Our Live Animals are raised by farming in the following fashions....100% grassfed & grassfinished, regenerative, organically.
We do not claim any food labels just transparency in our farming practices.
GROUND BEEF (85/15 to 80/20) PreOrder
This is a special "POP UP" Baldy Beef Cow named "Crazy" G21.
She is a huge and beautiful cow that needs to be offered because she has trouble reproducing and will make an excellent BEEF cow.
The main difference in the ground beef from our Middle Aged Beef Cows and our 2 1/4 -2 1/2 Year Old Heifer and Steer Custom Beefs is really just the fat percentage in the ground beef.
There will be more fat in the ground beef from a middle aged cow than our 2 year old custom beefs, which is why this ground beef product is listed as an 80/20 to 85/15 ground beef to fat percentage.
Plus if you choose the Ground Beef + Vitals Blend option, this option allows for an exceptional way to have a more power packed nutrient base in the ground beef, without a noticeable alteration of taste. For certain the best way to consume organs, without even knowing it!!
** Please read ADDITIONAL INFO SECTIONS, to understand More**
This YOUNG Cow, "Crazy" G21 will be the only beef we offer in our 2025-2026 Beef Harvest Season by the CUT-POUND.
This Beef Product Offering will allow customers to PreOrder Foothill Frolic Farm Beef Products singly-by the cut and not as a PreOrder Custom Beef.
We are planning on using either Stone Mountain Meats or the "to be opened soon" Appalachian Producers Cooperative just outside of Jonesborough, because our much loved and always used Family owned Processor/Butcher, Rusell Meat, is only a 100% VDACS certified custom beef facility.
When we offer our beef in this format, processing services are higher and our prices are higher, so in turn overall costs of beef cuts by the pound are higher. For demonstration purposes, these price differences effectively show the comparative prices in between Foothill Frolic Farm's beef sold by the pound and our live animal custom beef shares.
These Pre-Orders from "Crazy" though will still have a designated on farm pick up time and you will be sure to receive the needed informative emails and texts to let you know when On Farm Pick Ups will begin.
We plan on harvesting "Crazy" on either on one of the following dates...March 25th, April 22nd, or May 19th and once harvested Pre Orders will be available for On Farm pick up generally within 2 1/2 weeks and we will be in touch to let you know everything you need to know.
Final Cost of Beef Cuts will be determined by Weight, so all prices on PreOrders are estimated by approximate poundage of the certain beef cut. Customers final end price will be determined at Pick Up.
CASH or CHECK accepted manually at OnFarm Pick Up
CHECKS payable to Foothill Frolic Farm
Info in helping you decide if you would be interested in Foothill Frolic Farm's Ground Beef + Vitals (heart, liver, kidney, tongue) Blend
Here at Foothill Frolic Farm we have decided that we LOVE grinding in the Organs (Liver, Kidney, Heart, & Tongue), into the ground beef. We have done this now with over 30 Whole Beefs. Up to this point there have been many families that have tried the ground this way and it is a WIN WIN. We as well did our last 2 beefs this way as well and our whole family loves it too. More often than not, a family decides this concept is not the best idea for them generally because there is a split in between husband and wife, as for example one side is excited about it, but the other side cannot mentally grasp trying it. When a detailed analysis is done on taste and smell, often a hint of difference from our regular ground beef to our ground beef + vitals blend can be picked up, but this difference is still very delicious, and this difference can mostly be picked up when the ground beef is cooked plain and one is trying the regular grind to the vitals blend back to back. The great thing about this concept, which is a current trending product in most high end markets/grocery stores, is that it adds the dense nutrients from the organs into the regular ground beef, without changing the flavor of the ground beef too much. It works out to be approximately an 8-10% vitals to ground beef blend.
The alternative for not grinding the organs in with the ground beef is that each shareholder will receive the amount of packages of sliced organs that are appropriate for your share size. I know some of you have perhaps wonderful recipes that you like to use specifically for your organs, but if you do not they might just sit in your freezer staring back at you for a while until you rise to the occasion and make the extra effort to use.
Part of why I think the grinding of the organs into the ground is a great option to say yes to, is to avoid what I mention above along with knowing every part of these custom beefs get eaten, and moreover one does not even realize the organs are in the ground. On the other hand, it is perfectly fine if you are not interested in having organs ground into ground beef.