At Lake Joy Farmstead we take great pride in how we raise our animals. We believe in a holistic approach that is beneficial to the earth, the animal and of course the ultimate destination, the family dinner table.
Currently we raise (primarily) Angus beef and Gloucestershire Old Spot (GOS) pigs. If you want to read up on how we feed them, check this out.
Our membership program is similar to a CSA. We sell portions of the beef and pork to customers from the farm. We collect a deposit upfront to help with the cost of the feed and it is credited when the final weights are tallied at butcher time.
Your total price is based upon the hanging weight of the portion purchased when received at the butcher before cutting and wrapping and is charged per pound. The price includes the cost of the meat from us, plus the cost of having the butcher come to the farm to slaughter the animal, age it in the cooler, and then cut and wrap it per your instructions (see sample “cuts” below).
When this is completed, the customer is called by the butcher to pick up the frozen, wrapped meat from the shop. We can sometimes be available to pick up and deliver. On our farm, to simplify the process you pay one price that includes both the price for meat and the butcher fees for the slaughter, cutting, wrapping and freezing.
Grass Fed/Finished vs. Grain Finished
The cows that we butcher are raised until they are 18-24 months old and we do NOT finish with grain. Many other cattle farmers finish their beef in the last 90-120 days on grain at feed lots. We do not, which means slightly leaner finished product but better for you according to most experts. This produces meat that taste like the best steaks you get at the store but with the knowledge that these cows have not been given hormones, fed antibiotics, or harshly treated.
Live Weight vs. Hanging Weight
Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.; that weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm. The two sides are then tagged and transported to the butcher shop. At the butcher shop, the two halves are weighed, giving the butcher the “hanging” or “carcass weight,” which is usually around 60% of the live weight. This weight is then used to determine the cost of the portion purchased. The carcass is then hung in a cooler for 10-15 days to dry age. This improves tenderness, enhances flavor, and further reduces weight due to evaporation.
Hanging Weight vs. Boxed Weight
After dry aging, each side is processed into individual retail cuts based upon the instructions given to the butcher by the customer. The weight after this process is called the “boxed,” “take home,” or “retail” weight. It’s important to know that after butchering, the boxed weight will be significantly less than the hanging weight. The percentage of the hanging weight that remains is called the “yield” for short and is generally around 55% of hanging weight. This percentage varies based on a number of factors, including:
- Bone-in vs. boneless – Removing cuts from the bones will dramatically affect the remaining weight; it will not significantly affect the actual amount of meat you receive.
- The amount of fat remaining on the meat cuts – The yield will vary based on how much surface fat the butcher leaves on the cuts, trims off or adds to the hamburger.
- Leanness of ground beef – If the ground beef is made very lean the yield will be less than if the ground beef is made with a higher percentage of fat from the animal added back in.
Freezer Space and Shelf Life
The rule of thumb is 1 cubic foot of freezer space for every 35-40 lbs. of cut and wrapped meat. Generally, the chest freezers offered at the big box stores will hold a half of beef. Wrapped cuts of beef have a freezer shelf life of one year. After that, the flavor begins to diminish.
We designed a neat infographic based on consulting with our butcher and University Ag programs. You are welcome to save and share!
THE BEEF AT LAKE JOY FARMSTEAD
At Lake Joy Farmstead we take great care of our cows. Our cows are 100% grass-fed and grass finished. We use the very best haylage and alfalfa from throughout Washington state. They are primarily Angus beef and score between USDA Choice and Prime.
When you select your portion, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the hanging weight of the pork to be 650-800 lbs. per carcass (many factors make this a wide estimate) putting a share (1/2 beef) between 325-375 lbs. A quarter share is cut in half of this number.
THE CUTS
Sirloin Steaks
- Yes, ¾ – 1, ¼ inch thick
- Grind – I want burger.
Rib Steaks
- Yes, ½ – 1.5 inch thick
- Yes, make a roast 3-4 lbs. and rest into steaks
- Grind – more burger!
T bone Steaks
- Yes, ½ – 1, ½ inch steaks
- No, goes to tenderloin and NY Steaks
- No, more to the grind!
