© 2023 by Jasper Springs Farm LLC

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Boistfort Vally, Curtis, WA - JasperSpringsFarm@gmail.com

For questions about any of our products, or help with placing your order, don't hesitate to contact us:

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  FREQUENTLY ASKED QUESTIONS  

What is  “hanging” weight?

This is the weight that the butcher gives us after the animal has been taken back to the butcher shop to hang.   The weight difference from live to hanging is from loss of blood, head, hide, hooves, viscera, lungs and heart.  The hanging weight is usually about 40% of the live weight.  So, a 1200 lb animal would have a hanging weight of 720 lbs (estimated).  (A half share would then be 360 lbs, and a 1/4 would be 180 lbs).  This is the weight we base our per lb charges on.  The butcher also charges cut/wrap fees based on this weight, plus extra if a customer has requested additional bones or organ meats.

Can I order specific cuts? 

We give everyone a mix of cuts. It's a 'shop standard' to mix your cuts, this way when we are splitting the cow it is equal. See Our Beef and Guide to Beef Cuts to further understand cuts of beef. Please note that we always have a conversation with our buyers (if done so before the butchers process is complete) so we can give you some of the cuts you might often eat with your family, and cut to the thickness you prefer. 

Are you certified organic? 

We fully practice organic standards and are currently in the process of receiving our certification. 

How much freezer space do I need? 

For 1/8 beef (if you are sharing): 2 cubic feet 

For 1/4 beef: 4 cubic feet

For 1/2 beef: 8 cubic feet 

For a whole beef: 16 cubic feet

How can I get notified when a new cow is ready for butcher? 

Send us an email on the Contact Page and we will add you to our mailing list!

Can I share with other families?

Of course. Sharing with other families is a great way to buy grass-fed/finished beef. It will save money and freezer space. Not to mention you might expose another family to a healthier way of eating. Teaching others how we can be more sustainable is always a good thing!

How does shipping meat work? 

We will work with you personally on how you'd like to ship. We offer USPS or FedEx currently. In the warmer months we ship 2-3 day max. In winter you can do 3-5 day. We pack the meat in a few boxes with dry ice or cold gel packs. All the beef is wrapped in a heavy plastic first to prevent freezer burn, then wrapped in paper. We use cooler packs to keep everything nice and frozen for you. 

Are your animals humanely slaughtered? 

Yes. Our animals are our business, but also our family, too. We don't believe in corralling them into scary pins so they spend the last moments of their life traumatized. We leave them in the pasture to graze and be with their herd. A professional comes out to our farm and shoots the cow in the head, quickly ending its life. The other cows are not disturbed as you'd think. Rather they find this curious. Separating the herd actually does more damage and frightens them. After passing, the cow is taken directly to our butcher. 

What do I get from a Half Beef?: How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield. The yield is typically 60-70% of the hanging weight, so you can expect 140 to 185 lbs of finished cuts depending on the size of the animal for a HALF and 75-150 lbs for a QUARTER. We will work with you when you place your order to fully explain cuts, and the details of how it works. We allow you to also custom what you want as much as possible.

Boneless or Bone-In?: We tend to butcher more boneless on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual amount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer.

How Lean?: We tend to have the butcher leave less fat on the cuts and use less fat in the ground beef opting for 80-85% lean ground beef. Grass-fed beef is also leaner than grain fed beef by nature, so if you are not used to cooking grass-fed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!