VDL Grassfed Beef

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Red bull Red cow with white spot pasture Our cows can go anywhere they like except the front yard and the driveway.

Prices, How It Works

VDL GrassFed is a small Grassfed Beef Farm in Northern Wisconsin. We do deliveries to drop spots in your area every two months. Our beef gets no grain, antibiotics or hormones. Pork is raised outside. Chicken is raised on Non GMO Feeds and Grass. All animals are humanely raised. Photos, videos and more info about the farm and what we do can be seen on Facebook

Price List:

Just pick a few items you want and fire off an email to Steve@VDLGrassFed.com



Packages:


Nutrition Challenge Package:
3 Lbs Beef Roast
5 Lbs Ground Beef
1 Pkg Beef Brats Just beef, salt, pepper, dehydrated onion, a few other spices.
1 Pkg Boneless Chicken Breast
1 Pkg Paleo Snack Sticks
A $88.00 dollar value.
Package rate: $82.00.
First Timer rate: $77.00.

Email Steve@VDLGrassFed.com and ask him how to work all day AND have a WAR (Walk Away Roast) for dinner.

Pork Chops Package:
2 Lbs Pork Chops
5 Lbs Ground Beef
1 Bacon (uncured)
1 Pkg Tim’s Brats
1 Paleo Snack Sticks
A $67.00 value.
Package rate: $61.00
First Timer rate: $55.00

Steak Package:
2 Lbs TBone or Sirloin Steak (depending on what I have the most of at the time).
5 Lbs Ground Beef
1 Bacon (uncured)
1 Pkg Tim’s Brats
1 Paleo Snack Sticks
An $78.00 value.
Package rate: $72.00.
First Timer rate: $65.00


Beef Items:


Mixed Share.
o Around 10-15 lbs of beef, consists of:
o Six packages of ground beef, 1.0 pounds each.
o High End Steak: (Usually TBone or Sirloin) 2.5 - 3.5 lbs average.
o Two pounds of stew meat.
o One roast, 3 lbs average.
o Say if you want a large, medium or small share. Large means bigger roast and steaks, maybe an extra pound of stew meat. .
o $7.19 per pound. (So: $75.00 - $115.00)

Ground Beef. We have lots of ground beef.
o A 'share' is 12 packages. 1 lb each. 6.19/lb
o You can get less than a share also. 6.79/lb
o About 90% lean.


Other beef Items:
o Beef Roasts – Packages are 2 lbs to 5 lbs. On Special right now: 7.19/lb Say if you want large, medium or small. I will come as close as I can.
o Steak :
 -- TBone $10.89/lb Lots of TBones available.
 -- Sirloin $11.59/lb
 -- Ribeye $12.29/lb
 -- Tenderloin. $14.89/lb. (In short supply, but worth a try)
 -- Sometimes other cuts are available. It doesn't hurt to ask.
o Beef Stew Meat: 1 lb pkg, $7.29/lb.
o Beef Snack Sticks: (Not Paleo) $4.00 / 8 oz pkg. Till they are gone.
o Tim's Paleo Snack Sticks: $7.50/8oz pkg. Nothing but beef, salt, pepper, and smoke.
o Beef Jerky: (Not Paleo) 8 Oz pkg $17.59/pkg.
o Paleo Beef Jerky: 8 oz pkg $20.00
o Bacon Grill Burgers: Ground Beef with bacon ground in. About 20% bacon. Three to a pound. 7.99/lb.
o Ground Beef Patties: 3 to a pound. 7.79/lb.
o Beef Bratwurst: 1.5 lb pkg, $9.89/lb.
o Beef Ribs: Usually about 2 lbs / pkg, 6.79/lb.
o Beef Brisket: from 3 – 8 lbs (depends on the animal) $7.39/lb
o Beef Wieners: about 1 lb package, $13.89/lb.
o Beef Liver: 4.29/lb.
o Beef Heart or Tongue: $7.09/lb.
o Beef oxtail: $4.69/lb
o Beef Bones: Marrow or Joint (Let us know which you want): $3.85/lb. You will generally wind up getting more than you ordered but only charged for what you ordered. Depends on how much we have around at the time...

