Sustainable Choices And Conversations

originally posted on Honey Rock Dawn

This time of year, I inevitably receive comments from those who are confused by the seeming contradiction of how much I love cows and how I provide beef for those who choose to eat it. And I would like to continue to explain why this is actually not a contradiction, and how one informs the other.

I did not set out to be a rancher. But when I moved to Wyoming, which is cattle country, I saw thousands of calves being shipped off to feedlots every year when they were about nine months old. I heard the bawling of the calves and their mothers when they were separated – the sound travels for miles. And I knew feedlots to be cow concentration camps – the truth about feedlots should be common knowledge by now. Why, oh why, if I loved cows, would I stand by and do nothing? How, being that I was in a position to keep some of those calves from going to feedlots, could I not act, not do something?

When I buy calves from Mike, I keep those calves from entering The System: from going to feedlots, from being contained in pens filled with their own waste, from feed that is unnatural and makes them sick, from alleged abuse from workers, from an existence that is unequivocally and undeniably horrendous.

I do not keep them from transitioning to food. I don’t have the land, the money, nor the arrogance to do this – I believe that people who choose to eat meat deserve an option that is healthy and humane. I eat meat, about one meal a week, but I would continue to do this work even if I were 100% vegetarian. As long as I am able, and as long as people and/or their pets eat meat, I will humanely raise free-ranging, grass-finished beef.

Since they do transition to food, the lives of my beef cattle are short, this is true. But those lives are so completely free – free from stress, free from worry, free from hardship of any kind. For the entire course of their lives, they remain in a family unit, a family herd. They are given hundred- to thousand-acre pastures to roam and graze (land, I might add, that can’t raise other crops due to location and lack of irrigation). They drink water that is cleaner and purer than what most people have access to. They never go hungry, they never have to search for food. And they are treated gently and respectfully.

Mike and I prioritize calm and gentle behavior with our animals. We practice low-stress weaning, separating the cows from their calves but keeping them adjacent, separated by only a fence, so that they may smell, see, and hear one another while the calves transition to grass and hay and the cows dry off. There is no bawling, and the calves do not get sick from stress. When we sort or trail our cattle, we work with them on their time frame, not ours. We allow them to sniff the horse trailer or the squeeze chute and make the decision to enter on their own, rather than hitting them or using a hot shot to force them forward. Mike and I do not use, or even own, hot shots. Hot shots are cattle prods, like a taser for cows, and you would be shocked (no pun intended) by how often they are used.

This is why it’s so important to establish relationships with the people who raise the food you eat – whenever and wherever it’s possible – whether it’s eggs, dairy, or meat. It’s important to go deeper than the label, and find producers who practice a philosophy that aligns with yours. Buying grass-finished meat at Whole Foods is a great start. It is so much better for you, for the animals, and for the environment than conventional feedlot meat. But if the humane treatment of animals is important to you, it takes more work, more diligence. A lot of ranchers love and respect their stock. But not all of them do. Humane treatment is not a given, not yet.

Not everyone can drive down the road and chat with the person who raises the chickens that lay the eggs they eat, but there are other steps that can be taken. Just talking about the humane treatment of animals is a huge and essential step! Change begins with a conversation. And as consumers change their habits, markets change in response.

These market shifts are happening already. In the last five years, there has been an increase in calf buyers who are taking calves to giant grass pastures, and not straight into feedlots, because they see consumers choosing pastured beef. The more conversations we have, and the more choices we make that honor the humane treatment of the animals that become our food, the more change we can inspire industry-wide. We have a long way to go, but we are making strides with every choice we make about what we eat, what we buy, how we buy, and how we think and talk about food.

More information & resources:
@Defending Beef twitter feed
: The case for sustainable meat, a great link and info round-up
Consumer Guide for Boycotting Factory Farms
: via Organic Consumers Association
Feedlot/Grass-based beef comparison & terms
: via The Cornucopia Institute
Star Brand Beef
: Humanely-raised grass-finished beef

In Defense Of The Family Rancher

originally posted on Honey Rock Dawn

In my last post, I got this comment: I do not understand how someone who has such love and respect for cattle can advocate their slaughter. I’ve received versions of this comment/question many times since I launched Star Brand Beef and, to be completely honest, I’ve never really understood the question. I started Star Brand Beef because I love and respect cows.

