Beef Order

Hello,

It is that time again, time for the beef order! And I have exciting news to announce, the beef order will now be done through a new blog! The vision for this blog is to continue to provide resources for real food here in the valley.

The new blog address is www.vegasfoodcoop.com

Please go to the blog and subscribe so you will be kept up-to-date on ordering information.

I hope you enjoy it!

Rebecca

A reminder

Hi All...just a reminder that there is a "contact us" page that you can use to get in touch with us if you have questions. When you use this form we have your email address and it makes it easy for us to reply to your questions. Also...if you are wanting to participate in the Beef Co-op Rebecca has posted her direct email address for you to ask questions. Thanks for reading through the blog. :)

Beef Order

Hello Everyone,

Its time for another beef order, we are shooting for Feb. 10th delivery so we need to get our orders in quick. I need orders on the spreadsheet by Thursday Feb. 3rd with payments made by Sunday Feb. 6th. I will email everyone who has ordered on Feb. 3 their total. This gives Bar 10 enough time to pull the order.

Info on how to place your order on the spreadsheet, how to make payment, and where to pick up.

Pricelist with package descriptions:

If we were able to buy 1 cow the price break down would be as follows:
1/12 $183
1/6 $367
1/4 $550
1/2 $1100
1 $2200

If we were able to buy 2 or more cows the break down would be as follows:
1/12 $167
1/6 $333
1/4 $500
1/2 $1000

1/12 is equal to: 2 New York Strip or T-Bone Steaks, 2 Rib or Ribeye Steaks, 2 Top Sirloin Steaks(boneless), 15lbs of Ground Steak, 3lbs of Patties, 9-10lbs of Roasts, 4lbs.of Kabob, Stew, or Cube Steak.....approx.34-35lbs of Beef.

1/6 is equal to double of the above

1/4 is equal to: 6 Ribeyes, 6 New York Strips, 6 Top Sirloins Steaks, 45lbs of Ground Steak, 9lbs. of Ground Steak Patties, approx. 27lbs. of Roasts, approx. 6lbs. of Kabob, Stew, or Cube Steak....approx.105lbs of Beef

1/2 is equal to: 12 Ribeyes, 12 New Yorks, 12 Top Sirloins, 90lbs of Ground Steak, 18lbs. of Ground Steak Patties, approx. 54lbs of Roasts, approx.12lbs of Kabob, Stew or Cube Steak....approx. 210lbs of Beef

1 whole Beef is equal to: 24 Ribeyes, 24 New Yorks, 24 Top Sirloins, 180 lbs. of Ground Steak, 36 lbs. of Ground Steak Patties, approx. 110 lbs. of Roasts, Approx. 22lbs.of Kabob, Stew, or Cube Steak.....approx. 420lbs of Beef


We can order in these quantities so be sure to share with your friends if you feel like the smallest package is still to much!! It is all individually wrapped so splitting is made rather easy...and no one can beat the pricing!!


How To Order:

1) Go to Goggle.com, click on "G-mail" on the top of the page.

2) Enter user name: coopfrontier@gmail.com
Password: ourpassword

3) Click on "documents" (upper left hand side of page)

4) Find the document labeled "Bar 10 Beef Order Sheet"

5) Type in your info and what you would like to order.


How To Pay

Prior to placing the order all totals must be paid in FULL. Once everyone has sent me their orders they will be totaled up and the totals will be sent to you in an email. DO NOT SEND PAYMENT UNTIL I EMAIL YOU! This way we know how many cows we have and what the price will be. You may pay in Cash or with PayPal; Funded or Credit/Debit card (you pay all fees) PRIOR to the payment deadline.

MAKE SURE WHEN YOU SEND THE MONEY YOU FOLLOW THESE STEPS:
1) go to your PayPal account and go to Send Money tab
2) enter my email address: theduboviks@gmail.com
3) enter the TOTAL you are sending (see below if Credit or Debit Card)
4) Below that choose the Personal Tab and select Payment Owed.

TO CALCULATE CREDIT/DEBIT CARD FEES GO HERE: http://www.rolbe.com/paypal.htm Enter your total in the To receive this amount (after fees) BOX and it will tell how much you need to send to cover the fees.


Email me at the same address if you would like to pay in cash.


Where To Pickup

February 10th is pickup.

The 1/12, 1/6, and 1/4 orders all come packed in boxes with insulation, so there is no need to bring a cooler. If you ordered one of the "other packages" it may come in bags. The beef is frozen so you will not need a cooler if you are going straight home.

