google-site-verification=l9-WKWxp162Tro7K04sRpFk9vZlwVRHo8SufZFs9aGg Beef - Retail Items | Cobblestone Valley Farm | United States

2019 Cobblestone Valley Farm, PO Box 121, Preble NY 13141 | 607-591-9607

It's All About the Grass!

Cobblestone Valley certified organic grass fed beef,  which is sold both wholesale and retail, originated from our organic dairy, where the bull calves are raised on certified organic whole milk until they are weaned at about 12 weeks of age. After that, depending on the season they are either pastured or fed stored forages during the cold months. Our goal is to supply high quality, humane, healthy, and affordable beef.
Over the past several years we have slowly been incorporating angus and other beef breeds into our herd to improve our genetics. If you look around you will often see the beef babies running around in the pasture with their moms- it's very fun to watch!
Between 18 and 30 months of age, the beef is processed at a small USDA processing facility - usually Leona Meats in Troy, PA. It is aged for 2 weeks, then cut, wrapped in cryovac packaging, and frozen.
Wholesale Price &Timing
2020 Beef Dates:   February, March, April, June, August, October, December  Email if interested.  

Wholesale Beef is $5.46/lb**, hanging weight; plus processing.   ==> **This price includes credit card processing fees.   If paid by by cash, check, or Venmo or Ca$h apps there is a cash discount to $5.30/pound.       Please see below for retail pricing.


"Hanging Weight" is the weight of a side of beef as it hangs on the rail in a meat cooler. All beef sold as hanging weight will lose some of that weight in the cutting and trimming process. The amount of fat and bone that must be trimmed (cutting loss) from a side thus has an influence on the final price per pound of meat that is wrapped and frozen for you.

One of the advantages to wholesale beef is that the customer gets to dictate how the meat is cut up: Steak thickness, roast size, ground beef or chuck, stew or ground beef, hamburger patties?  Number of steaks/package? Dog bones? Liver? The processor can help walk you through the choices as you give your cutting instructions.

Beef Carcass Breakdown

As an example:  With an average live weight of 950 lbs. and the average yield of 62.2%, the typical steer will produce an approximately 500-600 lb. hanging weight carcass.  The yield is, of course, dependent upon the live weight, and type of cuts ordered (boneless vs. bone-in).

The hanging weight will wield approximately 570 lbs. of red meat and trim (take home meat- which includes the average of 27 lbs. of organ meat: liver, heart, tongue, etc.) and 146 lbs of fat and bone. This is roughly a yield of 80% from the dressed or hanging weight. Processing cost is generally around $.50 per pound. Animal weights vary, but ours are usually in the 550-650 pound range hanging weight.

Here is the cut sheet for customizing your order from Leonas, and here is a beef cuts chart.

As a cooking aid, there is an inexpensive tool that is absolutely essential for proper preparation of meat. An instant read thermometer, digital or otherwise, takes all the guesswork out of cooking. We highly recommend one for your cooking adventures.

Aging Beef for Flavor

Aging beef by keeping it unwrapped under refrigeration for extended periods of time increases its tenderness because natural enzymes are released that help soften the connective tissue in the muscles. Not only is dry-aged beef tender, but also a great deal of moisture evaporates (there may be as much as a 20% weight loss), concentrating the flavor. The meat mellows, and the rich, beefy taste is accentuated.   

Some excellent resources for cooking grass-fed beef follow. Please consider them a sound investment in your culinary experience!
The Grassfed Gourmet , The Farmer and the Grill, and the new Long Way on a Little,  all by Shannon Hayes - The Radical Homemaker. These books are especially relevant as cooking grassfed meats are a little different than the grain-fed, supermarket meats that we have become accustomed to.
Frozen beef is available as the following:
  • Retail Cuts & Combo Packages - scroll to page bottom for retail pricing
  • Whole
  • Half
  • Split half - which is one quarter that includes cuts from both front and hind.



Shop Online or send an email to order
  • 10 pounds - $7.20/pound = $72 (save $.50/lb)

  • 15 pounds - $6.70/pound = $100.50 (save $1.00/lb)

  • 25 pounds - $6.45/pound =$161.25 (save $1.25/lb)

Shop Online
Greyed Out = Out of Stock
  • Ground Beef - $7.70 (see GB specials above)
  • Bones: Broth and/or Dog - $1.80 packages approx. 5 pounds
  • Chuck Roast & Steak - $8.25
  • Cube Steak $8.50
  • Delmonico - $16.50
  • Porterhouse - $16.50
  • T-Bone Steak - $15.45
  • Rib Steak - $11.30
  • Flank & Skirt Steak - $8.75
  • Minute (Shaved) Steaks - $8.75
  • Brisket - $7.20
  • Sirloin Steak- $9.80
  • Sirloin Tip Roast - $9
  • Eye Round Roast - $7.20
  • London Broil - $7.50 - 1 left
  • Beef Liver - $4.60 -packages are 1-1.5 pounds
  • Summer Sausage - $9.75
  • Short Ribs - $7.20
  • Oxtail - $4.90
  • Meaty Soup Bones (Shanks) - $7.20
Greyed Out = Out of Stock