I eat meat – here is my post about why I’m not vegan or vegetarian. I don’t feel guilt about eating meat (I feel respect and gratitude) but I would feel guilt, and feel like a hypocrite, if I didn’t do everything in my power to keep cattle from going to feedlots. The fact that I can offer other people healthy, humanely-raised, affordable, antibiotic-free, GMO-free meat is a bonus.

Even if I became vegan tomorrow, I would still do this work, because other people still eat meat. And, any vegan who has a dog or a cat is buying animal products in the form of dog or cat food – and it’s not karma-exempt just because it’s for your pet. Unless it is explicitly labeled grass-finished and pasture-raised, the beef on the market (or at the taco stand or in the dog food can) comes from cattle that spent time – in most cases half their lives – on a feedlot. Feedlots are cow concentration camps. Commercially raised pigs and chickens have their own versions of this, too. Anyone who has not seen a commercial feedlot, please google, or watch Food Inc.

Backing up: How and why do cattle end up on feedlots? Family ranches make up the majority of the source of all beef sold in the US.* These ranchers run the breeding stock – the cows and the bulls – and every year, they sell the calves to feedlots. So, the cows stay on the ranch, and the rancher’s income comes from selling calves each year. This system has succeeded because ranchers spend 14-hour days working the land and tending the animals – they don’t have the time (and, often, the inclination) to be salesmen and women on top of that. And pre-internet, selling beef directly to the consumer would have been virtually impossible for most ranchers. So, the ranchers have a simple, dependable manner in which to sell their calves: to the feedlots and packers (though it is not without disadvantages, which I will get to later).  Calves enter the feedlot system at around six months old to 1.5 years old and are fed corn and soy and heaven knows what else, and are injected with Zilmax and antibiotics and heaven knows what else, and then become beef for the consumer market at around two years old. The animals are big enough, by then, but there’s another reason – they will die from liver failure after two years in a feedlot, because what they are fed is so contrary to their physiology.

Mike’s oldest cow, fed only grass, is 21 years old. Cattle fed in a feedlot will die within two years. There’s something terribly, terribly wrong with this picture. Combine that with the horrific physical conditions of a feedlot – no area to move or run, no shade from the sun, nothing but layers of their own shit to stand in – and one can see why there is rampant use of antibiotics on cattle in feedlots. (More than half of all antibiotics and antacids used in this country are given to cattle on feedlots.) And then the people and cats and dogs who eat this meat are eating extremely unhealthy meat – they’re eating meat that was sick, and that is filled with antibiotics and other drugs, and this in turn contributes to the health problems we see today in our society (red meat is not inherently unhealthy; corn-fed red meat that is pumped with antibiotics and other drugs, is).

Mark Bittman did this TED talk that discusses the enormous amount of beef consumed in America today. It’s a great talk, though not without flaws: the cattle industry statistics at the beginning are in relation to feedlots – no one is blaming global warming on elk or reindeer (bad Santa!). And his solution is personal choice – changing our collective eating habits to “knock down” industrial ag.
This is important, yes. But it’s not the most viable solution. Because, first and foremost, ranchers (under the current system) will sell their calves to feedlots and feedlots will market all that beef. The statistics in the second half of Bittman’s talk confirm that.

I see another possible solution. Right now, most ranchers run “carrying capacity” with breeding stock, as mentioned before, and sell calves when they are weaned (or yearlings). However, if ranchers transitioned from cow/calf operations to cow/calf/grass-finished beef operations and were able to sell this grass-finished beef directly (realistically, through a cooperative) without going through the feedlots, some very remarkable things would happen.