Mario Batali's Farmers Market
7485 South Dean Martin Drive, Suite 106
Las Vegas, NV 89139

Pick up will probably be between 11am and 1pm but I will keep you posted. Any questions feel free to email me at theduboviks@gmail.com, I am hoping we will get to that 2 cow price and get the best deal!!

Rebecca

More Info on Beef Order

Hello Everyone

More info on how to place your order on the spreadsheet, how to make payment, and where to pick up.

Pricelist with package descriptions:

If we were able to buy 1 cow the price break down would be as follows:
1/12 $183
1/6 $367
1/4 $550
1/2 $1100
1 $2200

If we were able to buy 2 or more cows the break down would be as follows:
1/12 $167
1/6 $333
1/4 $500
1/2 $1000

1/12 is equal to: 2 New York Strip or T-Bone Steaks, 2 Rib or Ribeye Steaks, 2 Top Sirloin Steaks(boneless), 15lbs of Ground Steak, 3lbs of Patties, 9-10lbs of Roasts, 4lbs.of Kabob, Stew, or Cube Steak.....approx.34-35lbs of Beef.

1/6 is equal to double of the above

1/4 is equal to: 6 Ribeyes, 6 New York Strips, 6 Top Sirloins Steaks, 45lbs of Ground Steak, 9lbs. of Ground Steak Patties, approx. 27lbs. of Roasts, approx. 6lbs. of Kabob, Stew, or Cube Steak....approx.105lbs of Beef

1/2 is equal to: 12 Ribeyes, 12 New Yorks, 12 Top Sirloins, 90lbs of Ground Steak, 18lbs. of Ground Steak Patties, approx. 54lbs of Roasts, approx.12lbs of Kabob, Stew or Cube Steak....approx. 210lbs of Beef

1 whole Beef is equal to: 24 Ribeyes, 24 New Yorks, 24 Top Sirloins, 180 lbs. of Ground Steak, 36 lbs. of Ground Steak Patties, approx. 110 lbs. of Roasts, Approx. 22lbs.of Kabob, Stew, or Cube Steak.....approx. 420lbs of Beef


We can order in these quantities so be sure to share with your friends if you feel like the smallest package is still to much!! It is all individually wrapped so splitting is made rather easy...and no one can beat the pricing!!


How To Order:

1) Go to Goggle.com, click on "G-mail" on the top of the page.

2) Enter user name: coopfrontier@gmail.com
Password: ourpassword

3) Click on "documents" (upper left hand side of page)

4) Find the document labeled "Bar 10 Beef Order Sheet"

5) Type in your info and what you would like to order.


How To Pay

Prior to placing the order all totals must be paid in FULL. Once everyone has sent me their orders they will be totaled up and the totals will be sent to you in an email. DO NOT SEND PAYMENT UNTIL I EMAIL YOU! This way we know how many cows we have and what the price will be. You may pay in Cash or with PayPal; Funded or Credit/Debit card (you pay all fees) PRIOR to the payment deadline.

MAKE SURE WHEN YOU SEND THE MONEY YOU FOLLOW THESE STEPS:
1) go to your PayPal account and go to Send Money tab
2) enter my email address: theduboviks@gmail.com
3) enter the TOTAL you are sending (see below if Credit or Debit Card)
4) Below that choose the Personal Tab and select Payment Owed.

TO CALCULATE CREDIT/DEBIT CARD FEES GO HERE: http://www.rolbe.com/paypal.htm Enter your total in the To receive this amount (after fees) BOX and it will tell how much you need to send to cover the fees.


Email me at the same address if you would like to pay in cash.


Where To Pickup

The 1/12, 1/6, and 1/4 orders all come packed in boxes with insulation, so there is no need to bring a cooler. If you ordered one of the "other packages" it may come in bags. The beef is frozen so you will not need a cooler if you are going straight home.

Mario Batali's Farmers Market
7485 South Dean Martin Drive, Suite 106
Las Vegas, NV 89139

Pick up will probably be between 11am and 1pm but I will keep you posted. Any questions feel free to email me at theduboviks@gmail.com, I am hoping we will get to that 2 cow price and get the best deal!!

Rebecca

Grass Fed Beef Update

Hello everyone!!!

Rebecca has arranged with Ryan for the beef order to be arriving in Las Vegas on thursday Nov.11th! She would like to receive your orders and arrange payment by the 5th of November only because he would like the order by the 8th so that he may fill it. Preferred method of ordering is the spreadsheet created on this blog, but you may email her as well if that is easier. If you are planning on using paypal, please contact her for her paypal account so that the payment will go directly to her, then Ryan. Thanks and I wish you all a great day :)

Here is the price and quantity breakdown:

For 1 whole beef the price is $2200, that price breaks down as follows:

1/12 $183
1/6 $367
1/4 $550
1/2 $1100


If we put together an order for 2 whole beefs or more, that breaks down as follows:

1/12 $167
1/6 $333
1/4 $500
1/2 $1000

Grass Fed Beef!

