Local – Our Own Farm Raised Angus
All Natural – Dry-Aged
Omega 3 Enhanced
Grain-Fed
About our beef….
Our beef is raised naturally with no added hormones, steriods, or growth stimulates. Our cattle have access to pasture most of their life, but are finished with a diet of hay along with a high quality Omega-3 enhanced grain ration for at least 4-6 months to “marble” the meat, making it tender, juicy and flavorful. Marbling is the way the fat is dispersed on the meat.
Immediately after our meat is slaughtered, it goes through a 14-21 day dry aging process. This is a very important step as it tenderizes the meat naturally-with no perservatives.
We sell our beef by quarters (approx 200 lbs) , halves (approx 400 lbs.) and whole beef (approximately 800 lbs.). The beef is vaccum sealed packaged and is $5.00 hanging weight. This includes processing. There is an extra $10 fee for quarters. Call the store 804-598-4021 to order your beef. You will need to get on a list.
What does “hanging weight” mean?
This picture is hanging weight. If half a cow weights 400 lbs, the actual finished product losses some due to the dry aging process and cutting out the bones. When meat is sold by “hanging weight” it does not have to be USDA inspected. It is still cut to your specifications and vaccum sealed packaged.
“Wet Age” versus “Dry Age”
Most meat on the market is “wet” aged which means they so not let it hang. Large portions of the meat are vacuumed sealed in a perservative solution and shipped across the country where local businesses cut and package the product. They claim the meat ages in the perservative. Because of the perservatives, stores do not need to freeze the meat-it is sold as fresh and you will notice the long “sell by date” on packages. Raw meat with no preservaties goes bad in your refrigerator in one week. Stores have their “sell by date” labeled several weeks. Our meat is aged 14-21 days and has no persevatives added and we sell it frozen which is much healthier for you. It is our opinion that all the added perservatives in almost all foods is what is creating food allergies.
Farm-raised (local butchered) versus store beef
You will also notice a huge difference in the color of the meat. Ours is dark red (on right) versus the pink meat (on left) in the stores.
You may wonder why the difference in the meat when a beef cow is a beef cow whether raised in a lot by itself or a large feed lot. The difference is not large feed lots versus small The commercial farmers raise good beef also, they just do it on a bigger scale. Obviously feed and finishing can affect the quality but the main difference is in the processing and type of aging. For this farm gal, wet aging does not cut it and neither is as healthy for you.
Hamburger
There is no added water in our hamburger. It is not legal to add water unless the product is labeled “beef patties” or “ground beef products” which they then can legally add up to 12% water or beef broth. Watch store labels!
Amount of meat in a steer
To go from a carcass to cuts in your freezer, the butcher will remove fat, bones, tendons, and some meat. Typically the retail cuts left after a carcass is broken down is about 55-62% of the carcass weight, and that will depend on the fat and muscling on the carcass, skill of workers, and the cuts you choose.
Our whole beef is running 800-1000 lbs. hanging weight.
Availability:
Right now we are selling quarters, halves and whole. The finished product comes in vaccum sealed packages. Call us 804-598-4021 for availability and pricing. Our waiting list for early spring 2026 is full but I am taking orders for summer processing.
Baugh Meat Worx Cut Sheet-Half-Whole
Baugh Meat Wrox-Cut Sheet-Quarters
Here is a random sample of one of our quarters fall of 2025.
The hanging weight was 190 lb. If it yielded 65% the end weight would have been 124 lbs. If 60%, 114 lbs. (we do not weight the yielded take home weight.
This particular customer received: 50-1 lb. packages of hamburger, 1-Sirloin Tip roast, 2-top sirloin roast, 4-chuck roasts, 1-Eye Round roast, 10- 1 lb packages stew meat, 2-soup bones, 3-bone-in ribeye steaks, 2-Porterhouse steaks, 2-T-bone steaks, 1-quarter brisket, and 2-short rib packages.
This varies with weight, thickness of steaks and weight of roasts cut, and other options. He did not want the liver, heart, tongue, ox-tail and had some of the roasts put into hamburger.
How much freezer space do I need?
- Rule of thumb: 1 cu ft for 25 lbs. beef.
- I have a 20 cu’ ft freezer and it will easily hold 1/2 to whole beef
- For a quarter beef you will want a 7-10 cu ft.
Recipes –(Here are some of Pat’s basic recipes.)
Testimonials from beef customers…
- February 18, 2009: Mr. and Mrs. Hertzler, Thank you so much for all the personalized attention given my wife and I during our first visit to your farm. It gives us faith about America and the values that made us great. Moving from the city to Powhatan has been a blessing. I will never buy a steak from any grocery chain after having your Delmonico’s for our Valentines dinner and fresh eggs. We can’t wait to visit again! Sincerely, Don & Susie Rommell.
- September 2011: A lady purchased our beef at the local farmers market. She said she was allergic to beef but decided to give our beef a try since it was dry-aged and no preservatives are added. She is so happy-she can eat our beef.
