How to Order McLaughlin Farm Grass-fed Beef
We have decided to change our offerings in 2020: we are no longer offering quarters, only beef bundles as described below.
We believe that the bundles provide transparent pricing, and eliminate having to define hanging weight and explain why the net weight is less. The bundles also provide more flexibility, although there is more work involved in putting the bundles together. The bundles are priced based on the cuts included in the bundle, their exact weight, and the farm-market price of that cut. The bundles are then discounted. The greater the value of the bundle the greater the discount. This pricing method also allows for substitutions when certain cuts are unavailable, or for the addition of cuts (subject to availability), such as additional ground beef.
The Large Assorted Bundle is equivalent to a typical quarter in weight, but it does include both Strip Steak and Porterhouse or T-bone Steak which are not typically available in the same quarter.
Our production period usually begins in April and runs through late October. Early beef production is usually reserved for the farm-market but some bundles are worked in during the spring and summer in order to keep our inventory in balance and allows us to stay on our processing schedule. Most bundles are delivered in the fall.
Bundles can be reserved in advance, and it is best to do so early in the year. A deposit is required in order to make such a reservation. Deposits are non-refundable if the buyer does not complete the purchase. Any balance is due when you receive your beef.
Delivery is at the farm unless otherwise agreed upon. We do not ship.
For availability of our bundles, or to answer any other questions, please fill out the form below and we will provide you with the information requested.
Grass-Fed Beef Bundles
McLaughlin Farm’s beef is sold frozen. Commercial customers can arrange for the purchase of fresh beef, but they are responsible for the transportation of the beef from the processor.
McLaughlin Farm offers the following grass-fed beef bundles:
The “Large Assorted ” bundle includes the largest selection of cuts and is similar in the types of cuts and total weight of a quarter. The “Medium” and “Small” assorted bundles also have an assortment of cuts similar to a quarter, including: steaks, roasts, ground beef.
- Braising bundles consist primarily of roasts, stew meat, and ground beef.
- Steak bundles include a variety of steak. Ground beef can be added.
The description of the bundles represents the target weights of each cut. All cuts varying weight, which can result in a variation in the total bundle weight of +/-10%. All cuts have their exact weight shown on their label. In addition, substitutions of comparable cuts will be made if a listed cut is not available. The number of cuts may vary also depending on the weights of available cuts in our inventory. The price range of each bundle is the price after the discount is applied.
Our sausages or ground beef patties can be added to any bundle, depending on availability. The sausages are made with McLaughlin Farm Ground Beef. They are frozen fresh and require cooking. The sausages do not have any MSG or fillers. One or two varieties have small amounts of sugar. Exact ingredients are available upon request (they are shown on the label). The varieties include: Sweet Italian, Hot Italian, Green Onion, Bratwurst, and Breakfast. The sausages are usually available in links, with 8 links per package. Occasionally sausage is available in 1 lb tubes. Sausage is made periodically, rotating the flavors, thus what is available at any given time varies.
