This is a great question!  Here's how to look at this...How many meals do you make at home per week?  What size meat helpings do you typically plan on per person?  Here on the farm, we plan on at least a half pound per person, but for you that may depend on the age of your kids.  So, multiply the number of meals at home by the amount per meat per person by 30 and you have you r monthly family meat consumption, or at least a good estimation of it.  

As a rule of thumb about 30 to 35 pounds of meat will fit in 1 cubic feet of freezer space.

We get this question all of the time.  It's a great question.  According to the USDA, frozen meat is good indefinitely.  However, the quality of the meat changes as it is exposed to oxygen.  We vacuum seal all of our meats, therefore the meat is not exposed to the oxygen unless the seal is broken or the package is torn.  Our vacuum-sealed meats are literally good for years.  In fact, our family has eaten several packages that were over 4 years old and were just as fresh as when they were packaged originally since the oxygen stayed out of the meat.  So, rest assured, your meat will stay good as long as it stayes frozen.  And rest assured, it will last a long time.

Thawing the meat that is vacuum-sealed is easy.  You can put it in the refrigerator a day or two ahead, depending on the size of the cut.  Or you can be like us and put it in cool water, which works great as long as the packaging seal is good.  The meat depending on the cut size thaws out within hours or less.  Do not microwave the meat to thaw it.  And, sometimes, you do not even have to thaw the meat before the cooking process.  I (the farmer's wife) almost always cook my roasts from frozen.  I put frozen roasts in the crockpot or instant pot with any goodies that I want to cook them with and let them go.  They turn out perfect.  I also cook my ground beef from frozen may times int he skillet.  And, also, I usually cook my patties of beef from frozen on the grill.  Frozen meats give you options.

We believe that happy and healthy animals make the best quality of meat.  We treat our animals humanely, feed them with the best quality of pasture, and allow them the space that they need to live well and be cows.

The label "Grassfed" can mean many things at the grocery store.  But on our farm, Grassfed means animals that re actually raised on green pastures.  And, when it is winter and the grass is not growing, we feed them the hay that we prepare in the warm seasons.  Our 100% Grassfed Beef is just that, grassfed and grass-finished, with meat high in omega-3 fatty acids (the good stuff that fights inflammation in your body.)

Keep your meat in the freezer until a day or two before you are cooking it, then place it in the refrigerator.  Your meat has been flash frozen as soon as it was packaged, so it is as fresh as when it was cut.  It has been vacuum sealed to keep the air out, preserving the quality of the meat.  As a precautionary tip, make sure to have a temperature alarm on our freezer so that if there is a power outage, faulty freezer, or someone leaves the door open, you can remedy the situation quickly.

Store your meats in a freezer colder than 30 degrees Fahrenheit.  Most of our freezers are set around -10 to +10 degrees Fahrenheit.  To ensure that your freezer is staying cold, we recommend getting an alarm for your freezer.  You can get something simple with a temp probe and a magnet on the outside that will beep if the temperature rises inside the freezer.  Or you can get one that connects to your phone to alert you.  You can find both on Amazon.

Contact Joanne, the farmer's wife, right away so that we can take care of you.  We want you to be 100% satisfied with your order from our small family farm.  We can replace your meats, give you a refund, or give you credit on a different order, whatever works best for you.

Our animals are harvested in a state-inspected processing facility.  Our animals are processed in our own state-inspected processing facility, on the farm, by the farmer.  We follow a rigid SOPs and HACAP plan.  Our processing crew takes meat handling seriously.

Yes, we sure do ship anywhere in Indiana.  At this time, due to red tape issues, we cannot ship outside of Indiana.  Lord willing, we are working on getting a butcher ship inspection that will allow us to ship throughout the U.S.  But, in the meantime, you are welcome to have it sent to Indiana or come on over and pick up at our farm.

Our family has been raising quality freezer beef since 1998 on our small family farm north of Monon, Indiana.  After several years of selling beef locally to repeat customers, we knew we produced a quality of meat that other families wanted for dinner too--a meat that was grown ethically and free of fake ingredients, chemicals, and growth hormones.  Because of this, we created Holy Cow Farm Fresh to give more families the opportunity to feed their loved ones high-quality, grass-fed, pasture-raised meats that are produced with ethical practices , are free of harmful fillers, and deliver tremendous flavor.

Paul and Joanne Mosher, high school sweethearts, were married on July 4, 1998, and are carrying on the farming tradition from their grandfathers before them.  They have raised their 4 kids on the farm where --through the blessings of Jesus--they are able to produce quality meat for the rest of their community.  

Paul, who bought his first farmland while still in high school, has been a farmer since 1994.  You will find him heading up the farm and as the butcher in the on-farm butcher shop, raising natural green solar panels of hay and pasture (not industrial solar), and tending to all the livestock.

Joanne earned a master's degree in Agronomy from Purdue University and is a soil scientist.  Along with Paul, she is constantly researching new ideas and innovations to improve the farm and soil for the animals, customers, and her family.  In addition to being blessed as a farmer's wife, farmhand, and homeschool teacher, Joanne also handles customer service ad sales from Holy Cow Farm Fresh.

All four of Paul and Joanne's children have worked with their parents on the farm.  Both of their sons, Levi and Caleb, are serving our country in the Army National Guard, and Caleb sill works on the farm with the hay and livestock.

Paul and Joanne's daughters, Gracey and Elizabeth, can also be found helping around the farm, at the farm store, or cleaning the butcher shop, while still in school.

This is a great question.  Thanks for asking.  Honestly, the grocery store meats and the meats directly from our farm are completely different products.  We guarantee that our products are from our farm here in Indiana in the good ole' USA, whereas grocery store meats cannot guarantee that.  We do not add antibiotics or growth hormones to our beef, the grocery store cannot guarantee that.  We dry age our beef, the grocery stores wet pack it and adds other liquids and preservative fillers to increase the weight.  And the list goes on...the products just aren't similar.  It may look like the meat at the grocery store is cheaper than authentic farm fresh meats, but on a long-term pound by pound basis, our meat stacks up to being well worth the investment in your family's health and your peace of mind.

You bet we are!  And we even host farm tour days for you and the family to come check us out.

You bet it is!  We were blessed to work with nutritionist, Diana Rodgers, as one of the featured farms in her documentary, "Sacred Cow", that shows how eating well grown meat is good for you and good for the environment.