M,T,W,F,Sa9-6, Th 9-7 Su 10-4
550 Asbury Road
|Call: (410) 734-GROW (4769)|
Brad’s Produce began raising Angus beef on our farm in Darlington in the spring of 2013. The beef is grass and grain fed as well as hormone free and steroid free. The beef will be sold both wholesale for customers who would like to order by the whole, half or quarter animal and retail by specific cuts in our sale barn (retail cuts available mid-April through October). Wholesale orders are taken on a first come, first serve basis (may be available year round - contact us for more information).
Wholesale beef is priced and sold by hanging weight. This is the weight of the cattle after it has been slaughtered and before it’s processed. After butchering the hanging weight will be reduced by 25-30%. This is due to moisture loss during the 3 weeks of dry aging, the cutting process and the removal of bones.
Wholesale beef orders require a non-refundable $100 deposit upon placing your order. The balance is due to Brad’s Produce once the hanging weight is determined.
The following weights are estimates only and are simply to help you determine the approximate cost of the beef:
Prices do not include butchering fees, which are additional and paid directly to the butcher. These prices vary depending on the cuts you choose. An approximate butchering fee is a whole for $655, a half for $330 and a quarter for $180.
Once you decide on the amount you’d like and we’ve received your deposit, we will put you in touch with Bowman’s Butcher Shop. From there, they will work with you on the specific details of your cuts and packaging. Your order is customized to your choice of thickness and other specialty cuts. Each piece is individually wrapped in freezer safe packaging and frozen.
Reduce your food miles! Between farm and butcher our cattle travel less than 9 miles.
Put a face to your food! You see us each time you come to the farm – you know us and we know you. You know the hand that feeds your food.
Get exactly what you want! You can go talk to the butcher and get cuts that you want, that you’ll eat, that you’ll love – before it’s even butchered.
Our cattle are raised in a field, on a farm, in your community! Ensure your food is raised in the same area your family is raised.
Enjoy beef that is dry aged! Once at the butcher the beef is dry aged for 3 weeks.
What is dry aging?
Dry aged beef has been hung to dry in a temperature and humidity controlled space for several weeks. This process enhances both the flavor and tenderness of the beef. Dry aging of the beef makes the ground beef just as delicious as the steaks. Only high grades of beef, such as USDA Prime can be dry aged.
Most beef that is sold in supermarkets is USDA Choice grade beef and is wet aged. This process involves adding water to the beef and then vacuum sealing it immediately after it’s cut. The price you pay/pound in the store includes the additional water. Dry aged beef has no water added.