2. Where do I pick up my order? At our farm in West Jordan, Utah - 7402 South 5490 West. Check the ordering pages for specific dates.
3. Do you process poultry? Yes, that is something we can do for you. There's more information on our chicken page.
4. What does the "VC" on your website mean? It is our family cattle brand established by Shayn's grandpa in the 1940's. Grandpa's name was Claud and he lived in the small southern Utah town of Veyo. The brand stands for "Claud from Veyo".
5. Do you age your beef? Yes! Our processor dry ages our beef for 10 to 14 days before packaging, giving the meat even better flavor.
6. Can I visit your farm? Of course! We love it when customers come to visit. However, our first concern is the health and care of our animals and the work that goes into them each day, so with that in mind we ask that you visit the farm when we are available on Thursdays & Saturdays.
7. Do you ship to other states? No we don't. We feel that buying local is important and encourage others to look for farmers in their area. If you can't find grass fed & pasture raised animals in your city, Utah is a beautiful place to visit. Take a drive and come see us!
8. Is your meat "organic"? Short answer: no. It's BETTER than organic. Organic labels are supposed to tell you what was fed to the animal, not how the animal was treated. Long answer: can be found in this blog post - What's in a name?
9. How much will my beef be per pound? Good question. Here's a quick breakdown based on a quarter cow that has a hanging weight of, oh, about 80 pounds:
80 pounds hanging weight x $3.50/lb. standard processing = $280
The average yield from our cows at packaging is about 60%, or 48 pounds from this cow in our example. Take $280 and divide it by 48 = $5.80/lb. for premium, grass fed, all natural packaged beef.
(Anyone else now having math class flashbacks from junior high?)
10. What do I receive in a beef order? About 40% will be a mixture of ground beef, stew meat & short ribs; 35% will be steaks and 25% will be roasts. You will also receive soup bones with your order.
11. Where can I learn more about the benefits of eating local, grass-fed meat and fresh foods?
Read: The Omnivore's Dilemma by Michael Pollan; Animal, Vegetable, Miracle by Barabara Kingsolver
Watch: Food, Inc.; King Corn; Fresh; The Future of Food; Food Matters
12. Why do you raise Corriente cattle? Because in our opinion they taste the best. The meat is tender, very lean and full of flavor. Corriente cattle are the "old-fashioned beef". Unlike other popular breeds of beef cattle, they have not been tampered with to increase their weight. Veterinarian Ted Hoffman gives a good explanation about why they are better:
"Have you ever eaten one of those giant-sized tomatoes or strawberries? They look great – but the taste leaves a lot to be desired.
The same thing applies to the big beef cattle we have today and their big steaks. We have selected for and achieved maximum size and rapid growth and economic efficiency, but lost sight of the most important factors in our food – the taste and the nutrition they provide.
Corriente cattle are one of the very few remaining breeds of old-fashioned cattle. Corriente cattle look and perform today just as they did when they got off the boats with Columbus and Cortez and became the first American cattle.
The big cattle have high levels of growth hormone in their system, which helps increase their size but also increases their food requirements and their need for grain. The grain changes the composition of the fat in their meat – the Omega 3 fatty acids essentially disappear. There are many positive health benefits for consumers from the Omega 3 acids. The grain also tends to give the meat a more bland flavor - compared to the rich full flavor of a Corriente that can be finished on grass alone or with very little grain.
Yes, modern cattle have great big steaks and can be put on your plate for less money. But if tenderness, juiciness and taste are important to you, and if the nutritional issues of fewer calories, less fat, less cholesterol, and healthy Omega 3 fatty acids matter to you, you might think of spending a little more for a great meal of nutritious Corriente beef."
Ted Hoffman, DVM