Friendship Farms

Welcome to Friendship
Farms!

Beef Price List Order Form Meat Cuts Diagram

All Natural Beef

Beef sold with the Friendship Farms label is born and raised on our farm. Our Angus cattle are treated with care, not confined to a crowded feedlot and never fed any hormones or medicated feed of any kind. The high protein legume grasses and organic grains we raise as part of our total organic program, are fed to the cattle. The addition of grain in our cattle feed, helps the cattle mature early enough to make their meat tender and flavorful. We have adapted our feeding program to reflect today's concerns about dietary fat and, therefore, do not over-fatten our cattle. As opposed to a shopper at a supermarket, our customers know where their beef came from, how and what it has been fed, and where it is prepared for sale.
People who are concerned about maintaining a healthy diet for themselves and their families, find Friendship Farms beef to be a flavorful, nutritious alternative to poultry or fish.

Beef by the Side

     Friendship Farms beef is cut and wrapped at a federally inspected USDA approved facility. The price per pound for a side of beef is based upon the weight of the "hanging side." When beef is slaughtered, it is initially divided into two identical sides, each with a complete set of ribs, a whole round, rump, and loin. Before the sides are cut, each is weighed and hung in a cooler to age. At the end of the aging process, the "hanging side" is then cut and trimmed according to the customer's instructions. The amount of useable meat which remains after butchering, depends upon how the customer chooses to have his beef cut. Generally, approximately 30% of the "hanging side" is trimmed away (primarily fat and bones).
     To calculate the cost, assume an average "hanging side" weighs 375 lbs. At $2.40/lb. (the price of a hanging side), a customer would pay $900.00. Since the trimmed weight of the side of beef is approximately 70% of the hanging weight, a customer would take home approximately 260 lbs. of meat. If a customer pays $900.00 for 260 lbs. of cut meat, the cost per pound of meat averages $3.46/lb. This price includes vacuum wrapping and freezing.
     Although individual cuts of beef may be purchased at our farm, buying by the side permits the customer to have his beef custom cut and wrapped.   Friendship Farms beef is aged before it is cut. This enhances the flavor and tenderness of the beef. When a side of beef is fully aged, Friendship .Farms will contact the customer to explain the possible ways the side can be cut. Generally, one third of the side will be hamburger meat. One third will be stew, rump, round, and chuck. The final one third will be the most expensive cuts of beef steaks, filets, and rib roasts. A side can be cut many ways (see meat cuts diagram). Some people, for example, prefer porterhouse and T-bone steaks. Others like those items cut into strip steaks and filets. Many people like the rib roasts cut into delmonico steaks. The round roasts, since they are so tender, are often cut into steaks. Each side has one flank steak and one brisket, which could also be slit for stuffing or cut into stew meat. An additional helpful hint - many customers with limited freezer space choose to share a side of beef with someone else. Though the options may seem overwhelming at first, with a little help from the staff at Friendship Farms, most people quickly find that having beef custom cut is one of the most rewarding aspects of buying beef by the side!

Beef Cooking Tips
In response to questions our customers have about preparing healthy, lean beef, we have put together these suggestions. If you would like specific recipes with exact amounts and instructions, we will be happy to send you more information.

Steak (Porterhouse, T-bone, Filet, Strip, Sirloin, or Delmonico)
Our favorite method is grilling with a preheated grill, cooking to the state of "doneness" your family prefers. Our beef is so tender and flavorful that we enjoy the flavor of beef without sauces. This is also one of the healthiest methods of cooking, since most sauces or marinades contain oil. These cuts are also excellent when broiled or pan-grilled. When cut thick, any of the steaks may be cut into cubes and used for kabobs.

Chuck Roasts and Stew
These cuts require slow simmering in a covered pot or (our favorite) cooking in a pressure cooker. Be creative with cooking liquids. Beer or red wine, a little garlic and thyme are good seasonings. Vary the spices by using Italian seasonings, bay leaves, thyme, parsley, celery, tomatoes, and paprika, to name a few. Vegetables also add variety and flavor. Try simmering your beef in your favorite barbecue sauce. Fajita marinade is another good alternative. You can simmer these cuts in any liquid just the way you would simmer an old-fashioned stew. Finally, our family always enjoyed chili made with stew beef! We also have boneless chuck steaks which make an excellent quick meal when quickly seared in a skillet and seasoned with salt and pepper.

Sirloin Tip, Round, and Rump Roasts
Very lean and flavorful, these roasts make wonderful main dishes and are very easy to cook. (A good meat thermometer really helps). Try grilling your roast. Because they are so lean, we recommend browning the lean roast first and basting while cooking. We suggest placing the meat on a roasting pan after you brown it--- use an old all metal roaster, a foil pan, or make a pan by folding two or three layers of heavy-duty foil. For a fat free basting liquid try bouillon. As it mixes with the pan juices, it creates a delicious juice to serve with your roast. Try sprinkling your roast with your favorite combination of spices--Beau Monde seasoning is one of our favorites. Or use a thinned out pasta sauce as a basting liquid and serve with pasta. Pot roasts are another great use for these cuts of beef. They differ from the above suggestions because they require a covered cooker, but the possibilities are endless---beef bourguignon, beef a la carbonnade, beef ragout, sauerbraten, goulash, etc. Sirloin tip can be cut into minute steaks - great for sandwiches.

Ground Beef
Again, Friendship Farms beef comes from the finest grade cattle, cattle that are bred and fed to provide top quality beef. Our hamburger is totally different from beef that is raised to be nothing more than ground beef. Burgers made with our ground beef need little more than salt and pepper to be delicious. Many people add bread crumbs to meatballs and meat loaf to make the meat go farther. If cost is not a consideration, we suggest you do not add bread or egg to your meatballs. Instead, try a small amount of a flavored liquid---like spaghetti sauce or bouillon. The meatballs will be much lighter and more delicate. Careful browning of the meatballs keeps them from falling apart as you work them. Also, for your convenience, we now offer preformed hamburger patties.

Round Steak
Very versatile and great for quick lean meals, round steak is excellent grilled, broiled , pan seared, or stir fried. Round steak is very lean and, therefore, becomes tough if you over cook it. Since it is usually fairly thin, it should be cooked quickly on a preheated surface. By the time the outside is adequately brown, the meat is usually cooked through. If round steak is inadvertently cooked too long, it can be treated the way you would a less tender cut of meat and simmered slowly with a cooking liquid until it is tender. Round steak can be marinated and then grilled. It is wonderful stir fried with whatever seasoning you like and then tossed with your favorite vegetables or pasta. It makes great fajita meat or barbecue. For a special treat, try small portions of round steak as breakfast steaks.

*NOTE: We recommend spraying your pans with a pan coating spray or greasing them only when necessary with oil coated paper towel. Thick gravies and/or creamy sauces add calories, fat and cholesterol unnecessarily to beef. Cooking carefully, planning balanced meals and using low fat seasonings and sauces allow variety and limitless possibilities for delicious healthy meals.

Please click here for more information on safe storage and handling of beef.
The USDA website is also filled with other useful information about food and agriculture.