Frequently Asked Questions — K&B Farms (2024)

Is your beef grass-fed?

At K&B Farms, our Angus beef is pasture-raised and grain-finished.

So what does this mean?

Our beef consume grass for much of their life, grazing on lush rotational pasture during the warmer spring, summer and fall months. Steers are provided a ration of premium grains prior to processing to further enhance the marbling characteristics and tenderness of the finished product.

Pasture-raised, grain-finished cows from a well-managed farm can live healthy, enjoyable lives. The result is a delicious, nutrient-laden beef that is not inherently less healthy to it’s exclusively grass-fed, grass-finished counterpart.

How do I receive the beef I ordered?

All beef orders are picked up at our farm.

While it may seem like an inconvenience, we think of it as an opportunity for our customers to see where the beef they purchase comes from.

We encourage you to ask questions so you can learn more about the farm and our processes while you are at the farm.

How much meat do I get when I order a custom cut beef?

The answer to that question is always, it depends.

Not every custom cut order will look exactly the same and there will be, to some degree, variance in how much beef a customer receives and here's why:

1.) Size/Weight - In theory, bigger animal = more meat. However, every animal is different and weights will vary. Additionally, we don't know the exact weight of the animal until the processor (butcher) provides the “hanging weight", or the weight of the animal WITH bone included prior to the final processing. The resulting boneless trimmed beef is what is referred to as your "dress percentage." Our beef, on average, has about a 60% dress percentage.

2.) Cut Preference - Depending on what you choose for your cut selections with the butcher, you will receive more or less of certain cuts.

For example, if your preference is to receive more ground beef, you will receive less roasts and vice versa. In addition, if you prefer a thick juicy steak cut at 1 1/2" thick, you'll in all likelihood receive less steaks than someone who prefers a more modest 1/2" cut.

3.) The Butcher - All of our beef is sent to local state certified butchers. However, we use several different butchers to process our beef. All three are great and we love them, but again...there is going to be some slight variance in dress percentage.

In addition, we have to schedule our beef, in some instances, more than a year in advance! That doesn't provide us too much flexibility when it comes picking and choosing who we use and when. We often have to go with who has appointments open. It's a first come, first served basis with most local butchers.

I put a deposit down on a custom cut beef. When is my remaining balance due?

Why does it take 2-3 weeks for my custom cut beef order to be ready?

The process of hanging beef, also known as aging, is a method used to enhance the flavor and tenderness of the meat. The duration for which beef should be hung before it is butchered can vary depending on personal preference and the desired outcome. The butchers we utilize will typically let beef age for around 2-3 weeks.

During the dry-aging process, enzymes in the meat break down proteins, which can result in a more tender and flavorful end product. The longer beef is aged, the more intense the flavor becomes, but there is a point at which over-aging can lead to spoilage or off-flavors.

Why are your beef packages sold out?

As a small family-operated farm, we maintain a modest herd of black and red Angus beef cows. While this limits our inventory, it also allows us to focus on operating a sustainable farm.

This means allowing our livestock to live as they would in nature, grazing off natural grass and not being confined to overcrowded pens that are commonplace in a factory farm setting.

So next time you see one of our packages is sold out, just know that good things take time. Be sure to visit the site often for the latest updates!