Youngblood Grassfed Farm Price List  2012

www.youngbloodgrassfed.com tracy@youngbloodgrassfed.com

870-385-7302 479-243-5473

Sampler Packages

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Bulk Orders All prices are based on carcass weight.

Beef:

Whole beef: $3.20/lb Half beef: $3.35/lb. Quarter beef: $3.50/lb.

A whole beef carcass weighs approximately 575 lbs.

Pork:

Whole hog: $2.65/lb. Half hog: $2.95/lb.

A whole hog carcass weighs approximately 175-185 lbs.

Lamb:

Whole Lamb: $4.25/lb.

A whole lamb carcass weighs approximately 40 lbs.

Goat:

Whole goat: $3.50/lb.

A whole goat carcass weighs approximately 40 lbs.

Processing is not included in the above prices. We use T N L Processing in Yocana, AR for custom (bulk) processing. Troy Lunsford is an invaluable piece to our grassfed puzzle. His # is 479-243-0112.

Processing fees of whole animals

Beef: $35 kill fee, $0.47/lb. (carcass weight)

Pork: $35 kill fee, $0.47/lb. (carcass weight) (smoke/cure extra)

Lamb: $25 kill fee, $0.47/lb. (carcass weight)

Goat: $25 kill fee, $0.47/lb. (carcass weight)

Delivery/Handling:

We deliver your animal to the processor for free. The processor is about 50 miles from us. If you would like for us to deliver your processed/packaged meat to you, there will be an additional fee. Please refer to the following:

Beef, Pork, Lamb or Goat     

Hot Springs $45        

Texarkana $45           

Little Rock $60            

Russellville $60       

Fort Smith $60             

You will not be double charged if you purchased two or more animals.

What to expect

I have some approximate calculations for amounts of meat and freezer space. Remember, each animal is individual and amounts will vary.

Whole beef: 400-420 lbs. meat, approximately 15-20 cubic feet of freezer

Half beef: 200-210 lbs. meat, approx. 7.5 -10 cubic feet

Split quarter: 100-105 lbs. meat, approx. 3-5 cubic feet

Whole lamb or goat: 25-30 lbs. of meat, approx 2 cubic feet

Whole pork: 145-150 lbs. of meat, approx. 5-6 cubic feet

Half pork: 70-75 lbs. of meat, approx. 3 cubic feet.

We have been directly marketing our products to the consumer through farmer's markets, online markets and farm sales.  Meat Works has emerged as a mechanism to bring more products to more customers.  We have a store-front location in Mena, AR at 816 De Queen St.  This location will house an artisanal butcher shop, real food market, commercial kitchen and educational facility.  Renovation is already underway.

A growing population of customers desire to know where their food comes from. We want to be able to supply them with not only meat, but various other items as well.  We want to offer fresh and organically raised produce, fruits, honey, chicken and eggs.  In addition to these items, we would like to offer value-added products like breads, cheeses, jams and jellies, soaps and lotions.

We cannot do this on our own.  We wish to share this vision and opportunity with other farmers and producers who would like a year-round outlet for their labors.  We have the location and markets and need other visionaries to complete this integral food system.    If you would like to hear more about this opportunity, please come visit with us at an informal educational meeting, March 29th at 6:00 p.m. at Mena Mountain Resort in Mena, AR.   

Local Farms

Nature's Touch Gardens, CSA in Mena, AR

Fourche River Farm and Cattle Co. 

Artisan Beef Genetics

Links Across the Web

Eat Wild

Stockman Grassfarmer 

4 State Meat Processing

Health Benefits of eating Grassfed Meats

Research reconfirms health benefits of grassfed beef

Dr. Tilak Dhiman

Local Harvest

Real Milk

Weston A. Price Foundation

Real Food Little Rock

Time Magazine Article: Beef

Time Magazine Article: Milk

Silicon Valley/San Jose Business Journal

Grassfed Recipes

Here is some information about some trials completed, notice how the Devon performed!!

Buying Clubs

We are introducing Buying Clubs.  This will be the most efficient way possible for you to purchase our meat.  A buying club is a group of individuals who place direct orders with us and we will deliver it to a designated (local) location each month in your city. 

1. You place an order directly with Youngblood Grassfed Farm by phone or email.  We put your order together.

2. You meet us at a host home, business or specified location on a specific date and time.  Delivery will be approximately once a month.  We have a group and a location in Texarkana and Mena, AR.  We have a group and location for Ft.Smith, AR.    If you are interested in joining a group, contact Tracy 479-243-2473 or by email.  We appreciate and reward those who call to get a group started!!!  FREE MEAT

3. You bring a check or cash and your cooler.  We swap the meat from our freezer to your cooler and you take your products home and enjoy.  

4. You must be present or have someone representing you to receive your order.  We will not leave it if no one is there to pay for it and pick it up. 

***Each order is filled in the order received.

***We are firm in our delivery deadlines and pick up times. 

***NO minimum order (per person)

***If you need to know your total before day of delivery, email me and I will send it to you.

***Buying clubs will be the first to receive updates on availability of new products. 

Buying in Bulk or "Cow~pooling"

As I mentioned, we try to be versatile in our products and availability.  We sell beef by the whole, half or quarter.  We sell pork whole or half.  We sell lamb and goat whole.  This is a more economical way for you to provide your family with clean, quality meat. 

However, if you know you don't have the freezer space for a whole, half or quarter of an animal or beef, you can always "cow~pool".  Cow-pooling is when you join with another family or more to buy a whole, half or quarter* of beef directly from the farm.  This ensures you a very reasonable price, with an amount of meat that is more managable for smaller freezers. 

