Taste is king! Graham’s Organics customers have come from other organic beef farms, and they keep coming back to our farm because of the taste of our beef. The taste comes from what the animal eats, and our animals’ feed is actively managed. Our years of experience make the difference. Knowing what to feed our Black Angus cattle, and the timing of that feed schedule; this is what creates the best tasting beef. Cattle can be called “organic” and be raised on whatever they forage. However, we actively managed our animal’s diet to create the best tasting beef for our customers.

Our returning customers are the best complement to our beef. Our customers keep coming back, year after year, for their regular beef order. We are even privileged to serve multiple generations of the same family.  Some customers have found our grassfed beef through the direction of their naturopathic doctors or chiropractors. Many customers come just for soup bones, to make organic health-sustaining beef stock or beef broth. Customers also like the security of knowing that our beef is raised from birth to processing – entirely on our farm. We control the feed, pasturing and processing of our organic beef.

You may order our organic Black Angus beef as a whole or half animal.  From a typical half beef order (1000-1200 lb live animal) you get approximately:

• 5-6 Chuck Roasts
• 3 Arm Roasts
• 2 Rump Roasts
• 2 Sirloin Tip Roasts
• 14 Rib steaks
• 10 T-bone steaks
• 4-6 Porterhouse Steaks
• 6-8 Sirloin Steaks
• 8 Round Steak Steaks
• 4 packages of Short Ribs (approximately 10 lbs each)
• 4 packages of Soup Bones
• 80-100 lbs of Ground Beef

There are several reasons to order your beef in bulk (whole or half beef order.) You will receive a small cost savings over buying cuts individually. Many of our customers prefer this efficient way to stock their freezer with organic, nutritious, tasty beef—and it lasts them for months. For a family of four, that eats a variety of meats (not just beef), a half order of beef can last about a year in the freezer. The beef is vacuum-packed in our USDA facility, and the package is designed to retain freshness and flavor for over a year.

To order a whole or half beef, contact us or call. No deposit required.  The timeline varies, but generally your order will be ready in 4-6 weeks. Our beef hangs, or is dry-aged, for two weeks. This increases the tenderness of the meat. (This entire dry-aging step is skipped in the schedule-driven supermarket butchering process.) Then we process the large cuts into the retail beef products for our customers.