Because of its carcass size. It provides a smaller but high quality cut of meat for today's eating habits. Aberdeen beef is tender, tasty, nicely textured, well marbled and healthy. Aberdeen Angus beef provides an extremely appealing taste sensation. Aberdeen Angus beef offers a consistent, uniform product that consumers are able to purchase with confidence. The confidence of knowing they are getting top quality every time. The assurance of knowing where your beef comes from and, more importantly, what's in it.
Even though we focus on producing quality Aberdeens for the large rancher to the small farmer, we occasionally have cattle set aside for those interested in purchasing our beef for personal consumption.
Our Beef is:
Locally grown beef in Scott Co. Tennessee from birth to processing!
-No hormones, No Antibiotics, Farm raised-
American Aberdeen Lowline Angus Beef is available as our cattle are ready for processing. Live steers are occasionally available so check this site often or contact us.
American Aberdeen Angus Grass Finished Beef
We will deliver steer to local processor when it's ready for processing. Buyer is responsible for processing fees, kill bill and other associate processing cost. Buyer will be responsible for picking up their beef at the processor. Contact us for price & availability.
Purchase 1/4, 1/2, or whole
$100 Deposit
Cost: $4.50/lb. hanging weight, plus 1.25/lb processing fee, and $50 Packing fee
$200 Deposit
Cost: $4.50/lb. hanging weight, plus 1.25/lb processing fee, and $50 Packing fee
$400 Deposit
Cost: $4.5/lb. hanging weight, plus 1.25/lb processing fee, and $100 Packing fee
PRICES MAY VARY - PLEASE CONTACT US FOR UP-TO-DATE PRICES
675 lb. steer will yield approximately 350 lb. hanging weight.
Farm raised, all natural, growth hormone and antibiotics free beef.
Here is an example of a cost breakdown and final total for 1/2 beef.
We can sell half or wholes, but some customers will divide 1/4’s up among family and friends. Here is a sample of 1/2 beef price. Processor fee is $1.25/lb. SFL fee is $4.50/lb. Kill bill is $50. Hang weight is 300 lbs. half is 150 lbs.
The math
SFL fees 150 x $4.50 = $675 + Processor fees 150 x $1.25 = $187.50 + kill bill $50. Total for 1/2 beef = $912.50 estimated Give or take $75. This is a good-faith estimate and prices will vary depending on processing fees.
South Fork Legendary will delivery our beef to the processor on a specified date. Once the processor contacts me, you will then be responsible for paying the processing fee and picking up your beef. We require a $100, $200 or $400 holding fee, which will be deducted from the final cost.
We offer quarter, half and full beef based on availability. Purchaser can notify the processor or myself of the cut they desire before or at the time the beef is delivered. Purchaser must pick up processed beef immediately when the processor contacts me. I will relay the necessary information to the purchaser.
Fullblood Aberdeen beef cattle average for 500 to 900 lbs. at processing time. Aberdeen cattle are a smaller carcass as compared to their larger Black Angus breed of today. Therefore, cuts will naturally be smaller than their 1100 lb. counterpart. However, the beef is tender, marbles well and it known to be higher in Omega 3 fat (the good fat).
Okay, you are either considering or have made the decision to order delicious home-grown, all-natural, farm-raised beef. If you have never bought beef this way before, you probably have questions. So, how does the process work from order to delivery? Please read on.
When you order bulk beef, you are ordering a percentage of a beef carcass. At processing, the carcass is split in half down the back. The resulting halves are called "sides" of beef. You have the option of ordering a full carcass, a half (or side of beef), or a quarter. A quarter is half of a side of beef. That is, the side is cut to specifications, and then the cuts are divided equally. So, whether you get a full carcass, a half, or a quarter, you get some of everything. That is, steaks, roasts, ribs, brisket, ground beef, etc. You can even get organ meat if you desire. (Liver, tongue, heart.)
You get more flexibility in how you may have your meat cut and packaged if you order a full or half carcass. As noted above, when you order a quarter, your quarter must be processed very similarly to the quarter of the buyer of the other quarter.
Financial:
Deposits are necessary and are due with your order in order to hold it. Deposits are as follows:
Quarter: $100
Half: $200
Full: $400
Process:
After I receive your deposit, we will discuss how you want your beef processed. I personally have my beef processed to produce the most steaks. However, the choice is yours.
