When your order is ready, you will need to bring coolers to prevent thawing. Our meat is flash frozen which can be stored in a freezer for 18-24 months. Freezer space for a 1/4 cow is approximately 7 cubic feet, for a 1/2 cow approximately 15 cubic feet, and for a whole cow approximately 30 cubic feet. Meat is flash frozen to protect flavor, tenderness, nutrients, and freshness.
Once your order is ready you will be notified to pickup your order from 5229 Stokestown Saint John Rd, Ayden, NC 28513. Delivery is also available within 100 miles for an additional fee. Please contact us if you would like to setup delivery
Deposit is non-refundable and does not reflect half down. Final balance due will be based on hanging weight less your deposit. You will receive an invoice once your order is ready, once final payment is made your order will be available for pickup or delivery.
5229 Stokestown St. John Road, Ayden NC
Our cattle thrive on natural pastures, foraging on a variety of grasses, including winter wheatgrass, and benefit from rotational grazing practices that ensure the well-being of both the cattle and the pasture. During the colder months, they receive protein tubs as necessary, and our calves spend their first 6-8 months alongside their mothers in the pasture with access to abundant water and forage.
Our commitment to pasture-raised beef sets us apart. We don't operate as a feedlot. We offer a choice between grass and grain finished beef. In the final 110-140 days before butchering, we may opt for grain finishing to maintain optimal growth rates, as grains provide higher energy levels, yet our grass finished beef, also known as 100% grass, is notably leaner and studies suggest it's richer in antioxidants and omega-3 fats. However, many experts now consider the health difference between grass and grain finishing to be minimal.
The crucial question is, "How is this beef raised?" Our answer lies in our local, sustainable, and animal welfare-focused farming practices. When you choose Oak Cattle Farms beef, you're choosing a far superior product compared to mass-produced options at chain grocery stores. Each item in our inventory is labeled as grass or grain finished, allowing you to make an informed choice that aligns with your preferences.
Within our comprehensive Herd Health Plan, we incorporate biological measures, such as vaccines, to proactively counter common viral and bacterial diseases. We recognize that weaning places stress on calves, and to counteract this, we implement a careful preconditioning process. This essential step within our Herd Health Plan involves immunizing the calves against respiratory diseases before weaning.
The administration of antibiotics is employed with utmost discretion. We limit antimicrobial use to instances of sick or high-risk animals, only after considering alternative options. It's important to note that we refrain from the use of hormones to artificially enhance growth or size.
Yes! Please reach out to us at oakcattlefarms@gmail.com to arrange a timeframe you would like your order to be ready.
Cattle Live Weight: Cattle live weight refers to the weight of a live, standing, and unprocessed animal. It's the weight of the animal as it is on the farm or in the pasture, before any processing or butchering occurs. Live weight is often used as a starting point for estimating the potential yield of meat from the animal.
Hanging Weight: Hanging weight, also known as dressed weight, is the weight of the carcass after the animal has been slaughtered, bled, and dressed (removing the skin, head, hooves, and internal organs). This weight includes the bones, muscles, and fat, but it does not include further processing such as cutting into individual cuts or trimming excess fat. Hanging weight is an important measure for pricing and processing, especially in the meat industry.
Hanging weight typically represents around 60% of the live weight, and the final weight is the packaged take-home weight after the beef has undergone a minimum 14-day hanging process. During this hanging period, the beef loses approximately 4% of its moisture weight. Subsequently, during the cutting process, the removal of bone, cartilage, and fat accounts for an additional loss of 30-35%. Hence, the final weight generally amounts to about 60% of the hanging weight. We offer the option to pre-purchase beef shares based on the hanging weight, which proves to be the most cost-effective choice for both the customer and owner, and it allows customers to have a "custom cut" experience. Individual cuts are available at a fixed price. Although beef shares require an upfront investment, in the long run, the overall cost is lower compared to buying each individual cut at a fixed price.
Cut Weight: Cut weight, also known as take-home weight, is the final weight of the individual meat cuts and products that a customer receives after the carcass has been processed and cut into various portions. This weight includes the actual meat that a consumer will use for cooking and eating. It accounts for any trimming, deboning, and portioning that is done by the butcher or processor to prepare the meat for sale to consumers.
In summary, cattle live weight is the weight of the live animal, hanging weight is the weight of the dressed carcass, and cut weight is the weight of the individual meat cuts and products that are ready for consumption. These different measures are essential in various stages of the beef industry, from estimating yield to pricing and preparing meat for consumers.
We currently only offer custom cuts for whole cow orders only. We are unable to do this for ¼ and ½ cow orders due to limitations at the processing facility.
Freezer space for a 1/4 cow is approximately 7 cubic feet, for a 1/2 cow approximately 15 cubic feet, and for a whole cow approximately 30 cubic feet.
All of our products are vacuum sealed and flash frozen. Some of the advantages of vacuum sealing are:
• Air Removal: Vacuum Packing eliminates air, preventing mold and bacterial growth that cause food spoilage.
• Extended Shelf Life: Vacuum-sealed foods last 3 to 5 times longer than those stored using Freezer Paper or plastic containers.
• Moisture Retention: Vacuum Packing retains moisture, preserving foods for up to 2-3 years in the freezer.
• Freezer Burn Prevention: Vacuum Packing's airtight environment prevents the formation of freezer burn crystals on food.
• Sturdier Bags: Vacuum bags are more durable and resistant to tearing compared to Freezer Paper.
Beef pick up is going to be here at our farm at 5229 Stokestown St. John Road in Ayden NC.
We utilize local USDA & NCDA processing facilities based on availably.
We do offer delivery options for all ¼, ½, and Whole cow orders up to 100 miles of our farm. All variety box orders are local pickup only at this time. Please reach out to us directly at oakcattlefarms@gmail.com if this is something you are interested in.
