Paradise Valley Beef

We are gearing up for the Farmers Market Season, in doing so we have had to evaluate our herd and try to figure out the best way to provide our customers with a consistent product for the whole season. Some big things have happened, that impact how our beef gets to your plate.

In the late part of 2011, 1/2 of our herd got sick, which means we had to give them antibiotics. By doing that we had to remove all of them from our certified grass-fed program.

In addition to that, also in the fall of 2011 – we had a fire come through our ranch, where we lost about 100 acres of feed. It’s starting to come back now, but won’t produce anything near what we were counting on for our feed supply.

And last but not least – most of you are aware that we have had very dry winter this year. No rain hurts all of us ranchers/farmers. We need rain to grow grass, because it’s very hard to raise grass-fed beef with no grass. And yes we can buy hay, alfalfa etc., but the farmers growing that also need some of that same rain to grow their crops. In short prices of everything home grown are going through the roof.

Because of some of the obstacles we have been faced with, we have decided that we need to make some changes to what we can offer our clients this year. We will no longer be able to offer 1/2 cow or whole cow orders. We are hopeful that this won’t be permanent and are optimistic that we will be able to add those packages back to our store in 2013.

We will continue to offer our 1/4 packages, but they will not be available for purchase until August, September & October. We will also have to raise our prices on the 1/4′s from $600 to $650. If your interested in a 1/4 and would like to be sure to get one in the fall you can put a deposit down anytime between now and then to hold your order, or email us to find out additional details.

On a personal note, I just want to thank all of our customers for your continued support and patronage. We here at Paradise Valley Beef have really enjoyed establishing ourselves in the community and building some great relationships with all of you.

Happy New Year! Normally at Paradise Valley Beef we butcher during the summer months, but we have started a little early this year. We will be picking up a few steers from the butcher next week. We have a limited number of 1/4′s left so get your orders in now. First come, first serve…

Our 1/4′s right now are $600, yeilding 70 – 85 lbs of meat. Due to the market and the price of beef increasing, we will be raising our prices soon. So now is the time!

If you have any questions please email us at info@paradisevalleybeef.com or call us at 707-427-2750.

Calorie-for-calorie, grass fed beef is one of the most nutrient-rich foods to fuel an active and healthy lifestyle. A 3-ounce serving of lean beef contributes less than10 percent of calories to a 2,000-calorie diet, yet it’s an excellent source of protein, zinc, vitamin B12, selenium and phosphorus; and a good source of choline, niacin, vitamin B6, iron and riboflavin.

Most butcher shops are independently owned, usually family run and passed through the generations. They take pride in their work and are the professionals in the meat industry. The local butcher can supply retail meat with added value, they know their customers, and best of all they know their meat. Sometimes you would wonder why people make a separate trip just to buy meat when all the foods we need are housed in giant supermarkets. The simple answer comes down to the quality and service that we receive from the independent butcher.

In our busy lives it’s great to get that personal contact that comes from talking with the butcher. Today it is all in the news about organic foods and sure we read labels, count calories and check ingredients and when we can most go for the healthier option. The problem is that the meat department is only one section of the supermarket, there is always a mass of people searching for specials and deals and the personal advice and touch is lost…like any of the ‘box’ stores.

Always buy local. Lately butchers have purchased small holdings and gone a step further and now rear their own herds. The quality is better, the service is better and bottom line the end product tastes nicer from the local butcher, so take that extra trip to Broadway Farms, it will be appreciated back at the dinner table, we guarantee it.

As our local Farmers Markets are coming to an end for the season, we would like to remind you to stock your freezer for the winter!  We are taking some steers in this week, but please remember since we are not a grocery store we only butcher based on the demand. If you are interested in purchasing, please visit our online store.  If you have any questions, please contact us.  We hope you are enjoying the crisp Fall weather as much as we are.  Time for apple cider, pumpkin pie, chili and stews, or maybe a nice standing Prime Rib Roast using our 100% grass-fed beef of course!

We raise Grass Finished Black Angus Beef.

Angus cattle are two Scottish breeds of cattle, which naturally don’t have horns. Angus is one of the preferred breeds for beef, especially in the United States. The two breeds of Angus cattle are:

Black Angus, which refers to the predominant coloring amongst the original Scottish Aberdeen Angus population. If a color is not specified when referring to Angus cattle, it’s presumed to be black.

Red Angus, a breed resulting from the selection of red individuals from the Angus population, which has always had both red and black individuals.

Order a Quarter, Half Or Whole CLICK HERE

Paradise Valley Beef is located in Fairfield California, specializing in Organic Grass Fed Black Angus Beef…