We raise pure bred Red Devon cattle who are 100% grass-fed & grass finished here on our farm in Geauga County, Ohio. All of our beef is born here on the farm, so you know exactly how they were raised.
Red Devon cattle (also called "Ruby Reds") are a heritage breed that originated from the South
of England in the U.K. making their way to America with the Pilgrims in 1623.
We chose the Devon for their many positive traits (all of which we have found to be true over the last 8 years - we just love this breed, they are a joy to be around).
They have been bred for hundreds of years to truly be raised & finished on grass. They have a docile & gentle disposition. They are great mothers, calve easily & produce rich milk which is high in butterfat. They continue to produce calves into their teens. No breed has a purer genetic base than the Devon & they have a robust constitution & rarely suffer ill health.
Our herd is fed grass during the growing season & hay in the Winter - all without the use of any chemical fertilizers or pesticides, & we free choice feed a mineral mix which includes salt & kelp to keep them healthy. They are rotated daily to fresh pasture from April to end October. When the weather conditions are adverse they have access to the barn if they want to take shelter.
Our 100% grass fed & grass finished beef takes around 27 months to finish versus @ 17 months if it is finished on corn in a feedlot. Truly 100% grass-fed & grass finished cattle should not be fed grain.
"Grass-fed is better. Three decades of research prove grass-fed beef & pasture-raised meat are significantly healthier than grain-fed, factory-farmed meat. Grass-fed meat has much better types of fat than grain-fed—more omega-3s, fewer omega-6s, & more CLA, or conjugated linoleic acid, which boosts metabolism & can prevent cancer. Grass-fed meat also has higher levels of vitamins, minerals, & other nutrients". Dr. Mark Hyman 2018.
Limited halves & quarters - to be taken in October & November 2022
$5.50 lb based on hanging weight, processing & butchering extra.
Price per lb
Bones (For Stock/ Broth) - $3
Marrow Bones - $5
Brisket - $9.50
Burger Patties (4, 6oz) - $8.50
Chuck/ Arm/ Pot Roast (bone-in) - $9
Flank & Flat Iron - $14
Ground Beef @ 80/20 and 90/10 - $8
Kebab (from Sirloin) - $14
Kidney, Heart - $5
Liver - $6.50
NY Strip Steak - $18
Oxtail - $10
Porter House & T-Bone Steak - $22
Pot Roast (bone-less) - $10
Rib Eye (bone-in) - $18
Roasts (English, Rump) - $10
Roast - (Tri-Tip) - $14
Shanks (cross-cut) - $8
Short Ribs - $8
Sirloin / Sirloin Roast - $14
Skirt Steak - $12
Stew Meat - $9
Tallow - $5
Tenderloin - $27
Tongue - $7
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