The land can only run so many cattle. There is a finite amount of grass and hay. So, if a rancher switched from selling calves to raising these calves for grass-finished beef, they would have to restructure their herd, and run less breeding cows because they would also be feeding the beef-to-be. This would cut a rancher’s workload by about 25%, because some of the hardest work in ranching is calving, tending and working calves, and trailing cow/calf pairs. My little beef herd is extremely low maintenance compared to cow/calf pairs. I trailed them down the mountain on foot, they’re that easy. There still remains the ranch work of trailing and irrigating and putting up hay and tending to the (smaller) cow/calf herd, but overall, the workload is decreased by about 25%.

If these ranchers were able to sell their grass-finished beef directly to the consumer (or restaurant or school or cooperative owned-and-operated meat market), even after subtracting a commission to a manager/admin/organizer (someone who coordinates sales as I have done with Star Brand Beef), they would earn about 25% more selling finished beef than they currently do selling a higher number of calves. For those of you with office jobs, imagine being offered a four day work week along with a 25% raise. The rancher would also be in greater control of the market, rather than being at the mercy of the feeders and packers who drastically fluctuate beef and calf prices, over which the family rancher has no control. And feedlots would die.

OK, feedlots wouldn’t necessarily die, at least not immediately. This is because corporations, which make up only 4% of all cattle operations in the US, account for 35% of sales.* I’m guessing they would try to keep the feedlot system alive.  But if feedlots lose more than half their inventory, they’re going to feel the hurt. No business can run in the same manner with less than half the inventory – just ask the newspaper and magazine companies. McDonald’s hamburgers would cost $15. Two birds with one stone.

Family ranchers may be land-rich, but I don’t know any who are rich-rich. Some decide this life is too hard for too little pay and sell their ranch to multi-millionaires, or are forced out because of financial reasons. This has happened here. One such multimillionaire who bought out a family ranch has put in a private airstrip, a tennis court, a fake climbing wall, has built – among other things – a multi-thousand-square-foot hunting lodge in the middle of elk habitat (and then wonders why the elk no longer congregate in that area), and is planning a subdivision. Now we’re no longer talking about cattle but the diminishing habitat of other animals – rabbit, coyote, bobcat, fox, elk, deer, antelope, beaver, hawk, eagle, magpie, on and on.

When I spent the summer of 2011 camping on our mountain pasture lease, I noticed a sad phenomenon. Our pasture lease is 1000 +/- acres of private land owned by the rancher we lease from, and which is surrounded on all sides by other 1000-acre tracts of private land owned by other ranchers. But to get there, you must drive through the National Forest. I saw hardly any wildlife during my trips through the National Forest. I did see everyone and their mother zooming around on 4-wheelers. (Hint: there’s a correlation.) Once I crossed through a few gates and was deep into private land, I saw wildlife everywhere. Deer, coyote families, sign of bear, dozens upon dozens of birds. The US Forest Service biologists have noted compromised wildlife habitat in public land, even in areas with leave-no-trace / hike-in-only access. One could argue that private ranch land is one of the last refuges of wildlife. (Because a ranching family checking cows on horseback, or even me camping in the mountain pasture all summer, has far less impact on wildlife than the influx of thousands of hikers or campers entering wildlife habitat in public wilderness areas over the course of each season.)

Right now, 85% of the consumer beef market is controlled by four corporations, and they are making the decisions for ranchers and consumers. And this is through the feedlot system, which is downright horrible for the animals, for the earth, and for anyone who eats that beef. Change has to start somewhere, and it is starting, all over the country with small ranchers raising grass-finished beef. I have two ranchers on board with me after just one year of Star Brand Beef sales, and a number of others who are intrigued. Is this easy? No! None of this is easy. I’m not doing it for “easy.” But I’m good with cattle, and I think the current system is awful, and I think I would be a worse person if I didn’t work to change it. And I think it’s better for those who eat meat, to eat meat that was loved.

