NO! Crossbow Cattle do not vacinate with mRNA vaccinations and per the National Cattlemen’s Association (as of Sept 2023), there are no such vaccinations currently on the market for cattle, (there are, however, in pork). There are talk that mRNA is being tested in cattle currently. Here at Crossbow Cattle, we believe in proper nutrition and care of the herd. If we provide our cattle with the nutrition they need, then the built in immune response would be there when they need it to. Nutrition is key and so is low stress on our cattle. We have no business giving them some lab engineered DNA altering immune response. This is unnantural. The beef you buy from Crossbow are from what we call a ‘closed herd’ because we grow calves from birth to harvest. They are not exposed to diseases and sicknesses like most cows that congrege in large congested feed lots being assembled from thousands of miles away and brought from all accross the country. Mass production of anything will yield exposure to diseases in livestock and bugs in food, resulting in the need to control that with vaccinations or herbicides. The answer to this are small farms. Support your small farms so we may be able to continue to provide food and meats free of the stuff needed to keep diseases at bay because we are more able to implement practices such a companion planting, closed herds or rotational grazing to aid in the natural prevention of problems.

Our core believes are simply that we bow at the Cross of Jesus Christ. Everything else flows from that point.

Cuts of Beef to be expected: 50% of the share are Primary cuts – T-bone (or NY Strip and Filet), Ribeye, Sirloin Steak, Brisket, Ribs (Either short ribs of riblets – which is the way the ribs are cut) Secondary cuts – Assorted roasts like Sirloin Roast, Chuck Roast, Shoulder Roast, Brisket. The 2nd 50% of the share is Ground beef in 2lb bricks, some 1lb Beef Sausage. Soup Bones and Stew meat.

Yes and No, An 80# share is almost a full quarter, but not always because every steer we harvest will yield a different weight sometimes less, sometimes more. Because our extra low pricing are not based upon the hanging weight (a.k.a the dress weight), but on the final packaged weight, we package your share to as close to 80# as possible so you always know exactly what to expect and what the price will be. 80# is a good weight because with steaks at 1″, a share will have a well balanced assortment of all the steer has to offer in terms of cuts and the quantity is easily managed for regular families. Large families oftentimes purchase several shares at a time. That’s why you want to get your order in right away because they sell out fast with every harvest we make. As a small family operated local beef farm, we only harvest a few steers at a time with several months inbetween. Support your local beef farm in Jacksonville florida, because a lot of time and effort goes into providing you nature’s quality.

London Broil: London Broil is not a cut of beef, but a way of cooking a roast, specifically the top round. We generally put round steaks into ground beef as this is a tougher part of the cow and most people do not know how to get it tender. However, sometimes we might put the most tender portion of the Round steak in cube steak. Cube Steak is tenderized with a cube cutter but remains one intact cut, versus Stew meat which are small pieces of beef put together into a packages. Both of these are generally weighed in with the ground beef portion of your 80# share.

Porter House: the Porter House steak is a T-bone steak that is measured at a certain size and only the largest cows will yield porterhouse sizes and generally a large cow could yield only a couple Porter House steaks. The tenderloin that runs along the back of the cow is what makes up the filet portion of the tbone and it goes from large to small. If your tbone has a small filet, you are further away from the porter house. The porter house will be closer to the brisket or the front of the cow. If your Tbone has a large filet you are closer to the porterhouse. Because we breed Wagyu influenced cattle, our cows are smaller which means we do not always yield a porterhouse. Besides, even if we yielded some in every cow, chance that you get one is slim unless you bought a whole cow or 4 full quarters. Wagyu is smaller breed of cow. We give up size to yield flavor and tenderness. Wagyu grows slower and also takes longer to mature. We add almost an entire year in comparison to Angus. It is that slow growth that allows the marbling to happen in this breed, which is one of the reasons why Wagyu is a lot more expensive. We have a lot more imput cost if we are growing that steer a year longer, especially during the winter months.

Tbone vs Ny Strip and Fillet: If you take the bone out of a tbone, you yield 2 cuts instead of 1. We alternate doing this so everyone can have a chance at some of it. Your share might or might not have the bone. If you have a NY Strip in your share of 80lbs you should also have a fillet but not a Tbone. If you have a Tbone in your share of 80lbs, you will not have a NY Strip, nor a fillet.

If you get thicker steaks, you will get less packages of beef. We found that a 1″ cut is a solid middle ground that gives you a nice thick steak, which is thicker than what they’ll give you in the store, yet it doesn’t take away from too many quantity of packages. At the end of the day you still get the weight of beef you’re paying for. We put 2 steaks per package on the primary cuts, which equates to almost 2lbs so you can have a meal size, depending on your family size that is. If that is too much meat for your size family, cook them both anyways as you’re heating up that grill generating a lot of electric and freeze the extra portion for your next steak meal.

