Frequently Asked Questions
ABOUT OUR BEEF
1. What breed of cattle does My Brother’s Beef raise and sell?
Our cows are primarily Black Angus but are sometimes crossed with Herefords in order to raise even more vigorous offspring. My Brother has carefully chosen genetics that enable our cattle to thrive on grass with no need for grain and he because he believes that consistent and well-planned genetics are so important, he strategizes bull selection up to five years ahead. We believe it’s this attention to consistent and careful genetic selection that results in THE MOST CONSISTENT BEEF AVAILABLE. You can trust that every box of beef we sell will be similar in taste, texture, and quality.
2. What do My Brother’s cattle eat?
Once weaned from their mother’s side, our calves are raised solely on the variety of native grasses, forbs, and legumes that grow on our farm. For any winter needs, we have ample land to both bale our own hay and to also stockpile our pastures for winter grazing (this means that our cattle are often still grazing grass that provides excellent nutrition during the winter months). Our cattle are eating a similar diet year after year that results in beef with a consistent taste.
3. How is My Brother’s Beef processed?
We go to great lengths to raise the highest quality grass-fed and grass-finished beef available, so we have put an equal amount of attention into how our beef goes from our farm to your plate. Our harvest days are scheduled months in advance so we have ample time to prepare our cattle. We carefully plan our rotational grazing so that the cattle have calmly arrived at the paddock next to our corrals on the day they are to leave the farm. Because this is their usual grazing rotation, they are completely relaxed when departure day arrives. We then quietly and calmly load the animals onto a trailer where they are hauled to our processor. Relaxed and happy animals result in more tender beef.
All of our beef is processed at a family-owned, USDA-inspected facility that places as much attention to their services as we do in raising the cattle. All carcasses are identified and labeled and then traced throughout the entire process. We dry age our beef for 14-21 days, depending on the individual carcass. Dry aging is more costly for us to provide, but worth the expense in that it provides a richer flavor and more tender beef. You can eat My Brother’s Beef with complete confidence that the ultimate in care and attention has been given each and every step of the way.
4. How is My Brother’s Beef aged?
All of our beef is dry aged in the same manner as beef found in the finest restaurants. Each carcass is typically aged 14-21 days which results in tender and richly flavored beef.
5. Are any hormones or antibiotics fed to the cattle?
NO! Our cattle receive NO growth hormones, steroids, or antibiotics. We don't want any of those things in our food, either!
6. Does My Brother’s Beef buy cattle from other sources?
We desire to provide the finest and healthiest grass-fed beef available. In order to make this happen, we believe we must have control and care of our animals every moment of their lives. My Brother has a closed herd which means no new animals are brought on to the farm. You can rest assured that every animal was born on our farm from cows that were also born here. We would never feel comfortable in selling even one bite of beef that was not bred and born here and raised under My Brother’s strict and careful attention. Very few farms can make this important claim.
7. What is the shelf life of My Brother’s Beef?
Because our beef is vacuum packed, it can be frozen for several years and still taste as fresh as when first harvested. If you’re like me, you sometimes “lose” things in your freezer. I’ve found beef that was over four years old in the back of my freezer that had no change in taste or texture. Vacuum packaging is very forgiving to those of us that have a tendency to “misplace” things.
ORDERING AND SHIPPING
1. Shipping Cost
Shipping is FREE on all orders of $200 or higher! A flat fee of $49.00 will be charged on all orders $199.99 and under.
2. How Do I Order?
Look for our shop icon or products tab at the top of the page.
If you would rather speak to a live person, please feel free to call us at (417) 356-5910. We would be happy to answer any questions you might have and help you make the best selection for your needs.
Don't see exactly what you want? Give us a call and we'll take care of your needs. (417) 356-5910
3. Where will you ship?
We are currently shipping to the following states:
We will begin shipping anywhere in the continental U.S. in January 2022, or earlier
Orders typically leave our facilities each Monday or Tuesday so they can arrive to your home before the weekend.
4. How is our beef packaged?
Our beef is packed in ample dry ice and well insulated containers.
PURCHASING WHOLE, HALF OR QUARTER CARCASSES
We not only sell individual cuts and small packages, but also sell any amount up to an entire carcass. This option provides those with large families the best price per pound on the same quality beef sold in smaller amounts.
Check out our products page to buy 1/8, 1/4, 1/2 or whole carcasses and please feel free to call for additional information.
1. Why does it matter where grass-fed beef is raised?
Different areas of the country naturally grow different types of grasses that result in varying qualities of beef from those cattle consuming those forages. There's a reason that most beef is raised in the center of our country. It's because we are able to grow diverse forage that provides complete nutrition for our cattle. Because we also have the added advantage of living in the southern half of the U.S., we benefit from the ability to graze our cattle year-round with very little hay supplementation. THIS MATTERS! Our herd eats the same diet year-round, and because we breed and raise all of our cattle, you are guaranteed to receive the same high quality of beef each and every time you order.
Raising cattle is a family tradition going back many generations, but My Brother often says that it’s the knowledge and experience he once gained as a sod farmer that really helps him raise such great cattle. While our herd’s genetics are some of the very best available, it takes a thorough understanding of soil health and plants’ nutritional needs and growth cycles to turn a normal pasture into a densely populated “salad bar” that provides the necessary nutrition that results in highly marbled and tasty beef. After nearly twenty years of regenerative grazing, the once depleted and rocky soil is now healthy and is providing new and more abundant grasses each season than it did the prior year. This attention to the health and preservation of our earth, enables My Brother to raise tender, tasty, and healthy beef.