Premium HFW Dry Aged Natural Beef

Hey Beef Lovers,  OOPS! You missed out on the last harvest of HFW's premium dry aged tender juicy beef for 2010. GOOD NEWS! You can reserve yours for this year.

The 2011 year's harvest starts in Feb.-Apr and a deposit of $100 will reserve your HFW Premium Beef package.

FLASH!  FLASH!   We are now taking orders for the 2011 year's harvest.

Don't miss out again! Send in your information on the contact page to be notified. I will contact you and if you are interested in reserving a beef package for the upcoming 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. 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.

If you have ever heard of guaranteed tender beef, this is what they use; the offspring of animals with the highest DNA Tenderness gene. I currently have a bull that has all 6 tenderness genes and 4 marbling genes. This is who I'll be using for the 2010 breeding season extensively for future harvest animals. However, these animals will be a minimum of 2 years from harvesting. Be looking for them.

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, and the harvest of the animal, your deposit 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, they are weighed (hot hanging weight). This is the weight on which your total price is figured. The finished weight is less than the hanging weight because of some water evaporation during dry aging, trimming, and bone loss during butchering.

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. After this your meat is butchered, packaged, and hard frozen, for your pick up. Your beef will be ready approximately 16 days after the animal is taken to the processor. Instead of a T-Bone/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 and boil it down for stock before you cook your steaks or give it to the dog. He will love you.

Organ meats, tongue, & ox tail, etc. is not part of the hanging weight and is divided between those that want them at no charge.

The processor I have used is in Muenster, TX which is more centrally located to the Dallas/FW area and the Wichita Falls/Vernon area. This makes it 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 HFW Premium Gourmet Grass-Fed 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  steaks, roast, stew meat, hamburger, and so on. It is not front or hind quarter sales. If I can coordinate it and match cutting orders, quarter packages will be able to order specific cuts. Otherwise, only 1/2 animal packages can specify cuts of their package due only to the butcher set up.

Remember, you are buying an interest in a live animal. There is NO tax.

Reserve yours now.

Example: 1000 lb. live steer X 60% = 600 lbs. (estimated) hot hanging weight. 600 lbs. X $4.00 = price you pay for a whole steer. A quarter of a steer would be 150 pounds X price/lb. 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.

I have posted the hanging weight on last two year's animals to give you an idea of what a particular beef package would be.

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

2010 animals, so far, are 489, 537, 558, 701, 768 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. I will just be dealing with one person though.

It will take a 10 cu. foot freezer for about 200-250 pounds of meat (about 35 lb per cu. ft. of freezer space); chest type freezers keep meat longer next best is upright with cooling coils on each shelf.

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

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

Remember, NO antibiotic, added hormones, or genetic altered grains have been given to our beeves.