Grass Fed, Grass-Finished Beef - In Stock! And taking orders!!

Devon Point Farm’s Grass Fed Beef is 100% Pastured, Grass Fed and Grass Finished, Humanely Raised, No Hormones, No Vaccines, No Antibiotics, and absolutely NO GRAIN. Our Organic Farm is located in Connecticut and serves Massachusetts and Rhode Island customers too. We are New England's source for Grass Fed Beef!

The cattle are raised on pasture while the grass is green using rotational grazing and sustainable farming practices.  They have access to fresh clean water, trace minerals, and are fed round-baled hay during the winter months – they are never fed grain. The beef is humanely raised, and butchered under USDA supervision, dry-aged for ten days to two weeks, clear plastic vacuum shrink wrapped for longer freezer life, labeled with the individual cut and frozen.

WHY GRASS FED? THE BENEFITS OF GRASS FED BEEF:
When compared to grain-fed beef, grassfed beef has less total fat, less saturated fat, less cholesterol, and less calories. It also has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and “conjugated linoleic acid” (CLA) than grain-fed beef.

PRICING:
All pricing includes transportation costs, USDA butchering, plastic wrapping, labeling and boxing.

SAVE MONEY AND BUY IN BULK!…
Don’t have enough freezer space? Consider “COW-POOLING” with your friends, and go in on a half or quarter together!

BY THE HALF:  *THE MOST ECONOMICAL WAY TO BUY GRASS FED BEEF!The beef Halves are at special bulk pricing of $7.25/pound based on hanging weight, Our hanging weights for a HALF are roughly 300-400 lbs. The yield varies depending on how fat the animal is and how it is butchered, but is typically 60-70% of the hanging weight will be the yield of finished cuts which usually take up about 10-11 cu. ft. of "upright" freezer space. 

BY THE QUARTER:The beef quarters are at special bulk pricing of $7.45/pound hanging weight. Our hanging weights for a QUARTER are 150-200 lbs. The yield varies depending on how fat the animal is and how it is butchered, but is typically 60-70% of the hanging weight of finished cuts which usually take up about 5-6 cu. ft. of "upright" freezer space. 

SAMPLER BOXES:
Boxed beef typically features a ‘sampler’ mix of cuts which include roasts, steaks, burger, shanks, stew meat, short ribs, fajita steaks, etc. Boxed beef is $460 for a 35 lb. box. Boxes are reserved with a $250 deposit.

INDIVIDUAL CUTS:  (Or Save $ and order in Bulk!)
Tenderloin Steaks $30.20/lb.
Ribeye Steaks $25.20/lb.
Ny Strip Steaks $22.20/lb.
Sirloin Steaks $18.20/lb.
London Broil Steaks $18.20/lb.
Flank, Flap, Hangar, Minute Steaks & Skirt Steaks $18.20/lb.  (great to marinate, grill & slice thin or make fajitas with)
Steak Tips $15.20/lb.
Ground Beef $9.20/lb.
Burger Patties $9.25/lb.  (four thick 6 oz. patties in each 1.5 lb. pkg)
Premium Roasts (for Rare Roasting) $9.20/lb.  include: • Top Round • Bottom Round
Pot Roasts (for pot roasting, braising, or BBQ Beef ) $9/lb. include: Chuck Roast • Brisket  • Eye Round Roasts
Stew Meat $9.20/lb.
Short Ribs $9.20/lb.
Soup Bones/Shanks (2” thick slices with meat on the  bone… great for stock, soup, stew or Osso Bucco!) $8.20/lb. 

Marrow Bones/Knuckle Bones $7.20/lb.
Liver, Heart, Tongue, Oxtails $7.20/lb. 

HOW BULK BUYING WORKS:
We accept Beef orders year-round and we fill orders in the order received. We butcher throughout the year. We can let you know at the time you inquire, or place your order, if we have recently butchered meat in stock, or which processing you’ll be in and when to roughly expect your meat. We will call you about 2 weeks before the beef is ready for pickup in either Woodstock or North Stonington, to coordinate on a pickup date and a balance due based upon the animal’s hanging weight. (Hanging weight is the weight of the animal after the head, hide and entrails are removed).  All balances are due in full at time of pickup by either cash or credit card. We no longer accept personal checks at meat pickups, we do accept personal checks as deposits or if they have 2-3 weeks to fully clear before meat pickup. Pickup times and dates are firm as we do not have enough freezer space to store anyone’s beef for lengthy periods of time. 

HOW TO ORDER YOUR BEEF:

Two ways to order:

(1) Online instantly in our Online Store

(2) Print Order Form and Mail with your deposit check.  (*If mailing deposit and order, please send us an email letting us know so we get your name on the list, so you don't lose your spot)

Deposit are $400 for a quarter beef and $800 for a half beef, balances are based on the hanging weight of the beef. Balances will be due at pickup, we accept, cash, cards and Venmo for meat pickups. Checks will only be accepted as long as they have time to clear.

WHAT DO I GET FROM A HALF, QUARTER or SAMPLER BOX:
How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield.

The yield Boneless or Bone-In?:
We tend to butcher more bonelessly on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual amount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer.

How Lean?:
Grass Fed Beef is naturally leaner than grain fed beef, so if you are not used to cooking grass fed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!)

How much freezer space for a half beef?:
Usually a half beef takes up about 10 cu. ft. of “upright” freezer space. A quarter usually takes up about 5 cu. ft. and a Sampler Box generally measures about 22” x 14” x 7.”

What cuts will I receive?: 

You will get all of the cuts listed on our INDIVIDUAL CUTS LIST above. Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting. Typically Steaks are cut to 1-1/8” thick and are 1 per package for larger steaks and 2 per package for smaller steaks. Roasts are typically 3-4 lbs (designed for a family of 4 with leftovers) but roast sizes can vary depending on size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground beef come in one pound packages. Patties are 6 oz. and come 4 per package. 

ALL ORDERS ARE NON-REFUNDABLE! Animals are processed to fill customer orders, and therefore deposits are non-refundable, and balances are due in full at meat pickups.