Happy Day Farm, LLC th Road Bark River, MI

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1 Happy Day Farm, LLC th Road Bark River, MI Grassfed Beef... Why? all natural - naturally & humanely raised high in omega 3 fatty acids high in cancer-fighting conjugated linoleic acid (CLA) lower in cholesterol & saturated fat than grain-fed beef Happy Day Farm is committed to providing all natural, antibiotic-free and hormone-free grassfed beef. The cattle are raised on pasture while the grass is green using rotational grazing and sustainable farming practices. They have access to fresh clean water, trace minerals, and are fed hay during the winter months they are never fed grain. Animals are grown and finished on grass and hay only no grain, no antibiotics and no hormones or steroids. The beef is humanely slaughtered and butchered under USDA supervision, dry-aged for seven to ten days, double wrapped, labeled with the cut and weight, and frozen. BEEF 2017 Pricing: FULL BEEF are sold at special bulk pricing of $4.45/lb. Hanging weight and are pre-sold with an $1600 non-refundable deposit. (Hanging weight is with head, hide & entrails removed.) HALVES BEEF are sold at $4.50/lb. Hanging weight and are pre-sold with an $800 non-refundable deposit. (Hanging weight is with head, hide & entrails removed.) QUARTERS BEEF are sold at $4.50/lb. hanging weight with a $400 non-refundable deposit. The yield, or final weight will be roughly 60-65% of the hanging weight. The final balance due will be determined after the animals have been taken to the butchers. Hanging weights for a HALF beef is typically lbs hanging weight. Why is this important for you to understand? Because the final price you pay depends entirely on the size of the animal and it s hanging weight. For example: $4.50 x 215 lbs = $ (yields 140+ lbs of finished cuts) $4.50 x 255 lbs = $1, (yields 165+ lbs of finished cuts) We will call you about 2 weeks before the beef is ready for pickup, with a pickup date and a balance due based upon the animal s hanging weight. All balances are due in full at time of pickup. Pickup times and dates are firm as we do not have enough feezer space to store anyone s beef for lengthy periods of time.

2 What do I get from a Half Beef: How an animal is butchered can dramatically affect the yield. Whether bones are left in, how closely the butcher trims the surface fat, and how much fat is left in the ground meat is a big part of what determines the yield. The yield is typically 60-65% of the hanging weight, so you can expect lbs of finished cuts depending on the size of the animal for a HALF animal, lbs for a QUARTER animal. Boneless or Bone-In?: We tend to butcher more bonelessly on quicker cooking cuts, and tend to leave the bones in on longer cooking cuts where the meat will fall off the bone, thereby maximizing the actual amount of meat you are able to eat. It is important to note that the amount of edible meat does not change with boneless cuts, and boneless cuts take up less room in your freezer. How Lean?: We also tend to have the butcher leave less fat on the cuts and use less fat in the ground beef opting for 80-85% lean ground beef. Grassfed beef is also leaner than grain fed beef by nature, so if you are not used to cooking grassfed ground beef, you will quickly learn that you will need a light coating of oil to keep the beef from sticking to your pan or grill, (and when you brown your ground beef, you will happily discover it is not swimming in its own grease once browned!) How much freezer space for a half beef?: Usually a half beef takes up about 10 cu. ft. of upright freezer space. What cuts will I receive?: Working closely with our butcher we determined the best way to cut the beef halves in order to give you the highest quality cuts, the greatest possible yield, and a good variety of cuts to keep your beef dinners interesting, and typically Steaks are cut to 1 thick and are 1 per package for larger steaks and 2 per package for smaller steaks. Roasts are typically 3-4 lbs (designed for a family of 4 with leftovers) but roast sizes can vary depending on size of the animal. The butcher will determine the best way to divide a particular piece of meat into multiple roasts in the interest of maximizing your yield. Stew meat and ground meat are typically packaged in 1 lb. Packages.