LARGE Assorted Grass-Fed Beef Bundle
Approximate Weight: 90 lbs
Approximate Cost: $735-760
Deposit: $350
| Cut* | lb. | |||
| 2 | Porterhouse or T-Bone Steaks | 3 | ||
| 4 | Strip Steak, bone-in | 5 | ||
| 4 | Rib Steak, bone-in/cap off | 5 | ||
| 3 | Sirloin Steak, boneless | 3 | ||
| 1 | Flank, Hanger or Skirt Steak | 1.5 | ||
| 2 | Round Steak | 3 | ||
| 4 | Sirloin Tip Steak | 4 | ||
| 1 | Arm Roast | 3 | ||
| 4 | Chuck Roast | 12 | ||
| 1 | Rump Roast | 3 | ||
| 1 | Brisket | 3 | ||
| 4 | Stew Meat | 4 | ||
| 4 – 5 | Short Ribs | 8 | ||
| 20 | Ground Beef approx. 90/10 | 20 | ||
| 2 pkg. | Marrow Bones | 3 | ||
| 4 pkg. | Meaty Soup Bones | 7 | ||
| 2 pkg. | Meatless Soup Bones | 3 |
MEDIUM Assorted Grass-Fed Beef Bundle
Approximate Weight: 60 lbs
Approximate Cost: $495-520
Deposit: $250
| Cut* | lb. | |
| 2 | Porterhouse or T-Bone Steaks | 3 |
| 2 | Strip Steak, bone-in | 2.5 |
| 2 | Rib Steak, bone-in/cap off | 3 |
| 2 | Sirloin Steak, boneless | 2 |
| 1 | Flank, Hanger, or Skirt Steak | 1.5 |
| 1 | Round Steak | 1.5 |
| 2 | Sirloin Tip Steak | 2 |
| 1 | Arm Roast | 3 |
| 3 | Chuck Roast | 9 |
| 1 | Rump Roast | 3 |
| 2 | Stew Meat | 2 |
| 3 – 4 | Short Ribs | 6 |
| 15 | Ground Beef approx. 90/10 | 15 |
| 1 pkg. | Marrow Bones | 1.5 |
| 2 pkg. | Meaty Soup Bones | 3.5 |
| 1 pkg. | Meatless Soup Bones | 1.5 |
SMALL Assorted Grass-Fed Beef Bundle
Approximate Weight: 35 lbs
Approximate Cost: $320-345
Deposit: $160
| Cut* | lb. | |
| 2 | T-Bone Steaks | 2.5 |
| 2 | Strip Steak, bone-in | 2.5 |
| 2 | Rib Steak, bone-in/cap off | 3 |
| 1 | Sirloin Steak, boneless | 1 |
| 1 | Round Steak | 1.5 |
| 1 | Sirloin Tip Steak | 1 |
| 2 | Chuck Roast | 6 |
| 1 | Rump Roast | 3 |
| 2 | Stew Meat | 2 |
| 10 | Ground Beef approx. 90/10 | 10 |
| 2 pkg. | Meaty Soup Bones | 3.5 |
LARGE Braising Beef Bundle
Approximate Weight: 70 lbs
Approximate Cost: $460-485
Deposit: $225
| Cut* | lb. | |
| 2 | Arm Roast | 6 |
| 4 | Chuck Roast | 12 |
| 2 | Rump Roast | 6 |
| 1 | Brisket | 3 |
| 3 | Round Steak | 4.5 |
| 4 | Stew Meat | 4 |
| 4 – 5 | Short Ribs | 8 |
| 15 | Ground Beef approx. 90/10 | 15 |
| 2 pkg. | Marrow Bones | 3 |
| 4 pkg. | Meaty Soup Bones | 7 |
| 2 pkg. | Meatless Soup Bones | 3 |
MEDIUM Braising Beef Bundle
Approximate Weight: 45 lbs
Approximate Cost: $290-315
Deposit: $150
| Cut* | lb. | |
| 1 | Arm Roast | 3 |
| 3 | Chuck Roast | 9 |
| 1 | Rump Roast | 3 |
| 2 | Round Steak | 3 |
| 3 | Stew Meat | 3 |
| 3 – 4 | Short Ribs | 6 |
| 10 | Ground Beef approx. 90/10 | 10 |
| 1 pkg. | Marrow Bones | 1.5 |
| 3 pkg. | Meaty Soup Bones | 5 |
| 1 pkg. | Meatless Soup Bones | 1.5 |
SMALL Braising Beef Bundle
Approximate Weight: 40 lbs
Approximate Cost: $240-265
Deposit: $125
| Cut* | lb. | |
| 1 | Arm Roast | 3 |
| 3 | Chuck Roast | 9 |
| 1 | Rump Roast | 3 |
| 1 | Round Steak | 1.5 |
| 2 | Stew Meat | 2 |
| 2 – 3 | Short Ribs | 5 |
| 8 | Ground Beef approx. 90/10 | 8 |
| 1 pkg. | Marrow Bones | 1.5 |
| 2 pkg. | Meaty Soup Bones | 3.5 |
| 1 pkg. | Meatless Soup Bones | 1.5 |
STEAK Bundle
Approximate Weight: 15 lbs
Approximate Cost: $210-235
Deposit: $100
| Cut* | lb. | |
| 2 | Tenderloin Medallions | 1 |
| 2 | Porterhouse or T-Bone Steaks | 3 |
