Our Products


Products

How can we sell our grass-finished product to you for approximately the same price as you would pay for feedlot grain-finished beef at the grocery store? We raise it from birth to finish here on our farm, we take it to a local processing facility where it is processed, dry-aged, custom cut, vacuum-packed, and frozen, then delivered or picked up. We have eliminated the series of middlemen transporting cattle across the country adding costs at each stop without adding value to the end product.

Our grass finished beef is sold in bulk as a whole, half, or split half of beef. Bulk purchase provides you a much more effective outlet for purchasing quantities of beef. We also offer family packs of 20 lbs and 40 lbs. Our hamburger has no fat added and comes from the same prime animal as your other cuts.

Individual beef cuts and pork are offered by the pound in a variety of custom mixed sausages and individual cuts at the Blacksburg Farmers Market on Saturdays.

Download Beef pdf Pork pdf

Bulk Pricing

One concern we often hear in regards to bulk purchases is how much storage space is needed. Typically, a split half of beef will require about four cubic feet of frozen storage space, and a beef half will require about eight cubic feet.

Our bulk grass finished beef is sold as a whole animal, by the half, or a "split half". Since all of our products are now U.S.D.A. inspected, we have now simplified our pricing system. We no longer charge by the hanging weight, but by the finish weight. You only pay for what you receive, and not for excess trimming or dry aging shrinkage.

2012 Prices for Finished Product
Whole Beef - $6.45/lb
Half Beed - $6.70/lb
Split Half $6.95/lb

Family Packs
We also offer family packs of smaller quantities. This beef is USDA inspected and sold by the pound. Our family packs contain about 25% steaks, 25% roasts, and 50% ground beef by weight.

20 lb Family Pack @ $8.50/lb
40 lb Family Pack @ $8.00/lb

The amount of meat you will receive depends on the size of the animal, and thus can’t be specifically designated beforehand. Typically, the “hanging weight” of the beef will be about 55% of the live weight of the animal. From that weight, you can expect to receive about 60 to 65% of the hanging weight in packaged meat due to trim loss, bones, etc. The following chart estimates what you would normally expect from a typical 1,000 pound live weight animal. Please remember this is only an estimate, as each animal works out differently.

- - - - - - - - - - - - - - - - - - -WHOLE BEEF - HALF BEEF - SPLIT HALVE

LIVE WEIGHT.........................................1,000...............500...............250
HANGING WEIGHT....................................550...............275...............137.50
PACKAGED MEAT WEIGHT........................360...............180................90
This estimates how many pounds you take home.

How much does it cost
for finished product...............................$6.45.............$6.70...........$6.95

TOTAL COST OF MEAT
Paid to Shadow Chase Farm..................................................$2322...............$1206........$625.50

A great bargain for naturally raised, healthy beef!
Approximately what you would pay at the grocery store for feed-lot beef.

If you choose to purchase a whole or half of beef, you can provide instructions to the processor of exactly how you want the meat cut and packaged, to assure you get the correct serving sizes for your family and that your favorite steaks are included in the processing order.

We also sell "split halves". If a full half of beef is too much for you, we can provide you with a quarter of a beef as a split half. Unfortunately, the back quarter of the beef contains different cuts than the front quarter, so simply purchasing a quarter doesn't give you the full selection of cuts you would expect. Thus, our split halves are partially from the front quarter, and partially from the back quarter, for a full selection. If you choose to purchase a split half, then you will not be able to provide specific cutting instructions, but instead will be required to take our normal cutting and packaging specifications (two steaks per package, hamburger in one pound packages, etc).