Cost and Ordering info.
To order: please fill out the information and send a deposit of $ 100.00 to secure your purchase. When you press “submit” I will receive an email with your order. Please make sure you get an email back from me within a couple of days acknowledging that I have received it
We sell the beef as a whole, ½ or ¼. If you would like 1/8, we will match you up with someone else who also wants 1/8th. By Law the smallest quantity we can sell is ¼ but there are no laws against sharing.
Price per lb: $ 5.50 hanging weight
(The hanging weight is the carcass without the head, skin and innards) includes $200.00 slaughter fee.
Average size beef: from about 700 to 1000lb hanging weight.
Approx. 65% of the hanging weight becomes meat in your freezer. This reduction is due to fat and bone being cut away and the choice of cuts.
Beef Cuts Made Easy
By far the nicest way to get a ¼ beef is to get some of every part of a half an animal. The front quarter and the back quarter are quite different, so to make sure all quarters are equal I have come up with a standard “cutting (butchering) and wrapping” sheet that will make it easier for two to four customers (some people order a ¼, others order a 1/8th) to get equal amount of every part of the animal.
If you are ordering a 1/8th I would suggest you take option B. It has greater number of packages and is therefore easier to split.
All steaks are cut 3/4” thick. Smaller steaks are wrapped two to a package and large steaks one to a package. Burger and Stew Meat is in 1-pound packages. Roasts are 3-4 pounds each.
Option A is for someone that likes to have a good number of roasts.
Option B is for someone that likes to have lots of steaks and burger.
Option A ¼ beef
Small Steaks, 2 to a package:
T-bone, Rib Steaks, Filet Mignon (Tenderloin), Cube Steaks, Flank Strip Steak (1/2 steak per ¼)
Large Steaks, 1 to a package:
Round Steaks, Chuck Steaks, Sirloin Steaks.
Roasts Bone in:
Chuck Roast (Shoulder Roast) 1 or 2,
Pot Roast (Arm Roast) usually 2
Boneless Roasts: Usually a combination of 3
Rump Roast and Sirloin Tip Roast.
Short Ribs: Couple of packages
Stew Meat: 6 x 1-pound packages
Burger: many 1-pound packages
Bones: Soup/dog bones
All trimmings go into burger or stew meat.
Tallow is available on request.
Option B ¼ beef
Small Steaks, 2 to a package:
T-bone, Rib Steaks, Filet mignon (Tenderloin), Cube Steaks, Flank Strip Steak (1/2 steak per ¼)
Large Steaks, 1 to a package:
Round Steaks, Chuck steaks, Sirloin Steaks, Sirloin Tip Steaks.
Roasts Bone in:
Pot Roast (Arm Roast) usually 2
Short Ribs: Couple of packages
Stew Meat:6 x 1-pound packages
Burger:Lots of 1-pound packages
Bones: Soup/dog bones
All trimmings go into burger or stew meat.
Tallow is available on request.
Information Table
| Whole | Half | 1/4 | |
| Average carcass size (Hanging Weight) | 900 lb | 450 lb | 225 lb |
| You pay farmer | $4950 | $2475 | $1237.50 |
| Cut and Wrap (Butcher Fee) $0.95 per pound hanging weight) | Approx $855 | Approx $427.50 | Approx $213.75 |
| About 65% of the hanging weight becomes meat in your freezer | 585lb | 292lb | 146lb |
| Approx. cost per pound of meat in your freezer. | $9.92 | $9.92 | $9.92 |
The Process
The animals are raised and slaughtered at the farm. We make sure the slaughtering takes place in a quiet setting, with as little stress to the animals as possible. The meat is then taken to a local butcher shop, where it tenderizes in a cooler for two weeks, and is then cut and wrapped according to the two options we have prepared for our customers. See “Beef Cuts Made Easy”. This makes sharing a ½ beef fairer because everyone gets some of all the cuts. If you order a whole or a half you can choose to use our cutting options or have your own.
Wagyu Cross
We keep a closed herd of cows. This means we only do AI (artificial insemination). This has helped us keep disease away for over 30 years. We are also dairy farmers and have a small creamery, Flying Cow Creamery. We have found that breeding our dairy animals to Wagyu bulls has brought us especially nice beef. Our dairy cows are, Swedish Red, Guernsey, Jersey, and Normandy. The Wagyu have a very nice and calm disposition. They are a real pleasure to have around. Their meat is supposed to have more marbling. We have found that to be true and we have found it to be especially delicious.
Customers that have opted for delivery: It is very important your package is picked up promptly, as the frozen meat requires immediate attention. We will send you the invoice, including the butcher fee, via email, and ask that you bring payment when you pick up your beef at the to-be-arranged drop-off site. If you opt to pay using Venmo. Please pay before you pick up the meat.
All other customers: When we know the hanging weight, we’ll send you an invoice via email. You can pay using Venmo or send us a check in the mail. You will pay the butcher for his services. When your beef is ready, the butcher will call you. You will pick your meat up at:
Salmon Creek Meats
139 Koons Road, Mossyrock,
Phone: 360-985-7822
Contact Information:
Email: selma@bonedryridgefarm.com
Phone: 360 273 1045
Bone Dry Ridge Farm
209 Hyppa Road East
Rochester, WA 98579
If you are interested in seeing the farm, please call ahead. The farm setting is lovely. Bring a picnic and make a day of it. We would love to have you visit
Who we are
You can of course read more about us on the other web pages but here is the short version:
We are two small farms in beautiful Independence Valley, south of Olympia. Since 2000, Selma runs both her Flying Cow Creamery and her farm, Bone Dry Ridge Farm where she raises Icelandic Sheep and Pigs. Her husband Keith, a third-generation dairy farmer runs the Fagernes Farm/Dairy and raises the Wagyu beef cattle and the winter pigs we offer. We believe animals should be raised humanely and with care. This is not hard for us, since we find happy animals easy to care for. We practice rotational grazing in summer. Every few days the cows get moved to a new fresh pasture and also have access to plenty of shade. In winter they spend their days in and around the barn. They receive only their mother’s milk, grass and salt and mineral supplements. We have experimented over the year of breeding Wagyu beef animals with using Wagyu, Normandy and Angus mama cows as well as breeding our dairy cows to Wagyu. We have found there to be little difference in the meat. Having good pastures and plenty to eat is a much bigger factor.