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Six Sons Farm grass-fed herd in autumn

Grass-Fed Grass-Finished Beef

Six Sons Farm

Raised on Pasture Year-Round

At Six Sons Farm, we raise our 100% grass-fed grass-finished cattle on 191 acres of pasture year-round—without using pesticides, synthetic fertilizers, GMOs, grain, by-products or added growth hormones.​ 

 

Seasonally available, you can purchase our grass-fed beef in Quarter, Half and Whole animal portions. Custom cutting, processed/cured products and packaging options are available, too. Our three 2024 harvest dates are May 13, June 17 and August 26. Pricing and purchasing instructions appear in our 2024 Grass-Fed Beef Buying Guide.

 

Please order using the links on this page. Beef does not appear in our online store due to the multiple variables involved in the order and purchase process. 

Honey bees pollinating a native butterfly weed plant

Benefits of Grass-Fed Beef

By purchasing our local grass-fed grass-finished beef, you’re not only eating healthier and reducing your carbon footprint—you’re also supporting a small family farm, a rural economy, healthier soil, cleaner water, and larger more diverse populations of native wildlife and plants.​

 

Our regenerative farming practices—including managed rotational grazing, avoiding pesticides and increasing biodiversity—naturally improve soil quality and habitat for native birds, pollinators and other animals.

Learn more about the benefits of grass-fed beef to your health, the environment and our economy in “Grassland 2.0: a consumer’s guide to grass-fed beef” from UW-Madison Extension.

We move our cattle from one grazing paddock to the next fresh one every day, known as “managed rotational grazing.” In winter, we graze them as long as we can into the snow season and then feed them hay in our various pastures.

 

Our Murray Grey-Aberdeen crossbred herd thrives on this all-pasture diet. We’ve found that crossbreeding produces healthier animals, and their smaller stature makes them more efficient at converting a grassy diet to meat.

In addition to a proper diet, we believe humane handling is critical throughout the lifetime of our cattle. We leave calves with their mothers until those cows calve again the next spring. This gives each animal a healthier start.

On the other end of life, our cattle are humanely harvested here on our farm in a familiar lower-stress environment. We use Natural Harvest, a State licensed mobile slaughter unit offered by Prem Meats in Spring Green, Wisconsin. Reducing stress during harvest time is not only best for the animal, it also results in higher quality meat for you.

Learn more about how we rotationally graze, feed in winter, and manage calving season.

Grazing beef cattle in early autumn

Our Cattle & How We Raise Them

Young Murray Grey cattle grazing in a deep grassy pasture

Grass Finished & Local

There’s a difference between grass-fed vs. grass-fed AND grass-finished. Many producers sell grass-fed beef that is finished on grain for a month or longer prior to harvest. This fattens up the animals quicker, reducing the cost of raising them. This also alters their rumen biology and function, and the nutritional profile of their meat.

Also, do you know the majority of grass-fed beef in U.S. stores is imported? And that once it enters our country and is packaged in a USDA inspected facility, that it can be labeled “Product of U.S.A.”?

Farmers and their allies have been fighting for truth in labeling for years, but so far regulations have not been corrected. Learn more about the bipartisan effort S.52 American Beef Labeling Act of 2023.

Six Sons Farm beef prices are calculated per pound of “hanging weight.” Hanging weight (HW) is the weight of an animal after the head, hide, hooves and most internal organs are removed. (HW is approximately 55-60% of the animal’s live weight.)

Your product take-home weight will be approximately 60-80% of your portion's hanging weight, depending on the cutting and processing you choose and the items you take or decline.

For example, if you have everything deboned and decline your soup bones, organs, dog bones, etc, your yield may be closer to 60% of hanging weight. If you take everything you have coming and choose bone-in for all your cuts, your yield could be as high as 80% of hanging weight.

Regardless of cutting instructions, there will always be a “shrink” or water weight loss as the chilled carcass hangs for a period of time to age. This dry aging process improves the flavor and tenderness of the meat by breaking down its interconnective tissue and reducing moisture content.

A 1,167-lb. live steer (our current average weight) will result in an average of 700 pounds of hanging weight. That’s 175 pounds hanging weight PER QUARTER, and approximately 105-140 pounds of wrapped take-home product per quarter. The actual finished weight you receive will depend on the processing instructions you choose and the size of the animal.

Get more details and purchasing instructions in our 2024 Grass-Fed Beef Buying Guide.

Meat Variety

How Much Meat Will I Get?

Image by Gabriel Mihalcea

Freezer Space & Thawing Tips

As a general guide, one cubic foot of freezer space can store approximately 22 lbs. of packaged meat. Large cuts/packages can increase the space needed. To maintain its quality, keep meat frozen at 0°F or below.

Freezing beef has no negative impact on the flavor experience but the thawing method can, according to a recent Kansas State University study.

We agree.

Thaw beef slowly and completely in the refrigerator or in cold water. Avoid the microwave or warm/hot water thawing, as it can result in meat that’s less tender and juicy.

Ready to Order?

Once you've reviewed our 2024 Grass-Fed Beef Buying Guide, you're ready to place your beef processing order. This is where you'll choose your preferred cuts, products, and processing directions. Deposit payment instructions are also included in the form at Six Sons Farm Grass-Fed Beef Processing Form

If you have any questions during this process, we're happy to help. Just email or call us. 

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