How to Order
The best time to order is in the spring for a fall delivery but we will take orders throughout the year. To operate our farm sustainably we keep our herd small. Order early to ensure fall delivery. It is important to know your farmer. Order directly through Dan via phone or email. Dan will help you with the ordering process and any specialty items or cuts you may want.
Dan’s phone is: 847-754-5760
Email: terravalleyfarm@gmail.com
Upon ordering Dan will personally assist you in selecting your choice of cuts, thickness and packaging. We harvest our steer one time per year in the Fall. You can purchase a quarter, half, or whole steer. The meat is ready for market late September through November. Please allow 3-4 weeks after the butcher date for the meat to be dry aged, cut, wrapped, and frozen. The beef is dry aged for up to 21 days to ensure tender, tasty meat. We deliver to convenient pick-up points in Madison and the Chicago area.
Common FAQs
How much does a whole steer weigh?
Difficult question to answer but glad you asked. There are several variables that actually go into the final weight of an animal. In general the market weight averages about 1000 lbs. I know-hard to believe they can get that big eating grass! If you buy a whole steer for your family you will be purchasing about 400 lbs. of actual packaged meat. The loss in weight is a result of bones, fat, and other stuff you don’t want to eat.
How many people does one steer feed?
Wow-another question with variables. If you’re like my family we eat a lot of protein, vegetables, and fruit so we can easily eat a whole steer in one year, for a family of 5. We also eat seafood, pork, poultry, and lamb so beef is not our only source of protein. If you have a smaller family you can purchase the steer by the half or quarter.
How should I store my packaged beef?
Generally, 30 lbs. of beef takes about one cubic foot of freezer space. A whole steer should fit a medium sized freezer.
How much packaged meat is on a whole/half/quarter steer? (Numbers may vary depending on the final weight of the steer)
| Meat Cuts | Whole Steer 350-400 lb. |
Half Steer 175-200 lb. |
Quarter Steer 80-100 lb. |
|---|---|---|---|
| 1” T-Bone OR NY Strip and Fillet |
14-16 | 7-8 | 3-4 |
| 1” Rib Eye | 14-16 | 7-8 | 3-4 |
| ¾” Sirloin Steak | 12 | 6 | 3 |
| Sirloin Tip Steak | 5-6 | 2-3 | 1-2 |
| Round Steak 1 ½ lb. | 16-18 or can be grd. beef |
8-9 or can be grd. beef |
4-5 |
| Arm Roast 3 lb. | 6 | 3 | 1-2 |
| Sirloin Tip Roast 3 lb. | 4 | 2 | 1 |
| Rolled Rump Roast | 4 | 2 | 1 |
| Round Roast 3 lb. | 4-5 | 2-3 | 1-2 |
| Chuck Roast 3 lb. | 8 | 4 | 2 |
| Short Ribs (2/pkg.) | 6 | 3 | 1-2 |
| Boneless Stew Meat 1 lb. pkg. |
10 | 5 | 2-3 |
| Soup Bones with meat |
10-12 | 5-6 | 2-3 |
| Liver 1 lb. pkg. | 4-6 | 2-3 | 1-2 |
| Tongue 1 ½-2 lb. | 1 | If available | If available |
| Heart 2 -3 lb. | 1 | If available | If available |
| Ground Beef 1 lb. | 180 | 90 | 45 |
| Brisket 3 lb. | 2 | 1 | 1/2 |
| Flank 1 ½ lb. | 2 | 1 | 0 |
| Skirt Steak ¾-1 lb. | 2 | 1 | 0 |
Broth Bones available while supply lasts.