| 2 | Strip Steak, bone-in | 2.5 |
| 2 | Rib Steak, bone-in/cap off | 3 |
| 2 | Sirloin Steak, boneless | 2 |
| 1 | Flank, Hanger, or Skirt Steak | 1.5 |
| 1 | Sirloin Tip Steak | 1 |
Grilling Bundle
Approximate Weight: 15 lbs
Approximate Cost: $115-125
Deposit: $60
| Cut* | lb. | |
| 2 | Strip Steak, bone-in | 2.5 |
| 1 | Sirloin Steak, boneless | 1 |
| 1 | Sirloin Tip Steak | 1 |
| 2 | Packs of Patties (4/pack) | 2.5 |
| 2 | Packs of Sausages (8 links/pack) | 3 |
| 3 | Tubes of Ground Beef | 3 |
| (may substitute or add ground chuck and/or ground round if available) |
Typical Cuts Available by the Cut at Farm Market:
Steak: Tenderloin, Porterhouse, T-Bone, Rib (bone-in or boneless), Sirloin, Flank, Hanger, Skirt, Round, Cubed Round, and Sirloin Tip.
Roasts and other braising cuts: Sirloin Tip Roast, Arm, Chuck, Rolled Rump Roast, Brisket, Short Ribs (traditional and Korean), Stew Meat, Oxtail, and Soup Bones (meaty, meatless and Marrow).
Ground Beef and Fresh Sausage: Ground Beef (1 lb tubes), Ground Beef-patties, Sausages (Sweet Italian, Hot Italian, Bratwurst, Green Onion, Andouille, and Breakfast). *Due to freezer space constraints, not all flavors are always available. Custom orders of our all beef sausages are available in 25 lb increments. All sausages must be fully cooked before consumption.
Organ Meat: Tongue, Heart, Liver, and Kidney. Suet is usually available. (Suet and Kidney are recommended to be ordered well in advance.)
What is Dry Aging?
Dry aging requires the beef to be hung in a cold, moderately humid cooler, exposed to the air. This process results in some drying (and some meat loss) but it concentrates the beef flavor and increases tenderness. Hanging time for McLaughlin Farm beef is 14-21 days! Dry aged beef is rarely found in the stores, and few producers that do dry aging, do it for this length of time. Dry aging is exceptional, and is only done for some of the finest restaurants in the US.
McLaughlin Farm has been very pleased with the results of this process.
Comments from our customers include:
- “The flavor of your beef reminds me of the meat my dad served!”
- “You do not get steak like this in the store!”
- “You don’t need anything on this steak besides salt and pepper!”
Wet aged beef is what you typically find in most supermarkets. It is vacuum-sealed and “aged” in the packaging, usually en route from the processor to the grocery store! Some commercial brands even offer marinated meat in this form. Some tenderizing may occur during this process, but not very much. In addition, beef may have a metallic off-flavor due to the process.
GOAT MEAT IS NOW AVAILABLE:
McLaughlin Farm is raising meat goats in limited quantities. The goats are available live (for those seeking goats for religious purposes) or as whole or half processed sides. When available individual cuts may be offered at the farm-market as well.
Popular meat goat cuts are similar to lamb cuts and include chops, steaks (shoulder and loin), leg (bone-in or boneless), shoulder roasts, shanks, stew meat, ribs, and ground. The chops and steaks are usually cut 1 1/2” thick and packaged 2 per pack. Custom cuts are subject to the processor’s approval and may result in additional costs.