* data from the USDA Census of Agriculture

The End, The Beginning

originally posted on Honey Rock Dawn

This morning I stood in a meat locker surrounded by my hanging sides of beef. Talk about intimacy. I have wanted to write about the last days, and have, for myself ~ but haven’t published any of it here because I have learned that sometimes, while emotions and thoughts might seem crystal clear to me, I don’t always express them clearly enough for The Internet and this topic is too potent and too dear to risk misunderstanding. But it’s time to try.

Two weeks before my little herd was slated for processing, Mike and I trailered them from their huge spring pasture to a lush smaller pasture just a quarter mile from home where it would be easier to sort them off when the time came. Over the course of their lives, I have trailed them half the time and trailered them half the time ~ from the beginning, I knew their last day would entail a trailer ride to the processor and I didn’t want that to be a new and stressful experience for them. Trailering them to various grazing land is always a long, hard day for Mike and me, because it takes so many trips, but it’s quick and easy for the animals, and they walk right into the trailer in small groups and think nothing of it. This means so much to me.

When the time came, we took them to the processor in small batches over the course of a week. I chose the processor I did because they are incredibly good at what they do and they care deeply about their work ~ and the animals. It’s just two women and three men, small and personal, and stereotypes do not fit here ~ they are patient and gentle. On the first morning, one of the men looked right into my eyes and said, “I can see these animals are loved,” and that comment reaffirmed my confidence that I was leaving them in the right hands (I did not stay for the slaughter).

That day, I cried several times but it was not for the reason most people assumed, that my animals were being killed. I see it more as a transition than death ~ they were transitioning to beef, to food for people who need it and will respect it and deeply appreciate it, just as I do when I eat meat. No, I cried because of the sheer intensity of being this closely involved in the process. The reality of the process. Stores make it so easy to disconnect from the process ~ whether it’s a grocery store or a clothing store or whatever store ~ because in that context, we ARE disconnected. But the process is potent. It demands acknowledgement and responsibility. It leaves no doubt that waste is disrespectful.

It soothed my soul to know that in addition to the meat, every organ and bone of every beef was spoken for. That every lower leg with the hoof, usually thrown away, was going to someone’s dog. To know that even an ear and an eyeball were going to fuel a child’s imagination (one customer emailed me to say her daughter was in the midst of the Harry Potter books and had asked for an ear and an eyeball with which to make spells). The transition of my herd was not in vain.

When I began this venture in 2010, everyone in town who knew about it thought it would fail. Even Mike. Mike and certain friends were wholly supportive, but skeptical nonetheless. I’m so grateful to all of you who have allowed me, over the past several years, to get to know you ~ for even though I don’t know what any of you look like, I knew that our vision and values aligned. I knew, deep down, that this was not a great risk or outrageous fantasy, but simply a step in the right direction that we are taking together.

On a lighter note ~ the beef looks fantastic. The processors were amazed by the sheer size of each beef and by the quality of the meat. It is perfectly marbled ~ the holy grail of beef ~ yet lean overall, without the thick layer of outer fat that they usually have to hack off with conventional grain-fed beef. I’m really pleased, and think that everyone who ordered will be, too.

Why I’m Not Vegetarian Or Vegan

originally posted on Honey Rock Dawn

It’s certainly not for lack of caring about animals. But before I get into details ~ I have noticed, over the years, that conversations about food and diet often veer into a similar realm as those about politics or religion. I don’t want that to happen here. I’m often asked how I can care so deeply for the cows and calves we raise and still eat meat ~ in answering that here, I am simply sharing my choices and what works for me; I’m not trying to “convert” anybody. I think every body has different needs and there is no “one size fits all” when it comes to diet.

Onward! I was really naive about food until I turned 26. I didn’t particularly care about food ~ it was not a priority in my life and I just ate whatever. I thought food was food, that all food was pretty much fine, because why would they have commercials on TV for Big Macs if they were bad for you? Naive.