I will deliver the animal to the processor. When I get the hanging weight from the processor, I will send you an invoice. I ask that you pay any balance due (minus the deposit) in two separate checks. I will need the check for my fees paid to South Fork Legendary Farms. The second check will be paid to the processor himself. The processor may require upfront payment. If so, you will need to pay the processor in appropriate and timely manner. Both South Fork Legendary Farms and the processor must have your payment before the processor will release the beef.
Your beef will typically hang in cold storage to age for a period of 10 to 14 days. It will then be cut to specifications, vacuum packed, and hard frozen, ready to thaw and enjoy. The processor will require that you arrive immediately, and you supply boxes to transport your beef cuts in.
Processing must be scheduled months in advance. Processing fees are at an all time high. Please respect schedules, payment requirements, and pickup dates. No holds will be place on our beef. Remember that processors are in high demand and are limited. My beef is scheduled for processing months in advanced and I must meet the processors requirements.
Processor: Perkins Meat Processing 104 Bethel Road, Pine Knot KY 42635.
South Fork Legendary Farms: Rodney Stephens, owner. 423-569-8128
email: rstephens@southforklegendaryfarms.com
PRICES MAY VARY - PLEASE CONTACT US FOR UP-TO-DATE PRICES
Listed is an Angus beef chart for you to download
beefchart (pdf)
Download
We researched the cloud & discovered these Grass fed beef cooking tips
Grass Fed Beef - These Cooking Tips are something we found interesting & helpful even though we have not practiced all of them ourselves. It is not meant to replace any methods you may have found effective and successful when preparing Aberdeen Angus beef. We would even encourage and like to know your preferred method of cooking Aberdeen Angus grass fed beef.
1. The biggest culprit for tough grass-fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well-done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
2. Since grass-fed beef is extremely low in fat, coat with virgin olive oil, truffle oil, or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking.
3. Try marinating your beef before cooking especially lean cuts like NY strip and sirloin steak. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, cooking wine, or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use a cooking bourbon, beer or vinegar, use slightly less than you would use for grain-fed beef. Grass-fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator.
4. If you do not have time to marinate, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass-fed beef. Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient.
5. Stove-top cooking is great for any type of steak . . . including grass-fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs do.
6. Grass-fed beef has high protein and low fat levels, the beef will usually require 30 percent less cooking time and will continue to cook when removed from heat. For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
7. Use a thermometer to test for doneness and watch the thermometer carefully. Since grass-fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less than a minute.
8. Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
9. Never use a fork to turn your beef . . . precious juices will be lost. Always use tongs.
10. Reduce the temperature of your grain fed beef recipes by 50 degrees i.e. 275 degrees for roasting or at the lowest heat setting in a Crockpot. The cooking time will still be the same or slightly shorter even at the lower temperature. Again . . . watch your meat thermometer and don't overcook your meat. Use moisture from sauces to add to the tenderness when cooking your roast.
11. Never use a microwave to thaw your grass-fed beef. Either thaw your beef in the refrigerator or for quick thawing place your vacuum sealed package in water for a few minutes.
12. Bring your grass-fed meat to room temperature before cooking . . . do not cook it cold straight from a refrigerator.
13. Always pre-heat your oven, pan, or grill before cooking grass-fed beef.
14. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Also, baste to add moisture throughout the grilling process. Don't forget grass-fed beef requires 30 percent less cooking time so watch your thermometer and don't leave your steaks unattended.
15. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Save your leftovers . . . roasted grass-fed beef slices make great healthy luncheon meats with no additives or preservatives.
16. When preparing hamburgers on the grill, use caramelized onions, olives or roasted peppers to add low fat moisture to the meat while cooking. Often grass fed Aberdeen Angus beef has little to zero fat added to its burgers (they are 85 percent to 90 percent lean) . . . so some moisture is needed to compensate for the lack of fat. Make sure you do not overcook your burgers . . . 30 percent less cooking time is required.
17. Most importantly, enjoy Aberdeen Angus beef. Think about what's in most fast food beef? ...and now home raised Aberdeen Angus beef.
DON'Ts
· Don't overcook
· Don't microwave. This process can change the texture and flavor of beef, and reduce tenderness.
· Don't cook frozen or partially frozen beef - it causes the meat to be dry and tough.
· Don't defrost roasts or steaks in a microwave oven - it causes tough spots. Thaw in your refrigerator for 12-24 hrs.
· Don't cook steaks to medium well or well done. If you usually like your meat well done, try a steak done to medium. Grass-fed steaks have a different texture and taste at medium. If you are a die-hard well done fan, add a little marinade, and cook as slowly as possible.
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