Pork Items:

o Bacon : $8.29/Lb. Regular thick-cut bacon. (Uncured – this actually means there are no nitrates) this is one of our most popular items. Most people say it is the best they ever had.
o Pork roast: 2-5 lb pkg, $4.39/Lb
o Pork sausage: also known as breakfast sausage – this is packaged by the pound like the ground beef. $4.85/Lb
o Tim's Pork Brats: The absolute best brats in the entire physical universe. Packages are about 1.5 pounds, 6 brats. $5.99/Lb.
o Pork Chops: Usually 3/pkg, about 1.5 lbs/pkg., $5.49/Lb.
o Bacon, Boston: $6.59/Lb. Made from the Boston Butt. (Uncured)
o Bacon, Canadian: $6.59/Lb. Made from the Pork Loin. (Uncured)
o Bacon, Chicago Style: $6.89/Lb. made from GrassFed Beef and Pork combined. (Uncured)
o Beef Brisket Bacon: $8.19/Lb. Made from GrassFed Beef Brisket. (Uncured)
o Smoked Pork: $5.49/Lb. Just like regular bacon but more meat, less fat, less cost. (Uncured)
o Seasoned Pork: $5.49/Lb. No Nitrates at all. Slightly different recipe than bacon.
o Ham: Usually between 3 and 6 lbs. $4.39/Lb
o Ham Steak: Slice of ham about 3/4 inch thick. $4.49/Lb
o Ground Pork (No Spices): 4.09/Lb
o Garden Brats: $5.99/Lb (With Broccoli, Mushrooms, Green Peppers, Onions already inside)
o Pork Steak: $3.89/Lb
o Pork Ribs: 2-5 lb pkg, $5.29/Lb
o Pork Neck Bones: $3.29/Lb (there is a recipe on the VDL GrassFed FaceBook page)

Chicken Items:

o Boneless chicken breasts: - two to a package, usually about 1.5 lbs. 8.59/lb.
o Whole Chicken: – about 3 – 5 lbs/ea, $5.09/lb
o Chicken Breasts bone in: 2 breasts/pkg, about 1.5 lbs/pkg, $7.49/lb
o Chicken Wings: about 3 lbs/pkg 5.09/lb
o Thighs: about 2.5 lbs/pkg, $5.29/lb
o Legs : about 3 lbs/pkg, $5.09/lb
o Leg Quarters (good for grilling, leg and thigh attached) - about 1.5 lbs/pkg, $5.19/lb
o Note on the chicken items: This year's chickens are raised with NON GMO FEEDS!

New Items:

o 50/50 Honey Ham GrassFed Beef / Pastured Pork Snack sticks: - Nothing but beef, pork, salt, honey, sweet dairy whey and smoke. $6.25/8oz pkg.
o Tim's Paleo Snack Sticks: Nothing but beef, salt, pepper, and smoke. Introductory rate, $8.25/ 8oz pkg.

Quarters, Halves and Whole cows:

If you are ever going to order a quarter, fall is the time of year to do it.

A quarter is usually about 100 pounds of meat. Fall is the best time to get a quarter.

The breakdown will be approximately:
* 50% ground beef
* 10% stew meat.
* 15% Steaks (TBone, Ribeye, Sirloin)
* 20-30% Roasts. Chuck, Arm, Sirloin Tip, Rump. Most are labeled simply Beef Roast.
* $7.09 / lb. Total is usually between $700 and $750.
* There will usually be about 10-15 pounds of free things like liver, heart, tongue, oxtail, marrow and joint bones.
* It will arrive all cut, wrapped and frozen.
* Wrapping is vacuum packed and with ground beef in 1 pound chubs.

