Youngblood Grassfed Farm Price List  2012

www.youngbloodgrassfed.com tracy@youngbloodgrassfed.com

870-385-7302 479-243-5473

Sampler Packages

Sausage Sampler	$37.50
5 of our 7 Sausage Links
Smoked Brat
Fresh Brats
Smoked Sausage
German Sausage
Italian Sausage
Chorizo
Hot Dogs

 

Beef Plate Pleaser	$39.50
One Premium Roast
4 lbs. Lean Ground Beef
Pork Plate Pleaser	$47.50
1 Sirloin bone-in roast
2 pkg. (4) Pork Chop
2 pkg. (4) Pork Steak

 

 

________________________________________________________________

Bulk Orders All prices are based on carcass weight.

Beef:

Whole beef: $3.95/lb Half beef: $4.25/lb. Quarter beef: $4.50/lb.

A whole beef carcass weighs approximately 550lbs.

Pork:

Whole hog: $2.95/lb. Half hog: $3.25/lb.

A whole hog carcass weighs approximately 175-185 lbs.

Lamb:

Whole Lamb: $4.95/lb.

A whole lamb carcass weighs approximately 40 lbs.

Goat:

Whole goat: $3.75/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, $0.50/lb. (carcass weight)

Pork: $35 kill fee, $0.50/lb. (carcass weight) (smoke/cure extra)

Lamb: $25 kill fee, $0.50/lb. (carcass weight)

Goat: $25 kill fee, $0.50/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 $50        

Texarkana $50        

Little Rock $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 lbs. meat, approximately 15-20 cubic feet of freezer

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

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

 

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

This is THE YEAR for MeatWorks!  Coming in May 2013, we will be opening a one-of-a-kind store.  Part 'old world' artisan butcher shop, part main street grocer, part new world shopping experience!  We will offer grassfed and finished Beef, Lamb, Goat, Pastured Pork and Chicken, Eggs, Breads, Vegetables, Fruits, Specialty Oils, Sauces, Honey, Spices and so much more.  We will also offer classes, demonstrations, trainings and seminars on health related, kitchen, cuisine and medicinal topics!  We are pleased to be your REAL Food connection, welcoming you back to the land, animals and knowing your farmer.  Welcome to the Story of MeatWorks!

]]>Tue, 08 Jan 2013 20:40:02 -0600

 

Family, community, sharing, comforting, reaching, loving and giving are true gifts we recognize too late.  After the heartache of last week in CT, we are so grateful for being able to pull our children near, laugh with friends and work with animals and a farm we love.  For so many things we have no answers, but just hold tight of the ONE who does and rest and trust in that.

 

         Merry Christmas and Happy New Year from the Youngbloods~ 

 

Some Farm News...........

Because of our educational backgrounds in agriculture and education, I have felt like we've lacked the snappy business angle to propel our farm into recognition.  I just don't know how to market!  So we concentrate on a supreme product and let you folks do the rest.  (BTW, THANK YOU!!)

But even a blind hog finds an acorn every now and then~Last week we were asked to interview for Progressive Farmer Magazine.  They are doing an article about farmers using technology to move their business forward.  We, of course, agreed.  They should be here this week for pictures and such!! Even though this is more of a mainstream, conventional magazine, we are truly pleased to get the word out about how we do things differently!

 

Last winter we were able to attend the Southern Sustainable Agriculture Working Group conference in Little Rock. This year we have been invited to speak and share about our farm.  The conference is in Little Rock again and will be held on January 23-26th at the Peabody Hotel.  We'd love to see some familiar friendly faces we know.  

 

MeatWorks......in the Works

Last week we also obtained our city permits to begin construction on our building.  We already have a retail space and have completed most of the demolition.  We found out we still have another days work or so to complete cleanup before construction begins.  We are tackling that this week.  We are also considering bids and making decisions about the facade.  Keep a lookout sometime in January for a new website, Facebook and Twitter for MeatWorks!

 

Last Processing Trip???

We will take animals to the processor again in January.  This is quite possibly the last trip we will have to make before the opening of our own quaint butcher shop.  I love passing milestones, don't you?

