Lamb and Beef...

This page will be updated often. Check back for:

  • Farmers Market Schedule
  • Specials & Pricing Information
  • New Products
  • News from the farm

Our lamb and beef are all-natural and carefully raised on winter feed and rotated pastures spring through fall.

Farm direct beef and lamb may be purchased as whole or halves. Beef is also available in split halves, front or hind quarters. Many customers have bought our meat, literally, for decades.

We take orders year round and often have a waiting list. Please call for availability dates and current prices.

 Old wooden spoked wagon covered with snow at the farm
Farm Direct Lamb   Call or email for current pricing
Farm Direct Beef   Call or email for current pricing
USDA Inspected Beef and Lamb Available at Farmers Markets or call

We are working on new products and recipes for 2010: Seasoned Lamb Patties, more Brats, Lamb Bacon, Lamb Ham, Jerky, and a heritage recipe for Corned Leg of Lamb shared by Violet Blanton who brought the recipe from her family's sheep ranch in Rapelje, MT.

NO ANTIBIOTICS - NO STEROIDS - NO HORMONES

BEEF YIELD

This is an example of the "table cuts" from half a beef. Actual yield will vary by animal weight and your cutting instructions. Many cuts can be either roasts, steaks or burger so you will get to choose how your beef is cut. If you have cuts deboned (example: tenderloin roast or ribeye steaks, ground chuck or round) the take home weight gets reduced without losing meat.

CUTSIZE#
Rump Roasts3 - 4 lbs4
Sirloin Tip Roasts3 - 4 lbs3
T-Bone Steaks3/4"16
Rib Steaks3/4"20
Sirloin Steaks3/4"7
Round Roasts3 - 4 lbs4
Round Steaks3/4"4
Chuck Roasts4 - 5 lbs2
Cross Rib Roasts4 lbs4
Ground Beef1 lb75
Brisket3 lbs1
Soup Bones20
  
ESTIMATED YIELD CALCULATIONS
Whole Steer
Live Weight: 1300 lbs
Net Weight: 1300 x 98% = 1274 lbs
Hanging Weight: 1274 x 62% = 789 lbs
Table Cuts: 789 x 60% = 473 lbs

LAMB YIELD Hanging wt is approximately 54% of Live Weight

Table Cuts will depend upon the customers cutting preference. Compared to beef there is less weight loss when processing a lamb into finished product unless the lamb is totally boned for ground or cubed lamb.

CUTSIZE#
Loin Chops1 1/2"12
Rib Chops1 1/2"12
Sirloin Steak3/4"6
BBQ Leg Steak1"4
BBQ Shoulder Steaks1"6
Leg of Lamb2
Shanks4
Ground Lamb5 - 7
BBQ Riblets4
Stock Bones, optional6
  
Photo of our farmyard

On farm processing by

ANDAL'S CUSTOM MEATS    MT VERNON WA
360 424 5543

ANDAL'S CUSTOM MEATS of Mt. Vernon has been processing our beef and lamb for over 20 years. ANDAL'S is a family business. Their excellent work and immaculate shop have contributed greatly to building our customer-direct business. They are on time, spotlessly clean, and respectful of our livestock.

At their Mt. Vernon meat shop they sell beef, pork, and a variety of specialty products including Fred's private recipe hams, sausages, bacon, jerky, and pepperoni.

Steve and Kay Andal, Owners
Fred and Kathy Andal    Jack and Logan Andal

Photo of Andal's Custom Meat truck
Martiny Livestock LLC
Linda Martiny and Mike Donnelly
7878 Wilde Rd  Concrete, WA 98237
360 826 4273 Send Email