Beef


... it's what’s for dinner! Or at least it is at our house quite often and we would love for it to be at your house as well. Along with breeding and raising quality genetics for the live cattle world, Twin Oaks is happy to also operate a 'Farm to Table' product that aims at creating a quality freezer beef product for you and your family to enjoy!

When we got started with cows I knew one day one of them would end up becoming dinner ... I mean who has a cattle farm and still buys hamburger at the grocery store, right? Jason and Mady were excited for that day to come when they were eating their own steak ... Jessica, being the animal lover that she is, was not as sure if she could do it. Knowing that she would be out voted in this decision she decided to mentally prepare the best she could from day one. So with that, the decision was made for all of the freezer beefs to be named ‘Dinner’. That way in the event anyone asked what we were eating I could answer honestly ... we were eating ‘dinner’. Call me crazy if you would like, but people still often laugh when I reference the field of ‘dinners’ out in the pastures.

In the beginning, we started off with purebred Angus or Angus-cross as our offering until the first half-blood wagyu was ready for processing. As stated in our story, that is when Jason ‘died and went to steak heaven’. We currently still have a few Angus in the processing world, but have since moved this side of the operation to be all Wagyu ... whether it be full blood or percentage influenced. The taste, texture and consistency achieved with the Wagyu are unbelievable.

So what is Wagyu? Wagyu basically means ‘Japanese Cow’ and can be any of the four Japanese breeds of beef cattle with the most desirable one being the ‘Japanese Black’. Originally raised as work cattle, the Japanese Black beef is prized for its intensive marbling. Over 90% of all Wagyu stem from Japanese Black strains, so when someone says ‘Wagyu’, they are usually referring to this line. ‘Kobe’ beef would be a more common name that is recognized as being associated with the Wagyu breed of cattle. It is simply the Wagyu cattle that are raised with-in the Kobe region of Japan. Since we live here in Virginia our cattle do not get to carry the elite title of ‘Kobe’ … so we simply refer to them as Wagyu.

As a result of breeding methods combined with longer periods for fattening, the Wagyu cattle have an unparalleled level of marbling in the meat. Not only does the meat look different, but Wagyu marbling is also better tasting. Have you ever heard the phrase ... ‘melt in your mouth’? Well, it might not actually happen when you eat Wagyu beef but it will be pretty close. The fat melts at a lower temperature than any other cattle, resulting in a rich, buttery flavor unseen in other strains of beef cattle. If that isn’t exciting enough, the fat is also unsaturated and high in Omega-3 and Omega-6 fatty acids; meaning not only is Wagyu marbling more delicious, it’s also healthier. Win Win!!

After finishing at the farm, the ‘dinner’s’ are delivered to the butcher where they are dry aged for at least 21 days and processed under USDA standards into individual packages that are weighted, labeled and frozen, ready for use. Our beef is currently only sold and delivered direct to the consumer either as a whole cow or in portions [half, quarter, eighth]. Pricing begins at $5 a pound and is based on the animal’s carcass weight, which is the animal less head and organs but still has skeletal frame intact. A typical steer weighs about 700-900 pounds hanging and will produce about 400-600 pounds of meat. A list of what a whole cow would typically yield is included below. The roasts are all in the 3-4 pound range and the steaks are cut 1” thick.

 

Item
Qty.
Notes
Chuck Roast
20
-
Sirloin Tip Roast
6
-
Eye Round Roast
2
-
Bottom Round Roast
4
-
London Broil
10
-
Brisket
4
-
Short Ribs
10 pks
4/pack*
Hamburger  -  1 lb.
115
-
Item
Qty.
Notes
Tri Tip Steak
2
-
Flat Iron Steak
12
-
Sirloin Strip Steak
10
-
New York Strip
24
-
Ribeye (Delmonico)
18
-
Filet
20
-
Denver Steak
15
-
Flank Steak
2
-

*  =  this number is the average they use for packaging

Please keep in mind that every animal is different and quantities will vary slightly. This list is to provide you with an idea on what to expect in terms of specific cuts of meat and amounts. We consider this list to be the best package in terms of utilizing all the animal’s typical cuts. However, we can work with you to customize these selections to meet your specific needs for a whole cow or half cow purchase only, but we would need to know ahead of time for this request. Also, we occasionally have hamburger only which is sold by the pound if you are interested or if you need to add more to your freezer.

Angus (base pricing per pound*)
Whole Cow
$5
Half Cow
$5.25
Quarter Cow
$5.50
Eighth Cow
$5.75
Wagyu (add to base pricing*)
Quarter Blood
+ 0.25$
Half Blood
+ 0.50$
3/4 Blood
+ 0.75$
Full Blood
+ $1
Hamburger Only (1 lb = 1 pack)
1-24 pounds
$6 /lb
25-49 pounds
$5.50 /lb
50 + pounds
$5 /lb

*  =  this price is based on the animals carcass hanging weight [not finished meat]

If you are interested in learning more about our 'dinners' or coming out to the farm to meet them, feel free to contact us anytime. We would love to hear from you!

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