 

Matti's Newest Enterprise

Matti has always had a keen interest in the farm.  She has been in love with animals since she was two.  She started her own flock of hens last May and has been prudent with her responsibilities to her customers and flock.  She will be expanding her flock and tackling new endeavors come the early spring.  But you don't have to get it second hand from me....she has started her own blog to tell you about it.  It would thrill her beyond belief to see that you've visited her site.  It is www.farmgirltalk.wordpress.com   She is still learning about farming and now the new website, but it sounds just like she's sitting here telling you about her day!!

 

We will be delivering to Little Rock and Hot Springs as usual this week.

Texarkana/DeQueen:  January 31st  (once a month)

 

Mena:       January 14th and 28th   

 

 Feel free to email me your order for Little Rock Buying Group,Mena Delivery and Texarkana Delivery orders!

 

Little Rock:

You can also order weekly through the Arkansas Local Food Network.

 

Hot Springs:

You can order bi-monthly through the Spa City Local Farm Market.

 

 Social Media Update

We are now on Twitter!  Follow @steakraiser........will be good to see you there!!

 

Please go check out our Products tab on our Facebook page.  It has a listing of our products and prices.  It does not register inventory so I might be out of something.  Message me to see for sure!  Tell your friends about us and share our story.  We appreciate it!  We are trying for 1,000 Likes !

   
                                                      

                                 

 

 

Blessed and Thanking HIM,   Tracy Youngblood Youngblood Grassfed Farm, LLC

]]>Mon, 17 Dec 2012 16:49:23 -0600MeatWorks is the heart and vision for authentic, wholesome food raised in our community.  We are a locally owned, artisan Butcher Shop and Farm Market. This is an outgrowth of abundance from our Farms: Fourche River Farm and Cattle Co. and Youngblood Grassfed Farm, LLC.  We source locally raised chicken, eggs, vegetables, fruit, herbs, honey and a variety of artisan products such as charcuterie, cheese and bread.  We also carry several complimentary items such as locally mixed spices, soaps, and culinary accessories.

 

We are committed to sustainable farming, humane, traditional production methods of farming and processing of animals.  Our animals are slaughtered at a USDA processing facility.  MeatWorks seeks to serve the highest quality meats, cut to customer specifications and become the foremost speacialty meats provider in the state as well as surrounding states. 

 

You can shop our open market and butcher shop in historic Mena, Arkansas, Monday thru Saturday, 10-6pm (Opening May 2013)

You can also order for delivery to Little Rock, Hot Springs, Conway, Northwest Arkansas,  and Texarkana.  (links)

]]>Thu, 06 Dec 2012 19:37:47 -0600                        

We are a small farm and not a warehouse; however, we do have a variety of ways you can purchase our meat.  Our newest is:

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 '13)

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

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

Russellville Locally Grown, Russellville, AR  Pick up Thursday

 

Coming Soon..........................MeatWorks Butchery and Market,
                                                                   May 2013

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

]]>Tue, 27 Nov 2012 18:02:31 -0600

         

Growing up in rural Arkansas, we have a great appreciation for the farming community.  We feel this community supports all functions of life and society. 

Andy and I both come from farming families.  We met in high school and were married after Andy graduated college.  We both went on to careers; his in agriculture, mine in education.  In 1995 we began our family as our son Ben was born.  In 2000, our daughter Matti rocked our world.  We worked, the kids grew and the farm only maintained.  These three things remained seperate for the most part.  Our vision was for them to be entwined with love, appreciation and interdependence.  So in 2004, we both quit our jobs and came home to the farm.  I began homeschooling the children.  Our lives began to flourish, as well as the kids.  The missing piece was the farm.  Using the conventional methods, it remained stagnant.  Andy had been doing a lot of research on grass farming.  I was doing a lot of research on health related topics, as cancer is very dominant in my family.  Of course these two paths crossed.  So in 2006, we began the process of changing genetics, fencing, etc.  We have been emersed in grass farming ever since.  We have a blessing now of our jobs, our kids and our farm, entertwined, flourishing, and supporting our goals for life, community and the future.

We give thanks to God Almighty, who has blessed us beyond our understanding.  HE is the reason for life and has given it abundantly. 

 

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:   $2.95lb. X 175 lbs. = $516.25  

Half hog:         $3.25lb. X 87.5 lbs. = $284

Processing is about $125 for a whole hog and $65 for half.  Smoking and curing are extra charges.  

Processing charges: $35 kill fee, $0.50/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.  

Just a heads up~ we will be able to accept debit/credit cards beginning next week, November 12-16th!