LIMITED TIME OFFER: PASTURE raised pork

• 1/8 Cow $12.50/lb. :50 lbs of meat
• 1/4 Cow $12.25/lb. :100 lbs of meat
• 1/2 Cow $12.00/lb.: 200 lbs of meat

**Price per take home weight**

Approximately 20-25 pounds (take home weight) of meat. $13.00/lb.

Takes up about 1 cubic foot of freezer space (about the size of 2.5 shoe boxes)

Mix of meat will be made up of burger, roasts, stew, ribs, and choice cuts of steak. 

Additional items such as marrow bones, organ meat, tongue etc. are free with beef purchase. Subject to availability. Please email to inquire. 

Take-Home Weight:
This is the final amount of packaged meat you bring home. It does not inculde the weight of the trimmed off fat and bones before being processed.

Hanging Weight (Hot Weight):
This is the weight of the animal after it’s harvested and dressed, with the hide, head, and internal organs removed. While this weight is used for pricing, it includes bone, excess fat, and moisture that you will NOT take home—meaning it does not reflect the amount of beef you actually receive in your freezer. 

Call 978.365.3891 or email Blue at bluefavreau@comcast.net to place an order and schedule a pick up time.

Rocky Acres Farm is commited to the old school production of free range grass fed beef.  We are a small family run operation focused on the highest quality we can provide. From birth until market our animals breathe fresh clean air, graze lush green grass and drink fresh water the way Mother Nature intended animals to live. The quality of life and welfare of our animals is paramount to our production practices. 

We like to think of our customers as friends and partners and we want you to feel comfortable about buying your meat from someone you know and trust. Your comments and questions are welcome.   We will happily provide a tour of our facilities. If you are interested in a tour just ask!

1. It's higher in good fats, including Conjugated Linoleic Acid (CLA), which may improve immune function, regulate blood sugar and stimulate fat burning in the body. 
2. It is lower in fat overall. No added hormones or antibiotics. A high concentration of "good fat" and low in overall fat. High in beta-carotene, Vitamin E, Conjugated Linoleic Acid (CLA), and Omega-3 fatty acids.
3. Approximately the same fat content as skinless chicken. 
4. 2500 times less  E.coli causing bacteria than grain fed beef. 
5. Grass fed beef is unlikely to have any additives, including chemicals, growth hormones or genetically modified feed.

• The biggest culprit for tough grass fed beef is overcooking.  This beef is made for rare to medium rare cooking.  If you like well done beef, then cook your grass fed beef at very low temperature in a sauce to add moisture.
• Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil, or a favorite light oil for flavor enhancement and easy browning.  The oil will also prevent drying and sticking.
• Stove top cooking is great for any type of steak.  You have more control over the temperature than on the grill.  You can use butter in the final minutes when the heat is low to carry the taste of fresh garlic through the meat just like steak chefs.
• Grass fed beef has high protein and low fat levels, the beef will usually require 30% less cooking time and will continue to cook when removed from the heat.  For this reason, remove the beef from your heat source 10 degrees before it reaches the desired temperature.
• Use a thermometer to test for doneness and watch the thermometer carefully.  Since grass fed beef cooks so quickly, your beef can go from perfectly cooked to overcooked in less that a minute.
• Let the beef sit covered and in a warm place for 8 to 10 minutes after removing from heat to let the juices redistribute.
• Never use a fork to turn your beef - precious juices will be lost.  Always use tongs.
• Reduce the temperature of your grass fed beef recipes by 50 degrees.  The cooking time will be the same or slightly shorter even at a lower temperature.
• Never use a microwave to thaw your grass fed beef.  Either thaw your beef in the refrigerator or for quick thawing place in a sealed bag in water for a few minutes.
• Bring your grass fed beef to room temperature before cooking - do not cook straight from the refrigerator.
• Always preheat your oven, pan or grill before cooking grass fed beef. 

Enjoy your beef!