Frequently Asked Questions

At Larland Beef, we believe in transparency. If if goes into your body, we want you to feel good about it. Ask us anything, we are happy to help.

Are your cattle grass fed?

Yes, our cattle graze on grass and freely roam our 600 acre farm. In addition to grass, we do also have automatic feeders throughout the property that are filled with a blend of grains, including soybeans and corn that the cattle may eat whenever they would like. Our feed is sourced locally from a mill in Danville, Kentucky.

Where do you process your meat?

We use several local processing facilities including Central Kentucky Custom Meats, Summit Meats, and Yoder's Custom Processing.

Do you vaccinate your cattle?

Yes. For the safety and well-being of the entire herd, we vaccinate every animal that comes to Larland based on the recommendation of our veterinarians.

Does Larland Beef taste better than other meat?

We believe the key to the unique flavor of Larland Beef is due to letting our cattle graze on our farm. This gives the cattle time to settle in and gain weight naturally. Additionally, the blend of feed they receive ensures optimum fat production resulting in marbling of the meat. The marbling, in addition to hanging the meat during processing, is what gives the beef flavor and makes that great grilling steak that everyone loves.

I bought the beef, what's next?

Buying a whole or half beef is a little different than going on a run to your local grocery store. Here's what you can expect: 

1) Once purchased, Laura will give you a call to discuss how you would like your meat cut. Since you are buying a whole beef, you get to decide how you want your meat processed. Don't worry, if you have no idea, we will guide you though the process. 

2) Once you have decided the cuts you want, Laura will make an appointment with the processor and your cow will be transported there from Larland Farm. Processing appointments vary and are first-come fist serve. 

3) Once your beef is at the processor, it will hang for up to 14 days. Meat hanging is a culinary process, used in beef aging, that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor.

4) Once your beef is aged, it will be cut, placed in vacuum sealed packaging, labeled, and frozen. 

5) Laura will call you and you will pickup your beef. You may elect to pickup your beef directly from the processor (free), from the farm (for a handling fee), or have it delivered (for a fee. subject to availability/distance from farm). 

6) Once the beef arrives to your home you'll need to store it in a deep freeze. For a whole beef, we recommend a deep freeze that is 15-20 cubic feet. 

7) Fire up the grill and enjoy!

When buying bulk beef, How much beef can I expect to receive?

This is a tricky one. Our cattle typically go to the processor weighing approximately 1000lbs. Once processed, depending on how you customize the cuts (bone-in or bone-out), your yield will range somewhere between 30%-36% of original weight. However, this is our best estimate. Every cow is a little different and how you choose to process will drastically effect the yield. 

How do I know what cuts to select?

We understand that if you have never purchased custom bulk beef deciding on what cuts you want can be a little intimidating. That's where we come in...


After your purchase, we will contact you and walk you through the process to customize your beef specifically to your families needs.


Here's a few questions we may ask: 

1) How many people do you typically feed? If the answer is 2-4, you may want 1lb packages of beef. If the answer is 4-6, you might prefer 2lb. packages of meat. 

2) What are your favorite ways to prepare meat? If your answer is grilling, we would likely advise you to select boneless so you will receive the best steak cuts like filet. 

3) Do you use ground beef more than other cuts? If so, you might decide to have more ground beef than other cuts. 

I don't want to purchase a whole beef. I would rather purchase a half beef or individual cuts.

We completely understand that buying a whole beef is a huge financial commitment. However, if you do the math, buying direct from the farm will save you money in the long run. Plus, you're supporting your local farmer and getting the freshest and highest quality beef out there. 

Still want to purchase a half or quarter beef? No problem, just ask! Happy to help! 

What about individual cuts? Great! We have on-farm Meat Sales periodically as well as setup at Farmer's Markets. You can also call and order individual cuts and pickup at the farm. The best way to stay in the know about what we have to offer that week is to follow us on social media and sign up for our mailing list. As always, if you have questions, just ask! 

What's your favorite steak recipe?

We love a good steak at Larland...

Here's Laura's favorite Ribeye Recipe

Ingredients: 

  • 1 in. cut of boneless Larland ribeye

  • Garlic Powder

  • Onion Powder

  • A1 Sauce

  • Lee and Perrins Worcestershire Sauce

  • Sea Salt

  • Cracked Black Pepper

  • Salted Butter

Rub meat with A1 & Lee and Perrins Worcestershire Sauce, making sure to get sauce on all sides. 

Sprinkle all seasoning on steak and rub it into the meat. I don't measure the seasoning, I just do a dusting all over going a bit heavier on the pepper. 

Grill (preferred) or broil the steak. While cooking, add a little butter to the top of the steak so that it melts down into the meat. Cook to medium rare. 

Remove steak from grill/oven. Let rest for 5 minutes. Pair with a fresh salad and baked potato. Slice and enjoy! 

 

859.321.7966

Lancaster, Ky 40444

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