Premium HFW Dry Aged Natural Beef

Hey Beef Lovers, OOPS! You missed out on the last harvest of HFW's premium dry aged tender juicy beef for 2009. GOOD NEWS! You can reserve yours for this year.

This year's harvest starts in April 8, 2010 and a deposit of $100 will reserve your HFW Premium Beef package.

FLASH! FLASH! We only have 1/2 cow beef package left for this year's harvest.

Don't miss out again! Send in your information on the contact page so I can put you on my list. I will notify you when I post available animals for the next harvest. You will receive an email as soon as I post the information on my web site so you can look at what is available and the price.

I will post the DNA scores of the parents of the animals, if known, on the animals for the next harvest. However, the animals that are for meat sales have not been DNA tested as this only adds expense to the meat prices. Even though the DNA of the parents does not guarantee the same DNA of the off spring, these traits should be passed on to their offspring and thus give a good indication of the DNA of the animal that you are purchasing.

If you have ever heard of guaranteed tender beef, this is what they use; the offspring of animals with the highest DNA Tenderness gene. I currently have a bull that has all 6 tenderness genes and 4 marbling genes. This is who I'll be using for breeding extensively for future harvest animals but that will be a minimum of 2.5 years away. Be looking for them.

TOTAL CURRENT POSSIBLE DNA MARKERS AVAILABLE FOR THE TENDERNESS GENE is 6*'s AND MARBLING GENE IS 8*'s (stars) T= Tenderness gene & M = Marbling gene

You may reserve your 1/4, 1/2, or whole steer package with a ($100.00). This will hold your package until harvest time. If any thing happens to the animal between the time you place your deposit and the harvest of the animal, your deposit will be put on another available animal. If none are available, all your money will be refunded.

ANIMALS ARE ON A FIRST COME FIRST SERVE BASIS.

The animals will be put on my oat or rye grass field (a winter grass) to fatten them up (finishing) starting in November or December. I will leave them there until February - Apr. depending on their size. At that time they will be taken to the processor. After the animals are processed, they are weighed (hot hanging weight). This is the weight on which your total price is figured. After processing, they will be dry aged 10 -14 days, then butchered, vacuum packed, frozen, and ready for pick up or delivery. Your beef will be ready approximately 16 days after the animal is taken to the processor. The finished weight is less than the hanging weight because of some water evaporation during dry aging and if you de bone your meat instead of leaving it in. IE: Instead of a T-Bone/porterhouse Steak you have the New York Strip & Filet cut out. I suggest leaving the bone in. Steaks seem to taste better to me when cooked with the bone in. If you don't like bone in, you can cut it out and boil it down for stock before you cook your steaks or give it to the dog. He will love you.

Organ meats, tongue, & ox tail, etc. is not a part of the hanging weight and is divided between those that want them at no charge.

I am currently looking for a different processor that would be more centrally located to the Dallas/FW area that would not be too long of a drive for any of my clients if they choose to pick up their beef packages. However, if I have a number of people in the Dallas/Ft. Worth area that are interested in splitting the cost of me picking up their beef and bringing it to the DFW area, I may be able to arrange for that.

We sell an animal in as little as 1/4 animal packages to give everyone an opportunity to enjoy HFW Premium Gourmet Grass-Fed Beef. A quarter of the animal will consist of a half split into two equal portions of cuts. IE: Each 1/4 gets equal amounts of steaks, hamburger, stew meat, and so on. It is not front or hind quarter sales. If I can coordinate it and match cutting orders, quarter packages will be able to order specific cuts. Otherwise, only 1/2 animal packages can specify cuts of their package.

Remember, you are buying an interest in a live animal; there is NO tax on it.

Call now to reserve yours.

Example: 1000 lb. live steer X 60% = 600 lbs. (estimated) hot hanging weight. 600 lbs. X $4.00 = price you pay for a whole steer. One quarter of a steer would yield approximately 132-150 pounds X price/lb. or approximately $600 for a 1/4.

Last year's animals dressed out at: 530, 562, 692, 721, 779 pounds.

If the animal weighs less, then all amounts would be less, both pounds of meat and dollars. If the animal weighs more, then all amounts would be more.

Is a 1/4 beef package too much for you? Welcome to "COW POOLING". Spread a little love around and split a 1/4 with a friend.

It will take a 10 cu. foot freezer for about 200-250 pounds of meat; chest type is best.

Enjoy some Premium HFW Dry-Aged Gourmet beef today; tender & juicy.

Beef with that good beefy flavor; the way a steak is supposed to taste.

Remember, NO antibiotic, added hormones, or genetic altered grains have been given to our beeves.

A FEW UNSOLICITED TESTIMONIALS

Lisa: Jay: You get a thumbs up from the whole family, the family loved last nights tacos and the dog spent over 2 hours chewing on her bone. Thanks! Lisa

Ross: Hello Mr. Biedenharn, I just wanted to take a minute to let you know how much we have enjoyed the beef so far! We have cooked steaks twice now and have been very pleased with the quality of the beef – regarding flavor and tenderness. We have had grass-fed beef in the past that was flavorful but tough due to the lower fat content. Yours however, was both lean and tender – remarkably so, in fact. We also used some ground beef in our spaghetti sauce last week, which was delicious. We will be celebrating Memorial Day this Monday with HooFinWings burgers! Thanks so much for working with us on the order. We could not be happier. Keep us in the loop regarding your future cattle operations and please give our best to your family.

Rebecca: Hi Jay, Rebecca and Jimmy here... we recently received the beef from Susan.... Cooked up the first batch... All I could say was " Thank you God for letting me eat this before I leave the earth" it was so delicious. I had almost given up on eating ground beef or any beef. For the past 3 yrs the beef from the grocery was horrific. It tasted like they were grinding the kidneys or liver or something in with it! I kept thinking, Oh it's just this batch, however it was consistently bad!!! I am delighted and looking forward to doing more business with you.... yes, count us in on the next harvest... Rebecca and Jimmy

Not a testimonial: Just an observation: One client bought a 1/4 on the first harvest and came back and bought a 1/2 steer on the last order for the 2009 harvest.

Reserve your beef package now

Bon Ap petit'

SEE WHAT YOU ARE MISSING. THIS COULD HAVE BEEN SUPPER TONIGHT.

THIS YEAR'S BEEF WILL BE $ 4.00 / LB. HOT HANGING WEIGHT

CLICK IMAGE BELOW TO ENLARGE


YIELD CHART This will give you an idea as to the amount of hanging weight. Rule of thumb is hanging weight is 60% of live weight. Click on it to enlarge.	Steers for 2010 Meat sales These Steers are a cross between Murray Grey and Angus cattle. The Daddy is T=6, and M=1 Murray Grey, Momma is Red Angus and I don't know the DNA on her. I have a total 5 of these for sale for the 2010 beef harvest. A $100 deposit will hold your beef package for the harvest in February - Apr. 2010.

YIELD CHART

This will give you an idea as to the amount of hanging weight. Rule of thumb is hanging weight is 60% of live weight. Click on it to enlarge.

Steers for 2010 Meat sales

These Steers are a cross between Murray Grey and Angus cattle. The Daddy is T=6*, and M=1* Murray Grey, Momma is Red Angus and I don't know the DNA on her.

I have a total 5 of these for sale for the 2010 beef harvest.

A $100 deposit will hold your beef package for the harvest in February - Apr. 2010.