LB.

Cowpooling? Why? There are several reasons to consider cowpooling with a friend. Sharing: I just can't use that much meat my family is too small.

Buying Local: There certainly is something to be said for buying locally. Not only do you support your local farmer, but you also support your local meat packer.

Keeping control: Want to avoid purchasing hormone laden, by-product fed, and antibiotic fed beef. Or you want to make sure your beef come from happy cows? Cow pooling allows you to shop around for a local farmer that can accommodate your request.

Health Helper: You've heard the horror stories about people ingesting contaminated beef, but purchasing a side of beef- as opposed to the composites of meat (Pink Slime) sold in grocery stores-significantly reduces the risk of cross-contamination.

Wallet-friendly: You will have a portion of your food budget locked in.

cowbullitIf you purchase a quarter beef it will be processed in a family friendly standard cut.
If you have any questions or concerns please contact us we value your input.
We plan to add pasture fed pork and Poultry in the near future if you are interested please let us know.
We are now using Monty's Plant and Soil Products and following the Humic Advantage Program http://www.montysplantfood.com/ .
We are also using SeaAgri Natural Sea Mineral solids http://seaagri.com/index.htm .
We have eradicated most of the KY 31 fescue and have replaced with much more wildlife friendly cool season grasses plus our Warm Season grass pastures.

If it would help anybody budget Harmony Oaks Farm will be willing to take monthly payments on the custom raised beef until it is delivered. The amounts will be $50.00 per month for 6 months for the ¼ beef and $100.00 per month for 6 months for the half beef. There will be a balance due to Harmony Oaks Farm at the time of pickup from the processor after the deposit and payments are applied. Total amounts will vary based on the weight your beef. This will not cover the processing fee. Harmony Oaks Farm will offer this as a courtesy to help customers with their food budget.


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