Why our beef supply is different from the grocery store
Hi everyone,
It’s been a busy couple weeks here on the farm with daily chores, feeding cattle, and keeping everything moving through the cold. We didn’t feel like we had any big updates to share, but one thing we get asked about often is why certain beef cuts go out of stock. So we wanted to give a little behind-the-scenes look at how things work here.
Right now we are running low on several beef cuts. We know that can be frustrating, and we truly appreciate your patience while we restock. We’re expecting more beef back in about 4–6 weeks.
Our supply works very differently than a grocery store.
When one animal goes to the butcher, it gives a set amount of meat. That means only so many steaks, only so many roasts, and a certain number of packages of ground beef. Once those are sold, they’re gone until the next animal is ready.
Not every animal produces the exact same amount of each cut either, so the number of packages we receive can vary each time.
Grocery stores can simply order more from large suppliers. We can’t do that. We raise the animals ourselves, and that takes time.
From start to finish, raising beef takes about 1½–2 years. The animal needs time to grow properly. When it’s ready, we book processing and our local butcher prepares the meat. We’re very lucky to work with an amazing butcher who helps us get your meat processed and ready as quickly as possible.
After that, we bring everything home, sort all the cuts, count and inventory every package, and add it to our website so you can see what’s available. That whole process takes time before the meat even reaches your freezer.
It’s a slower process, but it means your food is raised with care, handled locally, and never mass produced.
This is just part of buying directly from a small family farm. The supply is limited, but the care behind it is something we take a lot of pride in.
