Of course, our beef is special. Everyone's is. But seriously, we work to constantly improve the quality of the beef we feed here in Missouri as meat to buy, based on the needs of our clients, our own "taste tests" and what is good for our resident cows and calves (and the bull, too.)What you get with Worstell Farms beef is based on how we raise them:

1. Missouri Grass Fed Meat For You to Buy
Of course, our beef is special. Everyone's is. But seriously,
we work to constantly improve the quality of the beef we
feed here in Missouri as meat to buy, based on the needs of
our clients, our own "taste tests" and what is good for our
resident cows and calves (and the bull, too.)
What you get with Worstell Farms beef is based on how we
raise them:
• Only fresh grass and water - all they can eat.
• No growth hormones or additives. They get needed
salt and minerals as supplements.
• Antibiotics only when they prescribed by a doctor
(vet) to cure an illness.
• Our beef has been selectively bred to thrive on grass,
not grain.
• Constant humane treatment in natural
environments.
All of these, combined, result in incredibly good-tasting
beef. And meanwhile, these animals are also improving the
pastures they feed from, as part of the circle of life.
We sell by the quarter.
Meaning that we butcher the whole cow up to get the best and most numerous cuts and then
parcel these up into even fourths so everyone gets some of the best cuts. Some people don't
want the liver or other parts, so they can trade these off with other buyers, donate them to
charity, or simply leave them for us and we'll do something with them. (And if you favor these
parts, you might get a special email from us when there's a surplus...)
The average carcass is around 600 lbs., so a quarter-beef will give you about 150 lbs. of
various cuts. We've found that an average freezer (stand-alone, not your typical refrigerator-
freezer combo) will hold this easily and give a couple or small family enough to last them most
of the year, depending on how many parties they host. Figure with what you share with
friends and family, you may need to order once or twice a year.
Visit http://worstellfarms.com for more information.

2. The reason for quarters in in the way beef is cut (and you can see the parts charts at What Beef
Cuts Are). The steaks are mostly in the front half and these are the most popular cuts. Our
culture has put more emphasis on cuts which can be quickly seared on a hot barbecue, so
chuck roasts aren't as popular. (Very little demand for ox-tail soup these days...)
Can't I just get hamburger?
Occasionally - and very rarely - we have a demand for substantial amounts of ground beef.
We'll try to partner you up with someone else with similar requests. Now note: this is some of
the most flavorful ground beef you can find, since all the cuts which would have been sirloin
or other steaks are now mixed with everything else. If you partner in on half a beef, then you
can request ahead to have your half all ground if you want. Your cost is the same. (Note that
most processors charge extra for patties. If you make your own, you'll save...)
On the pages in this section, we go into more detail of exactly what puts the flavor into (and
takes it out of ) grass fed beef, plus other factors such as stress in handling and how they are
processed.
And as usual, you can contact us for any additional information. I repeat some of this data
here in the newsletters from time to time, so you may want to print out the best pages and
save them in a binder somewhere (they can make some scintillating coffee-table conversation
pieces.)
Special Processing Requests
You are buying a partial share in a live animal as a down payment and then paying the
difference in service charges. So how you get your beef cut is up to you. Again, we process for
the most possible cuts, which makes for thinner steaks than those $50 ones in high-priced
restaurants. As you buy on the half or whole, you have a greater option in how you can get
your beef processed. So have them cut as thick as you want - you'll get fewer, but boy will
those be impressive and tasty!
Just let us know when we contact you about the processing date, so we can then pass this on
to our processor.
Note: We are currently researching into getting our farm-owned beef cut and
packaged into individual parts for resale. This is extra work for us, but allows us to
sell just steaks, or just ribs, etc. And this is where all that extra cost comes in when
you are buying food at your local farmers' market. (You might occasionally even see
us there with a booth.) If you want to buy just a sample some of our product, it will be
packaged like that.
Federal laws (Gawd bless 'em) say that's what you have to do. The extra work,
regulations, and convenience makes the cost higher.
Visit http://worstellfarms.com for more information.

3. For more data on raising pasture fed beef, as well as other information on prime beef as
health food – visit http://worstellfarms.com
Visit http://worstellfarms.com for more information.

4. About Worstell Farms
Our family goes back on both sides with
farmers. As far as we can trace.
And that tradition came to Mexico,
Missouri around 1960 to purchase the
current farming operation.
Jim and Laura Worstell established a
working farm there and then, and raised a
big family of 8 kids, along with several
dogs, cats, and an occasional pet squirrel
or raccoon. And don't forget the llama's
and peacocks...
In 2000, Robert Worstell returned to the
farm to take over operations management
(as well as the day-to-day chores) and
shares these duties with his mother and sister (well, not the chores, so much.)
On approximately 250 acres of land, which is mixed hillsides, bottom, and woods, we raise a
combination of annual row-crops and also our beef. Typical of this area, we have marginal
land which is better suited to cattle than cultivation (which is typical of most cattle-farming).
We've found that where we run our cattle actually improves the soil and its health - as long as
we pay attention and actually manage how long and when they graze where. As we continue to
study and learn about and from our cattle, our daily lessons help us to improve the quality and
quantity of beef we raise.We practice managed grazing and are transitioning over to ultra-
high-density stocking, as this is even better for the land and actually requires more cattle per
acre to keep up with the lush growth and pasture renovation.
All our beef is from local stock. Mostly black Angus cross-bred cows, with our current Belted
Galloway bull named "Gene Autry" is servicing these well.
Ordering Our Beef
We only take local orders, so contact us via the website or call directly. Due to Federal laws,
we cannot sell our beef out of Missouri – you'll have to buy it here. Generally, our beef is
spoken for well before it's ready for processing. However, contact us for what we have coming
up and we can give you an estimate on when the next one is coming available.
We are also offering La Cense beef, which is USDA inspected and can be shipped anywhere
in the US. Please see http://worstellfarms.com for details.
Visit http://worstellfarms.com for more information.

5. Related Articles from the Worstell Farms Web Site:
• Worstell Farms – Finest Missouri Grass Fed Beef
• Raising Missouri Pasture-Fed Beef
• What's All-Natural, Humane, Pasture-Raised?
• How does a Beef Ranch Stay in Business?
• Why our Missouri prime beef is striped...
• Missouri Beef: Heathy is as Healthy Eats
• What are "CLA's" and "Omega 3 and 6's"?!?
• How Missouri Beef is Your Best Health Food
• Missouri Grass Fed Meat For You to Buy
• The Surprising Taste of Grass Fed Meat
• Dry Aged Vs. Wet Aged
• What are the beef cuts?
About the Author:
Dr. Robert Worstell retired from a corporate career in graphic design to the much calmer and
healthier American Midwest, to inherit running the family farm. His constant work and
research has been to improve the sustainability of this Missouri “beef ranch”. The results show
that grass fed beef, locally and directly marketed is the route to profitability, not following
commodity trends.
Dr. Worstell's training in web design has helped him move the operation more online, as well
as giving him new networking opportunities to promote Worstell Farms beef products. He is
also a prolific author and has recently completed research into the all-time best self help
books, with his “Freedom Is – (period).” Out of the 7 books published this year, he's also
produced a fiction work, “The Dreamer Dreamed” - itself a breakthrough use of fiction to
explore the metaphysical aspect of dream meaning. All of these are available at
http://midwestjournalpress.com
Dr. Worstell may be contacted through his several blogs and websites for interviews and
appearances.
Visit http://worstellfarms.com for more information