Grassfed & Finished Beef
If your are looking for locally grown grassfed beef in the Augusta, GA; Aiken, SC; North Augusta, SC and the Lexington, SC area, you’ve come to the right place.
Thank you for your interest. We look forward to growing you “food fit to eat.”
Please take a look at the information below. If you would like to order, please go to the contact page and email me your order. I will contact you for details.
Grassfed & Pasture Finished Angus Beef
We are taking orders for sides and half-sides (quarters) of beef. We will processing a few by the end of July, a few more in August and a few more in September. If you are interested please let me know soon.
Many of our repeat customers buy their beef by the Half-Side. We could also say that a Half-Side is really a Quarter. The cuts in a Half-Side are exactly half the identical cuts in a Whole-Side. Half-Sides are priced at $630 which is $5.25 per pound. Half-Sides contain 120 pounds of kitchen-ready cuts that have been deboned as much as possible, frozen and vacuum sealed for unlimited freezer storage time. Per capita consumption of beef in the USA is approximately 62 pounds. Therefore, a Half-Side will be a one-year supply of beef for a family of two.
Buying Whole Sides make sense for the least per-pound-cost for your beef. Our Sides are prices at $1200.00, which is $5.00 per pound. Our passion is to produce wholesome family beef. We direct-market from our farm to your family. We prefer selling to families, large or small because we are Legacy “Family” Farm and we know the importance of families. For smaller families, we recommend joining with friends and still buying by the Whole Side to save the most money. It is not difficult to divide a Beef Side cut by cut, 50/50.
No Need to Give Up Marbling
When you order Legacy Family Farm Beef, you can be assured of high quality flavor and tender well-marbled meat. All our beeves are young 100% Angus cattle, that are bred for high carcass quality and excellent marbling characteristics. Our beef is Dry aged for 14-21 days, which further enhances the flavor and naturally tenderizes the beef. Meat with little or no marbling will have very little flavor and usually not be as tender. We achieve the desired marbling with intensive rotational grazing that assures the beeves are always eating the “cream of the crop” highly nutritious salad bar we have for them in our pastures.
Our beeves are finished on 100% natural vegetarian grass, forbs and legumes, naturally grown and grazed by the cattle at their leisure. We use bulls with genetic characteristics to naturally enhance the desirable features of our herd for grass finishing – small framed and wide. Our cattle are not crossbred but purebred Angus. They are good mothers, good-natured, highly adaptable, early maturing cattle.
Because of the excellent marbling quality of our beef, you should not need to adapt or change your recipes or cooking methods to accommodate our grass fed beef. Although our beef is lean in nature, its fat composition tends to be well distributed throughout the muscle lending itself to intense flavor and a superior culinary experience.
Custom Processing
After our beef is dry aged, it is cut to your specifications, packed in airtight vacuum-sealed plastic and flash frozen.
We recommend that you request steaks to be cut no less than 1″ thick, the filets even thicker. Roasts can be ordered anywhere from 2 to 5 pounds or even more depending on your family’s needs. Below is an example chart of what cuts you might expect to get when you order a side of beef, twice this for a whole and half for a split side (quarter). We do not sell front or hind-quarters but rather “split sides”. This way both customers receive an equal half of the chuck, the round, etc. If you are wanting a quarter only, you may want to order a side and split it with a friend. If you have special requests for cuts, please let us know, otherwise you will receive a “standard” split side order with half the tenderloin, half the rib cuts, etc. When ordering a side, you can order the loin to be cut into filet steaks or a tenderloin roast but not both. The round can be ground for ground beef or cut into stew meat or roasts.
Needed Freezer Space
You will need at least 8 cubic feet of freezer space for a side of beef (4 cubic feet for a half-side). One cubic ft (12″x 12″ …think milk crate) of freezer space will hold about 30lbs of frozen beef. The average kitchen freezer compartment is too small to accommodate a side of beef, but you might squeeze a quarter of beef in there, though there wouldn’t be much room for ice cream.
Our beef will keep in the freezer easily for six months to one year. The meat is flash frozen and vacuum sealed in heavy plastic and well protected. We have never experienced any freezer “burn” with this packaging.
Below is an example of how many and which cuts of meat you will get in a side of beef. If you are interested in more information, check out the beef cuts chart by CLICKING HERE.
