To place an order...
...or if you have any questions about our grass fed beef, please email us at: email@example.com
360-357-6601 or 866-357-6601
We need your Full name/ Address/ Phone Number/ Quantity of beef (Whole Half Quarter) / How you will be paying for your deposit (coming in and paying cash, check or credit card, or paying with credit card over the phone)
(DEPOSITS ARE NON-REFUNDABLE)
Why eat grass-fed beef?
- No added hormones and no antibiotics.
- Low in overall fat and a high concentration of "good fat".
- High in beta-carotene, vitamin E, conjugated linoleic acid (CLA), and omega-3 fatty acids.
- Whole Beef - $2.98/lb +$.59/lb. cut and wrap fee ($600 Deposit)
- Half Beef - $2.98/lb + $.59/lb. cut and wrap fee ($300 Deposit)
- Quarter Beef - $2.98/lb + $.59/lb. cut and wrap fee ($150 Deposit)
(You will be charged for the hanging weight of the beef)
When purchasing a 1/4 beef you will receive a "butchers choice cut" which is a standard cut, meaning you will get all the cuts shown on the beef custom cutting instructions sheet. For whole and half beef orders, we invite you to fill out our instruction sheet with the specific cuts you would like and how you would like them cut.
(DEPOSITS ARE NON-REFUNDABLE)
Western Meats is now proud to offer local 'start-to-finish' grass-fed beef!
WE ARE NOW TAKING ORDERS/DEPOSITS FOR YOUR
2010 GRASS FED BEEF
TO PLACE YOUR ORDER CALL OR COME VISIT US.
IF YOU WOULD LIKE TO FILL OUT YOUR SPECIFIC CUTTING INSTRUCTIONS, OR SIMPLY GET AN IDEA OF WHAT CUTS WE OFFER ON OUR GRASS FED BEEF, PLEASE CLICK HERE:
(Please note, when purchasing a 1/4 beef you will recieve a "butchers choice cut" which is a standard cut, meaning you will get all the cuts shown on the beef custom cutting instructions sheet. For whole and half beef customers, we invite you to fill out your instructions sheet with the specific cuts you would like, and how you would like them cut.)
IF YOU HAVE ANY QUESTIONS CONCERNING THE GRASS FED BEEF, OR WOULD LIKE TO PLACE AN ORDER OR PAY YOUR DEPOSIT PLEASE EMAIL OR US.
CUTTING INSTRUCTIONS AND DEPOSITS CAN ALSO BE MAILED, EMAILED, OR FAXED.
ADDRESS:4101 CAPITOL BLVD S. TUMWATER WA. 98501
PHONE# 360-357-6601 OR 1-866-357-6601
EMAIL ADDRESS: WESTERNMEATS@MAIL.TSS.NET
local 'start-to-finish' grass-fed beef!
These beef are raised right here in our ‘backyard’, from two locally owned and operated family farms. Both have been recognized as Washington State Centennial Farms. The Nelson Ranch on Rocky Prairie north of Tenino was founded in 1861, the Colvin Ranch on Rock Prairie south of Tenino was founded in 1852.Their objective is to provide natural ranch raised beef, “the kind that our families have survived on for 5 generations.”
The calves are born on the ranch in the spring, and spend the summer and fall on the natural meadows of the farm. The Nelson Ranch on the DesChutes River and the Colvin Ranch on Scatter Creek. As fall approaches, they make that natural transition from momma’s milk to grazing the lush green pasture grass. By winter the transition is complete.
Winter on both farms means moving the cattle from the soon to be wet and soggy meadows onto the relatively dry prairie land, where their diet is supplemented with hay. All of the cattle are on an all natural forage diet with no corn or other starchy grains or feeds. These beef have no hormones, no antibiotics, no feed additives no assembly line. Most importantly they are raised on a local family farm by experienced and knowledgeable cattlemen & women.
Angus is predominate breed on both ranches. The solid black cattle know for their high meat quality, with nicely marbled meat and a minimum amount of fat. They are renowned for their superlative eating quality. Do not forget their mothering instincts; don’t ever get between an Angus cow and her new born.
Mixed in you will find the Herford breed; they are the cattle with the distinct red body and the contrasting white face. They are best known for their gentle disposition and their ability to turn grass into milk for their babies. Hereford beef is acclaimed by the world’s leading purveyors of quality beef for their succulence and flavor.
The combination of these two fine breeds is the “Black White Face’ or “Black Baldy”. Baldy cattle, as there are referred to in western coffee shops, offer the best of these two fine breeds. University professors call it ‘Hybrid Vigor’. The Nelson Family’s Uncle Bob called it “mixed up breeding”. Either way, you get the best of both beef!