At the Stritzinger Farm we run about 75 head of grass-fed beef cattle. Our bulls, steers and cows are born and live their entire lives on our farm. We do not use steroids, hormones or antibiotics. We use rotational grazing, moving the herds every week during the warm months. Rotational grazing has several benefits: meat that is less fatty and more nutritious, improved pasture, and docile, happy cows. During winter, we feed hay that we baled during summer.
Since our cows do not eat grain or receive anything artificial, they grow a bit slower and are somewhat smaller. However, we find that the taste and reduced fat in the meat makes up for it! If anyone prefers a grain-finished animal, we do have the ability to put a pair in a smaller pasture just to themselves, where we can offer grain every day in addition to grazing and hay. We grow our own wheat, oats and corn. If you choose a grain-finished animal, you can rest assured knowing that it is still receiving locally-grown, natural feed.
We typically have animals ready in the early winter and late spring. We load and haul the animal to a local butcher. The butcher takes care of all processing and you pick up the meat from there. We can also haul the animal to a butcher shop of your choosing within 30 miles of our farm near Burgettstown, PA. You can purchase a whole, half, or quarter and you pay by the hanging weight. On average, our thousand-pound, three-year-old steers dress out at about 500 pounds (whole). By buying direct from the farm and eliminating the middle man, we can sell the beef (hanging weight) for $4.00 a pound plus the butcher processing fee of about 75₵ per pound. As an example: If purchasing a quarter of a steer weighing 125 pounds, your cost would be figured as $4.00/lb. x 125 lbs. equals $500.00 plus butcher's fee: about 75₵/lb. x 125 lbs. equals $93.75 Total cost would be $593.75
If anyone is interested, drop me an e-mail and we'll add you to our wait list. We have a limited number of animals ready every year and they tend to go fast. We'll send out an e-mail when we know how many will be at weight and take orders on a first-come, first-served basis.
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