Call: (434) 566-5562
Z38 came to Murcielago & is an example of an award winning pedigree that was the $210,000 all-time top selling female of the Baldridge Brothers program in Nebraska.
A little bit of history...
Our largest and most productive farm, known as Mount Pleasant, was recently acquired from Castle Hill Properties in 2002. This renowned cattle farm has a long standing history within the cattle industry and is highly recognized for its legendary Black Angus as well its exceptional breeders. Not to be outshone, Mount Ida Farm consists of approximately 422 illustrious acres along the hardware river. This historic farm features a vast blend of rolling pastures and flowing streams.These distinguished farms produce more than 2 million pounds of high quality hay annually, have the capacity through the 15 wells and natural springs to produce more than 100,000 gallons of fresh water per day, include more than 25 miles of board fencing and is supported by a staff of thirteen employees.For more information on Murcielago Beef, please contact Milicent L. Lynch, Director of Sales & Marketing at (804)784-0913 or (434)566-5562 or email Murcielagofarms@yahoo.com
Murcielago Farms is located near Charlottesville, Virginia on one of the most prestigious estates in Albemarle County. This exclusive Black Angus operation humanely raises top of the line all natural corn fed beef without steroids or growth hormones. All of our beef is source verifiable from herds of registered Angus cattle. With the recent events in the mass beef industry, it’s becoming more and more important to know where the family’s food is coming from. At Murcielago, we can trace the lineage of the beef we send you. The beef is raised on our farm and only leaves to be processed at local and reliable facilities. The processing plant cuts the beef to your order, vacuum seals or paper wraps each cut according to your preference. All of the cuts are then shipped to your doorstep where they can be kept safely frozen for the next 12 months. Freezers can be purchased and delivered upon request.
MURCIELAGO BEEF
Because our principal business is breeding for superior genetic traits our cattle are significantly more expensive than commercial cattle with some females valued at more than $250,000. As a result our cattle are treated very differently in terms of care and handling with significant attention paid to their development on a daily basis. All our cattle are tracked and extensive recordkeeping is maintained for all of our animals. Commercial cattle and other beef breeders simply can't afford to treat their animals in a similar fashion or to maintain ANY records on origins or progeny. Furthermore because we operate on 6,000 acres with only 1300 animals our ratio of open space to animals is quite simply unique offering the best possible environment for the healthy and humane development of animals.
Murcielago offers both natural beef and a special class of organically raised beef products. We offer USDA compliant grass fed natural beef and a special brand of organic beef products. Typical organic cattle are ordinary commodity cattle raised specifically for slaughter and are limited to a certified diet. Our principal business is raising registered Angus cattle with the best possible genetics for healthiness, feed efficiency and taste. Consequently, our focus is animal specific both in terms of care and recordkeeping. For example, an organic farm keeps extensive records concerning the farm and its feed source; we ALSO maintain extensive records on each animal given their value. In both instances animals are fed only natural ingredients and raised humanely.
Natural Young Angus Beef comes from yearlings that weigh about 750 to 950 pounds as compared to Industrial feedlot steers which weigh about 1200 pounds. "Natural Beef" is from animals that have received no antibiotics in their feed and have no growth implants. In contrast, almost all beef that you buy in the grocery stores comes from feedlots where the feed is "medicated" with antibiotics and the animals receive estrogen growth implants. "Natural Beef" is also forage-raised beef (www.eatwild.com), high in healthy Omega-3 fatty acids. Angus is the name of the breed – a black English breed renowned for its beef quality. We also raise Angus/Hereford cross cattle which combine the best of these two breeds with hybrid vigor. We have the same cattle as those in the popular Certified Angus Beef program.
The animals are raised on pastures and not in the confined feedlots/industrial systems that provide most American beefhttp://www.pbs.org/wgbh/pages/frontline/shows/meat/industrial . Because of their young age and our "natural" feeding program (no feeding of animal by-products), the animals should be 100% free from BSE (Mad Cow).
Our young beef are raised to about 450 pounds on grass fields with their mothers. At about eight months old they are weaned and put into grass, clover, or millet fields where they graze "free range" as they are rotated from pasture to pasture. For about six weeks before slaughter, we can at a customers request supplement the grass or hay diet with a few pounds of home grown corn silage to help "finish" the animal. This creates some marbling in the beef and enriches the flavor. This corn silage complies with USDA grass fed standards is a free choice supplement in the pasture and offered for a much shorter period than the six to nine month period common in industrial feed lot beef. These yearling animals are slaughtered at about 700 to 950 pounds which is 400 to 500 pounds less than the weight of industrially raised cattle. Because they are younger and free-range, the beef is generally leaner than feed-lot, "couch potato" kept cattle.
The beef from these young free-range animals is generally leaner than the USDA grade "Choice" in the Supermarket. Because the animals are younger and smaller in size than 1200 pound industrial steers, cuts like steaks are also smaller (same thickness but smaller "area" or diameter). Fat in forage fed animals is higher in healthy Omega-3 fatty acids. The flavor of forage fed beef is like the idea of "terroir" in wine (the flavor of the earth) – in this case, the flavor of the beautiful Crooked Run Valley on the Eastern slope of the Blue Ridge Mountains. Many people like it better than the exclusively grain fed taste of industrial beef which is uniform and bland.
