pinehillangus.com

Pine Hill Angus is located 4 miles north of Downing Wisconsin. Our registered Angus calves are born in spring and spend two summers grazing in our pastures while being fed corn. This natural way of raising cattle gives you a leaner, healthier beef. We use no growth hormones, antibiotics, ionophores, or animal by-products. Our crops are grown using no chemicals or commercial fertilizers. We select our cattle for high "carcass quality" genetic traits which means your beef contains less exterior fat and superior marbling. We think you'll agree, our "All Natural" Black Angus beef is the leanest, most tender, tasty beef anywhere.

Sold by hanging weight in quarter, half, or whole.

Whole:
Half:
Quarter:

800#
400#
200#

Q: Is Pine Hill Angus Natural Beef more expensive than the average beef?

There's always someone cheaper and someone more expensive, no matter what you're buying. But as a rule, our prices are competitive with the "average beef" on the market. But be aware, this is not average beef. This beef is free of pesticides, animal by-products, artificial growth hormones, and antibiotics. So you have a product that is safer, and tastes better than most of the "average beef" on the market.

Q: Is Your Beef Organic?

The short answer is no. The long answer is, we are certifiable organic, but have made the decision to remain uncertified. The high start-up fees, the annual fees, and with so few cattle actually being sold as beef (mostly we sell breeding stock) it doesn’t make economic sense for us to be certified. We will continue to manage our farm organically, but without the certification, we can only claim our beef to be “Natural Beef”.

Q: How much does it cost?

Price for 2010 is $1.95 per pound hanging weight. (Same price as last year)

Q: What is hanging weight?

Hanging weight is the amount it weighs as it hangs "aging" for 2-3 weeks in the cooler, before trimming excess fat and processing the cuts.

Q: Who pays for the processing and how much does it cost?

You pay the locker directly for processing. The cost is approximately 40 cents per pound and is done to your specifications. Cost can be a penny or two more or less depending on how you have it processed.

Q: Do you sell "grass finished" beef ?

True grass finished cattle have never been fed corn in their life time, and are "finished" (or fattened) strictly on grass. Our cattle are fed no corn until they are weaned (age 6 months) and are eventually fed all the corn they'll eat while still being allowed to graze the pastures. So while our cattle are "grass fed", they are not true "grass finished". However, if you order early and take the entire "whole beef" we can provide you with a true "grass finished" product.

Q: Where is it processed?

Olson's Woodville Meats. Phone: 715-698-2482 They are USDA inspected and in business since 1962. See their web site http://www.olsonsmeats.com/

Q: Is the beef delivered to me?

You will to need to pick it up at the locker in Woodville WI. Woodville is located off Interstate Hwy 94 just 25 miles East into Wisconsin from the Minnesota border and 15 miles West of Menomonie WI.

Q: Can I specify a meat locker of my choice?

Yes. If you have a favorite locker we will deliver your steer free to any locker (within 50 miles of Downing) as long as you, or you and a friend, buy the entire "whole beef".

Q: How many pounds of beef can I expect?

A whole beef is typically 700-800 pounds hanging weight. A half weighs 1/2 of a whole and a quarter weighs 1/4 of a whole.

Q: If I take a quarter, will I get the front quarter or hind quarter?

When you purchase a quarter you'll get a "split side". This means, the cuts from a side are divided equally so you get 1/4 of the steaks, 1/4 of the roasts, 1/4 of the hamburger, etc. This way nobody gets the front quarter or hind quarter but rather, each person buying a quarter gets equal amounts of all cuts produced from the half.

Q: How many steaks, burger, roasts, can I expect from a Whole Beef?

Approximately 30 3/4 inch thick Porterhouse/T-Bone Steaks. 30 3/4 inch thick Rib Steaks. 16 3/4 inch thick Sirloin Steaks. 16 3/4 inch thick Round Steaks. 6 3 pound Rump Roast. 28 3 pound Chuck Roast. 6 3 pound Sirloin Tip Raosts. 200 pounds Ground Beef.

Q: How many pounds will I actually end up?

The cutting of the dressed meat into ready-to-cook portions accounts for a loss in weight as excess fat and bone are trimmed away. Yield Percentages from dressed (hanging) to Table Ready Beef is approximately 70% of hanging weight. But this can vary. There's no exact answer to this question. Meat can be close trimmed or left with some fat on which affests the final weight. Some steers will carry more meat, less fat & bone. Such variables make it nearly impossible to predict the exact pounds of beef that goes into your freezer.