10LB package of Cerveza Beef & Heritage Pork from your local small farm. By ordering this "Package" you'll pay a set price and receive a standardized selection of Pork Chop, Pork Sirloin, Shoulder Steak or Bacon & approximately 25% of the beef cuts are Steaks, top sirloin, rib steak, 35% are Roasts, shoulder cold, chuck and 40% are Ground Beef (depending on what's available).
Cerveza Beef is fatty with lots of marbling. Best when cooked at high heat.
Local Cerveza (Charolais, Black Angus, Red Angus and Black & Red Angus cross) Steers are pasture-raised on our small family farm and eat grass their whole life. At a year old, they are given a supplemental diet of local beer grains, fruits and vegetables from our farm and are given grains including wheat, oat, barley and rye.
Our Cattle are always antibiotic and hormone free.
We believe that animals raised in fresh air and sunshine with room to roam produce the highest quality, best tasting meats. Sage Mountain Steers are allowed to roam freely, graze on organic grasses and other forages, and drink pure water pumped from a 600 foot deep well.
The quality of Sage Mountain Beef cannot be beat at any price.
Our Cerveza Beef is Super Prime!
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HERITAGE PORK—
We raise Heritage pork because it is incredibly juicy and has a fantastic flavor. It has gained a reputation as being the Kobe Beef of pork, which is to say that it marbles well and is very tender. The flavor of our pork is unlike what you find in stores.
A new cross breed Heritage Pork: Mangalica, Red Waddle & Berkshire. These heritage breeds are prized for their well-marbled, toothsome, flavorful meat, not to mention a wickedly decadent abundance of fat.
Meet the Mangalitsa, the Hairy Pig That’s the Kobe Beef of Pork! Mangalitsa meat is lightly gamey, with a sweet, nutty, intense flavor.
With flavor that’s unbeatable, Mangalista is the Kobe beef of pork. If you’re familiar with pigs, you’ll know that most pigs in the last 50 years have been bred to have virtually no fat, but be mostly lean meat. But it turns out when you breed the fat out of the pig, it becomes tasteless. So people are starting to look for pork that tastes better, that tastes like real meat. And you can only do that with fat and marbling, so that’s what we’re offering.
At Sage Mountain Farm, our pigs are raised in dirt (not concrete like you get in the stores, restaurants, caterers and everywhere else you might eat Pork). Only small farmers raise their Pigs on dirt and mud.
Our pigs enjoy thousands and thousands of pounds of organically grown vegetables from our local small farm that won't sell at the farmers markets, they also get all of the crop loss's, plant material and fruit. Our pigs also enjoy large amounts of avocados (culls that have a dent or bruise) and Beer mash (spent grains) from our local breweries. A sustainable farming alliance with other local small businesses so nothing goes to waste! The mash doesn't have to be hauled to the dump, it comes straight here and is high in protein.
You will probably not find better quality Pork out there!
*Recommend a cubic feet of freezer space for every 20lbs
