ORDERS ARE DUE BY JANUARY 22ND!
DELIVERY ON THE 24TH, PAY WHEN YOU PICK UP. DOES NOT HAVE TO BE PICKED UP THAT DAY.
Time to order beef! Please email your orders to email@example.com and or sign up on the YSCF News whiteboard. The prices and package descriptions are listed below. If you are interested in a quarter or half beef, let me know and I will get those prices to you.
Freezer Teezer 20lbs $8.00/lb $160
Bundle 40lbs $7.75/lb $310
Currently you get a portion of a cow, and this is the breakdown
Approximate Proportions of Cuts in Standard Packs
22% grilling steaks, i.e. rib steak; t-bone; top sirloin
35% ground beef
25% roasts and brisket
18% cube steak; short ribs; stew beef; soup bone; sirloin tip;
Ground Beef Available Year Round
10 lb or more $6.00/lb 10 lbs $60
Dog Bones $2.00/lb
SANGRE’S BEST GRASSFED BEEF
THE RANCH AND RANCHER
Music Meadows Ranch is a real working cattle ranch in the high mountain valley, located 12 miles south of the two small towns of Westcliffe and Silver Cliff. At an elevation of 9,000 feet, this scenic 4,000-acre ranch runs 800 head of yearlings. Elin has worked and managed the ranch for her family since high school and while attending Colorado State University to obtain her degree in Animal Science.
Over the years, three other Parker sisters and one Parker brother have uniquely contributed their efforts to the ranch. The most recent event in the history of the ranch was the decision the family made to place it into a Conservation Easement with the local San Isabel Land Protection Trust. Because of this great accomplishment, the entire ranch is now forever protected from development.
Our cattle are raised the way nature intended, free to roam the range and eat good grass, But there is more to the formula; “Grass fed” does not always insure quality. Our high mountain ranch provides a rich buffet of forage, finishing the cattle to a body condition that delivers the finest grass fed beef available anywhere. Cattle that are content mature and finished slowly without requiring antibiotics, ionophores, artificial hormones or grain. And beef has to taste great when it hits the plate! No matter how good the story is told, our final proof is the delighted response we receive from our satisfied customers that have been eating Sangres Best beef for fifteen years. It has also been served by the most discriminating chefs in the finest of restaurants.
It is essential to start with quality cattle. The Colorado State University, Hereford Study states, “ . . . Hereford cattle are consistently rated superior to the USDA beef, regardless of grade in tenderness, juiciness and flavor . . .” Hereford cattle also have the hardiness and fleshing ability to thrive on ranch grass at an elevation of 9,000 feet.