Order Beef

Farmers Market Season is Open
Saturday:  June 17: We’ll be at the Tahlequah Farmers Market
Saturdays:  June 10 & 24: Deliveries available 
Weekdays:   Deliveries available – please see the delivery process below.
We recommend joining our newsletter list to receive ordering reminders, recipes, and tips for making the most of our born-raised-and finished on pasture beef.  (Click on the “sign me up” button at the bottom of the page.)

Three Ways to Save in 2023:

  • Receive an immediate 7% discount off the by-the-cut price for Whole, Half and Quarter orders and continue receiving that discount for a year after the date of delivery.
    (This is our recommended method as we believe it is the healthiest for you and the most economically sustainable for the farm.)
  • Purchase $800 or more in one order and receive an immediate 7% discount, and continue receiving that 7% discount for a year after the date of delivery.
    (This is in recognition of the fact that different customers like different cuts, and we’ve learned that it seems to balance out.)
  • Receive a 7% credit toward future orders if you accumulate $800 in purchases over the course of a calend year. (e.g. if by Dec 30th, you’ve spent more than $800 at Spring Forest Farm, you’ll receive a 7% rebate to apply toward future orders, even if they occur in 2024.)
    (This is intended to benefit loyal customers who don’t have the freezer space to purchase $800 of beef in bulk.)

Individual Cut Price List:

  • Petite Filet Mignon (Beef Tenderloin) Steak $22.00/lb (1 steak per package, approx. 0.22 to 0.35 lbs per package)
  • Beef Top Loin, Boneless (KC Strip) Steak $15.00/lb (2 steaks per package, approx. 1.06 to 2.04 lbs per package)  
  • Beef T-Bone Steak $18.50/lb
  • Beef Ribeye Steak, Boneless $17.50 lb (2 steaks per package, approx. 1.1 to 2 lbs per package)
  • Beef Rib Steak, Bone In $17.00 lb (2 steaks per package, approx. 1.26 to 2.58 lbs per package)
  • Beef Sirloin Steak, Boneless $9.50/lb (2 steaks per package, approx. 0.98 to 1.58 lbs each) 
  • Beef Chuck Steak, Boneless 7.50/lb (2 steaks per package)
  • Beef Chuck Roast, Bone In $7.00/lb (approx. 2.94 to 4.42 lbs each
  • Beef Arm Roast, Boneless $7.50/lb (approx. 1.42 to 3.88 lbs each)
  • Beef Arm Roast, Bone In $7.00/lb (approx. 1.42 to 3.88 lbs each)
  • Beef Rump Roast $7.50/lb (approx. 2.02 to 3.8 lbs each)
  • Beef Round Heel of Round Roast (Pikes Peak Roast)  $7.50/lb (approx. 2.24 to 3.0 lbs each)
  • Round Roast 7.50/lb  (approx. 2.5 to 3.5 lbs each)
  • Sirloin Tip Roast $7.50/lb (approx. 2.5 to 3.5 lbs each)
  • Tri Tip Roast $8.50/lb (approx. 1.50 to 2.00 lbs each)
  • Beef Brisket $7.00/lb (approx. 2.00 to 3.5 lbs each)
  • Beef Tenderized Round Steak, ready for chicken-fried-steak $8.50/lb (approx. 0.84 to 2.5 lbs each)
  • Beef Tenderized Cube Steak, also good for chicken-fried steak $8.50/lb
  • Beef Meat for Stew $8.50/lb on sale for 8.00/lb (approx. 0.56 to 1.06 lbs each)
  • Ground Beef $7.50/lb (approx. 0.98 to 1.20 lbs each)
  • Ground Beef Patties $8.00/lb on sale for 7.00/lb (approx. four 1/3 lb patties per pkg)
  • Beef Short Ribs $5.50/lb (approx. 0.94 to 4.12 lbs each)
  • Beef Soup Bones, ribby/meatier than the other bones $4.50/lb (approx. 1.74 to 3.64 lbs each)
  • Beef Soup Bones, most have some marrow, not meaty $4.50/lb
  • Beef Soup Bones, marrow boat sliced or cross sliced, could use for something fancy or to get that marrow in your broth $5.00/lb (0.5 to 1.5 lbs)
  • Beef Soup Bones, knuckle, (whole), used for broth $4.50/lb (approx. 5.0 lbs each)
  • Beef Soup Bones, neck (not much meat) 3.50/lb
  • Beef Liver $4.50/lb (approx. 1 lb packages)
  • Beef Fat (Suet) $4.50/lb
  • Beef Oxtail $4.50/lb (approx. 0.80 to 1.44 lb pkgs)
  • Beef Tongue $4.50/lb (approx. 1.5 to 2 lbs each)
  • Beef Kidney $4.50/lb (1 in stock)
  • Beef Heart $4.50/lb (2 pkgs in stock)

(Sales tax will be added based on delivery location.)

Ordering Process for Deliveries:

  1. Email (juliegahn@gmail.com) or text  (918) 207-9107) Julie your desired order. Please put “Beef Order” in your subject line and include desired number of cuts. 
  2. Julie will reply with a detailed invoice including precise weights available.
  3. Examine the invoice, and if it’s acceptable, use the “Pay Now” button on the invoice to send payment.  (Or email or call/text (918) 207-9107 with questions.)
  4. Work out location & time, then pick up at agreed upon drop point at agreed upon time.
  5. Easy peasy lemon squeezy – you don’t have to get up early on Saturday morning to get our beef!

Questions?

Please email Julie at juliegahn@gmail.com or text or call (918) 207-9107.

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