How To Purchase


Fill out the order form, indicating your choice of package(s). For orders of quarter, half, or whole beef, specify custom cutting instructions using the menu options. When finished, press 'Submit' to send your order to us. Print a copy of the receipt for your own records.

Please send a deposit of $100 to our address for quarter beef or larger orders. No deposit is necessary for sampler and variety pack orders. Personal checks are best - please do not mail cash as we cannot be responsible for its safe arrival. We will process your order after receiving the deposit.

Tussock Sedge Farm
PO Box 59
Blooming Glen, PA 18911
Tel (215) 257-4868

We will contact you when your order is ready to be picked up at the farm. For custom cut beef (quarter, half or whole beef), please allow three weeks for order processing. Gift and Variety packs are usually readily available.

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Purchasing Options




Sampler Pack


12 lbs: 1 roast, assorted steaks, cube/stew meat, and ground beef.
Price: $80.00

Contents

  • Assorted steaks (3 pcs)
  • 2-3 lb roast
  • 1 lb. of cube/stew meat
  • 5 lbs. ground beef

Variety Pack


30 lbs: assorted steaks, roasts, chipped steak, cube/stew meat, and ground beef.
Price: $200

Contents

  • steaks (7-8 pcs), 7 lbs.
  • 1 London Broil or Flank Steak
  • 10 lbs roasts (3 pcs)
  • 10 lbs ground beef
  • 1 lb chipped steak
  • 2 lb cube/stew meat

Mixed Quarter Beef Pack


Approximately 175 lbs hanging weight, 105 lbs finished weight
Price: $3.76/lb hanging weight (~6.27/lb finished weight)

Half Beef Pack


Approximately 350 lbs hanging weight, 210 lbs finished weight
Price: $3.58/lb hanging weight (~ $5.96/lb finished weight)

Whole Beef Pack


Approximately 700 lbs hanging weight, 420 lbs finished weight
Price: $3.37/lb hanging weight (~ $5.62/lb finished weight)

Contents of quarter, half, and whole beef packs contain some of each of the following items. Quantity depends on the pack chosen and variation between steers.

Front Quarter

  • Rib (steaks or roasts)
  • Chuck (roast or ground)
  • Bolar (roast or ground)
  • Brisket (roast or ground)
  • Shin (cut for soup or ground)
  • Short ribs (traditional or Korean kalbi style)
  • Bones

Rear Quarter

  • Loin (T-bone and Porterhouse or Filet and NY strip)
  • Sirloin steak
  • Flank steak
  • Top round roast (London broil, roast or chipped steak)
  • Sirloin tip (roast, chipped steak, or steak)
  • Bottom round roast
  • Eye roast
  • Rump roast
  • Shin
  • Bones
  • Organs (heart, liver, tongue)

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