If you desire a large quantity of our Angus 100% Grassfed beef with the full range of variety while saving money, then a quarter or eighth beef might be for you! We priced these so that you would save about 15% over buying the same quantity by individual cuts. Realizing that value of great beef in quantity has sold over 120 quarters on this page in the past year alone. Many of these have gone to repeat customers.
We even made some calls to Whole Foods stores across the nation to do some price discovery and found that even our certified organic price per lb on our quarters for all cuts including ribeyes and NYs was at or within $1 per lb. of their ground beef price (their lowest price cut). This doesn't even talk about our non-organic quarters...Whole Food's pricing on non-organic grass fed ground beef was often $9.99 per lb--some 30% higher than our quarter price for all cuts per lb. Alderspring quarters are a good deal on the best beef money can buy. Enough said.
Non-Organic (see next paragraph about what this means) saves 25% over the individual cut price. Quarters are half of a side of beef, meaning that you get the full range of cuts from front to back. An Eighth is simply a half of a quarter. Each quarter we have below is listed by lot number, and the total weights of all the cuts (all boneless except short ribs which are bone-in) and the ground beef are itemized in each quarter description.
Beeves are either Certified Organic or naturally raised by us. The naturally raised (non-organic) beeves were raised on certified organic pasture and hay along with our certified organic animals and never given antibiotics or hormones of any kind; we guarantee that the quality of our naturally raised beef is the same as our organic beef. The main reasons we could not certify these non-organic beeves is because either they grazed on pastures for several months of their lives on land we did not certify (like our neighbor's) or they were an orphan calf that was raised by our kids on milk replacer (we haven't found an organic milk replacer).
The Mixed Cuts are made up of Ribeyes, NY Strips, Tenderloins, Sirloins, Sirloin Tips, Top Rounds, a Flatiron, a Flank, a Brisket, Chuck Roasts, Short Ribs, Osso Buccos, Stew Beef, and more. These beeves are dry aged, hand-cut, vacuum packed, and individually labeled with cut name like all of our beef that we offer. Ground beef is packaged in approximately 1 pound packs.
Since there is only one of each of these listed quarters available, you might get an out-of-stock message after you've selected your quarter. If so, simply select another quarter. NOTE also that quarters are listed A - D...missing letters in that sequence have been sold!
Feel free to email us with more questions: email@example.com
'Tis the season to stock up!
Current Quarter and Eighth listings follow...the pictures above each show a ribeye. Why a ribeye? Because the ribeye will tell the story of what the entire quarter is like--how much fat everything from the roasts to the ground beef will have in it, and often, that marbling is correlated to the ability to carry flavor and tenderness through each cut (there are exceptions to this rule, and if they exist, we will let you know in the per quarter text below).
If you desire a half or a whole beef, just click on the quarters you desire. Feel free to mix and match lot numbers. Get an additional 3% off the quarter price when you order a half; get 6% off when you order a whole beef. Glenn will bill your card for those deductions when he bills your card after the beef is shipped.
We test a NY strip steak from every beef we sell online. We run them through our panel for flavor and tenderness and rate them accordingly. Here's how the scores work: Flavor Rating: 1 on flavor is none detectable--a 10 is intensely wonderful grass fed representation (but not excessive); Tenderness Rating: A 4 on tenderness means that you want to be done chewing but can't be; a 6 means that you should use a steak knife at your plate; an 8 means that you can use a regular table knife and do very nicely and a 10 cuts with the back of a knife easily but still has nice body (We think spoon tender beef is gross and tenderness can go too far because beef without body is just beef flavored gelatin!).