About Our Grass Fed Beef...

Devon Point Farm’s Grass Fed Beef is 100% Pastured, Grass Fed and Grass Finished, Humanely Raised, No Hormones, No Antibiotics, and absolutely NO GRAIN.

You can now buy individual cuts of our beef right at the farm in Connecticut! We are minutes away from nearby Massachusetts and Rhode Island. Click on our CONTACT US Page to see our current Farm Store Hours. You can also order ahead to buy in BULK and save Money, scroll down for information on buying by the Sampler Box, Quarter, or Half animal. CLICK HERE TO DOWNLOAD OUR BEEF ORDER FORM

ABOUT OUR GRASS FED BEEF:
Devon Point Farm is committed to providing delicious, all natural, antibiotic-free and hormone-free grassfed beef. The cattle are raised on pasture while the grass is green using rotational grazing and sustainable farming practices.  They have access to fresh clean water, trace minerals, and are fed round-baled hay during the winter months – they are never fed grain. Cattle are grown and finished on grass and hay only – no grain, no antibiotics and no hormones. The beef is humanely raised, and butchered under USDA supervision, dry-aged for ten days to two weeks, clear plastic vacuum shrink wrapped for longer freezer life, labeled with the cut and weight, and frozen, then delivered back to our farm on a freezer truck for you to pick up or purchase at the farm.

WHY GRASS FED? THE BENEFITS OF GRASS FED BEEF:
When compared to grain-fed beef, grassfed beef has less total fat, less saturated fat, less cholesterol, and less calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid” (CLA) than grain-fed beef.

PRICING:
All pricing includes transportation costs, USDA butchering, plastic wrapping, labeling and boxing.
*Scroll down for BULK DISCOUNTS!… Buy a HALF or QUARTER for the BEST PRICING!

INDIVIDUAL CUTS:
(available at our Farm Store)
Tenderloin Steaks $26/lb.
Ribeye Steaks $22/lb.
Ny Strip Steaks $21/lb.
Sirloin Steaks $18/lb.
London Broil Steaks $18/lb.
Flank, Flap, Hangar, & Skirt Steaks $15/lb. (great to marinate, grill & slice thin or make fajitas with)
Kabobs $15/lb.
Ground Beef $8.00/lb.
Burger Patties $8.25/lb. (four thick 6 oz. patties in each 1.5 lb. pkg)
Premium Roasts (for Rare Roasting) $8.25/lb. include: • Top Round • Bottom Round
Pot Roasts (for pot roasting, braising, or BBQ Beef ) $8.00/lb. include: Chuck Roast • Brisket • Eye Round Roasts • Rump Roasts
Stew Meat $8.00/lb.
Short Ribs $7.85/lb.
Soup Bones/Shanks (2” thick slices with meat on the bone… great for stock, soup, stew or Osso Bucco!) $6.50/lb.
Liver, Heart, Tongue, Oxtails $4.50/lb.

SAVE MONEY AND BUY IN BULK!…
Don’t have enough freezer space? Consider “COW-POOLING” with your friends, and go in on a half or quarter together!

SAMPLER BOXES:
(must be pre-ordered so we can put one together for you)
Boxed beef typically features a ‘sampler’ mix of cuts which may include roasts, steaks, burger, shanks, stew meat, short ribs, fajita steaks, etc. Boxed beef is $435 for a 35 lb. box. Boxes are reserved with a $250 deposit.

BY THE QUARTER:
(usually must be pre-ordered)
The beef Halves are at special bulk pricing of $6.70/pound hanging weight and are pre-sold with an $400 deposit. The final balance due will be determined after the steers have been taken to the butchers and we will call you with a balance due based upon the hanging weight. Our hanging weights for a QUARTER are 100-200 lbs. The yield varies depending on how fat the animal is and how it is butchered, but is typically half of the hanging weight, so 50-100 lbs. of finished cuts which usually take up about 5 cu. ft. of "upright" freezer space. Quarters typically cost between $625 and $825 depending on the weight of the animal and yield between 50-100 lbs. of finished cuts. CLICK HERE TO DOWNLOAD OUR BEEF ORDER FORM

BY THE HALF:
*THE MOST ECONOMICAL WAY TO BUY GRASS FED BEEF!
(usually must be pre-ordered)
The beef Halves are at special bulk pricing of $6.50/pound hanging weight and are pre-sold with an $800 deposit. The final balance due will be determined after the steers have been taken to the butchers and we will call you with a balance due based upon the hanging weight. Our hanging weights for a HALF are 250-350 lbs. The yield varies depending on how fat the animal is and how it is butchered, but is typically half of the hanging weight, so 150-175 lbs of finished cuts which usually take up about 10 cu. ft. of "upright" freezer space. Halves typically cost between $1,250 and $1,650 depending on the weight of the animal and yield between 150 - 175 lbs. of finished cuts. CLICK HERE TO DOWNLOAD OUR BEEF ORDER FORM

HOW BULK BUYING WORKS:
We accept Beef orders year-round and we fill orders in the order received. We normally butcher starting in June, then again through the summer months and do a final butchering in the Fall. We can let you know at the time you inquire, or place your order, which processing you’ll be in and when to roughly expect your meat. We will call you about 2 weeks before the beef is ready for pickup at our farm, with a pickup date and a balance due based upon the animal’s hanging weight. (Hanging weight is the weight of the animal after the head, hide and entrails are removed). All balances are due in full at time of pickup by either cash or credit card. We no longer accept personal checks at meat pickups, we do accept personal checks as deposits or if they have 2-3 weeks to fully clear before meat pickup. Pickup times and dates are firm as we do not have enough freezer space to store anyone’s beef for lengthy periods of time.

WHAT DO I GET FROM A HALF, QUARTER or SAMPLER BOX:
How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield.

The yield Boneless or Bone-In?:
We tend to butcher more bonelessly on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual amount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer.

How Lean?:
Grass Fed Beef is naturally leaner than grain fed beef, so if you are not used to cooking grass fed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!)

How much freezer space for a half beef?:
Usually a half beef takes up about 10 cu. ft. of “upright” freezer space. A quarter usually takes up about 5 cu. ft. and a Samper Box generally measures about 22” x 14” x 7.”

What cuts will I receive?: You will get all of the cuts listed on our INDIVIDUAL CUTS LIST above. Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting. Typically Steaks are cut to 1” thick and are 1 per package for larger steaks and 2 per package for smaller steaks. Roasts are typically 3-4 lbs (designed for a family of 4 with leftovers) but roast sizes can vary depending on size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground beef come in one pound packages. Patties are 6 oz. and come 4 per package.

Take a Look at our Grass Fed Beef…



Visit our Farm Store or Place an Order to Enjoy Our Grass Fed Beef today!

Devon Point Farm is OPEN for Raw Apple Cider, Fresh Cider Donuts, Apples by-the-bag, Grass Fed Beef, Heritage Pork, Organic Seasonal Vegetables and Fall Decorations: OPEN THURSDAYS 3-6 pm and WEEKENDS 10-4 pm until Thanksgiving.
CLICK HERE TO DOWNLOAD OUR BEEF ORDER FORM


Or EMAIL US at devonpointfarm@gmail.com with questions or to inquire about timing, and we’ll email you an order form.