*100% Grass Fed Beef and Lamb

*GMO FREE Pasture Raised Pigs


Thank you for your interest in Bluegrass Grazing! As a family, we raise our livestock as a means to provide healthful food.  We want to provide you with a meat that contributes to abundant health for you and your family.



About Our Farm

Our cattle, sheep, and pigs are rotationally grazed, which basically means, they usually only graze the same piece of land a few days a year. This is more healthful for the land, which is more healthful for the animals which in turn is more healthful for people. Our animals are given no steroids, no hormones and no antibiotics. We strive to holistically manage our land and animals so that everything is able to produce and thrive optimally.

As a family, we raise our livestock as a means to provide healthful food, but we also strive to instill in our children and grandchildren a love of the land, work and life skills and a strong work ethic as we work together towards a shared goal. Our goal at Bluegrass Grazing is to provide healthful meat that is tasty and nourishing. We also want to provide you with a meat that contributes to abundant health for you and your family. 

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Frequently Asked Questions


Q:        What is the difference in grass fed and grain fed?

A:       In the past, cattle roamed free and ate grass.  However, today cattle are often fed grains.  When calves are born they drink milk from their mothers and then roam free, eating grass, weeds and other edible plants.  Typically, they do this for about 6-12 months at which time they are then sold and moved to feed lots. Here cows are rapidly fattened up with corn or soy based grains and frequently given drugs and hormones to grow more quickly.  Many are given antibiotics to counteract disease due to unsanitary living conditions. The nutrient composition of beef is largely determined by the way cows are fed.  

Grass fed cows continue to live on grassland their entire lives.  They are given no corn, soy or other grain based products.  They are given no drugs, hormones or antibiotics.  The cows have a better quality of life and are slaughtered humanely, therefore, releasing no stress hormones which can taint the flavor of the meat.

Q:        Does grass fed beef taste different? Is it tough or chewy?

A:       Yes, it does.  The extra omega 3 and beta carotene will definitely make a difference.  That’s the main reason all wild game tastes different than supermarket beef.  It is ultimately a combination of the breed, age and how the beef was raised that determines the quality.  Grass fed beef generally needs to be cooked at a lower temperature than a grain fed beef for a 30%   shorter length of time.  For best results, cook your grass fed steaks as rare as possible.  For roasts and ribs, cook them at a lower temperature and 30% longer.

Ultimately, grass fed beef is a matter of taste and cooking technique. If you wish to try some before making a purchase, we would be happy to supply you with a free sample to help you make the decision.

Q:       Why is grass fed beef more expensive than grain fed beef?

A:     Grass finishing beef takes a longer amount of time than grain finishing. Cattle don’t fatten as quickly on grass as they do on grain and growth hormones.  They average steer from a feedlot is slaughtered at 14-16 months of age.  We slaughter our steers at 24-30 months of age.  This translates into carrying them through 2 winters which means we must feed them hay for 2 winters.

As with anything, you get what you pay for.  You don’t choose a medical doctor by who is least expensive. You want who is best. In the same manner, your health is largely determined by what you eat. Hippocrates stated “Let thy food be thy medicine and let thy medicine be thy food.” Short term, grain fed may be less costly but in the long run, grass fed may be less costly.

Q:        How much is this going to cost?

A:        The total cost depends on the weight of the cow. However, on average, a whole cow will cost $2,300 a half a cow will cost $1,225 and a quarter cow will cost $650. Please remember, this is not an exact science. These prices are based on our “Average” cow. If you would like a smaller or larger cow, you can specify in the comments section on the order form and we will attempt to accommodate. There are no extra fees for processing. We pay all processing fees for basic retail cuts! Any specialty cuts will be paid by the customer.

Q:        How does the buying process work?

A:        1. You are welcome to visit our farm and purchase any individual cut of meat available. Call or message us on facebook and we can let you know what we have in stock. When buying at our farm, you can pay with your debit/credit card, cash, or check.

2. When buying an animal for butcher: After we receive your order and your $200.00 for beef and a $50.00 deposit for sheep you will be put on our order list. On the designated date we will load up the cattle into our trailer and take it to the processor.. Once the animal is “finished”, you get the actual price you will be paying. The butcher will speak with you and discuss how you would like the meat cut. If you are unfamiliar with this process, do not worry, the butcher is very knowledgeable and will walk you through the different cuts you can get.. Our local processor is USDA certified and will package the meat in vacuum sealed bags and label all the products. Once complete, you will be notified that the meat is ready for pick up. If you decided to have your product delivered ($50.00 charge), we will meet you at a central location in Owensboro.

