Beef  and Pork ordering now 2017
Available year round.
We harvest beef on or near the 16th of every month.
Freshly harvested with each order! Will call when ready.

  • Humanely Harvested on Site
  • Professional Mobile Butcher/Animal Welfare Approved
  • Dry Aged for 14 Days
  • Cut, Wrapped, Quick Frozen
  • Labeled with Cut and Date
  • Deliver to Drop Off Site, or, You May Pick Up

Want to Order Offline and pay when you pick up at the farm? Click on the appropiate form below to use a paper-based form.

Beef Order Form Here

Pork Order Form 


The "Cut Information" form below describes cuts of beef available.  
Beef Made Easy - Cut Information
When contacting your butcher, please have the butcher's cut list handy.
Butcher's Cut List


Our donation to research
On a personal note, Alzheimer's has affected my family. We aren't alone, Alzheimer's disease is becoming more prevalent daily, and we need to eradicate it.  

Here at Holy Cow Grass-Fed Beef, we are donating 1% of our earnings to Alzheimer's Research in hopes that our families and those in generations to come, will not have to suffer from this disease.

 

Support Your Local Certified Humane Grass-raised and handled certified animal welfare approved Grass Beef Farmers.  
Grass Fed Only U.S.A. Beef
                                                                   


Ordering/Pick Up/ Delivery
Deposit:

  • Once deposit is secured, your beef is reserved.
  • Note deposits are non-refundable.

 Final Payment: 

  • Preferred Payment is via Square Invoice, After harvest you will be invoiced for final Weight (if applicible)  
    This takes approximately 4 - 5 days.
  • Checks - to be received and cleared by the bank prior to pick-up or shipping.  
    This takes approximately 4 - 5 days.
  • Cash, Money Order, Cashier's Check are guaranteed funds.
    Orders can be shipped immediately or picked-up.   

 Delivery:

  • Refrigerated trucks with monitored temperature gauges
  • No dry ice (can burn the meat, leave a smell, alter the taste)
  • Delivery Charges cover Refrigerated Truck, Driver and Fuel
  • $150 - Delivery to centrally located sites in Seattle, WA - Portland, OR - Vancouver, WA. - San Francisco, CA - Sacramento, CA
  • $250 - Delivery to centrally located sites in Spokane, WA - Los Angeles, CA - Las Vegas, NV - Salt Lake City, UT

 Pick Up:

  • No extra charge 
  • No extra taxes fees for cutting and wrapping. 
  • Arrange a tour...    

Centralized Delivery Truck Locations:

  • San Francisco, CA 
    • Wholesale Market - 2095 Jerrold Ave
  • Sacramento, CA
    • The Old 5th St. Produce Market - 2630 5th St
  • Los Angeles, CA
    • New Market - 1601 East Olympic
  • Las Vegas, NV
    • Arranged with purchaser / broker
  • Portland, OR
    • Arranged with purchaser / broker
  • Salt Lake City, UT
    • Arranged with purchaser / broker
  • Vancouver, WA
    • Arranged with purchaser / broker
  • Seattle, WA
    • Charlie's Produce Warehouse - 4123 2nd Ave
  • Spokane, WA
    • Arranged with purchaser / broker 

Do you know How To Cook Grass-fed Beef?
Cooking tips from our "Pure Beef" Cook-book.
The manual on learning how to cook lean Holy Cow beef for your family.

  • Slow Down - Most Grass-fed Beef needs to be cooked slow.  
  • Coat with Oil - sometimes added because the beef is so lean.
  • Add Moisture - When cooking large cuts (like a roast) that need a longer cooking time, marinate, braise or even add a little water to the bottom of the roaster to keep it from drying out. A season premium quality beef rub is nice.
  • Lower the Heat - Grass fed beef cooks faster. When grilling - cook over a medium flame.  
  • Cooking Temperatures - For juicy, tender grassfed meat, you usually cook with temperatures under 300 degrees F.  Slow cooker should be on its lowest setting.  I often use 250 degree F, as I find this produces the best tasting. 
  • Fast/High Heat - the exception - some steaks (sirloin tip, top round, mechanically tenderized round steaks) can be pan fried or grilled on a high-heat, provided they are cooked quickly.
  • Do not overcook - Your 'served' beef should be rare or medium-rare.  Grass fed beef is tender, but over cooking can make it tough.  
  • Rest your beef - Grass fed beef cooks about 30% faster than store (grain-fed) bought and it continues to cook when at rest.  Remove your roast from oven or grill 10 degrees below your serving temperature. It will continue to cook! 

Use Meat Thermometer
for best results:

  • 140° - Rare
  • 150° - Medium rare
  • 160° - Medium well
  • 170° - Well Done

Enjoy great beef recipes:

  • The Grass-fed Gourmet Cookbook 
    by Shannon Hayes
  • Pure Beef-  by Lynne Curry                                                           

Click below for your suggested cooking tips and recipes: 

Also see:
Beef Made Easy cut information


Custom Pork Ordering   
       

We harvest on or near the 16th of every month.
get your order in now for free range grass fed pigs.
NO GMO's - NO SOY -
NO CORN - NO ANTIBIOTICS

These little piggies are top of the line ~ Young Milk Fed Veal Pigs
They are fed: Camel Meal, Wheatgrass, and green veggies.
They also receive lots of milk & cheese thrown in the feed bucket.  
This farmer grows her own feed - grinds - mixes.
Healthy feed for mama hog and little piggies.
Healthy pork for you!

These little piggies are

  • Happy content piggies
  • Born, raised, and harvested on the farm
  • They are free range
  • 24 acre pasture to roam
  • Animal welfare approved 

  Custom Butcher Ordering

  • Sold by hanging weight.  Weight ranges 165 - 200 lbs.
  • Price includes harvest fee's - Smoking, Cutting, Wrapping
  • Pork Chops, Steaks, Ribs, Roast, Smoked Ham Steaks, Bacon, Ham Hocks.  
    Pick your favorite Breakfast Sausage Flavor.

Cost
Whole Piggy - Custom Order
$5.25 - 5.50 per pound - Hanging Weight
DEPOSIT - $100.00


Please note it takes about 30 days from harvesting to delivery to complete
the aging, cutting, wrapping and smoking of your pork.