The Honored Texas Farm at "Chef For Farmers" Annual Event
"Although we are a small family farm over in Wood County, we are not new in the organic style of grass-fed farming practice. Our livestock expertise spans nearly 2 decades now, it has been a great journey, with lots of hard work to have the potential to serve your family with the cleanest and tastiest meats and greens." Karl Falster
What You Should Know:
All our steers are born here;
All our steers are finished on grass here;
We wish to be your one source for Honestly Grass-Fed Beef™
You know the Golden Rule (the biblical rule of “do unto others as you would have them do unto you” (Matt. 7:12), well, at Falster Farm we practice the Platnum Rule (“Treat others the way they want to be treated.”)
So; YES, Nancy and I welcome your personal visit. We want you to know your farmer, but just as important, we want to know you and your culinary desires . . . to help you inspect-and-select your steer . . . there is no better certification process than your personal selection of the quality of your food. (Know your Farmer)
What you are not getting is a feed lot, a national grocer distribution system, or email marketing relationship. You are getting The grateful relationship of the Falster family who raises only on grass pastures 365 days a year (never feeding GMO nor any SOY or corn Products.) You will enjoy a boutique relationship with “Local Raised”, NO antibiotics or Hormones, Certified Wholistic ™ 100% Grass Feed and Grass Finished beef, Pasture-Raised and milk-fed pork, chickens and, eggs (real free range) humanely treated animals. From these acres we also make FARMSTEAD (from our farm) ARTISANAL (handmade) Raw Milk Cheese(s), Sausages, and Fermented Foods. We are in Wood County just South of Winnsboro, Texas: approximately midway between Dallas and Shreveport, 40 miles North of Tyler, Texas.
Fundamentally, we sell our beef by the hanging side. A hanging side is one half of a beef carcass split lengthwise, fully dressed and hanging in the cooler.
Make your $250 deposit which secures a Falster Farm on Pasture 365™ steer that meets your specifications.
With this understanding, a hanging side is either ready to be delivered to your restaurant OR, ready to be broken down . . . to be hand cut into your favorite cuts and portions. Before the side is cut we require that it hang in the cooler for a minimum of 10 days, to as long as 35 days (Dry Aged.) This allows natural enzymes to tenderize the meat for your enjoyment. This is a very important part of preparing quality deep flavorful meat — the longer the aging the more robust the flavor. Special arrangements and pricing is available for this process.
Most of the commercial beef sold in grocery chains is cut into smaller pieces immediately after slaughter and shipped in boxes to a commissary where it is processed. The commercial beef industry regards the shipping time of “boxed” meat to be sufficient in replacing the age old practice of “hanging” in the cooler. It simply does not produce the same self flavorful result.
Our typical hanging side of beef will weigh between 200 and 325 lbs. You can buy as many sides as you wish and you can specify a smaller or larger side. The only difference you will notice between small and large sides is in the size of the steaks and roasts. If you are interested in less than one side we suggest you find a friend who would like their meat cut in a similar way as yours, purchase one side for both of y’all and you will each effectively end up with a “quarter” beef. One side provides you with; one hind quarter (the rounds), one front quarter (the chucks), one flank, one tenderloin and one complete rib rack.
Mostly, our professional chef clientele buy the whole side of a beeve — uncut, or cut into primals (shown above.) This program presents a beef perfect for continued dry aging and / or custom gourmet work in the restaurant. The price for a whole side, uncut is only $5.25 per lbs.; F.O.B. our USDA processing facility in Mineola, Texas. Shipping on refrigerated truck is available with a phone call pretty much twice a week.
You may specify the types and size of roasts (bone in or boneless) you prefer. Do you want your hamburger in 1, 2 or 3lb packages or some of each? You get to choose between having your tenderloin cut into filet mignon accompanied by the Club Steak (New York strips) or leave the tenderloin in and cut to make T-bone Steaks.
Hey, give us an opportunity to fill your needs, please, CALL NOW WITH QUESTIONS AND ORDERS – or jump to the deposit page.
3RD OPTION – Party Box:
Not to worry, we make available (as we have them in stock) retail cuts, marvelous chef hand cut Falster Farm on Pasture 365™ beef steaks, roast, grinds, organ (sweet) meats, bones and specialty value added cuts and portions. The availability of these cuts is subject to change. But, the typical ready to go box feeds 4-6 people, weighs 15 lbs. and can be picked up at STOCK & BONDY in Dallas = $183.75. Or custom shipped for $198.75. Again, order now, as this is subject to availability. Read More Complete Details about your personal meat box.