Zittrouer Family Farms is a 4th generation farm owned and operated by three brothers and one of their nephews. We take pride in our cattle and believe in providing our cattle with excellent grassing pastures, quality homegrown hay, and an environment that results in happy, healthy cows
I purchased a fourth of a cow from the Zittrourer Family Farm. It was the first time we have ever bought meat directly from a farm. The meat is so delicious. Very very tender, and just so delicious. It makes such a difference eating grass fed beef. I will likely never buy from a grocery store again. They not only provide top quality beef but they got it to me right when they said it would come. Delivered the cuts I asked for and it was air sealed for months of freshness. Even the sirloin steak is as tender as a filet. Each cut is so flavorful. Thank you Zittrour family!
— Marni Rogers
FAQs
FAQs
Frequently asked questions
General
Hanging weight is the weight of the carcass after the animal has been slaughtered and the head, hide, feet, entrails, and organs have been removed.
It is usually about 60% to 65% of the live weight. For example, if the live weight is 1000 lbs its hanging weight will be around 600 pounds.
The hanging weight is divided into 4 quarters. Two front quarters and two hind quarters. You get 1/4 of the front quarter of the hanging weight and you get 1/4 of the hind quarter of the hanging weight.
Vacuum sealing, often referred to as vacuum packaging, is a method of packaging that removes air from the package before sealing it. This method not only minimizes the oxygen levels in the packaging but also restricts the growth of bacteria or fungi, thereby extending the shelf life of your beef. Hand wrapping, even when done tightly, still leaves some air around the meat, resulting in shorter storage time and increasing the risk of freezer burn.
Our calves stay with the mother cow, nursing and eating natural grass, until they are six months of age. (Which is the normal weaning age for beef cattle!) At this time, they are moved to a smaller pasture, where they receive a supplement of grain feed daily and home-grown hay. They continue with a grain feed supplement and hay until they are around 1000 to 1200 pounds.
No, they are not true organic grown cattle. They are grass raised and grain finished. We have never used any growth hormones; however, if an animal becomes ill, we use antibiotics as a treatment for those individuals. We rarely must resort to using antibiotics.
Usually, they are harvested around 14 to 16 months old.
Your meat will be frozen. You will be responsible for bringing enough coolers to
transport your meat back to your freezer. It will be sorted out under your name and someone from the facility will be there to assist you.
You will be contacted via email, with an estimated processing date and pick-up date to let you know when your meat will be ready for pickup. You will also receive a cut sheet to tell the processing facility how you would like to have your meat cut up. As your estimated date becomes closer we will be able to give you a more definitive date for pickup.