*To halve quarters will be the responsibility of the group cow-pooling.  It will not be done by the processor.  You will still have all the choices in the custom processing, but the order will not be divided out smaller than a quarter at the processor.  This will have to be done after the meat is picked up. 

On Farm

This is always an option for those who want to come by and see us and some of the animals!  Just be sure to call in advance, we are not always here since I go to several markets and our animals are spread out at 3 different places. 

Farmer's Markets   (Closed -no longer attending till Spring '12)

Thursdays:  Mena, AR  Polk County Farmer's Market

Saturdays: Texarkana, AR Gateway Farmer's Market

Online Markets

Spa City: Hot Springs, AR Pick up orders on Friday

Hot Springs Village: Pick up orders on Friday

Little Rock Locally Grown, Little Rock, AR  Pick up Saturday

Russellville Locally Grown, Russellville, AR  Pick up Thursday

Coming Soon..........................Retail Location in Mena, AR

Old time neigborhood butcher shop and market in historic Mena, AR

This one definetly takes the cake!  Pigs raised on pasture that do not root, but forage.  No one believes us, but they graze with the dairy cows.  We have a gilt, a sow and a boar that are Large Blacks.  This is a heritage breed and also an endangered species. It also means they were utilized most before grain farming became the norm. 

They are a quality meat hog.  They are also the most friendliest animals on the farm. We raise our pigs on the same forages but also supplement them with a pig ration of grain.  Let me explain this.  Pigs are not a ruminant animal, they are monogastric, only having one stomach.  A ruminant animal has 4 stomachs, this is to digest and utilize high cellulose, fiberous forages.  A pig does not have or need this ability. 

The Large Black breed is known for its exceptional taste.  We invite you to "Taste and See......."

Retail (individual prices are listed on the Product Prices page under OUR MEAT.) 

Pork Prices:

The prices are based on carcass (hanging) weight.

Whole hog:  $2.65/lb.

Half hog:      $2.95/lb.

A whole hog carcass weighs approximately 175 lbs.

This does not include processing.  Approximate processing is $115- $120. (See Bulk Pork)

Lamb is one of the most exotic meats we offer.  We raise Katahdin sheep.  They are a breed of sheep with a hair cover instead of wool.  This breed was developed for meat, but to produce it with less farmer input.  They are a hardy, parasite resistant herd.  They are rolling fat just on hay.  As with our other meats, they are raised completely on forages: grasses, legumes, and forbs (weeds), their food of choice!  And aren't we happy about that.  I am continually amazed at the details handled by God at creation that we are just learning or re-learning about!

We invite you to "Taste and See ......."

Retail (Individual) Cut prices are available on the Product Prices page located under OUR MEAT.

Lamb Prices:

The price of the lamb is based on carcass (hanging) weight.

Whole lamb: $4.25/lb.

A lamb carcass weighs approximately 55-60 lbs.

This does not include processing.  Approximate processing is $50. (See product prices and availability)

 

Definitely our most exotic food choice offered: goat meat.  We raise Spanish cross meat goats.  As with our other ruminant animals, our goats are produced only on grass. Never are they given hormones or antibiotics.  They are allowed access to minerals and salt at any time.  These animals can be grown custom for your family's needs:  a special holiday or just a backyard roast.  

Goat Prices:

All prices are based on goat's carcass (hanging) weight.

Whole goat: $3.50 /lb.

A goat carcass weighs approximately 55 lbs.

This does not include processing. Approximate processing is $50.(See product prices and availability)

As our name identifies, we are a completely grassfed operation.  We believe tender, gourmet, juicy, flavorful beef can be raised on grass.   It is a artisnal mixture of genetics and forages, seasonality and diligence.  We strive to never stop learning. 

If we were going to raise grass-fed beef, we needed to start with an animal that could produce high quality beef on grass.  That meant changing some of our genetics.  We started with a herd of forage-raised beefmaster heifers and has grown to recently add high-percentge black angus cattle.  We are crossing these cattle with a forage-raised, tested and proven PCC red angus bull.  Our final, terminal carcass ready animal will be one that has been quality bred for all of the desireable traits in our epicurial event; taste, tenderness and juiciness. 

We invite you to "Taste and See......"

Retail (Individual) cut prices are listed on the Product Prices page under OUR MEAT.

Beef Prices:

All beeves are sold by their carcass (hanging) weight.

Whole beef:  $3.20/lb.

Half beef:      $3.35/lb.

Quarter beef:  $3.50/lb.

A whole beef carcass weighs approximately 550-575 lbs.

This price does not include processing.

Approximate processing fee: $305 (see Bulk Beef)

         

Our heritage hogs are raised on pasture, woodlot, fodder grown by us and a supplemental corn ration.  Our heritage hogs grow more slowly than conventional, but we guarantee it is worth the wait!

Our hog prices are based on hanging weight.  Processing is not included in hog prices, but I will give more details on that below. 

A typical hog weighs about 250 lbs. when we ready them for slaughter.  The hanging weight (after most organs, head, etc. are removed) weighs about 175 lbs.  This is the basis for calculating price, the hanging weight.  It also varies with each animal.

Whole hog:   $2.65 lb. X 175 lbs. = $463.75.  

Half hog:         $2.95 lb. X 87.5 lbs. = $258

Processing is about $120 for a whole hog and $60 for half.  Smoking and curing are extra charges.  

Processing charges: $35 kill fee, $0.47/lb. processing.  Smoke and cure are extra and based on amount or weight smoked or cured.

What Will I Get?

Typical slaughter weight is 250 lbs.  The yield (hanging weight) will be about 175 lbs.  This will give you about 115-120 lbs of prime cuts.  If you take the whole pig, nose to tail, you'll get about 155 lbs, which includes hocs, soup bones, lard, liver, jowls, head, etc.