What we offer is 80 years behind the times. It is the strangest of circumstances. We are falling further behind, yet we are way ahead of the curve. We don't even begin to measure up, yet the nutritional and benefit numbers are on our side.
We work hard, very hard, to not get sucked in to today's beef and pork production mistakes. We are not on the cutting edge by any stretch of the imagination . We are working overtime to be at least 80 years behind today's new frontier technologies when it comes to beef, pork and lamb production. And we are absolutely elated to be way back here. We know all to well and most likely you do too, that when it comes to our food supply in America, "Those that live by the cutting edge will die by the cutting edge". Contemporary beef, pork and lamb cutting edge technologies are helping to cut life short for many.
WE DELIVER TO KIRKSVILLE, COLUMBIA, QUINCY, KANSAS CITY, ST. LOUIS, WESTERN ILLINOIS AND POINTS IN BETWEEN.We offer our grass-fed beef two different ways. One is by the 1/4, 1/2 and whole carcass. Offering our grass-fed beef this way will allow you to purchase your beef at the lowest cost per pound.
Our price is based on the Hanging Weight. This is not the live weightof the cow or the packaged weight. Hanging weight, or dressed weight, is the weight of the cow hanging in halves in the cold locker just before it is cut according to your selections. Hanging weight is roughly 60% of the live weight. Each cow has a different weight, but if a live cow weighs 1000lbs and dresses at 60%, the whole hanging weight would be aboiut 600 lbs. The 1/2 would be 300 lbs and the 1/4 would be 150 lbs. These are approximate numbers. Your beef hanging weight will probably be a little different. And because you may want your steaks or cuts boneless, or do not want soup or broth bones, or don't want ribs, the actual packaged weight of your beef will be less than the hanging weight.
The best price per pound is for the Whole, currently offered for $5.00/lb* **. So, for instance, even if you and 3 other friends go together and each get a 1/4, you've just bought a whole.Next is the 1/2, priced at $5.25/lb* **The split 1/4 is $5.50/lb* **. Split means selections from the front and back of the cow.
INDIVIDUAL BEEF CUTS
The second way we offerAttadale Farm Grass-Fed Beefis by the individual cut.Grass-Fed Beef Cut Price Per Pound:* **Brisket $8.50
Ground Beef $7.00
Osso Bucco $7.50
Ribs-Boneless short $8.00
Roast-Eye of Round $7.50
Roast-Sirloin Tip $8.00
Roast-Tri tip $7.50
Steak-Rib Eye $13.50
Soup/Broth Bones $4.50
Stew Meat $8.00
Tongue $5.00*Price includes processing
**Prices subject to change without notice.
Early on we decided we didn't want our chickens to oink or our pigs to lay eggs. Consequently our pork is not the other white meat, as the commercial pork industry likes to say. It tastes and looks like pork should taste and look. It is a big step up from commercial confinement pork's taste and look. No added hormones and no antibiotics combined with a NON-GMO supplemented diet and it surpasses the negatively affected drug induced, rationed University created science diets that are being deemed as harmful, counterproductive along with nitrates, artificial lighting and grated floors for easy cleanup. We don't even have to give our hogs their "coping meds" to help them endure the hellish atmosphere of the hog warehouses.
We're 80 Years Behind and Dragging Our Heals
What we are offering is 80 years behind the times, yet we are way ahead of the curve on quality of pork. We don't begin to measure up, yet the nutritional numbers are on our side.
Unlike contemporary trends, we work hard, very hard, to not get sucked into today's beef and pork production mistakes. We are not on the cutting edge by any stretch of the imagination. We are very satisfied to be at least 80 years behind today's cutting edge technologies when it comes to beef and pork production. We are absolutely elated to be way back here where we should be. We know all to well and most likely you do too, that as a very good, popular book reveals, "Those that Live by the Cutting Edge, Will Die by the Cutting Edge." Contemporary beef and pork cutting edge technologies are cutting it short for many.
PORK FOR SALE
Jurassic Pork is available by the cut, whole or 1/2 hog. Whole and 1/2 sales will be based on the hanging weight. The whole hog is $4.90/lb and the 1/2 is $5.15/lb. Smoking will add only $1.75/lb on the weight smoked.
Cut Prices Per Pound
Bacon sliced or slab $8.50
Ground Pork $6.50
Whole Ham $7.00
Ham Steaks $7.50
Loin Roast $8.50
Pork Chops, Bone in $7.75
Pork Chops, Boneless $8.00
Pork Roast Butt $7.00
Pork Roast Callie (Picnic) $6.50
Pork Steaks $7.00
Ribs--Baby Back $6.00
Ribs--Country Style $7.50
Bones, Broth/Soup $4.00
Ask about availablity of brats, sausage and rendered lard.
Committed to Nature
When Cows, Sheep and Pigs Are Allowed Their Space For a Lifetime Great Things Happen
There is great nutritional value available in many animals correctly raised, fed and prepared. The same goes for flavor and a pleasant dining experience. Sheep are not an exception to this but rather a great example. University created, USDA accepted animal growth manipulation exercises are the great exception. In the United States, the goal of production volume has replaced the goal of product quality. Many producers who are considered "smart" by the masses fall in line to enact the University findings and prodcedural practices they have created.
Quality, nutritional lamb products are part of a natural progression for us here at Attadale Farm. We began with beef, added pork and now have included lamb in the mix. We admit that nutrition is our primary goal, not volume, flavor or dining experience. Not even price or income. Today it is price that is killing the consumer. We feel fortunate that we do not have to choose between nutrition and quality in all our meat products because nutrition means great taste.
If you choose to depart the bland, unhealthy cycle of participating in the American diet to which most tastebuds have become accustomed, a fabulous future awaits. LAMB PRICES
Attadale Farm offers lamb by the cut and by the whole lamb. The whole is $7.00/lb. hanging weight. That includes cutting to your specifications and vacuum packaging.
INDIVIDUAL CUT Price Per Pound
Ground Lamb $7.50
Stew Meat $8.50
Osso Bucco $8.50
Shoulder Roast $8.00
Leg of Lamb $8.00
Lamb Bones $4.50
Pure Raw Honey & Jurassic Pork Snack Sticks
Jurassic Pork Snack Sticks
What a great tasting, nutritious way to sooth those hunger pangs with a Jurassic Pork 1 oz. Snack Stick. Great for on the bike, on the run, on the go or just for fun. These great snacks are made from our own NON-GMO fed Hereford Hogs with no nitrates or nitrites, except that which occurs naturally in celery. They come in two flavors, BBQ Flavor with Bacon or Pineapple.
1 lb (16 sticks) $30.40 ($1.90 ea)3 lbs (48 sticks) $86.40 ($1.80 ea)
5 lbs (80 sticks) $140.00 ($1.75 ea) Bee True Pure Raw Honey
Pollination is paramount. We appreciate our bee's busy assistance and we also appreciate the honey they leave for you and me. Busy throughout the season, as various flower species bloom, we all benefit from the wonderful subtleties in flavors they add to their clover honey base. Local allergie sufferers benefit from our honey as well.
It's a rough world today for honey bees with all the pests and outside spray and treatment applications going on. Unfortunately for honey consumers, it is quicker and easier for the bee keeper to deal with these issues with chemical treatments.
Of great importance is the fact that we do not use any chemicals or pesticides to assist our bees in their ongoing fight for survival. We employ mechanical and natural measures to keep our colonies healthy. How about your current honey supplier? You might ask.
Currently available in a classic style 1 lb. jar for only $8.00