Hi Everyone,

I have some interest for some more beef!!! Would anyone be up for doing a beef order in Sept. or Oct.? Give me some feedback at domesticengineer16@yahoo.com!

Thanks, tirrsa

Urgent Message!!

Hi Everyone!

Just talked with Ryan....

He would appreciate everyone being as early as possible...
He will be arriving at 10:30 and would like to be finished by 11:30...
only because he doesn't want your beef to spoil in the sun!!

Thanks Folks!

Tirrsa

(might call or text people I have numbers for in the morning... in case you don't see this! :)

GOT BEEF - Grass Feed Beef

Hi guys!!

The beef order has been placed!! Remember it is this coming thursday, the 22nd of July! You can pickup the beef between 11am & 1pm at the Molto Farmers Market..located at the following:
7485 Dean Martin Drive, Suite

See you thursday....

p.s. I do know that other arrangments have been made for some of you :)

Thanks, Tirrsa

Details on the Beef Order Are In!!

Hello everyone,

I talked with Ryan, we have decided on a happy median of the 22nd of July for delivery!
Payments would be needed by the 16th of July, and do it by the 2 or more cow price bracket!
Cash and Check may be mailed to the following:
Tirrsa Isom
7150 Mineral Park Ave
Las Vegas, NV 89179

Credit Cards please call me:702-250-2363

The blogs paypal account may be used if needed because a dear soul has offered to figure that out for us :)

I have tried to respond to everyone that I have an order on personally so if I haven't responded to you...I might not have received it!!
Please email me your order at: domesticengineer16@yahoo.com
don't just put it on the spreadsheet cuz I'm really not going by that.......

Thanks everyone, tirrsa

Beef Update :)

Hello everyone,

I have talked with Ryan recently and he stated that he was going to be here next week...he can fill the order then, but I didn't think we could be ready for payment and submission so soon. I hope you don't mind, but I have it set for approx. Aug.12th (he stated 2nd week of Aug.)...but if the majority would rather for next week July 8th....I'm game :) I would need payment by the 6th so that we can get it in time...
*cash
*check
my address is:
7150 Mineral Park Ave
Las Vegas, NV 89179

*credit cards, Im willing to take them, but it would be charged under my family business & it also takes a percentage we would have to cover...nothing much, $5 would be suffice for sure!

Email me quick if we are shooting for the 8th!!!
Thanks, tirrsa

Grass Fed Beef Update!

Well, good news so far...I haven't even posted to my other contacts yet & we already have 1 1/12 of a cow complete...so we are already heading into the other price brackett rather quickly...look for an update soon!!
Tirrsa

Grass Fed Beef Orders

Hello everyone,

I'm not sure how the sheet works for ordering the beef so to make it easier, you can email me @ the following: domesticengineer16@yahoo.com or call me 702-250-2363

If we were able to buy 1 cow the price break down would be as follows:
1/12 $183
1/6 $367
1/4 $550
1/2 $1100
1 $2200

If we were able to buy 2 or more cows the break down would be as follows:
1/12 $167
1/6 $333
1/4 $500
1/2 $1000

1/12 is equal to: 2 New York Strip or T-Bone Steaks, 2 Rib or Ribeye Steaks, 2 Top Sirloin Steaks(boneless), 15lbs of Ground Steak, 3lbs of Patties, 9-10lbs of Roasts, 4lbs.of Kabob, Stew, or Cube Steak.....approx.34-35lbs of Beef.

1/6 is equal to double of the above

1/4 is equal to: 6 Ribeyes, 6 New York Strips, 6 Top Sirloins Steaks, 45lbs of Ground Steak, 9lbs. of Ground Steak Patties, approx. 27lbs. of Roasts, approx. 6lbs. of Kabob, Stew, or Cube Steak....approx.105lbs of Beef

1/2 is equal to: 12 Ribeyes, 12 New Yorks, 12 Top Sirloins, 90lbs of Ground Steak, 18lbs. of Ground Steak Patties, approx. 54lbs of Roasts, approx.12lbs of Kabob, Stew or Cube Steak....approx. 210lbs of Beef

1 whole Beef is equal to: 24 Ribeyes, 24 New Yorks, 24 Top Sirloins, 180 lbs. of Ground Steak, 36 lbs. of Ground Steak Patties, approx. 110 lbs. of Roasts, Approx. 22lbs.of Kabob, Stew, or Cube Steak.....approx. 420lbs of Beef

We can order in these quantities so be sure to share with your friends if you feel like the smallest package is still to much!! It is all individually wrapped so splitting is made rather easy...and no one can beat the pricing!!