Then I became devastatingly ill, to the point where I had to sit on the bathroom floor to brush my teeth because I didn’t have the energy to stand at the sink, and was battling an unyielding depression. It took me six months to discover the root was gluten intolerance and when I cut gluten out of my diet, all the horrible symptoms and effects disappeared. That period of illness was the worst six months of my life and it was the best thing that happened to me. Because everything changed. I realized that what I put into my body affected how I feel and how I function. I started paying attention to my body and I started paying attention to food.

I went vegan for a bit, but soon realized my body functions best with animal protein. It’s just the way it is with me. Some people thrive on a vegan diet and I didn’t. And so I began incorporating raw organic milk and cheese and grass-finished pasture-raised beef back into my diet, all of which I could buy in stores as I was living in San Francisco at the time.

These choices regarding animal products, however, were not rooted in altruism; they were totally self-centered. Since I had discovered that food = health and health = power, I wanted the animal protein I was eating to be as pure and natural as possible ~ when you eat meat, eggs, or dairy, you consume what the animal consumed, and factory-raised products are filled with antibiotics, hormones, and unhealthy fats because of the conditions in which the animals are raised.

Yet in my research surrounding this, I began learning about the absolute horrors of commercial farming and that is when I became passionate about the animals. I vowed that if I was going to eat an animal, I would make sure that animal never spent time in a feedlot or factory farm; that the animal’s life was as happy and peaceful as possible before that life was surrendered for mine.

I don’t ignore the fact that an animal dies so that I may eat meat. I don’t take it lightly. But to reconcile that fact, I have to know the animal had the most peaceful, stress-free life possible and the quickest, most stress-free death possible. I eat elk that Mike hunts, because he hunts with a rifle and is so skilled that the animals he takes are dead before they fall. I also eat the beef that we raise, because I know the animal’s life was good, that it was loved and free, and I am with it till the end. There’s no feedlot, no slaughterhouse, just a trip down the dirt road to a small USDA-certified processor run by a woman who is smart and kind.

Because I am so adamantly against the industries of terror and abuse that are conventional farming, I haven’t eaten chicken in ten years, and I only eat eggs from Mike’s chickens (when they stop laying I go without) and dairy from Daisy (when she dries off for two months before each calf I go without). I feel really lucky to be so “close to the source” via my life in Wyoming. But it’s an ongoing process ~ just the other day I realized my favorite gluten-free bread which I buy upon occasion is made with eggs, and these are very likely factory-farmed eggs. So I switched to a different brand of bread that is vegan and gluten free.

Going back to the original question, how can I invest so much care in a orphan calf, or keep a hypothermic calf in my house, when I know it’s going to die anyway? Because I love each calf. Because I have so much respect for these animals and am so grateful for them. I will live in service to them because I know they will die in service to me. And in the meantime, I want their lives to be filled with respect and freedom and peace.

NICU

originally posted on Honey Rock Dawn

A shower. A mug of strong tea. I could have spent twenty minutes in the shower but a problem with my water heater means I only have enough hot water for the basics. Long enough for the acute stress of the day to wash away with the sticky calf shit and milk slobber.

On Tuesday afternoon, a darling calf was born. The mother was attentive, the calf was up and nursing, all seemed as fine as could be.  The weather has been amazing and all the snow had melted, nights have been mild, conditions were good for new babies.  But late that night, a freakish blizzard blew in ~ when I woke the next morning and could hardly open my door against the drifts, my first thought was for this calf, as the snow was piled taller than a calf in repose.

Mike and I were in the pasture before fully waking up and found the newborn calf buried in a snowdrift, only it’s head poking out.  Snow doesn’t bother a healthy cow or even a week-old calf ~ they have enough hair and fat to insulate and actually keep the snow from melting, but a calf just hours old is not hardy enough and the snow had soaked this calf and chilled her to the core.  Her hooves were like ice, the temperature inside her mouth was so cold.  Mike carried her to my house before dashing off to work.

