|1||DO YOU FEED ANTIBIOTICS OR GROWTH HORMONES?
No. And, we do not use: Urea, Rumensin, vaccinations, pour-on wormers, chicken litter (a.k.a. manure), newspaper, candy bars---with the plastic (petroleum) wrappers, animal protein e.g., bone meal and other substances that would not be a bovine specific diet.
|2||DO YOU USE SOY PRODUCTS IN THE ANIMAL'S FEED?
No. We grow all of the feed for our animals on the farm. Because we do not feed corn, grain, or soybeans ---we do not use genetically modified seeds. NO GMOs!
|3||WHAT MEASURES DO YOU TAKE TO ASSURE FLAVOR?
Our animals are fed a species specific diet of---High Brix---grass until they are minimally 20 months of age. Feedlots are harvesting animals that are 12 - 13 months old. Think about it: Only 6 months ago, feedlot animals were pale pink veal! FLAVOR ENHANCEMENT a.k.a., "AGING ON THE HOOF".
Read The Link Between Taste & Aroma
|4||WHAT MEASURES DO YOU TAKE TO ASSURE TENDERNESS?
We hang the carcass approximately 10-14 days, often referred to as "Dry Aging." This permits the meat to be cut to uniform thickness. Also, our animals are managed quietly. They never get stressed and therefore never develop the off flavor from being confined and prodded into a tight pen. They "graze in a free range" environment until the day they are harvested a.k.a., "HUMANE TREATMENT".
|5||HOW DO YOU FINISH STEERS, IN WINTER MONTHS WHEN THERE IS NO GRASS TO GRAZE?
We unroll bales of dry hay and baleage for them to graze off the ground. Baleage is wrapped and fermented green grass. It is closer to fresh grass than dry hay. We start feeding hay and baleage in December and put them on 100% grass in mid April. If weather permits--- they may graze wheat grass in January.
"SEE UNCLE BOB FEEDIN' THE CRITTERS."
|6||WHY DO YOU INSIST UPON PUREBRED BLACK ANGUS CATTLE FOR YOUR BEEF?
To finish on grass, you need an animal with different genetics than what confinement feedlots use to grain finish. Purebred Black Angus have specific characteristics that contribute to consistency, flavor and tenderness. Such as: maternal instincts, smaller frames, deeper heart girth, higher intra-muscular fat (IMF). HEALTHY OMEGA 3 --- IS IN THE FAT OF THE ANIMAL. WE ARE GRASSED UP AND ANGUS TO GO!
|7||HAS YOUR FARM RECEIVED SPECIAL RECOGNITION?|
Our farm and family have received both local and national awards.
2001 Grassland and Forage Council Conservation Farmer Award
2003 PA Cattlemen's Association Environmental Stewardship
2005 National Cattlemen's Beef Assoc. Stewardship Award, Denver, CO.
2011 Conservation Farmer of the Year, Cumberland County Conservation District
Ranching is our full time business. We are actively engaged in the beef industry! 2008-2010 Elected as Executive Director by PA Cattlemen's Association.
|8||WHAT "USDA GRADE" WOULD YOUR BEEF CARRY IF IT WERE IN A SUPERMARKET CASE?
Beef quality grades indicate palatability characteristics such as tenderness, juiciness and flavor. Quality grades reflect the amount of marbling (fat within the lean), firmness, color, texture and the maturity of the animal.
OUR BEEF GRADES CHOICE OR BETTER---CLICK TO SEE MORE.
|9||DO YOU SELL QUARTERS AND HALVES? WHAT WILL IT WEIGH?
We sell halves and 1/2 of halves. We do not sell front or hind - quarters.
THE FOLLOWING IS AN EXAMPLE OF WHAT AN ANIMAL WILL YIELD.
At harvest, our animals live weight is approximately 1200 lbs. They yield 60+% or 700 lbs. --- Hot Hanging Weight. We remove another 35% with extensive de-boning and trimming. Finally, an animal yields approximately 450 pounds of retail beef. Therefore, a half is approximately 225 lbs. and a half of 1/2 is 110 lbs. Approximately half, respectively, will be burger. (See info associated with cut sheet)
|10||WHAT IS THE DELIVERY TIME FROM DATE OF ORDER TILL WE CAN PICK UP OUR BEEF?
WE HAVE MEAT ALL THE TIME. We stock several animals and can satisfy your request for REAL BEEF on short notice. If you call ahead you can pick up your meat within 24 hours.
|11||IF WE WANT SPECIAL CUTS OR VARIATIONS FROM YOUR STANDARD CUTS, CAN WE WORK WITH YOUR BUTCHER?
YES! Our butcher is happy to fill special orders. You need only give us a little advance notice and we will process the next animal to your specifications.
|12||DO WE HAVE TO ORDER A SPECIFIC PACKAGE?
No. You can order any cut and any quantity. CAUTION: Folks often use frost- free freezers. Meat is 67% moisture. Meat stored for long periods will loose nutritional value due to "Freeze drying".
|13||IS YOUR BEEF USDA INSPECTED?
YES. Our processor is inspected by both --- Federal and State agencies. Bio-Security is a key consideration for our operation. We have a closed herd. No new breeding animals have been brought to the farm in 20+ years. Our farm is CERTIFIED under the PA Beef Quality Assurance Program. Lil' Ponderosa is registered under the USDA National Animal Identification System. Farm ID: 00317BW
|14||HOW, WHEN... DO WE ORDER... LIL' PONDEROSA BEEF?
8 AM to 8 PM --- Monday through Saturday Any cut, any quantity. We operate out of our home...we are not a store. Therefore---we ask that you order a minimum of $100.00 per visit. You can order in advance: www.lilponderosabeef.com We will have picked, weighed, priced and packaged your REAL ANGUS BEEF for prompt delivery. PLEASE CALL 717-245-2820 FOR AN APPOINTMENT
|15||DO YOU OFFER TOURS OF THE LIL' PONDEROSA RANCH?
YES. You are invited to visit the farm and inspect our operation --- first hand. We offer a scenic setting and un-restricted access to the entire farm. Take a walk in the high brix grass, inspect the cattle, fish in the ponds, ask questions --- then decide.
2001 PA GRASSLAND AND FORAGE COUNCIL CONSERVATION FARMER AWARD
2003 PA CATTLEMEN'S ASSOCIATION ENVIRONMENTAL STEWARDSHIP
2005 NATIONAL CATTLEMEN'S BEEF ASSOC. STEWARDSHIP AWARD, DENVER, CO.
2011 CONSERVATION FARMER OF THE YEAR AWARD, CUMBERLAND COUNTY, PA
As far as comparison points, there is nothing that compares to what you have in the market place--- especially, for the health conscious consumer.
I would certainly agree that your product is: TOP CHOICE. Which is the same grade as the
CERTIFIED ANGUS PRODUCT
handled @ A.W.I.
Note: Only 8 % of the animals inspected reach that grade.
- A butcher from PA