You can say if you want a quarter that is on the small side or on the large side. You can also say if you want more ground beef and less roasts or more roasts and less ground beef if you want. If you want less steaks, you can get a price break on the whole quarter. In other words, I am willing to dicker a bit.


Satisfaction Gurantee:

I will always strive to do better than is expected. If for any reason you are not satisfied with my product or service, let me know. I will make it right. Someone didn't like the ground beef, it didn't taste like what they were used to. No worries. Grassfed doesn't taste like most other beef. I replaced it with Roast which they liked. Now they order the ground beef all the time. Someone got some tough steaks, I replaced them with ribeyes. I misplaced someone's order. The next time I was in their town I delivered to their door and gave them an extra 4 pounds of ground beef. I will always strive to do better than is expected.


Email now: Steve@VDLGrassFed.com with orders and let us know what you want. Steve will reply with an estimate or help finalize the order. You can also text or call: 715-415-4675. The main thing is to get the conversation started.

Ordering with comments gives us something to go on while packing the orders. We might not be able to do it exactly the way you want (you can ask for tenderloins or a HUGE Pork Roast but might not get them) but we will be able to get closer than if we were going it blind.

We take orders via email and send back a preliminary estimate. The estimate is so that you can see if we got the order right and so we can keep track of inventory. If you don’t get an estimate back when you order, something is wrong. Ask about it.

A day or so before delivery we pack the orders, get the exact weights and send out the final invoices with a payment link. If you don't get your final invoice by the Friday morning before delivery, ask about it.

We like the online payment link best because it takes zero time at delivery, the customer doesn't have to be present at delivery and the book keeping is all automatic. That being said, we also take checks, credit cards, cash and PayPal.

If you have a big order (over $400.00) you can get an extra 2% off if you pay with a check.

If you have an even biigger order (over $500.00) we can drop off at your house if you want.


People meet us (or the coordinator) at the drop spot and orders are passed out. If we are already gone by the time you get there, coordinators like it best if you pay online. Most coordinators don't mind watching your meat until you can get there. Just don't make it an all day thing! You can also get someone to pick up for you if you want, just pay online or give them a blank check and trust them.


Email me at Steve@VDLGrassFed.com with orders or questions. Let me know what you want.

Farm Visits:

We like farm visits. That being said, it is quite a hike to get here. We are about 2.5 hours from Mpls/St Paul and about 7 hours from Chicago. However, if you come out to the farm, you can get meat for a dollar less per pound than if we deliver.


Referrals:

Anyone you refer to us for meat earns you an extra pound of beef for their first order. The reward is usually ground beef. If you look at it as a commission, it is about 8%. It is not totally free because you are doing the work to get the referral. You will have to let us know who your referrals are or we will think it is just Steve's magnetic personality!


Coordinator:

If you want to earn referral pounds for EVERY delivery, you are a coordinator.
Coordinators help get orders, receive the meat at the gym, make an effort to get it to the right person and help chase up payment if needed. It is some work but earns a commission paid in meat. The coordinator lets us know which cuts s/he wants as commission. The commisssion amount can also come off the order total.


Emails:

I send out an email 2-3 weeks before a delivery. I don't get out a lot of spam. It is generally a very short email, something like: “I am coming to town on blah date. Do you want some meat?” If I don’t hear back, I might send out another one a bit closer to delivery time.

I also send out the final invoice with an email that includes times and locations of delivery along with the exact invoice. The invoice/delivery email occurs a day or so before delivery.


Questions Welcome:

If you have any other questions, like:
What cuts are the steaks?
What cuts are the roasts?
How lean is the hamburger?
How exactly does the coordinator deal work?
Etc etc etc.
Do NOT hesitate to let us know. We type pretty fast and like to answer questions. It also teaches us what people want to know in a general way.


Hope to hear from you soon!


SV


PS. Prices are constantly under review and may need to go up due to rising input costs. Prices do go down once in a while but they go up much more often than down.