Every year, I have at least one calf in my house for a spell.  Though the circumstances are always born of stress, it’s one of my favorite parts of calving.  With the calf placed directly in front of my woodstove, I set to work drying it off and then wrap it in flannel shirts and sweaters and tuck the hooves, wrapped in a towel, under the woodstove to warm ~ the cats love to lounge under there so I know it doesn’t get too hot.  Then it’s just a matter of waiting while the calf warms all the way through, flipping it over so the other side is exposed to the heat, and offering small amounts of Daisy’s warm milk in a bottle.

All the other calves I’ve tended in this manner have been preemptive saves ~ calves that are born too close to dusk in terrible weather who would surely freeze to death overnight, or a twin the mother rejects who would surely die of starvation and neglect.  This was the first calf that had been truly compromised before arriving in my house.

Though she warmed up ~ her belly was warm, her hooves were warm, the inside of her mouth was warm ~ and she drank a bit of milk, by noon she had not improved.  She remained still and unmoving; she didn’t even hold her head up, one of the most natural acts for a healthy calf.  When I lifted her long little body, she couldn’t stand, her legs were like noodles and just crumpled beneath her as I gently lowered her.  Her breathing was rapid and shallow.  Too rapid.  I saw the very real possibility that she would expire before she was able to replenish herself.  That the very act of trying to survive was depleting what energy she had.  She needed oxygen.

I sat back and thought.  Do I make a phone call and ask to borrow oxygen?  The man I would call would think I was absolutely insane.  But he already thinks that, so, nothing lost, everything to gain.  I made the call and procured portable O2.

Mike drove up just as I was walking to my truck so he rode with me to pick up the oxygen and sat with the calf as I set up the regulator and connected a mask.  He saw the dire state she was in and then we both watched, transfixed, as the calf started coming to life before our very eyes.  I held the non-rebreather mask over her little nose and she seemed to drink in the oxygen ~ her eyes opened and stayed open and her breathing began to slow and deepen until it was just half the rate it had been (and the rate it should be).  She started moving her legs.  If I pulled the mask away she would lift her head to follow it.  Amazing!

After fifteen minutes, she was trying to stand up on her own.  The oxygen had done good work.  We lifted her to her feet and she stood, wobbly but strong, and took a few steps.  It was time to take her to her mother for another boost of life force ~ mother’s milk.

Earlier, Mike had separated this calf’s mother from the main herd and put her in Daisy’s milking barn, a small, secluded space, dry and protected from the elements.  We brought the calf in to her and she immediately went to her calf and the calf immediately latched onto a teat, clumsily drinking as the mother stood still and patient.  When the udder was empty, the calf curled up in the straw we had spread out and, when I peeked in on them an hour later, mama was laying beside her calf.

We left them in Daisy’s milking barn for the night ~ it was better for them both to be together, rather than having the calf spend the night in my house, but I ran down to check on the calf every three hours through the night to make sure she was still warm and well and would have brought her home with me at the first sign of chill.  When I popped my head around the corner of the barn at 6am, the calf was standing and nursing, which is about the most perfect sign of recovery one can have.

nicu O2

CUTTING & PACKAGING FOR PORK

Customers who order a whole pork or a half pork have complete control over how their pork is cut and packaged. If you have never ordered custom pork before, or are unfamiliar with any terms below, feel free to email me with questions; I am happy to walk you through it.

Your Name:

Pickup Location:

Size Preference (Small, Medium, or Large):

Chops: _____ thickness (1”, 1.5”, etc)
Chops: _____ # per package
Roasts: _____ pound roasts
Ground Pork/Sausage: _____ pound packages

Halves: Choose ONE from each pair below (ie, bacon OR side pork)
Wholes: You may choose one or both from each pair. If you choose both, you will receive equal portions of each.