Lets start getting in our order so that we can have it settled by mid-July and ordered for delivery in the beginning of August or so....... thanks everyone and please be sure to ask any questions that may arise :)
Tirrsa

Azure & Bar10 Beef Update

K..Ladies who are picking up their Azure order at the Blue Diamond (target shopping center) drop...your drop number is as follows: 605662. I do look forward to seeing you all again and meeting some new "friends".

Also, I am in contact with Bar10 Beef and he is sending over what is available and when...so I will post as the information comes in.

Thanks Ladies

Bar 10 Ranch, out of beef until June!!

Hey Everyone,
I heard that Bar 10 Ranch was out of beef, so I wrote to Ryan and here is the response I got:

"I have butcher dates set for the middle of May and should have some beef available around June 1st. We want to make sure they meet our quality specs for taste and tenderness. If they do, we have other animals ready to butcher as well and will be back in full production about the middle to end of June."

So all beef orders are on hold, BUT PLEASE PUT YOUR ORDERS IN, so when they are ready we will get what we want. Oh and we are asking for MORE FAT to be left on. If you are wondering WHY WE WANT MORE FAT!!!! See this post Where's All the fat???.

For more info on how to place your orders please refer to Grass Fed Beef page.

Remember if you have any questions that are not answered on the blog, please contact us through the Contact Us link.

Grass Fed Beef Order

If you are interested in ordering Beef this month please refer to the Grass Fed Beef Page for information on how to order. I will no longer be taking orders via my e-mail. I have NOT kept track of orders sent to me previously. Please follow the instructions on the Grass Fed Beef Page and add your orders to the Order Sheet.
IF we get enough people to order at LEAST 1 whole cow, then we will place an order for Pick-up on the the Second Thursday of the month (April 15th). We will need to have ALL orders paid for by Monday, April 12th in order to place the order on Tuesday, April 13th. Remember if we get enough to order 2 or more cows the price will go down!

DO NOT SEND PAYMENTS UNTIL WE HAVE REACHED THE MINIMUM ORDER AND YOU HAVE RECIEVED THE E-MAIL INSTRUCTING YOU TO PAY!!!

Where's all the FAT???

Here is some information about the Nutritional Value of Grass Fed Beef FAT! First is a response from Ryan at Bar 10 Ranch about requesting more fat left on our beef and then is some information about why the fat is actually more healthy than the meat. Please read all of this and then do your own research. I don't know much mroe than this, so please don't ask any questions! I don't have the time to do the research myself, but would love for you to all leave a comment if you find more info!
Thanks,
Keslie
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You are absolutely right, the fat is where all of the fatty acids, vitamins and minerals are deposited. There has been and continues to be a stigma about fat in red meat. But as you found out, the fat from healthy grass fed animals is one of the most important elements in our diets and is full of many of the vital nutrients that we need to keep our bodies healthy. And please understand that grass fed beef is generally leaner than grain fed beef. However, there is fat in all of the cuts that you are getting. Some roasts are leaner cuts than others, but still have inter-muscular fat. A lot of the inter-muscular fat in grass fed animals is transparent, unlike fat from corn fed cattle that is very white.

Now, that being said, we have to cater to the general public if we want to survive as beef producers. Most people are still under the false idea that fat is bad, that lean beef is better. So we have cut our beef accordingly. If you guys want more fat in your beef, we can accommodate that, but it has to be in ½ to whole beef amounts, and needs to be specified prior to our slaughter dates so we can have them butchered that way. Until more people catch on, I have to cut the meat as I am doing to appease the crowds, if you know what I mean. To this day, I get comments about our beef having too much fat, believe it or not.

So, you have 2 options:

1) Order at least a ½ beef individually and store it in your freezer. We do our butchering from July to December. I would need to know how you want your beef processed prior to our butchering dates. Also, I would need a deposit, ½ down, ½ upon delivery to the market.
2) Find like-minded people that want lots of fat on their beef and order together. If you want a year around supply of beef, you will probably need to make 2 orders a year, 1 in July/August and 1 in December. Once it goes into my freezer, I really don’t have any way of keeping it separate, so it would come boxed up and you would have to divide it up amongst your group. This also would require a deposit.

I know that I am putting a lot back on you guys, but until people get educated about the fat and change their mindsets, I have to continue to cater to the majority. I appreciate you guys and all that you do for us and I am sure that every member of your buying group appreciates the work that you put into coordinating the bulk purchases. Let me know if you have any questions or comments.

Thanks again.

