Question 1

Q: What is BQA and how does Turnagain Farms, LLC implement it to ensure the quality of their beef?

Accepted Answer

A: BQA stands for Beef Quality Assurance, a nationally recognized program that promotes best practices in cattle care, handling, and production to ensure safe, wholesome, and high-quality beef. At Turnagain Farms, LLC, we strictly follow BQA guidelines by maintaining proper animal welfare standards, using responsible management techniques, and adhering to strict health protocols. This commitment guarantees that our fresh beef is produced with integrity from pasture to plate, providing customers with trustworthy, wholesome beef direct from our farm.

Question 2

Q: Does Turnagain Farms, LLC use antibiotics or vaccines in raising their cattle?

Accepted Answer

A: At Turnagain Farms, LLC, we prioritize animal health and responsible farming practices above all else. Our cattle are raised without the regular or routine use of antibiotics, which ensures that the beef we provide is wholesome, natural, and free from any antibiotic residues. This practice is part of our broader commitment to delivering clean, high-quality beef to our customers. However, we do utilize vaccines as a preventive measure to maintain the overall health and well-being of our herd. By employing vaccines, we can effectively prevent diseases and reduce the need for any medicinal interventions later on. This not only supports the welfare of our animals but also enhances food safety for our consumers. Our approach enables us to deliver fresh, safe, and top-quality beef directly to consumers, all while adhering to our strict standards of sustainable and ethical farming practices. We believe that responsible farming is the key to producing the best possible product, fostering a healthier environment, and ensuring the welfare of our animals.

Question 3

Q: What does "hanging weight" mean when buying beef from Turnagain Farms, LLC?

Accepted Answer

A: "Hanging weight" at Turnagain Farms, LLC, refers to the weight of the beef carcass directly after the animal has been humanely slaughtered and dressed, but prior to the process of cutting the carcass into smaller, more manageable pieces. Generally, bulk meat is sold as "hanging weight." Hanging weight is the weight of the carcass, organs, head, feet, and skin removed. This weight is generally 60-62% of an animal’s live weight. Hanging weight is very precise and is done by the butcher on certified scales. Hanging weight is not typically the amount of meat you will get. Understanding the hanging weight is particularly useful to our customers, as it provides a preliminary metric. The final amount of meat you will take home—referred to as the take-home or cut-and-pack weight—will ultimately be somewhat less than the hanging weight, due to the removal of excess fat and bones during the cutting and packaging phase. At Turnagain Farms, we make sure to share the hanging weight with you beforehand to help you have a clearer idea and better estimate of the quantity of fresh beef you will receive from your purchase.

Question 4

How much beef will I receive?

Accepted Answer

Each cow will weigh differently, so the amounts will vary. See the hanging weight information sheet for detailed information. As an example, an average weight for our steers averages around 700 lbs. This yields approximately 375 lbs. of actual meat you take home. This is for a whole cow. A half a cow would be approx. 188 lbs. and a quarter approx. 100 lbs.

Question 5

What types of cuts will I get?

Accepted Answer

You will be given a cut sheet that you fill out if you purchase a whole or half share. You will also be given a cut sheet guide to help you make the selections, and of course, we are available if you have questions. For quarters, we use a standard cut sheet, this will give you a mix of the front and hind quarters.

Question 6

Q: How many steaks can I expect to receive from my beef order.

Accepted Answer

A: The number of steaks you receive depends on the cut and size of the portions you select. Typically, a single beef carcass contains 13 pairs of ribs, totaling 26 ribs, which contribute to various cuts including ribeye steaks and short ribs. From these ribs and other sections of the cow, you can expect a diverse selection of steaks such as ribeyes, strip steaks, T-bones, and sirloins. Our processor carefully butchers each cow to provide customers with high-quality, wholesome cuts tailored to your preferences, ensuring you receive an optimal quantity of steaks alongside other beef products. If ordering a half or whole, you can choose your cuts. Quarter share cuts are done using a standard cut sheet, so that your are receiving cuts from both front and back quarters.