_____ Smoked Bacon
_____ Side Pork (aka Pork Belly)

_____ Sirloin Roast
_____ Sirloin Chops

_____ Picnic – mark “S” for smoked or “F” for fresh
_____ Shoulder Roast

_____ Sausage
_____ Ground Pork

_____ Ham: Whole – mark “S” for smoked or “F” for fresh
_____ Ham: Two 1/2 hams (same amount as whole, just smaller size per package) – mark “S” for smoked or “F” for fresh
Whole Pork Orders: please also indicate quantity: 1 or 2 whole hams / 2 or 4 half hams

Mark each item you would like to receive:

_____ Pork Chops
_____ Spare Ribs
_____ Hocks – mark “S” for smoked or “F” for fresh (if unchecked, meat will go to sausage)
_____ Neck Bones (if unchecked, meat will go to sausage)
_____ Lard

Organ Meat:
_____ heart
_____ liver
 
Halves: please state your preferences for organ meat (first and second choice). Organ meat must be split between two halves and I will do my best to get you your first choices. Organ meat is not always acceptable in pork, so there are no guarantees that the organ meat will be available.
 
Wholes: you may have all the organ meat from your beef if it is acceptable. Organ meat is not always acceptable in pork, so there are no guarantees that the organ meat will be available.

CUTTING & PACKAGING FOR LAMB

Customers who order a whole lamb or a half lamb have complete control over how their lamb is cut and packaged. If you have never ordered custom lamb before, or are unfamiliar with any terms below, feel free to email me with questions; I am happy to walk you through it.

Your Name:

Pickup Location:

Size Preference (Small, Medium, or Large):

Chops: _____ thickness (1”, 1.5”, etc)
Chops: _____ # per package
Roasts: _____ pound roasts
Lamb Burger: _____ pound packages

Mark each item you would like to receive. Anything not checked will go to ground lamb. The flip side: if you love lamb burger, please realize that the more items you check, the less lamb burger you will receive!

_____ Lamb Chops
_____ Lamb Burger
_____ Leg of Lamb (wholes orders, please indicate quantity: 1 or 2 leg of lamb)
_____ Ribs
_____ Roasts
_____ Stew Meat
_____ Neck Roast
_____ Shank Bones
_____ Soup Bones

Organ Meat:
_____ heart
_____ liver

Halves: please state your preferences for organ meat (first and second choice), or “no preference.” Organ meat must be split between two halves and I will do my best to get you your first choices.

Wholes: you may have all the organ meat from your lamb. If you do not want any or all of it, please make note of what you do want, so that the rest may go to those who would like it.

Lower Legs: _____ (qty)
These are the lamb legs from the knee to hoof. Hide is on, hoof is present. These are not for the faint of heart, not for human consumption, and most definitely an outside toy, but dogs love them.

MINI ORDER ADD-ONS

All Mini orders may be customized with the following additions. Please copy and paste the list below into an email back to me and note your preferences. Alternately, you may print the following, fill in your info, and email me a scan or photo.

Your Name:

Pickup Location:

Mini Size Preference (Small, Medium, or Large):

ORGAN MEAT: tongue, kidneys, heart, liver, sweetbreads
First choice:
Second choice:
Please state your preference (first and second choice), or “no preference.” Organ meat must be split between eight minis, so please be flexible! If you do not want any organ meat, please state “none.”

BRISKET / ARM ROAST
First choice:
These cuts don’t divide up into mini orders. You will receive one item from this group, and may request the cut you prefer. Requests will be prioritized by order date.

FLANK STEAK / SKIRT STEAK / TRI TIP
First choice:
Second choice:
These cuts don’t divide up into mini orders. You will receive one item from this group, and may request the cut you prefer. Requests will be prioritized by order date.

SOUP BONES
_____yes
_____no

 

Lower Legs: qty ______
Lower legs are the steer legs from the knee to hoof. Hide is on, hoof is present. These are not for the faint of heart, not for human consumption, and most definitely an outside toy, but dogs love them.

QUARTER ORDER ADD-ONS

All Quarter orders may be customized with the following additions. Please copy and paste the list below into an email back to me and note your preferences. Alternately, you may print the following, fill in your info, and email me a scan or photo.

Your Name:

Pickup Location:

Quarter Size Preference (Small, Medium, or Large):
 
ORGAN MEAT: tongue, kidneys, heart, liver, sweetbreads
First choice:
Second choice:
Please state your preference (first and second choice), or “no preference.” Organ meat must be split between four quarters, so please be flexible! If you do not want any organ meat, please state “none.”
 