Ryan West
Bar 10 Ranch
www.bar10.com
www.bar10beef.com
800-582-4139

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Below is an excerpt from the article, "It's the Beef" written by Sally Fallon and Mary G. Enig, PhD, 2000-Jul-30 (http://www.westonaprice.org/It-s-the-Beef.html)


The beef industry has been forced to be apologetic about its product because it's very difficult to get the fat out of beef. You can reduce the fat content by using hormones, but you end up with a product that is tough and tastes terrible, not to mention full of hormones. Beef producers need to recognize that the fat is the most important part of the beef, rich in components that promote good health and that help you utilize the nutrients in all the other parts of the beef. In addition to vitamins A and D, fat contributes many important fatty acids, including palmitoleic acid, an antimicrobial fat that protects us against pathogens in the gut. If you want to be sure that you don't get foodborne illness from your hamburger, use full fat ground beef.

Fat also provides a substance called conjugated linoleic acid or CLA, at least it does if the animals have been on green grass.31 CLA is a substance that protects us against cancer and that promotes weight loss—that's right, fat can make you thin, if it's the right kind of fat.

And the right kind of fat is also saturated fat which, in spite of what we've been told, plays many important roles in the body chemistry. The scientific literature delineates a number of vital roles for dietary saturated fats—they enhance the immune system,32 are necessary for healthy bones,33 provide energy and structural integrity to the cells,34 protect the liver35 and enhance the body's use of essential fatty acids.36 Stearic acid and palmitic acid, found in beef tallow and butter, are the preferred foods for the heart.37 As saturated fats are stable, they do not become rancid easily, do not call upon the body's reserves of antioxidants, do not initiate cancer, do not irritate the artery walls.

In fact saturated beef fat is one of the most useful fats in the culinary repertoire. As it is very stable and doesn't go rancid when heated to high temperatures, it's perfect for frying. While we don't recommend a lot of fried foods, we know that our children and grandchildren are going to eat them. Fast food outlets used to fry their potatoes in healthy stable beef tallow. They were crisp, tasted delicious and provided many important nutrients. But the phony cholesterol issue has forced these outlets to switch to partially hydrogenated vegetable oil, which is known to cause a host of chronic diseases including cancer, heart disease, bone problems, infertility and autoimmune disease.38

Grass Fed Beef

Local (Utah), All Natural, Grass fed and finished Beef
Here is an excerpt from their site:
http://www.bar10beef.com/
All Natural, Grass Fed Beef
Bar 10 Beef offers Gourmet All Natural Grass Fed Beef that is free of hormones, antibiotics and pesticides. At the Bar 10 Ranch, our cattle graze on 250,000 acres of open range. Once selected for our beef program, they are taken to our grass farm where they are turned out to graze on a wide variety of high-quality grasses. The end result is delicious, healthy, nutritious beef from our family to yours.
Quality
Once our animals have reached their optimum weight, they are processed in a humane and low-stress facility. Our beef is Dry-Aged anywhere from 14 to 21 days providing you with a gourmet product that is only found in high-end restaurants and custom butcher shops, this in not beef that you will find at your local grocery store.

Available Packages:

One or more cows:
1/12 $183
1/6 $366
1/4 $550
1/2 $1100
1 $2200

1/12 is equal to: 2 New York Strip or T-Bone Steaks, 2 Rib or Ribeye Steaks, 2 Top Sirloin Steaks(boneless), 15lbs of Ground Steak, 3lbs of Patties, 9-10lbs of Roasts, 4lbs.of Kabob, Stew, or Cube Steak…..approx.34-35lbs of Beef.

1/6 is equal to double of the above

1/4 is equal to: 6 Ribeyes, 6 New York Strips, 6 Top Sirloins Steaks, 45lbs of Ground Steak, 9lbs. of Ground Steak Patties, approx. 27lbs. of Roasts, approx. 6lbs. of Kabob, Stew, or Cube Steak….approx.105lbs of Beef

1/2 is equal to: 12 Ribeyes, 12 New Yorks, 12 Top Sirloins, 90lbs of Ground Steak, 18lbs. of Ground Steak Patties, approx. 54lbs of Roasts, approx.12lbs of Kabob, Stew or Cube Steak….approx. 210lbs of Beef

1 whole Beef is equal to: 24 Ribeyes, 24 New Yorks, 24 Top Sirloins, 180 lbs. of Ground Steak, 36 lbs. of Ground Steak Patties, approx. 110 lbs. of Roasts, Approx. 22lbs.of Kabob, Stew, or Cube Steak…..approx. 420lbs of Beef

To order or for additional information visit:
http://www.vegasfoodcoop.com/