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Customers tell us that John's Farm grass-finished beef has more flavor and is more tender than other grass fed beef they have tried. This difference can be attributed to the quality of grass and grazing the calf longer, allowing its energy to build fat into its meat because marbling adds to flavor and tenderness.

Yes, John's Farm Beef is available in the following packages:
1/8 beef
1/4 beef
1/2 beef
1 whole beef

We believe you need to know which cuts are available, what choices you have in size/thickness, and exactly what you are paying for when you order 1/8, 1/4, 1/2 or a whole beef. For that reason we will work with you to get the best cutting order possible for you and your family. John's Farm Beef is sold by processed weight. You pay for what goes into your freezer! Understanding how to calculate the difference in pricing between live weight, hanging weight, and processed weight helps you decide how to best spend your dollars.

John's Farm beef is sold by processed weight, which means you pay for the beef that is going into your freezer. In comparison, other producers sell by live or hanging weight. We believe our customers should only pay for the amount of beef they recieve vs. the entire hanging weight at the processor that includes unusable weight.

The processed weight of a 1/2 beef will be between 240-280 lbs; how you specify your cutting order and size of the calf will determine the exact processed weight. The cost of a half or whole beef is $7.65 per pound of processed product, split half (1/4) will yield approx 130 lbs of processed product at $7.90 per pound; 1/8 will weigh approximately 70 lbs processed product at $8.00 per pound. Anyway you cut it, ordering by quantity is cost saving!

The processed weight of a quarter beef will be slightly more than 50% of a half beef because the customer may have the single cuts such as the brisket, rump roast, pikes peak roast, flank, and skirt. A quarter will range between 150-180 lbs.

The processed weight of a quarter beef will be slightly more than 50% of a half beef because the customer has the option of the single cuts available in a half, such as brisket, rump roast, pikes peak roast, flank, and skirt. A quarter will range between 150-180 lbs.

From the time you place an order to receipt of your order the time frame will be less than 6 weeks.

Yes! We call this 'custom order' because you help decide what cuts you want and how you want them. Let's face it, when it comes to beef the slogan 'one size fits all' is out-the-window! You get to decide what roasts you like, the size of the roasts, the thickness of steaks, and more. Your beef needs to be the most usable for you and your family and my job is to explain the available cuts and options to you to make certain you are a very satisfied customer!

T-Bone OR KC/Filets:
choose one option – either T-Bone Steaks OR KC Strips and Filets

You determine the thickness of steaks (for example, 1" KC and 2" filet). You also determine how many steaks per package. Recommend one.

Rib-eye Steaks OR Prime Rib Roast: (we recommend Ribeye Steaks)

If rib-eye steaks, determine the thickness and how many per package (recommend 1)
If prime rib roast, I would recommend cutting the roast in half (otherwise extremely large as in 9-10 lbs)

Brisket: whole, cut in half, cut in thirds.
Approximate whole weight could be 8 to 10 lbs. Cutting in thirds would mean brisket might weigh less than 3 lbs.

Round: Several options for the Round (we recommend the inside round for chicken fry or fajita meat and the outside for round for roast or round steak which is best prepared in the oven)

1) Round Steak (the least tender of all the steak cuts, great for roasting), Recommend cutting in half as the whole steak is large. Determine thickness, recommend 1”.
2) Chicken Fry - Put through the tenderizer several times, 3 steaks per one pound package.
3) Round Roast (netted and boneless) - Recommend 2 to 4 lb size.
4) Fajita meat, 1# packages, small strips and run through the tenderizer one time.

You may pick-n-choose from the four possibilities or mix-n-match. In other words, you may order some of all or two options or all in one option.

Sirloin:
1) Sirloin Steak, individual steaks, approx 1/2 lb. OR large sirloin steaks, approx. 1 to 1 ½ lb each
2) Tri-Tip Roast: includes a section of sirloin and two other portions that come together.

