Cuts Of Beef and How It Figures

To begin your search for local farms that sell beef directly to consumers through the Mi Farm Network website, you can start by exploring three key areas:

• How to Use: Navigate to the "MAP" tab on the Mi Farm Network website. On our interactive Map select the Meat Category, then Beef. The map will drop all pins with the exception of the farms that sell beef.  

• How to Use: Navigate to the "SOCIAL MEDIA" tab on the Mi Farm Network website, and select the State's Facebook Group you are looking within, then post an "ISO" (In Search Of) message, specifying that you’re looking for a farm that sells whole, half, or quarter cows. Please remember to include your location on your post and the radius you are willing to drive within.

• How to Use: Navigate to the "MAP" tab on the Mi Farm Network website, and head to  "Farmers Markets." This can help you find Farmers Markets in your Michigan area.  Visit chosen Farmers Market or give the Market Master a call to check if they have a vending farmers who sells beef.

Whole, Half, or Quarter?: Decide how much beef you want. A whole cow will provide the most meat, but it requires significant freezer space and a large upfront investment. A half or quarter cow is more manageable in terms of space and cost.

Hanging Weight vs. Take-Home Weight: Beef is usually sold by the hanging weight (the weight of the carcass after it's been dressed but before it's been butchered). The take-home weight is usually about 60-70% of the hanging weight after the meat is cut, trimmed, and packaged.

Contact the Farmer: Once you’ve chosen a farm, contact them to discuss the details. You'll usually need to place an order in advance since the process can take time.

Deposit: Be prepared to put down a deposit, especially if you're buying a whole or half cow.

Custom Cuts: The farmer will typically work with a local butcher who will process the meat according to your preferences. You can specify how you want the beef cut (e.g., thickness of steaks, roasts, ground beef, etc.).

Packaging: Discuss packaging options (e.g., vacuum-sealed or butcher paper) and how the meat will be labeled.

Cost: The cost will include the price per pound of hanging weight and the butchering fees. Costs can vary depending on the region, the farm, and the processing fees.

Final Payment: Once the meat is processed, you'll pay the farmer for the beef and the butcher for processing, if it's not included in the initial cost.

Pick-Up: Coordinate with the butcher or farmer to pick up your meat. Some might offer delivery for an additional fee.

Storage: Ensure you have enough freezer space. A whole cow can take up an entire chest freezer, while a half or quarter will require less space.

Cooking: Now that you have a large supply of beef, experiment with different recipes and enjoy the variety of cuts you’ll have on hand. 

Freezer Space: Make sure your freezer is large enough and functioning properly before your order is ready.

Share with Others: If a whole or half cow is too much for your household, consider splitting it with friends or family.

Buying in bulk like this is a cost-effective way to enjoy high-quality beef throughout the year, especially if you prioritize supporting local farmers and knowing where your food comes from.

Our farm stand is stocked with a variety of fresh produce, including seasonal fruits and vegetables, herbs, and flowers. All of our produce is grown using sustainable farming practices, so you can feel good about the food you're eating and the impact it has on the environment.

Some breeds naturally produce more intramuscular fat (marbling), which creates juicier, more tender, and more flavorful meat.

• Angus: Famous for high marbling and tenderness; rich flavor.
• Wagyu: Extremely high marbling and buttery texture.
• Hereford: Well-marbled, flavorful, with balanced fat and lean meat.
• Charolais: Leaner with a firmer texture, mild flavor.

Different breeds deposit fat differently.

• British breeds (like Angus, Hereford, Shorthorn) often have softer, creamier fat that enhances flavor.
• Continental breeds (like Limousin, Charolais, Simmental) are leaner and often produce a stronger beef flavor but less juiciness.

Some breeds grow faster or develop more muscle, which affects meat texture and yield.

• Belgian Blue: Extremely muscular; produces very lean meat with large cuts but can be less tender.
• Dexter or Highland: Slower-growing heritage breeds; meat tends to have a richer, more “beefy” taste due to slower fat development.

Different breeds are developed for different purposes, which directly affects the type and quality of meat they produce. 

• Beef breeds (like Angus, Hereford, Charolais) are bred for meat quality.
• Dairy breeds (like Holstein or Jersey) produce leaner meat since they’re selected for milk, not marbling — though Jersey beef can be surprisingly flavorful.

While breed matters, the feed, age at slaughter, handling, and hanging time can have just as much or more influence on the final product. Grass-fed Angus will taste very different from grain-fed Angus, for example.