Question 7

How do I choose my cuts?

Accepted Answer

Beef Cutting:                                                                                             
There are four specific sections (two of each, one per side) of Beef and a few miscellaneous items. Hamburger is always a given just how much is determined by how each section is cut.  Steak Thickness is to your preference (average is 1”). Roasts size in pounds is to your preference as well (average is 3 to 4lbs), Hamburger package size can be 1lb., 2lbs. and 6 lbs.

The sections are as follows:
 
The Rib – There are seven ribs per side for this section. We can cut the Bone IN Rib Steak, the Boneless Delmonico/Ribeye Steak or Rib Roasts. The Rib Roasts can be done in one of two ways ; by the Rib or by the pound. For example, a 3 Rib roast is heavier in weight than a 3lb roast.  On a whole beef or half of a beef, we can do two of the three cutting options. However, if you are quartering the beef we can only do one of the options.
 
The Chuck – The chuck is the largest section on each side of any beef. It is made up of the Arm and the Blade. We DO NOT differentiate between the two when cutting. For this section, we can cut Steaks (bone in or boneless), Roasts, cut for Stew Meat, or we can Grind any portion of it for Hamburger. On a whole or half of a beef we can do two of the cutting options. However, if you are quartering a beef we can only cut one of the options.
 
The Loin – Each side of this section can be cut one of two ways for beef under 30 months of age. The Standard Cut, which includes the Bone In steaks of T-Bones, Porterhouses and Sirloins.  The Optional Cut, which includes the Boneless, cuts of Filets, NY Strips and Sirloin Strip (top sirloin). If your beef is over 30 months of age, USDA regulations state that all slaughter facilities must remove the spinal column. When this is removed, the boneless Optional Cut is all that is available.
 
The Round – This section is broken down again into four smaller sections: The Eye Round: this is the smallest section, which can be done one of three ways. As a roast, the Eye Round is a long tube shape and it is typically cut into one or two per side depending on the roast size chosen. As steaks, the Eye Round will be a round medallion size cut.  This section can also be ground up to add to the Hamburger. The Top Round: This we can cut one of four ways: Roasts, Steaks, London Broil (approximately 2” thick and/or 2lbs a piece), or it can be ground up to add to the Hamburger. The Bottom Round: We would recommend this section cut one of three ways:  Roasts, Cube Steak (for an added charge) on what has been run through the tenderizer), or ground up to add to the Hamburger. The Sirloin Tip:  This section can be cut one of three ways as well: Roasts, Steaks, or ground up to add to the Hamburger.
 
The Miscellaneous Items:  These items can either be kept as they are specified in the descriptions below or ground up to add with the Hamburger. Keep in mind that by choosing any of these, you will not lose anything from any of the above sections.  The Flank Steak: a thin steak from either side of the groin area. The Short Ribs: from the plate of the animal and are cut in 1” wide to 3” long. Stew Meat (typically 1lb packs): this comes from the whole animal.   They are nice meaty sized chucks that are too good to add in with the hamburger. The Brisket: this piece of meat comes from the chest area and is wonderful to put in a smokehouse for a nice long slow cook. Soup Bones: our version of soup bones is all four shanks starting at the top cutting about 1” thick slices down to the end. The upper portion slices have more meat compared to the lower portion. We can also remove all the meat and save the bones as “bones”.

Question 8

Who is our processor?

Accepted Answer

We currently use USDA certified processor Finest Butcher in Bealeton, Virginia. We have been pleased with our end product and know our cattle are harvested humanely and all state and federal laws are followed.

Question 9

What does Certified Virginia Verified Beef mean

Accepted Answer

It means we have met the guidelines of the program established by the Virginia Department of Agricultural Services (VDACS). Our cattle are bred, born, raised and processed in Virginia.

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