 Humanely Raised, Pastured, 100% Grass Fed & 100% Grass Finished Beef
 No hormones, No antibiotics, No medications, No Grain Ever!
 Dry-Aged for Premium Quality
 High in Vitamin E, Vitamin A, Vitamin B, Omega 3 Fatty Acids, BetaCarotene, Antioxidants, CLA, and other nutrients and minerals1
 Leaner, Less Saturated Fat, Low Omega 6 Fatty Acids, and Less Calories
 Significant cost savings by buying by the side
We raise our beef according to the guidelines from the American Grassfed Association. Grass fed means that
the animals are pastured, fed only grass and forbs, both green and dry (hay), never fed grain, and not
confined. We also don’t use hormones, antibiotics, or any other medication.
Why Grass Fed?
Cattle are ruminants and were intended to eat grass and forbs. Cattle were never intended to eat grain.
When you feed cattle their intended diet, the cattle are healthier and the meat they make is much healthier.
Healthy animals make healthy meat!
Grass fed beef is much leaner and more nutritious than grain or corn fed beef. Grass fed beef is much higher
in vitamin E, vitamin A (as much as 4 times more E and A), vitamins B (thiamin and riboflavin), omega 3 fatty
acids, beta-carotene, antioxidants, CLA (conjugated linoleic acid, as much as 5 times more), calcium,
magnesium, potassium, and other nutrients and minerals than grain fed beef. Grass fed beef has an ideal
omega 6:3 ratio of about 0.16:1 compared to conventionally raised beef that is well over 20:1. This is similar
to the omega 6:3 ratio found in salmon, without the risk of mercury or other contamination. Grass fed beef is
also about 10% saturated fat while conventionally raised beef is usually well over 50%.2
1
2
Grassfed Beef Review 2010; University of California Summary; Benefits of CLA
Journal of Animal Science
You’ll also get much more meat per pound with grass fed because you aren’t paying for as much fat that will
be trimmed or cooked off. We regularly get 70% or more of the hanging weight in cuts of beef for the freezer
where conventionally raised beef is usually only around 55% to 60%. We also cooked one grass fed steak
weighing 14 oz. and one grain fed steak weighing 16.5 oz. After they were cooked together on the grill they
each weighed 10 oz. That’s about 40% loss in weight for the grain fed steak compared to only 28% for the
grass fed steak. Due to the meat being much leaner, grass fed beef tastes much meatier/beefier without a
greasy or fatty taste. Grass fed beef tastes like beef is supposed to taste!
Cost & Hanging Weight
The prices are listed on the price sheet and are per pound hanging weight. There are no additional
processing fees. Hanging weight is the weight of the animal minus the hide, legs, head, and organs; just meat
and bone. This is the way the meat hangs in the butcher’s refrigerator. If you compare prices with other
sides of beef, keep in mind that usually butchering and other processing fees are added separately and they
are significant, usually between $.60/lb and $.70/lb. Purchasing beef this way will save you considerably
from purchasing grass fed beef in the store; it will be around half the cost of purchasing grass fed beef in a
local retail store and is still a little cheaper than buying CAFO (confined animal feeding operation, aka
feedlot) beef in the grocery.
Each half, quarter, or eighth is approximately 30% Steaks, 30% Roasts, and 40% Ground Beef or Stew Beef.
An average half of beef will have a hanging weight of approximately 200 to 300 lbs. You can expect to get
65% to 70% of the hanging weight in beef for your freezer. For example, a 300 lb (hanging weight) half will
yield about 190 to 210 lbs of beef that goes into your freezer, a quarter about 95 to 105 lbs of beef, an eighth
about 47 to 52 lbs of beef. With grass fed beef, you get more meat per hanging weight than you do with grain
fed beef. We usually get 70% or more of the hanging weight in cuts of beef for the freezer.
Ordering
Orders for a half of beef can get it butchered however the customer likes, limited by what the butcher will do.
Orders for quarters and eighths will get more common butchering options since the entirety of each half has
to be butchered the same way and we have to choose options that work best for all parties getting meat from
the half. Once the beef goes to the butcher where it is dry aged, it will take 2 to 3 weeks for the butcher to
process it. After butchering, all meat is vacuum packed in high grade freezer wrap and then flash frozen to
preserve quality. Your beef will be frozen when you pick it up. It can be stored in a zero degrees or below
freezer (preferable not frost free) for a year or more.
To place an order, please contact us with your name, address, phone, email, and the quantity of beef you’re
interested in and we’ll reserve it for you. There is no fee for the reservation list. We always sell out so the
only way to get our beef is to get on our list. About a month before the beef will be ready for pick up you’ll be
asked to fill out an order form.
Delivery time will depend on when you place your order, what animals we have ready, and how busy the
butcher is. All orders are filled on a first come first serve basis.
Here are the links to my price sheet and more information on our products and the ordering process. If
you’re new to purchasing meat directly from a farm, please read through our FAQ (the first link).
BP Farms FAQ
BP Farms Price Sheet
Don’t hesitate to contact us with questions!
BP Farms, LLC
6300 Rea Rd.
Dundee, MI 48131
[email protected]
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