BUY LOVELL GRASSFED BEEF
THE LOVELL DIFFERENCE
At Lovell Grass Fed Cattle Company, we sell Angus cattle that are born and raised on our farm and are 100% grassfed from start to finish thereby making our beef absolutely traceable back to a single animal. Our free range cattle rotationally graze on our organic pastures comprised of mainly tall fescue, perennial rye grass, white clover, red clover and native grasses. Our cattle are fed organic minerals and are NEVER given any growth hormones or steroids. It is our collective mission to bring superior grassfed beef to everyone in the marketplace who is hungry for a more delicious and healthy way of life.
HOW TO ORDER
We sell our beef by the live weight. Our current beef prices are $2.20 per pound for a side of beef (half) and $2.10 per pound for a whole. We harvest our animals throughout the year and use Wagner's Meats in Mt. Airy, MD. Wagners is only an eighteen minute drive from our farm which enables us to deliver the animals on the morning of harvest for less stress on the animal.
We require a deposit of $500 to reserve a half and $650 to reserve a whole. On the day of harvest we weigh the steer or heifer (average weight is 1200 pounds) and send an invoice for the remaining balance. The beef is dry aged for a minimum of 21 days and is custom cut to your specifications and flash frozen and vacuum sealed. Wagner's is paid directly by you for the processing and cutting fee, which is presently $0.62 a pound on the hanging weight and a $60 per head processing charge, or $30 for a half.*
Although it may vary due to how the beef is custom cut, the price per pound is approximately $7 per pound.
Frequently Asked Questions:
How much freezer space do I need? 9 cubic feet for a half (side) of beef. A good rule of thumb is 1 cubic feet of freezer space per 25-30 pounds of beef.
How is the beef packaged? Is the packaging BPA free? Wagners Meats flash freezes the beef and vacuum seals it in BPA free packaging. The ground beef is in opaque bags of 1-2 pound packages.
*All prices subject to change