Q: How do I pay?

A: We now accept debit/credit cards! Cash and check are accepted as well. We do not take payments through the website, but we can take your payment over the phone. When buying a whole/half/quarter cow or sheep, you can mail a check, call, or visit our farm to pay for your deposit. The remainder of the total will be emailed to you as a digital invoice which you can pay with debit/credit card.

Q: How much meat will I get for a whole, half or quarter cow.

A: Whole cow: 336-384 lbs.

Half cow: 168-192 lbs.

Quarter cow: 84-96 lbs.

It’s impossible to know the exact amount for each cow, but our cows are approximately 1,000 pounds on hoof.  Their hanging weight is approximately 40-60% of their on hoof weight.  Your take home will be approximately 40-60% of the hanging weight.  If you choose boneless cuts, the weight you take home will be less but the amount of meat you take home will be the same.  However, if you choose to take the bones in meat, bones and organs the pounds you take home will be more meat.

Q: How much freezer space will I need for a whole, half or quarter cow.

A: Whole cow: 14 cubic feet

Half cow: 7 cubic feet

Quarter cow: 4 cubic feet

The size needed may vary depending on the amount of bones and organs you choose to take home.

Q: When will the meat become available? 

A: We butcher grassfed beef in the fall of each year. Lamb is generally available spring through fall. Pastured pork will be available in the fall. We take orders year around.  We sell on a first come first serve basis.  In order to ensure availability order as early as possible.


If you have any questions not addressed, do not hesitate to call us. We would love to speak with you and answer any questions you might have!


Order and Pricing

Our prices are by hanging weight (the weight of the meat as it hangs in the butcher’s cooler).

Delivery is available to a central location in Owensboro, KY at a designated date and time for $50.00

Our deposit has recently changed. There is a $200.00 for beef, $200.00 for pork, and a $50.00 deposit for lamb with your order. Please mail the deposit, via check, to 8861 KY 762 Philpot, Ky 42366. Call 270-314-4587 for other payment options. This is nonrefundable. The deposit will be deducted from the cost of the meat at the time of the purchase. 

We pay all processing fees for basic retail cuts! Any other special order cuts are at the customer’s expense.


Tips for Cooking Grass-fed Beef

Grassfed beef is ideal at rare to medium-rare temperatures. If you prefer meat well done, cook at a low temperature in a sauce to add moisture. A slow cooker is ideal.

Because grassfed beef is low in fat, coat it with extra virgin oil or another light oil for easy browning. The oil will also prevent the meat from drying out and sticking to the cooking surface. 

Never use a microwave to thaw grassfed beef. Either thaw in the refrigerator or, for quick thawing, place the vacuum sealed package in cold water for a few minutes. Let it sit at room temperature for no more than 30 minutes. Don’t cook it cold straight from the refrigerator. 

Tenderizing breaks down tough connective tissue, so use a mechanical tenderizer like the Jaccard. It’s a small, hand-held device with little “needles” that pierce the meat and allow the marinade or rub to penetrate the surface. You can find Jaccard tenderizers at Amazon.com. 

Another way to tenderize is to coat a thawed steak with your favorite rub; put it into a plastic zipper bag; place on a solid surface; and, using a meat mallet, rolling pin, or other hard object; pound a few times. This will not only tenderize the meat, but will also incorporate the rub, adding flavor. Don’t go overboard and flatten the beef unless the recipe calls for it. 

Always pre-heat the oven, pan, or grill before cooking grassfed beef. 

Grassed beef cooks about 30 percent faster than gran fed beef. Use a thermometer to test for doneness and watch the temperature carefully. You can go from perfectly cooked to overdone in less than a minute. The meat will continue to cook after you remove it from the heat, so when it reaches a temperature ten degrees LOWER than the desired temperature, it’s done. 

Let the beef sit covered in a warm place for eight to 10 minutes after removing from heat to let the juices redistribute. 

Pan searing on the stove is an easy way to cook a grassfed steak. After you’ve seared the steak over high heat, turn the heat to low and add butter and garlic to the pan to finish cooking. 

When grilling, quickly sear the meat over high heat on each side and then reduce the heat to medium or low to finish. Baste to add moisture. 

Never use a fork to turn the beef. Always use tongs. 

When grilling burgers, use caramelized onions or roasted peppers to add low-fat moisture to the meat. 

When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven. Reduce the roasting temperature by 50 degrees F. 

~American Grassfed Association, 2011

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