Freezer Beef for Sale:*
You want Romagnola Beef for your freezer
(Locally sourced. We will deliver for a price.)
Check back for storefront information. Coming Soon.
What is freezer beef (or locker / rail beef)? This is when you purchase beef in bulk for your freezer.
You purchase whole, half or, in some cases, a quarter** steer. The steer is taken to a ( USDA inspected) processor who will, in turn, make sure you get the beef back in pretty packages (white waxed or vacuum sealed). Normally you get to choose what cuts you desire.
This method is more economical that buying individual cuts, and at LilyBird Ranch is much leaner and healthier than what is found in grocery stores.
Our beef is consistently tender, excellent tasting beef raised in a sustainable ranching system without the use of antibiotics or hormones. Our feedback is also consistent in that people say it is the best beef they’re ever eaten.
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Romagnola Freezer Beef for Sale for June or October 2017:
Red Poll and RomaRed – Possible Order for 2018.
Minimum purchase: Half (call to discuss extenuating circumstances)*
Online Sales: Coming soon. Check back often.
Click HERE for information on what to expect when ordering freezer beef, cut possibilities, and the like.
*Coming soon, Red Poll and RomaRed freezer beef.
**WHY WE DISCOURAGE BUYING A QUARTER
We have some single customers and small families who don’t need half or whole beef and would prefer a quarter. Call (479-518-3001) for availability.
One of the reasons we discourage customers from buying a quarter beef is that this is something difficult for the processor to do. On half a beef you get to choose most available cuts from the front and the hind quarter.
With a quarter of beef, you are splitting half a steer. Because the cuts of meats in the front half different dramatically from the back half, the cuts are evenly divided between the two to make it fair for both people.
This will somewhat limit how you can have your beef cut as it is a compromise with the person who will get the other half. Also on a quarter beef, the steak will be one inch or smaller.
BECAUSE YOU ASKED: COOKING AND THAWING LEANER BEEF
At this time our ground beef comes in plastic tubing. No matter who processes the beef, there always seems to be one pin hole somewhere in the plastic tubing. Make sure you put the ground beef in a bowl or zippered baggie to thaw. Otherwise you may have a mess to clean up because occasionally the plastic tubing can have small pin holes.
We have found that when you thaw out the ground beef, especially as the beef get older, you should take it out of the plastic packaging as soon as possible after it thaws. Don’t let the beef sit in the juices. We recommend thawing it out in the sink or a bowl, then removing it from the plastic tubing. If you thaw it in your refrigerator, put it in a leak-proof container or zippered baggie.
Rinse the beef gently. Then if you are not going to use it right away, place in a baggie or covered container. If you let it sit a day or two, perhaps rinse again before cooking!
This is actually good advice for steaks and other cuts, too. Don’t let it sit in the juices. Rinse the cut and place in baggie if not using immediately.
There is nothing wrong with the meat, no matter what you choose to do!
(The following is the same information as on front page)
Something to keep in mind about our breed: lean beef cooks more quickly – some sources say in about two-thirds the time you may be used to and at a lower heat temperature. Many a person has discovered this to their dismay – i.e., that first steak overcooked!
The good thing is that they still taste great and are tender and juicy. Generally, you’ll find that cuts cooked rare and medium-rare are just about perfect, even if you normally like them cooked to medium. Let the steak sit a few minutes before serving.