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Seven Stones Farm Cattle

At Seven Stones Farm we are committed to raising high quality, grass-fed, grain-finished cattle. ​

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  • No antibiotics for healthy cows

  • Our cattle are grass-fed for the majority of their life

  • The final stage is a grain finish using farm raised corn and local distillers grain, resulting in a richer flavor with superior marbling

  • Cattle drink water from a limestone spring beneath the property

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American Wagyu

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We are always striving for the best experience possible with our beef. That's why we crossbred our traditional Black Angus cows with Japanese Wagyu. The results is a 50:50 blend known as American Wagyu. This blend brings the bulk and mass from Angus and incorporates the superior marbling of theWagyu.

Why a beef share?

A beef share is simply sharing the bounty of beef from local cattle with your neighbors. Some beef lovers may choose to keep a whole cow for themselves, but most people will opt for quarter or half cow portions. 

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Local

Grocery stores offer beef for sale by the cut, but is sourced from across the country or even the world. A beef share allows you to know the farmers that raised the cattle and trust that their passion is in every part of the process.

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You Are What You Eat Ate

Ingredients matter. Cattle grazing on grass for the majority of their life contain more nutrients than store bought beef. Cattle that are 100% grass-fed lack the marbling and fat content that makes a steak a steak. Thats why we choose to grain finish our cows.

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Cost Saving

Compared to buying individual cuts at the grocery store, a beef share allows you to purchase a larger quantity of beef at a lower price on average for all cuts.

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Expected Cuts

You should expect a mix of steaks, roasts, ground and stew meat. Roughly speaking, 1/2 of your meat will be ground and stew, 1/4 will be roasts (chuck, shoulder, rump, sirloin tip etc.) and 1/4 will be steaks (sirloin, prime / rib, T-bone, filet mignon, tenderloin etc.).  You will have the option prior to butcher to customize your order including: steak thickness, steaks per package, lb ground beef per package, etc

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Packaging

All beef is vacuum sealed and fresh frozen. We will coordinate pickup to within 24 hours of the beef being ready for peak freshness.

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Preparation

Our butchers dry age your beef for approximately 15 days before processing. We find this to be superior to “wet aging” that you often find on box store shelves.

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Freezer Space

A typical rule of thumb is that 30 pounds of meat requires 1 cubic ft of freezer space. Thus a 1/4 cow would need 4-5 cubic feet.

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Pricing

  • Cows are ready for slaughter at approximately 1100 lbs

  • Once the butcher removes inedible weight the "hanging weight" remains

  • Hanging weight is approximately 60-65%% of the original weight or 700 lbs

  • Priced $5.50 per lb of the hanging weight as this will be calculated by the butcher

  • Actual take home meat will be ~60-75% of the hanging weight, but varies based on evaporative loss and waste during the butcher process. The more prime the meat, the lower take home weight.

  • The price per pound of take home meat can vary based on yield and can range between $7-10 per lb

  • Regardless of the take home weight you are only charged $5.50 per lb of hanging weight

Pickup

  • We butcher on a rolling schedule when our cows are prime for processing. Once the schedule begins, you will be contacted a week or so prior to pickup time. Your beef will be stored frozen at the farm when ready for pickup. Unfortunately we are unable to ship beef at this time.

Quarter Cow
Half Cow
Whole Cow

~​$975

  • 175 lb Hanging weight

  • Expected take home 120-140 lbs

~​$1,950

  • 350 lb Hanging weight

  • Expected take home 240-280 lbs

~​$3,900

  • 700 lb Hanging weight

  • Expected take home 500-550 lbs

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