New York Steaks – Only if you indicate NO T BONE
- Bone in
- Boneless
- ¾ – 1, ½ inch thick
- No, chose T Bone
Tenderloin – Only if you indicate NO T BONE
- Full roast
- Butterflied steaks
- Medallion steaks
- 1-1, ½ inch thick
- No, chose T bone
Chuck Roasts – the best of the roasts. Great for roast beef or smoked as pulled beef!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- Yes, into steaks
- No, more grind
Sirloin Top Roast
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Beef Round Roast – great for jerky!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Top Round Steak – great for jerky!
- Yes, 2-3 lbs
- Yes, 3-4 lbs
- No, more grind
Ribs from the rib plate – how long would you like them?
- Short Ribs – 1 ½ inch
- Long Ribs – 3 inches
- Halved Ribs – 6 inches
- Kalbi style Ribs (sometimes called flanken) – ½ inch
Stew Meat or Kabob
- Yes, 5-6 lbs.
- Yes, 10-12 lbs.
- No, more grind
Tri Tip
- Yes
- No, more grind
Brisket – great for Texas-style smoked, corned beef and pastrami
- Yes, leave whole
- Yes, cut in half
- No, more grind
Burger – the grind
- Yes, lean burger 12-15% fat
- Yes, fatty burger 20% fat (if enough fat on beef)
Bones – for soup, with a little meat on them
- Yes or No
Bones – for stock/broth
- Yes or No
Bones – for dogs
- Yes or No
Other – this includes oxtail, special cuts
The Grind
All of the trim and any other cuts you designate to be made into burger becomes the Grind.
THE PORK AT LAKE JOY FARMSTEAD
We raise Gloucestershire Old Spot (GOS) pigs in a pasture environment and feed augmented with non-GMO feed that does not contain soy or corn.
At Lake Joy Farmstead we take great care of our pigs. Our “pastured pork” is free to graze all day, every day and we supplement their grazing with 100% organic, non-GMO, Washington based pig feed.
When you select your portion, we work closely with the butcher to cut your animal to meet your family’s needs. We estimate the hanging weight of the pork to be 140-250 lbs. per carcass (many factors make this a wide estimate) putting a share (1/2 pig) between 70-135 lbs. A quarter share is cut in half of this number.
THE CUTS
Pork Roasts – great for slow roasted pork
- Yes, 2-3 lbs.
- Yes, 3-4 lbs.
- Grind – I want sausage.
Shoulder Butt – sometimes called Boston Butt (named after the “butt containers” that pork was shipped in). These can typically be made into steaks, country-style spareribs or roasts. Country-style spareribs and roasts are excellent for pulled pork.
- Steaks – ¾-1.25 inch)
- Country style spare ribs (1.5 inch strips)
- Roasts 2-4 lbs.
- Grind – I want sausage.
Pork Chops – Come from the loin of the hog
- Yes, ½ inch
- Yes, ¾ inch
- Yes, bigger
- Yes, other (example: tenderloin and boneless chop)
- Grind – more sausage!
Pork Ribs – spareribs are a part of every order. If you do not want them, they will be rendered into grind. If you choose boneless chops, you will get baby back ribs as well.
- Standard cut or whole cut
Ham – average ham is 16 lbs. Optional smoke fee of $4 per lb.
- Yes, smoke it for me!
- No, prep to smoke yourself
- No, prep to smoke yourself, cut in half
- No, cut fresh roasts and fresh steaks (“ham steak” typically not very good)
- Grind – more sausage (most common request)
Bacon – Bacon comes from the belly of the pig. Average bacon is 8 lbs. and we can have it smoked for an extra $4 per lb.
- Yes, smoke it for me!
- No, fresh belly cut in half – smoke your own or make pancetta
- No, Fresh belly cut in chunks of 1-2 lbs. (pork belly “burnt ends” etc.)
- Grind – more sausage!
Bones – for broth (although not as common as chicken or beef stock, pork bones are used in many Asian-style broths like Ramen and Pho)
- Yes or No
Back Fat – Back fat can be cured and made into lardo or can be rendered, along with leaf lard to fill up several containers of lard for various cooking purposes.
Other – this includes jowls (for guanciale), hocks, half head.
The Grind
All of the trim and any other cuts you designate to be made into sausage becomes the Grind. You can take all or part of the trim and turn into ground pork (add flavor to other dishes or make your own sausage) or turn into mild, medium or spicy “breakfast-style” sausage and/or sweet or hot “Italian-style” sausage. You pick!
If you are interested in our livestock program to fill your freezer with quality, responsibly raised beef or pork, contact us!