All our animals are very healthy and raised humanely with plenty of pasture, good shelter and clean water.
Unlike most supermarket beef, our meat is antibiotic-free and growth hormone-free. Our animals are free-range, raised from two weeks of age on acres of pasture here on our 50-acre farm in southwest Wisconsin. They are also fed high-quality supplemental hay purchased from a local producer as well as a small amount grain mix produced by a local mill. The grain mix consists of corn and other ingredients, locally grown and containing no animal by-product of any kind.
We have selected Black Earth Meats for processing because of their commitment to quality and their strong support of local growers. Among other things, proper aging is critical for highest quality and flavor. Most of the beef in supermarkets today is “wet aged.” Wet aging is a process of vacuum packing that ages the beef in a plastic bag for a short amount of time. The meat retains most of its weight with this method. More weight means more profit for the seller and more cost for the consumer. Instead, we believe that “dry aging” is the best way to age beef. Dry-aged beef cures for 11 to 14 days before it is further processed, all the while kept at a constant temperature just above freezing and at a constant humidity level. The aging process tenderizes the beef and increases flavor. Optimum tenderization occurs around Day 11. Therefore, dry aging creates the most tender and flavorful meat possible.
The beef is offered as either a whole, half, or quarter steer. Because even the smallest purchasing option yields a tremendous amount of meat, purchasers may want to pool with other buyers and are encouraged to do so.
Purchasers have the opportunity to customize number of cuts, amount of ground beef as well as thickness of steaks and chops. A typical order might be 1/3 steaks, 1/3 roasts, 1/3 burger.
Beef orders must be picked up in Black Earth within 24 hours of final processing.
Beef is quick-frozen for safer transport.
Since we have a limited amount of beef, all sales require a deposit and are on a first-come, first-served basis.
Pricing will not be determined until we set our beef sale dates. The reason for this is that beef prices fluctuate depending on a number of uncontrollable and unpredictable factors (input costs, market value, transportation costs, etc.).
If you would like more information once we set our next beef sale dates, please email us!
don@hillsongfarm.com
