Why Belted Galloway Beef?As more and more people become interested in knowing where and how their meat is raised, we offer a wonderful alternative rather than settling for "store meat". Our beef sales feature pasture-raised meat without added growth hormone implants or unnecessary daily antibiotics.
Mary's Organic Farm is retail licensed to sell flavorful freezer beef raised by us then processed and packaged by a USDA meat shop We mainly sell beef quarters (approx. 100 lbs/quarter) and halves (approx. 200 lbs) but also have some individual cuts as well as ground available. When you buy a quarter or a half beef, you can have the meat processed to your specifications. One of the reasons that we choose to raise Belted Galloway Cattle is because of the positive attributes these "Heirloom" cattle bring to the table including their leaner, healthier, and tasty beef. The beef from these cattle is a throw back to the days of old when beef was still a healthy source of food. |
Tasty, tender, and lean meat is one of the claims to fame for this "Heritage" or "Heirloom" breed. Beltie meat has a much lower fat content than the typical USDA meat you buy at the store, especially when it's pasture raised the way ours are. And though you may be nervous that meat looses it's flavor and juiciness when it isn't grain fed, rest assured that this meat will still be juicy and extremely flavorful. Many of our customers insist that this meat is the best they've ever had!
To start with, our calves are nursed and raised by their mothers, not on feed store milk replacer. They grow up knee deep in grass and are able to run and play, rather than forced to live in confinement. They are never fed routine antibiotics or given growth hormones to speed their development. As they grow, we continue to use rotational grazing while they remain at their mother's side. Once weaned, they continue to be rotationally grazed in a separate pasture. We are very proud to offer beef that is raised in a sustainable way in harmony with nature. Do you know where and how your beef is raised?
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If you would like to be added to our list so we can notify you when we are getting ready to market the beef, please contact us at
Mary's Organic Farm, E3346 Kessinich Rd., Plain, WI 53577, [email protected] (757)660-9291.
Mary's Organic Farm, E3346 Kessinich Rd., Plain, WI 53577, [email protected] (757)660-9291.
We have fresh Grass-fed Beef that just got back from the butcher last Month
Do you need 100% Grass Fed Beef?
We have what you need!
On Sale now to make room!
We have; 1/8, 1/4, 1/2, whole beef as well as other choices of special meat cuts, ready to be picked up and taken home to your freezer
Send Mary an email telling her what you would like and she will let you know when it will be ready for you to pick up.
We have meat available please send email of what you are looking for Now!
Our Meat Selection
We have pasture raised grass-fed Belted Galloway beef available most times throughout the year.
Quarters or halves split side custom processed to your specifications at a WI state inspected facility.
We have pasture raised grass-fed Belted Galloway beef available most times throughout the year.
Quarters or halves split side custom processed to your specifications at a WI state inspected facility.
Ground Beef and Ground Chuck are available as well as Custom Bundles.
Grass-Fed Beef Cooking Tips:
- The meat should be brought to room temperature before cooking.
- Pre-heat your pan, grill, or oven. Then sear meat quickly to seal in its juices. Then immediately reduce cooking temperature.
- Due to the lower fat content, grass-fed beef cooks faster and it's easy to over cook it. DO NOT OVER COOK as this will make the meat tough and leathery.
- Grass-fed beef should be cooked "Slower & Lower"... Cooked more slowly over lower heat, except for the initial searing.
- Use a meat thermometer in the center of the cut to determine doneness, but keep in mind that meat temperatures continue to rise for a few minutes after meat is removed from heat. Waiting that few minutes also helps the juices to redistribute throughout.
- Use tongs to turn meat, rather than sticking it with a fork. A hole from a fork or knife allows juice and moisture to seep out which is undesirable.
- A slow-cooker is recommended for moist cooking less tender cuts of meat and for those that prefer their meat well-done.
- Micro-waving is NOT recommended as a way to cook grass-fed beef.

Mary's Organic Farm, E3346 Kessinich Rd., Plain, WI 53577, [email protected] (757)660-9291