For a good comparison between forage fed and corn fed beef go to the PBS Frontline Modern Meat web site.
Source verified Angus beef comes from animals that have received no hormone implants or antibiotics in their feed. We are also able to trace our beef back to its place of origin. In comparison, most beef purchased at a grocery store has been implanted with growth hormones and fed a medicated feed. The origin of the beef is also an unknown. At Murcielago Farms we pride ourselves in the quality of our product. We use superior genetics to create a desirable product, not hormones and antibiotics. We also want all of our customers to know where there food is coming from. That is why we have an extensive record keeping system where every animal is tracked from conception to consumption.
Our calves are born in large pastures consisting of 30-50 cows. They are raised by their mothers until they are 6-8 months old and weigh 500-650 lbs. They consume primarily grass until they are then weaned from their mothers and put into pastures with other calves of the same age. During this time they are mostly grazing and supplemented with a natural grain feed at the rate of 1% of body weight. 90 days prior to slaughter we move the calves to smaller pastures and increased their grain consumption in order to “finish” the animal. They still have access to all the grass or hay they want during this time, but grain, consisting of 50% corn, is also consumed. This assures the desirable flavor and marbling you come to expect from a quality beef. The entire process takes approximately 14-16 months form the time of birth. Humane treatment of the animals is a priority at Murcielago Farms. We pride ourselves in treating our animals kindly and giving them all the necessary amenities to live a comfortable life.
Murcielago Farms Beef may be ordered by the half side or a whole beef. If a whole beef is purchased, we can divide it as many times as you wish. This allows for multiple families to share.
We estimate an average animal will hang 850 pounds of carcass weight. This does not mean you will get exactly that much beef. In order to cut down on costs, we have found selling our beef by the carcass weight is the most efficient. Weighing each individual cut of beef is and added cost charged by the processor. Included in the carcass weight is bone and small amount of trimmings.
The following are estimated breakdowns:
Whole Beef – 640 pounds of meat
Steak – (ribeye, t-bone, porterhouse, sirloin, London broil, flank) – 128 lbs (20%)
Roasts – (Chuck, Arm, Round) – 160 lbs (25%)
Hamburger – 288 lbs (45%)
Miscellaneous - (Ribs, soup bones, liver, heart, etc.) – 64 lbs (10%)
Half Beef – 320 pounds of meat
Steak - (ribeye, t-bone, porterhouse, sirloin, London broil, flank) – 64 lbs (20%)
Roasts – (Chuck, Arm, Round) – 80 lbs (25%)
Ground Beef – 144 lbs (45%)
Miscellaneous - (Ribs, soup bones, liver, heart, etc.) – 32 lbs (10%)
This may very depending on customer preference on by the individual beef. Some customers prefer more steaks and burger and less roasts which can change the percentages slightly.
Yes, or at least a large refrigerator freezer section. The meat is vacuum packed in one to three pound frozen packages. A quarter of a young beef takes up about 3 cubic feet. A 5 cubic foot freezer costs about $295 at Cosco.com and a little more at Sears.com. Vacuum packed beef will last several years in a freezer.
A whole beef will fit nicely in a 12-14 cubic ft. freezer. A half a beef requires a 6-7 cubic ft. freezer.
Yes. Let us know and we can have bones included for your pets. Raw meaty bones are advocated in a pet diet championed by veterinarian Tom Lonsdale. Organs like liver, kidneys, and heart also make healthy treats for dogs and cats. Check out these items (and prices!) from American Dog Treats. Two books on natural products for pets are "Raw Dog Food Book" and "Natural Nutrition for Dogs and Cats: The Ultimate Diet."
Actually, if you calculate it by the pound our beef is cheaper than what you can by at your local grocer. For example, a half of beef cost $1250 and you receive 320 pounds of actual meat. This calculates to approximately $3.90 per pound, roughly the cost of ground beef.
Individual animals vary but our estimate on a young beef weighing 800 on the hoof (live weight), is 330 pounds in a whole, 165 pounds in a side, 83 pounds in a quarter (a quarter is not the front or back of a side, but an equally divided side or half). Remember that this is an average. It will vary with the amount of trimming you require. Animals also vary in size and yield. Some people will get a little more and others a little less.
We slaughter and process at several plants in Virginia. They will age the beef and cut, package, and freeze the meat, and you can pick up there or we can deliever it. You need to bring your own boxes when you pick up the cut and packaged beef.
You would pay Murcielago directly upfront for your order and we would cover the processing costs. $4.45 per pound. We accept MC or Visa.
To order please e-mail or call Keith Shifflett at (434)531-4057 or email with the following information:
Name and address and telephone
Amount wanted:Whole, half, or quarter..
Or you can make your deposit online.
We will contact you and ask you to fill out our Cutting Questionnaire.
We will be processing several animals per month. The beef is usually ready for pick up two weeks after slaughter. We will advise via phone or e-mail.
