Whitpirate beef = AWESOME

[slavenoid]

Here’s a ribeye from a customer text….

I like the yellow fat if I'm seeing that right. Assuming this picture is grass finished?

[Whitpirate]

Grain finished for the last 45-90 days

[Whitpirate]

Here’s a ribeye from a customer text….

I like the yellow fat if I'm seeing that right. Assuming this picture is grass finished?

I’ll do quarters with a little premium to offset multiple delivery and fuel/feed premiums this year.  I want to be able to continue to do this but I have to contain costs.

[Boss .300 winmag]

Grain finished for the last 45-90 days

What grain are you using?

[Whitpirate]

Barley, peas, little corn… occasional stockmaster or beef master mix along with a protein tub. 

[Boss .300 winmag]

Barley, peas, little corn… occasional stockmaster or beef master mix along with a protein tub.

Do you buy separate bags of barley,corn , and peas then mix?

[Whitpirate]

Yes in bulk totes but I grind them with another farmer for a ration?  Feel free to PM or email if you have more husbandry questions.

[Boss .300 winmag]

Yes in bulk totes but I grind them with another farmer for a ration?  Feel free to PM or email if you have more husbandry questions.

Thanks, I don’t run enough cattle for that.

[mcrawfordaf]

No 1/4s this time boss?

His post yesterday afternoon says he will do quarters.

whoops skimmed right past it thanks!

[Magnum_Willys]

I haven't had anything other than wildgame in my freezer for over 65 years but this thread is making me think about making room for some beef !!!!!!

[Jpmiller]

When do you think you're doing beef harvest again? I'm down to about two dozen packages of steaks in the freezer, all out of roasts and looking for a new more local source. All these HWers can't be wrong!

[Whitpirate]

I’ve got a harvest coming up this next month.  Email me and I can get you lined out.

[Whitpirate]

Grass-fed beef halves available now.  6.85/lb Hunt-WA price delivered.  Halves should be between 365-420lbs.  They are going quick so email me or PM soon.