We proudly pasture raise Registered Red Angus cattle at Red Hill Farms. Our cattle are rotated to fresh pasture multiple times per week during the spring, summer, and fall months. During the summer, we bale our own hay for the winter months. We do not feed any grain. We are a completely grass fed and finished beef ranch.
Our best pastures are reserved for our grass fed and finished steers. These steers never receive any grain during their lifetime. Constantly moving these steers on lush pastures with a mix of legumes like clover, alfalfa and vetch help us produce outstanding grass finished beef. You can find our grass finished beef in our farm store and we also offer by hanging weight.
Why grass fed and finished Beef?
1. Grass Fed– Grass fed and finished beef is higher in antioxidants and omega-3 fatty acids and lower in fat and cholesterol. Grass finished beef is higher in nutrients such as Vitamin K, Riboflavin, Niacin and Vitamin B12 just to name a few.
2. Humanely Raised– We feel that our most important job as farmers is animal stewardship. Providing shade trees, not giving any grain, and rotational grazing allows our cattle to live healthy, stress free lives. Lower stressed steers produce better tasting beef. Our cattle are not given growth hormones, antibiotics or vaccines.
3. Genetics– We use moderate framed easy fleshing Red Angus genetics that grow slower but marble well on our pasture based system. Other traits such as calving ease (a prediction of how easy or hard labor and delivery will be), maternal instincts, and feed conversion are very important to our ranch. There are genetics that our cattle excel in that benefits the consumer such as marbling, grade, and yield percentage. These statistics are important to our customers because they allow for higher quality beef and higher hanging weight yield.
Grass fed and finished hanging weight for the 2025 season: $5.50/lb hanging weight
Example of Pounds of Beef to Expect
- Live animal weight = 1,200 pounds *63 percent dressing percentage = 756 pound carcass
- Carcass Yield Grade 3 (average muscling and fat cover) = 70 percent yield when obtaining mostly bone-in cuts and 50 percent yield with all boneless cuts.
- 756 pound carcass * 70 percent ~ 529 pounds of packaged beef, mostly bone-in cuts and ground beef
- 756 pound carcass * 50 percent ~ 378 pounds of packaged boneless, closely trimmed beef and ground beef
Source: Michigan State Extension – 2012: Jeannine P. Schweihofer “How Much to Expect When Buying Freezer Beef: Part One”.
Cut of Meat Price per Pound
Brisket ————————————-$6.00
Ground Beef——————————-$6.50
Ground Burger Patties —————-$6.75 (3 patties per package)
Chuck Roast —————————– $6.75
Delmonico Steak ———————-$21.00 (1 steak per package)
Filet —————————————–$35.00 (1 steak per package)
Flank Steak —————————– $16.00 (1 steak per package)
New York Strip ————————–$19.00 (1 steak per package)
Porterhouse——————————-$19.00 (1 steak per package)
Rib Steak aka Ribeye Steak———–$22.00 (1 steak per package)
Rolled Rib Roast aka Prime Rib –$21.00
Round Roast ————————–$8.00
Round Steak – tenderized (for swiss steak) —$7.00 (1 steak per package)
Short Ribs —————————–$6.00
Skirt Steak ————————– $15.00 (1 steak per package)
Sirloin Steak ————————–$15.00 (1 steak per package)
Sirloin Tip Roast ——————-$9.00
Soup Bones ————————–$4.00
Soup Bones with some Meat—$6.50
Sizzler Steak ————————$11.00 (1 steak per package)
Stew Meat ————————–$7.00
T-Bone Steak ———————–$18.00 (1 steak per package)
Tongue——————————-$2.50
Liver———————————-$2.50
Oxtail———————————$6.50
Heart———————————$3.50