The only bones you will see is in the Tbone (if you don’t get NY and Fillet seperated), Ribs and the soup bone. There are two kinds of ribs namely the ribeye and the short ribs. We mostly do boneless ribeye but every so often we like to have the butcher keep the bone in, for what is called a Tomahawk, which is yet more different than a bone-in ribeye. The bone in the tomahawk cut add tremendous amount of flavor during the cooking process. On the short ribs the answer is the same, there is flavor if it is cooked correctly. We do like the riblets aka flanken ribs, which is a way of cutting the short ribs. Short ribs are cut the way a baby back rack of ribs in pork is cut, where the bone is about 3 inches long, whereas riblets are cut through the bone in long strips, where the bone is 1inch wide, making it easier to get the meat inbetween more tender. It is a wonderful alternative to beef short ribs. The soup bone is from the legs of the cow. There is a good amount of meat on this bone which is as tender as the fillet, and the bone itself has a chunk of marrow in it, and as we all know, marrow has a lot of nutrients. These bones is what you can cook to get bone broth. Matter of fact you can cook all the bones you get for bone broth. Today’s latest craze about bone broth has tons of merrit and if you want to eat healthy, these are the cuts you’d need. There just are a lot of value in the bone. In the 80# share, you will have only about 2 packages of soup bone around 3 to 4 lbs or so only and it is weighed in along with the 50% of groundbeef portion, not the steak cut portion. Also, there are more meat on the soup bone than there are bone. You are not loosing by getting a few choice bones in your share.

After you’ve cooked the roast (crockpot, pressure cooker or other) You can put the whole pot in the fridge (if its still too hot, careful not to crack the glass in your fridge by adding a kitchen towl underneath and over top) and the fat will float to the top and solify under the cold temperature. Take the pot out of the fridge, break of the fat parts with a butter knife and put it in a zip lock in the fridge for lard instead of cooking oil. It is a beautiful fat filled with nutrition. Or you can take the extra steps to render it in salt and water which will yield all kinds of other benefits and uses – a whole seperate subject all on its own. Call if you’d like direction on that.

Call now: 904-717-9181. We only harvest a few at a time every few months as we are a family operated small farm. If we are sold out of the current harvest, or if you are not quite ready, we received deposits of 25% for a future harvest. The ranch is open by appointment only at this time.

We sell lamb meat, yes. We harevest mainly in the late fall, and if we have extras into the begginning of winter, in very limited quantities, so get your deposit in early. You buy the whole butchered lamb which yields anywhere from 25# to 35# of meat, depending on the size of the lamb. Some lambs are just a tad smaller than others, but by and large they are all at the 9 to 11 months old mark so we can sell you lamb and not mutton. Mutton is when the lamb has passed the 1 year mark and they become less tender and more ‘scented’ The Lamb is Wonderful!

In this industry created website, you can filter to the cut you want to cook and find amazing chef stlye recipes for that beef cut you just thawed out and the cooking style you want to use.
https://www.beefitswhatsfordinner.com/recipes/search?Take=10&SortItem=

We have traditional commercial Angus cows that we breed to a Wagyu Bull. This yields a 50% Angus and 50% Wagyu calf that we raise for beef. In our case, the Wagyu bull we currently have is red in color and he is a registered American Akaushi, which is the red line of Wagyu vs the black line of Wagyu. F1 means the first generation ofspring from two purebreds. If you put and Angus with a Wagyu you get an F1, the first offspring. If you put two F1’s together you will get an F2 as the 2nd generation. Both F1 and F2 yields amazing quality beef.

Marbling is the disbursement of fat throughout the muscle or the cut. Why do we like this marbling or this fat? The flavor is in the fat. The fat also helps to create a more tender cut. If there are no marbling, then the breed of animal disburses all the fat on the outside of the muscle and you will see a very lean cut of meat and oftentimes most of that fat will be cut off by the butcher. When you go to the store and you see the prices differ between select, choice and prime, it directly relates to the marbling score and the tenderness score. All of crossbow’s beef grades high on the scale due to the huge amount of marbling in our steaks thanks the the Wagyu breed that is part of our genetics. You don’t have to see some sort of fancy test to see it either, you can clearly see it in the steak preferrably the ribeye and even the tbone. You will also taste the difference.

‘They’ would want you to believe that meat, including beef and its fat means bad health. However, if you do your research properly, you will find the many immense health benefits of beef and beef fat.