From our farm
to your table–
Grass raised & fed cattle
Our roots of raising cows started as a way to feed our own small family and has since grown to include providing quality cuts to our community. We quickly realized we have a passion for raising cattle and have worked hard to expand our herd year after year to better serve our neighbors!
We raise our beef in a sustainable manner–rotating pastures, using only natural methods to seed and fertilize the pasture, and monitoring their growth and welfare. Our cows only know life on the pasture and thats just the way we like it!
Check out our beef menu and pricing below:
Ground Beef – $8 per lb.
4 Pack Pre-Made Patties – $9 per lb.
Filet Mignon Steak – $22 per lb.
New York Strip Steak – $15 per lb.
Ribeye Steak – $15 per lb.
T-Bone Steak – $15 per lb.
Sirloin Steak – $12 per lb.
Chuck Eye Steak – $10 per lb.
Cube Steak – $7 per lb.
Flank, Flat Iron or Skirt Steak – $10 per lb.
Misc & Other Cuts
Beef Stew – $7 per lb.
Roast (Sirloin Tip, Chuck, Top Round/London Broil) – $8 per lb.
Soup Bones – $4 per lb.
Short Ribs – $5 per lb.
Brisket – $7 per lb.
Whole Cow, 1/2, or 1/4 Shares
$4.50 per pound of hanging weight (see below) + processing fee
For ¼ shares you will get about :
45 – 1lb Packs of Ground Beef
5 to 7 – New York Strip Steaks
5 to 7 – Ribeye Steaks
3 to 4 – Chuck Eye Steaks
4 to 5 – lbs of Sirloin Steak
6 to 8 – Filet Mignon Steaks
4 – 2 -3 lb Roasts
10 to12 – Packs of Beef Stew
Ready to order? Demand is high and our supply is constantly changing, so use our contact form below to see what we have freshly stocked!
b&b farm beef faq
Got a question about our beef? Chances are you can find your answer here!
How is hanging weight determined for whole, half or quarter cow shares from b&b farm?
Hanging weight is the processed weight of a cow after it has been slaughtered, the organs, head and hide has been removed and lastly the fat has been trimmed.
What is the processing fee for whole, half or quarter cow shares at b&b farm?
Processing fee is .95 per pound of hanging weight plus portion of the kill fee.
Are antibiotics used in the cattle on b&b farm?
We only use antibiotics in extreme circumstances in order to save the animal's life or to prevent extensive suffering. After all, these cows are an extension of our family and we do everything we can to ensure they have happy, healthy lives while on our farm.
How frequently during the year do you slaughter beef at b&b farm?
In order to keep our supply fresh and offer a variety of cuts, we slaughter throughout the entire year.
Where are your cattle slaughtered and packaged?
We belive in keeping our operations as close to home ast possible. Our cattle are slaughtered and packaged at Wayne Mays Meats in Talyorsville, NC.
At what age is cattle sent for slaughter at b&b farm?
Ideally our cattle are 18-24 months old when they are ready for slaughter and weigh between 1,000-1,200 lbs.
Where does the cattle on b&b farm come from?
We proudly breed and raise the majority of new cattle from our herd.
Want to place an order?
Contact us for availability!
Demand for quality beef is high and our supply is always changing, so reach out to us to see what we currently have stocked or to join our waitlist for a cow or cow shares!
We will respond as quickly as we can. Thank you!