SOUP BONES
_____yes
_____no

SHANK BONES
_____yes
_____no

OXTAIL
_____yes
_____no

 

Lower Legs: qty ______
Lower legs are the steer legs from the knee to hoof. Hide is on, hoof is present. These are not for the faint of heart, not for human consumption, and most definitely an outside toy, but dogs love them.

CUTTING & PACKAGING FOR HALVES AND WHOLES

Customers who order a whole beef or a half beef have complete control over how their beef is cut and packaged. If you have never ordered custom beef before, or are unfamiliar with any terms below, feel free to email me with questions; I am happy to walk you through it.

Your Name:

Pickup Location:

Size Preference (Small, Medium, or Large):

Steaks: _____ thickness (1”, 1.5”, etc)
Steaks: _____ # per package
Roasts: _____ pound roasts
Ground Beef: _____ pound packages

Halves: Choose ONE from each pair below (ie, rib steaks OR prime rib)
Wholes: You may choose one or both from each pair. If you choose both, you will receive equal portions of each.

_____ Rib Steaks
_____ Prime Rib

_____ New York Steak + Tenderloin
_____ T-Bone + Porterhouse

_____ Top Round Steak
_____ Top Round Roast

_____ Bottom Round Steak
_____ Bottom Round Roast

_____ Eye of Round Steak
_____ Eye of Round Roast

_____ Sirloin Tip Steak
_____ Sirloin Tip Roast

_____ Chuck Steak
_____ Chuck Roast

Mark each item you would like to receive (anything not checked will go to burger):

_____ Stew Meat
_____ Short Ribs
_____ Brisket
_____ Sirloin Steak
_____ Flank Steak
_____ Skirt Steak
_____ Hanger Steak
_____ Shoulder Roast
_____ Arm Roast
_____ Rump Roast
_____ Heel of Round Roast
_____ Oxtail
_____ Soup Bones
_____ Shank Bones
_____ Lower Legs* (mark quantity you would like)

Organ Meat:
_____ tongue
_____ kidneys
_____ heart
_____ liver
_____ sweetbreads

Halves: please state your preferences for organ meat (first and second choice), or “no preference.”
Organ meat must be split between two halves and I will do my best to get you your first choices.

Wholes: you may have all the organ meat from your beef. If you do not want any or all of it, please make note of what you do want, so that the rest may go to those who would like it.

If you would like a particular cut that you do not see on this list, please make note of it here:

*Lower legs: these are the steer legs from the knee to hoof. Hide is on, hoof is present. These are not for the faint of heart, not for human consumption, and most definitely an outside toy, but dogs love them.

  • 2016 DELIVERY ROUTES

    WEST:
  • SALT LAKE CITY, UT
    Wednesday, August 3
  • RENO, NV
    Thursday, August 4
  • SACRAMENTO, CA
    Thursday, August 4
  • ALAMEDA, CA
    Saturday, August 6
  • SAN JOSE, CA
    Saturday, August 6
  • PASO ROBLES, CA
    Saturday, August 6
  • SANTA BARBARA, CA
    Saturday, August 6
  • LOS ANGELES, CA
    Sunday, August 7
  • PHOENIX, AZ
    Sunday, August 7
  • EAST:
  • RAPID CITY, SD
    Thursday, August 18
  • MINNEAPOLIS, MN
    Friday, August 19
  • DULUTH, MN
    Friday, August 19
  • MILWAUKEE, WI
    Saturday, August 20
  • CHICAGO, IL
    Saturday, August 20
  • DES MOINES, IA
    Sunday, August 21
  • LINCOLN, NE
    Sunday, August 21
  • DENVER, CO
    Monday, August 22
  • Star Brand Beef is a small ranch, run with love and care. I have a limited supply of beef and always sell out before the ordering window closes each summer.
  • Ordering for 2016 closes in June, or when I sell out - whichever is first. If you would like to order, please act quickly!