Premium Natural Dry Aged HFW Beef™

OOPS! You missed out on the last harvest of HFW's premium dry aged tender juicy beef for 2011.

GOOD NEWS! You can still reserve yours for the coming harvest year.

FLASH: YOU WAITED TOO LONG!!! WE ARE NOW SOLD OUT FOR 2012 HARVEST. If you would like to reserve a package for the 2013 harvest, contact me ASAP for more information as I already have people inquiring about reserving beef packages.

Don't be dismayed Beef Lovers, our next harvest starts in Feb.-Apr 2013 and a deposit of $100 will reserve your Premium HFW Beef™ package.

We will be taking deposit on the 2013 harvest after January 2012.

We had 13 available beef animals for the Feb. - Apr. 2012 harvest. However, I will have more animals for the 2013 harvest and they are all Murray Greys. How many more, I don't know at present. I will know after I get them up later this fall to work them. I will post some pictures and the number of available animals along with the price per pound for that harvest when I'm able to get the information together. Be sure to go to the contact page and send me your contact information so I can notify you when I get this information.

Don't miss out again! 

Send in your information on the contact page to be notified. I will contact you with the number of animals and the price per pound for the 2013 harvest when I get my information together. The harvest will be in the Mar.-Apr. time frame of 2013. If you are still interested in reserving a beef package for that harvest, you may do so with a $100 deposit. This will reserve your 1/4 or 1/2 beef package until the animals are gathered to take to the processor.

I will post the DNA scores of the parents of the available animals for the next harvest, if known. I endeavor to use the animals with the highest DNA scores for the Tenderness and Marbling genes for breeding in my beef program. However, the animals that are for meat sales have not been DNA tested as this only adds expense to the meat prices. Even though the DNA of the parents does not guarantee the same DNA of the off spring, these traits should be passed on to their offspring and thus give a good indication of the DNA of the animal that you are purchasing.

I currently have a bull that has all 6 tenderness genes and 4 of the marbling genes. This is the animal I am using for my beef program now. Those animals will be ready for harvest in 2013.

TOTAL CURRENT POSSIBLE DNA MARKERS AVAILABLE FOR THE TENDERNESS GENE is 6*'s AND MARBLING GENE IS 8*'s (stars) T= Tenderness gene & M = Marbling gene

You may reserve a 1/4, 1/2, or whole steer package with a ($100.00). This will hold your package until harvest time. If any thing happens to the animal between the time you place your deposit or any monies paid and the harvest of the animal, all monies will be put on another available animal. If none are available, all of your money will be refunded.

ANIMALS ARE ON A FIRST COME FIRST SERVE BASIS.

The animals are put on winter grass fields to fatten them up, (called finishing), starting in November or December. They remain there until February-April depending on their size. After they are taken to the processor and harvested, the carcasses are weighed (hot hanging weight). This is the weight on which your total price is figured. The finished weight is a little less than the hanging weight because of some water evaporation during dry aging, trimming, and bone loss during butchering. I.e.: Instead of a T-Bone or porterhouse Steak you have the New York Strip & Filet cut out. I suggest leaving the bone in. Steaks seem to taste better to me when cooked with the bone in. If you don't like bone in, you can cut it out before you cook your steaks and boil it down for beef stock for soup or give it to the dog. He will be in doggie heaven and love you for it.

After harvesting, the carcass will be dry aged 10 -14 days. This is where the meat undergoes the tenderizing process by the enzymes of the Tenderness genes and the water evaporates from the meat concentrating the beefy flavor. Your meat is then butchered, packaged, hard frozen, and ready for your pick up. Your beef will be ready approximately 16 days after the animal is taken to the processor.

Organ meats, tongue, & ox tail, extra bones for stock or the dog, etc. are not part of the hanging weight and are divided between those that want them at NO charge if I'm able to get the processor save them at time of harvest.

The USDA processor I use is in Muenster, TX which is more centrally located to the Dallas/FW area and the Wichita Falls/Vernon area. This makes for a convenient drive for all my customers to pick up their beef packages.

We sell an animal in as little as 1/4 animal packages, to give everyone an opportunity to enjoy Premium Gourmet Grass-Fed HFW Beef™. A quarter of the animal will consist of a half split into two equal portions of cuts.  IE: Each 1/4 gets equal amounts of  rib eyes, T-bones, roast, stew meat, hamburger, and so on. It is NOT the front or hind quarter sales. If I can coordinate it and match cutting orders, quarter packages will be able to order specific cuts. IE: thickness of steaks, etc. However, it would be best if you split a 1/2 with a friend. That way you are assured to get the cuts you both want. Otherwise, only 1/2 animal packages can specify cuts of their package. This is due only to the butcher's set up. They won't change cuts in the middle of a side or 1/2 of beef.

Remember, you are buying an interest in a live animal.

Reserve yours now.

Example: 1000 pound live steer X 60% = 600 pounds (estimated) hot hanging weight. 600 pounds X (price/pound) = price you pay for a whole steer. A quarter of a steer would be 150 pounds X ($4) price/pound or approximately $600 for a 1/4. If the animal weighs less, then all amounts would be less, both pounds of meat and dollars. If the animal weighs more, then all amounts would be more.

The following are actual hanging weights on prior animal harvest to give you an idea of what a particular beef package would be. These are whole animal hanging weights.

2009 animals dressed out at: 530, 562, 692, 721, 779 pounds.

2010 animals were 489, 537, 558, 701, 768 pound.

2011 animals were 378, 412, 462, 481, 506, 540, 553, 586, 590, 592, 632, 660, 693 pounds.

If a 1/4 beef package is too much for you, "TRY COW POOLING". Spread a little love around and split a 1/4 with a friend. It will be listed in just one person's name and you can split your money and meat with the other person. However, I will be dealing with just one person.

For those of you that ask "how much freezer space do I need for a beef package", here is a rule of thumb. It will take approximately a 10 cubic foot freezer for about 200-250 pounds of meat (about 35 pounds of meat per cubic foot of freezer space). The chest type freezers keep meat longer but hard to organize and find things in. The next best is upright with cooling coils on each shelf, easy to organize and keeps meat longer that the forced air freezers. And bringing up the rear is the circulating air type which is usually less expensive than the upright with cooling coils on each shelf.

I suggest the upright with cooling coils on each shelf since it is easier to find stuff as opposed to the chest type however it is also probably the priciest of the bunch but you can find your stuff and it will get eaten instead of ruining in the freezer. But hey, this is just my opinion and it's worth what you paid for it.

Enjoy some tender & juicy Gourmet Premium Dry-Aged HFW Beef™ today.

Beef with that good beefy flavor; the way a steak is supposed to taste.

Remember, our beef cattle are NOT raised with antibiotics, added hormones, or genetic altered grains.