3 Packaging/processing instructions for your whole, half, or quarter Happy Day Farm, LLC th Road Bark River, MI What happens when we take your order for a quarter/half or whole beef? When we take your deposit for a quarter/half or whole beef, we try to give you a date when it will go to the meat processor. We will call you to take your meat cut order when the animal goes to the processor. The meat will then dry-age in their coolers for 7-10 days before being cut. Dry-aging helps tenderize the meat. Cutting, packaging and freezing takes another 2-3 days, so your order will be ready for pickup about two weeks after the date the animal went to the processor. You will pick up the meat at the processor, and at that time, we ask that you pay the balance due to Happy Day Farm LLC for the beef. If you ordered a quarter please read this. If you ordered a half, skip this paragraph: If you ordered a quarter, what you will receive is commonly called a split half. Because, the cuts of meat in the front half differs dramatically from the back half, we evenly divide the cuts between the two to make it a fair offering. Again, this applies only to quarter orders. If you ordered a half or whole beef, you won t have to split the cuts. Please don t send this form back. It is just for you to use at home, to guide you in your decision making. We will review these cuts with you. Choosing meat cuts, things to consider: (Asterisk* indicates most popular choice) Steaks How many per pack: 1 or 2 Because thin steaks cook so rapidly, it s easy to overcook them. So, we recommend that you have your steaks cut at least 1 inch thick or more. If you want boneless steaks be sure to specify that. (This is what we recommend!) If you would like smaller steaks (8-12 oz), especially from the sirloin, let us know, or they will be cut large ( lbs) NY strip and tenderloin OR T-bone/Porterhouse steak

4 Unfortunately, you can t have both tenderloin fillets (fillet mignon) and T-bone/porterhouse steaks. The tenderloin is the small part of meat on a T-bone/porterhouse steak. If you want separate tenderloin fillets from your quarter of half, ask the butcher for them and for New York (NY) strip steaks. ANY Strip steak is the larger portion of meat from a T-bone/Porterhouse with the bone and tenderloin removed. Tenderloin: if you opt for NY Strip steaks, you can also have tenderloin, which can be cut and wrapped whole, or cut into small fillets. steak thickness: 3/4 1 1 ¼* 1 ½ NY Strip/T-bone/Porterhouse (circle one) tenderloin: whole or fillets (circle one) Rib eye: You can have this cut as boneless ribeye or bone-in rib steaks or as a standing rib roast (with bones), or ribeye roast (without bones). Boneless or Bone-in Steak thickness: 3/4 1 1 ¼* 1 ½ Rib Roast 3-4 lbs each 5-6 lbs each Sirloin: Choose boneless or bone-in. Specify size, as well Boneless Bone-in Size: 8-12 oz oz Steak thickness: 3/4 1 1 ¼* 1 ½ Sirloin Kabobs: # of l lb packs Roasts: Generally includes Chuck, Sirloin Tip, and Round (rump) roast. Can also include Rib roast. Roast Weight 2 lb packages 3 lb packages* 4 lb packages Short Ribs: Most people opt to grind the short ribs into ground beef. This is a shame, since braised short ribs are incredibly good. We recommend that you do a cut called an English cut if you plan to braise them. You can have them deboned which also removes some of the fat. Grind English Cut Boneless Ground Beef: 1 lb packs 1 ¼ lb. packs 1 ½ lb. packs 2 lb. packs Options for the Round: Round steak is lean, and not quite as tender as other cuts. However there are several delicious options for the round. The round is composed of the top round and bottom round. If you would

5 like to make steaks for London Broil, ask the butcher to cut the bottom round into steaks for this purpose. Ground beef. Stew meat: pre-cut, packaged meat cubes ready for browning for stew or chili. Top round (Rolled Rump) roast Round steaks: cut thin ( ½ to ¾ inch thick) and tenderized for cube steak or cut thick ( 1 ¼ or 1 ½ inch thick) for making London Broil Stir Fry of fajitas; pre-cut, packaged strips ready for your stir-fry or fajitas Cube Steak; pre-tenderized. Use for swiss steak, or breaded steak recipes. Brisket: This is a delicious cut for barbecue, braising or for making corned beef. Otherwise it can be ground. Ground beef or whole brisket Soup bones: package separately.use for delicious soup, stock, bone broth and stews. Or feed to your dogs. Put the meat from the bones into ground beef.the meat, next to the bones is flavorful. Check all you would like with your meat order: heart liver* oxtail tongue *Liver is not always available from a steer, because about 20% are rejected by the state or federal inspectors. If this happens, and you still want liver, give us a call or , and we will try to get you some liver. Please don t send this form back. It is just for you to use at home, to guide you in your decision making. We will review these cuts with you.

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