Chuck:
1) all chuck roasts possible from the half Determine size such as 2-3lbs, 3-4lbs, etc.
2) only the best chuck (probably be 6-7) and grind the rest.
3) Flat-iron steaks, an individual size, approx 1/2#

Arm:
1) all arm roast, square cut to fit crock-pot. As many as possible. Determine size as 2-3lbs, 3-4lbs.
2) only the best arm roast, grind the rest
3) arm steak - a thick 'slice' of the arm (approx 2" thick).

Great for crock-pot cooking.
You may pick-n-choose and mix-n-match from the arm options.

Pikes Peak - approx size is 3-4 lbs.

Rump Roast - approx size is 3-4 lbs.

Flank steak –tenderized. yes or no. If no, it is added to ground beef.

Skirt steak – tenderized. yes or no. If no, it is added to ground beef.

Liver - yes or no. Sliced, 1 lb packages.

Ox-Tail – yes or no.

Heart – yes or no

Tongue – yes or no

Short Ribs - yes or no Options: 2” squares or half slab or whole slab.

Stew Meat - processor will trim closely. 1 lb packages. Could get at least 20 packages from a half and more if you do not keep all the roasts. Approximately how many packages?

Soup Bone - 2 meaty soup bones per package. Approximately 10 packages per half if
you want them. How many packages would you like?

Broth Bones – 3-4” long, marrow filled and split knuckle. Weighed separately, priced at $5.00/pound.

Ground Beef –
1 lb package
2 lb package
1/4 lb patties, 4 per package
1/3 lb patties, 3 per package
1/2 lb patties, 2 per package (hamburger steak)

You select the fat blend of 90/10, 85/15, or 80/20. We recommend 90/10 on the 1 lb or 2 lb packages. We recommend 80/20 on patties

You may order some of all choices if desired.

John’s Farm is the only beef producing family farm in Oklahoma with these certifications.

* Certified Organic - USDA and OK Dept of Agriculture
* USDA verified grass-finished
* Animal Welfare Approve

Beef on John's Farm are red and black Angus.

99% of each calf's diet is forage/alfalfa; 1% of each calf's diet is barley. 100% of each calf's diet is certified organic and grown on our farm.

Our livestock program allows cattle to graze freely on environmentally friendly pastures, soak up sunshine, flourish on grass and thereby, be healthy cows providing a healthy consumer product. Cattle on John's Farm roam; they have never seen nor been in a feed yard setting.

• We are grateful for the opportunity to provide Oklahoma consumer with organic beef that has proven health benefits which surpass grass-fed standards. We know because John's Farm Beef has been tested! Omega6/Omega 3 ratio - 1.8 CLA - 9.8
• Healthy fat is essential for healthy bodies; one way to obtain healthy fat is through meat consumption. Be sure to ask questions and request facts instead of industry standards.

Yes, we have several third party studies. Dr. Chad Edwards has included information about John's Farm on his website: http://drchadedwards.com/category/nutrition/protein/

• Do the research; use Google on national brands. Look for where the beef comes from, what is fed to beef, at what size are beef processed, is the beef well marbled. For example, if a calf is processed at 1,000 lbs, or less, the meat will be very lean with little marbling which means the taste and tenderness will vary from John's Farm Beef.
• Look closely at the label and the claims made by the brand or producer. What inspections, certification, and verifications are on the package. For example, a farm with the name 'organic' is a title only; an official organic seal is required for the product to be certified organic.
Listen to what producers tell you. For example, what does we raise organically mean or what does beyond organic mean? There are no inspections for such claims and very often the producer fails to have organic standards available to measure all his practices to determine if the product is being organically raised. We believe that to go beyond organic one must first be certified organic after which we can exceed the standards. For example, our cows are more than the required pasture space for certifications.

• Yes, we have several third party studies. Dr. Chad Edwards has included information beef from John's Farm on his website: http://drchadedwards.com/category/nutrition/protein/
• Insert other info from studies

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