Yes! We Deliver 

Call, text or Email For Details 

Our family farm is located at 20202 Caird Road, Adams Center, NY 13606

You can fill out our online order form. Alternatively, you may contact Micah at 315-523-1192 (text preferred).

Yes, we do! We have a referral program in place for existing customers that refer new customers to us. 

If someone you've referred to us orders any of the following, you will receive the corresponding discount off your next beef order*...

• Whole: 10% off
• Half: 8% off
• Quarter: 6% off
• Split Quarter: 4% off
• Sizzler: 2% off 
• Sampler: 1% off

These percentages can be combined! For example, if your Uncle Bill orders a whole and your neighbor Kathy orders a half... that's 18% off your next order!

*Standard processing included in the price with a custom orders. 

All beef is technically "grass-fed." Many folks confuse "grass-fed" with "grass-finished." The finishing, or fattening period, at the last part of the beef steer's time on our family farm, is where they take on the muscle "marbling" that we all find so delicious. Our family uses a very specific mix of both homegrown forage and natural grains during this period to give the beef that great marbling, without using an “all grain” diet that is so unhealthy (and unnatural) for a beef animal's system. The results speak for themselves!

• Live Weight - Also known as, "on the hoof." The weight of the entire live steer before going to the butcher.
• Hanging Weight - the weight the butcher gives us after your steer has been slaughtered. This weight is recorded after all the blood is drained and the head, hide, feet, entrails, and organs are removed. Picture two "sides" of beef hanging in a butcher's meat cooler.
• Packaged Weight - also known as "final weight" or "take home weight." This is the total weight of all the individual cuts of vacuum-sealed beef you will get to take home from the butcher shop, based on your particular processing directions. This weight will typically be 55% to 70% of the hanging weight. The majority of this weight difference comes from trimming meat off the major skeletal bones. As a result, the more “boneless” cuts you request, the less the packaged weight will be. This does not mean you are receiving less beef, but rather you are receiving fewer bones. This "loss" can be minimized by asking that your steaks be cut “bone-in,” requesting short ribs, and selecting marrow or soup bones for making broth, for instance.

The hanging weight is the most accurate and consistent way to measure the steer carcass before customizing your desired cuts. Every customer has the opportunity to personalize their order which can cause the "packaged weight" to vary greatly.

We coordinate with one of several partnering butchers to get your beef order aged, processed, vacuum sealed, and quickly frozen. Standard processing included with custom orders.