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Now taking orders for 2014!

Call early to lock in availability and price...

Buying Beef by the carcass, 1/2 or mixed quarter

The first step is making sure you are getting the quality you want. Tamarack Farms Beef is produced without use of antibiotics or  hormones to increase growth. Our cattle are grass fed and grass finished. Some producers raise their animals on grass for most of their lives, but "finish" them over the last several months on grain to pack on extra pounds. Of course this extra weight is largely high cholesterol intramuscular and trim fat. Our Piedmontese Beef does not need excess fat for tenderness.

The next question is what are you going to pay per pound? Maybe a better way to look at it is what are you getting for each pound you buy? Low "per pound" prices maybe based on live weights. That means you are paying for hooves, horns and internal organs along with the quality beef you are looking for. Buying by the carcass, half, or quarter means you are paying for the "hanging weight" of  beef as in the butcher shop. One reason Piedmontese beef may seem higher priced per pound is related to the "double muscled" appearance. This means you get a higher percent of meat to bone in a hanging carcass. It also means that Piedmontese beef has a higher percent of the most desirable cuts, as indicated by much larger rib eye sizes. These are among the top of the line cuts that go for $25+ per pound at retail prices.

Full and 1/2 carcass - $3.75 per pound hanging weight, which is based on weight prior to bone removal. All processing costs are included in the price.

approx. 300 lb. per side

Mixed 1/4 selection of front and back cuts -2012 Prices coming soon.  approx. 150 lb.

Limited Offer - Early 2014

We still have a 3 sides of Piedmontese/Hereford cross not yet spoken for. These are also grass fed and finished just like our pure Pieds and Tenderness Cross Piedmontese/Pinzgauers. We will offer these Pied/Hereford steers at $3.50 per pound hanging weight. This cross has a cholesterol content that is in between regular Hereford cattle and Piedmontese beef according to the MARC (market animal research center) data.

Here is your chance to get some healthy grass fed beef at a slightly lower cost and still get some of the benefit of our selective breeding program.

The following is a typical selection of cuts from a 1/2 Beef. Variations in cuts, roasts and burger available at your pleasure.

5-8 Chuck Roasts

  • 4-6 Arm Roasts
  • 10-15 Rib Steaks OR 8- 12 Ribeyes
  • 1 Beef Brisket
  • 1 Flank Steak
  • 3-4 Tip Roasts OR 6-8 Tip Steaks
  • 1 Rump Roast 3 Top Round Roast OR 5 London Broil or 8-10 Round Steaks
  • 1 Bottom Round Roast OR 15-20 Cube Steaks
  • 1 Eye of Round
  • Roast Meat on soup bones
  • 5-8 Sirloins Steaks
  • 4-6 Porterhouse Steaks
  • 10-12 T-Bone Steaks.
  • Lean or Extra Lean Hamburger, your choice
  • Bag of Dog/Marrow Bones

We will be revising our pricing to show breakouts of all costs including processing.

Check back soon!