Grass-Fed Lamb: Winter 2020
Additional Fees Will Be Charged
The basic butchery fee varies (usually somewhere between $95-$130), but will be calculated and charged at harvest time by the butcher and is due before pick-up.
What You're Buying
You are supporting our family farm! We work hard to support good animal welfare, soil carbon sequestration, and biodiversity support with our farming practices.
With your help, we raise strong, healthy, grass-fed animals and you get the benefits:
- High-quality meat in your choice of cuts: from rack and lamb chops to ground and stew meat!
- Culinary adventures with different delicious and choice cuts
- Lower-than-retail price - because you're committing to the whole animal, you get a lower price per pound than buying at the store
- Everyone wins!
When Will It Be Ready?
The next harvest date will be the winter of 2020/2021 (usually December - January). We'll contact you via email as the harvest date approaches with more information. Please keep us informed if your contact info changes.
How Much Meat Should I Expect?
We guarantee at least 45 pounds (hanging weight) - which will lead to "about a paper grocery bag full" of meat. However, we aim to please and often over-deliver! The total price/pound of our lamb is usually around 7/#.
You have your choice of collecting your lamb at one of the following:
- Minneapolis, MN
- St. Paul, MN
- Eau Claire, WI
- Menomonie, WI
- Rochester, MN
- Or, you can collect your meat at the butcher shop
Please select your preference before check-out.
How are your lambs raised?
At Blue Ox, we breed and raise high-quality meats in a rotational grazing system. Each day, our flock is moved to a new paddock where they have access to nutritious pastures, clean water, and the ability to express their sheep-ish nature as they graze through the season.
This system of managed grazing provides our animals with good health and welfare, provides nutrient-dense meat, sequesters carbon, protects watersheds, and creates needed habitats for grassland wildlife.
We're proud of the meat we raise and the manner in which we do it. If you'd like to keep learning, please explore our website more or drop us a line.