Now taking orders for Fall 2024!

What you get

We are a very small farm. Availability is on a first come, first served basis.

Our cattle are 100% grass fed and grass finished. Due to seasonal fluctuations and that our cattle range to forage for feed, there is variability year to year in how much fat they put on. Some years are more lean than others.

A quarter steer fills about 4-5 grocery sacks.

Every quarter steer sold is a combination of front and back quarters with the mix of cuts distributed. This means you receive a variety of cuts consisting of your portion of the following:

  • chuck roast/chuck steaks,

  • short ribs,

  • stew meat,

  • steaks

    • rib,

    • t-bone,

    • sirloin

    • round steak (some customers prefer to have the round steak made into ground beef)

  • ground beef (approx. 30%)

  • soup bones , dog bones, and some organs available upon request.

Buyers request the size of packages to feed 2 or 4 people.

Custom cutting is arranged by phone with the butcher, 4 Star Meat Company, or through their website, a few days after the slaughter date. Four Star is paid separately from the farm. https://www.4starmeat.com/

The Process & Pricing

Beef from Butler Creek Farm is sold by the whole, half, or quarter cow. They are slaughtered at 18-22 months old. Our cattle are butchered by a licensed mobile butcher. This process takes place onsite to avoid the trauma of transporting the animals. This is done carefully away from the rest of the herd. The butcher hauls the hanging beef in a refrigerated truck to their custom meat facility, where it is aged under refrigeration. We use 4 Star Meat Company in Eugene, 541-689-1350. https://www.4starmeat.com/

BUTCHERING COSTS ARE SEPARATE FROM COST OF BEEF AND PAID DIRECTLY TO THE BUTCHER After slaughter, when the butcher calls you for cutting and wrapping instructions. Or you can fill out their online cutting instruction page on their website. You will pay them directly for their services, either by phone or when you pick up your beef. Around the same time, Butler Creek Farm will notify you of your balance due, which you will pay to us separately. You will need to pay us before you pick up at Four Star. We take cash, checks or cashiers check. Four Star takes cash, checks and credit cards.

Mixed cut shares: In keeping with state regulations, our prices are for shares of a live animal and based on hanging weight. Our 2024 price is $4.75 per pound hanging weight.

The price you will pay to the butcher for processing is your portion of the $175 slaughter and disposal fee ($44 for a quarter) plus .85 (85 cents) per pound hanging weight (standard cut). Butcher price subject to change. https://www.4starmeat.com/

The weight range for a whole carcass is 550-700 pounds (average hanging weight is 650 pounds). Take-home weight is about 30% less after trimming and de-boning. This means a quarter beef ranges between 130-175 lbs hanging weight (average 160 lbs). Total cost is between $700 and $850 per quarter, depending on the size of the animal.

Ground beef only: We also sell ground beef-only quarters, based on availability.  The butcher processing price and payment process described in the previous paragraph is the same for the ground beef animals, the only difference is $1.00 per pound hanging weight for de-boning and grinding. The 2023 price for ground beef shares was $3.50 per pound hanging weight. Take home weight is about 40-50% less after processing. The cows butchered for ground beef are larger with a range of 150-250 pounds (average weight 200 lbs) per quarter. Total cost is usually between $700 and $850 per quarter, depending on the size of the animal.

Ordering process

  • A $100 non-refundable deposit per quarter animal reserves your beef. $500 for whole steers. Deposit is due by October 10th, unless we sell out earlier.

  • Our scheduled time for butchering is once yearly in mid-October. The beef is available about two weeks later. Some years we have a second butcher date in the spring.

  • After the butcher has come to the farm, we will give your name and phone number to them. They will call you for cutting and wrapping instructions. They will tell you what you owe them for their services. Around the same time Butler Creek Farm will call or email you with your balance due to us.

  • The meat will be packaged, frozen and ready for delivery or pick up approximately 10-14 days after butchering. When you talk to the butcher they can let you know when your order will be ready for pick up in Eugene, Oregon.

  • Delivery is available in limited areas for a fee of $50 per quarter. Email or call Butler Creek Farm for specifics - bcfgrassfed@gmail.com or 541-255-5930. Sorry, we no longer deliver to Bend.

 

Tips for Cooking Grassfed Beef from American Grassfed Association

  • Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.

  • Because grassfed beef is low in fat, coat it with extra virgin olive oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface.

  • Very lean cuts like New York strips and sirloin steaks can benefit from a marinade. Choose a recipe that doesn't mask the flavor of the beef but will enhance the moisture content. For safe handling, always marinate in the refrigerator.

  • Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator.

  • Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com.

  • Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don't go overboard and flatten the beef unless the recipe calls for it.

  • Always pre-heat the oven, pan, or grill before cooking grassfed beef.

  • Grassfed beef cooks about 30 percent faster than grain fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done.

  • Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute.

  • Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking.

  • When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture.

  • Never use a fork to turn the beef. Always use tongs.

  • When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the

    meat.

  • When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F.

    © American Grassfed Association, 2011