Pasture-Raised Beef

NO ANTIBIOTICS * NO GROWTH HORMONES * NEVER CONFINED!

Beef is still available. Our customers have been extremely happy with the flavor of this delicious and healthy meat. Get your steaks and ground beef now to enjoy on the grill!

Email or call to place an order.

End of Summer Grilling Special: Order 2 packages of steak, get a pound of ground beef free!

Prices (prices are per pound; meat is frozen and vacu-packed)

Ground Beef: $4.50 (90-94% lean comes in 1# packages)

Stew Meat: $4.75

Tip Roast: $7.75

Pot, Chuck, Rump, Arm, Heel Roasts: $5

T-Bone & Ribeye Steaks: $10

Sirloin Steaks: $8.75

Filet: $17

Flat Iron Steaks: $9.50

Short Ribs: $4.50

Baby Back Ribs: $5

Soup Bones: $3 per package (2-3# each)

Organ Meat: $5 per package (2-3# each)

Imagine…cows raised simply and naturally on the purity of virgin native prairie.

Our fourth-generation family ranch is home to a beautiful herd of Black Angus cattle, where they are born and raised on the virgin South Dakota prairie.  Never knowing the feel of cement or the darkness of a barn, our cattle roam on some of the most pristine native prairies in the Midwest. They are raised 100% naturally, meaning they are free from harmful antibiotics or growth hormones. Meat from our animals is heart healthy: rich in Omega-3 fatty acids, vitamins, and minerals, and has up to 1/3 less cholesterol than feed-lot beef. To learn more about the incredible benefits, visit our ‘Benefits of Pasture-Raised Beef’ page.

Cooking Grass-Fed Meat

Because our meat has very little fat, heat is conducted more quickly, which can toughen the protein. The leanness of this meat allows you to cook at lower temperatures. Be sure to check out our ‘Tips for Cooking Grass-Fed Meat’ handout.

Isn’t Grass-Fed Beef Tough?

Meat from pasture-raised cattle can be just as tender as grain-fed meat. Contrary to popular belief, it’s not just the amount of fat or marbling that determines the tenderness of the meat. The genetics, age, sex, and stress level of the animal at harvest are all equally important in determining tenderness.

We’ve chosen to raise Black-Angus cattle because they are more likely to produce tender meat. We slaughter our animals at around 18 months, after they’ve enjoyed the fall or spring flush of green grass in the fields. Our steers are supplemented a small mixture of grain and hay for during inclement weather.

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Earth Harvest Farm

Lake Geneva, WI

Katie Bjorkman, farmer

earthharvestfarm@hotmail.com

262.308.0335

“Seed by seed, plant by plant, peasant by peasant, community by community, country by country, we will reclaim our food freedom.”

-Vandana Shiva