High Hopes Acres Beef
This is Bandit. She was our first Fullblood (100%) Normande. Fullbloods have never been crossed from the original French genetics. We got her when she was 11 years old, and she gave us the first Fullblood heifer born on our farm.
Check out https://www.normandeassociation.com/ to find out more about the Normande breed.
Already know what you want? Scroll down for printable order forms.
Check out https://www.normandeassociation.com/ to find out more about the Normande breed.
Already know what you want? Scroll down for printable order forms.
Why buy from us?
We offer quality, all natural grass-fed beef.
Here on the farm, we specialize in raising grass-fed Normande cattle. The meat is lean, yet well-marbled and great tasting. Even our ground beef is very lean--you will not get a pan full of grease when you brown our meat. Generally, grass-fed beef is lean and that leanness can cause less tender, less flavorful meat. However, that is not the case with Normande beef. It is so well-marbled, that despite the leanness, it is still delightfully tender and tasty! Marbling is one factor that determines a cut of beef's USDA rating -- the more fat within the red meat, the richer the taste, and the higher the grade. Grass-fed beef has fewer calories than grain-fed. For example, a 6 oz. cut of grass-fed beef will have about 92 calories fewer than the same cut from a grain-fed cow. Again, with grass-fed beef, the breed is important because of marbling, which determines overall tenderness and tastiness. Choose Normande!
Grass-fed beef also provides a healthier balance of fats and higher amounts of antioxidants. Meat from cattle who spend their entire lives eating grass has two to three times more CLA and healthier Omega-3:Omega-6 ratios than meat from conventionally-raised, grain-fed cattle. CLAs are healthy fats associated with reduced risks from disease, such as cancer and cardiovascular disease, and improved cholesterol levels.
Buying local is a smart choice for so many reasons. Concerned about recalls on supermarket beef? If you buy directly from the producer, you know there is direct accountability. Concerned about the economy of Central NY? Several studies have shown that when you buy from an independent, locally-owned business, rather than a nationally-owned business, significantly more of your money is used to make purchases from other local businesses, service providers, and farms — further strengthening the economic base of the whole community. Our meat is processed by M&M Meat Processing located in Canastota, NY. We have whole, half, and quarter (front or hind) beef for sale.
Ready to order? The cut sheets can be found further down the page. They are in pdf format to be viewed and downloaded. The forms can be filled in digitally and returned by email or mailed to the address on the form, or they can be printed and filled in by hand.
Have more questions? If you are new to buying "freezer beef" and feel a little lost about the process, we have created a sample scenario for ordering and the cut sheet/order form that would reflect that scenario. Also, check out the FAQ page for information about the breakdown of cuts.
Be sure to follow us on Facebook for up-to-date farm news and information about order availability.
Will B. Eaton is interested in Porter House, T-Bone, Sirloin, NY Strip, Top Round, and Shaved steaks.
Usually Will and his wife eat with their two small children, who eat about half an adult serving each, so he specifies packaging for 3 on these cuts. They also like Sirloin Tip and Rump Roasts for larger family gatherings, so they ask for a serving size of 8 on these.
A one-inch steak is what they want except for the NY Strips, which they like a little thinner, so they indicate it.
Will’s uncle loves liver, so they opted to get it to give to him, and soup bones for Grandma. Nobody wanted heart or tongue, so they declined.
They like being able to invite their neighbors over on short notice for burgers, so they opt to have 20 pounds of their bulk burger made into patties, +/- ¼ pound, and packed in servings of 6. This way they can easily throw a great burger meal together on short notice.
Will has wanted to try making jerky, so he asks the butcher to set aside five pounds of meat suitable for this. The butcher, knowing what Will wants, looks for the tenderest of what otherwise would become hamburger and packages some labeled this way.
The meat from the cuts Will did not specify will be ground into hamburger and increase the amount of bulk ground beef in his order.
His email is given and when we have the final hanging weight on Will’s quarter, we will be able to email him his computed balance, so he will be ready when the delivery comes. Will gave a good address so we know where we are going to deliver the meat. He also gave a phone number the butcher can call or we can call if we have delivery questions.
Completely filling out the cut sheet/order form will help us make your order go smoothly!
Thank you!
Usually Will and his wife eat with their two small children, who eat about half an adult serving each, so he specifies packaging for 3 on these cuts. They also like Sirloin Tip and Rump Roasts for larger family gatherings, so they ask for a serving size of 8 on these.
A one-inch steak is what they want except for the NY Strips, which they like a little thinner, so they indicate it.
Will’s uncle loves liver, so they opted to get it to give to him, and soup bones for Grandma. Nobody wanted heart or tongue, so they declined.
They like being able to invite their neighbors over on short notice for burgers, so they opt to have 20 pounds of their bulk burger made into patties, +/- ¼ pound, and packed in servings of 6. This way they can easily throw a great burger meal together on short notice.
Will has wanted to try making jerky, so he asks the butcher to set aside five pounds of meat suitable for this. The butcher, knowing what Will wants, looks for the tenderest of what otherwise would become hamburger and packages some labeled this way.
The meat from the cuts Will did not specify will be ground into hamburger and increase the amount of bulk ground beef in his order.
His email is given and when we have the final hanging weight on Will’s quarter, we will be able to email him his computed balance, so he will be ready when the delivery comes. Will gave a good address so we know where we are going to deliver the meat. He also gave a phone number the butcher can call or we can call if we have delivery questions.
Completely filling out the cut sheet/order form will help us make your order go smoothly!
Thank you!
Sample order form
Samples of packaged cuts
