Tamarack Farms Piedmontese
Buying Beef by the carcass, half, or mixed quarter
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The first step is making sure you are getting the quality you want. Tamarack Farms Beef is produced without use of antibiotics or hormones to increase growth. Our cattle are grass fed and grass finished. Some producers raise their animals on grass for most of their lives, but "finish" them over the last several months on grain to pack on extra pounds. Of course this extra weight is largely high cholesterol intramuscular and trim fat. Our Piedmontese Beef does not need excess fat for tenderness
The next question is what are you going to pay per pound? Maybe a better way to look at it is what are you getting for each pound you buy? Low "per pound" prices maybe based on live weights. That means you are paying for hooves, horns and internal organs along with the quality beef you are looking for. Buying by the carcass, half, or quarter means you are paying for the "hanging weight" of beef as in the butcher shop. One reason Piedmontese beef may seem higher priced per pound is related to the "double muscled" appearance. This means you get a higher percent of meat to bone in a hanging carcass. It also means that Piedmontese beef has a higher percent of the most desirable cuts, as indicated by much larger rib eye sizes. These are among the top of the line cuts that go for $25+ per pound at retail prices