Beef You Can Actually Trace.
Raised on our pastures in Edinboro, PA — not in a feedlot, not imported, never given antibiotics or hormones. This year’s deposits are full. Join the waitlist and we’ll email you when next year’s deposit window opens.
Not All “Grass-Fed” Is The Same.
The “grass-fed” label at the grocery store is one of the most misleading claims in the meat industry. Here’s what it actually means — and what it doesn’t.
Grocery Store “Grass-Fed”
- Often imported from Uruguay, Argentina, or Australia
- Can still be finished in a feedlot
- Can still be given antibiotics
- “Grass-fed” does not mean “pasture-raised”
- You’ll never meet the farmer
Deer Run Acres Beef
- 100% pasture-raised on our land in Edinboro, PA
- Grass and hay only — always, never a feedlot
- No antibiotics, no hormones, ever
- Raised using regenerative practices that improve the soil
- Visit the farm and meet your farmer
How Farm-Direct Beef Works
Buying beef directly from the farm is different from buying at the grocery store — but it’s straightforward, and you get a better product for it.
Reserve Your Share
Place a deposit to secure your beef. You choose the size (small or medium animal) and the share (quarter, half, or whole).
We Raise Your Animal
Your beef is raised right here on our pastures, on grass and hay only. No antibiotics, no hormones, no feedlots.
Pick Up Custom Cuts
In the fall, we send your animal to a state-inspected butcher. You work directly with them to choose your cuts — steaks, roasts, ground beef, and anything else you want.
Because there are no USDA-certified butchers in our area, beef must be sold by the whole, half, or quarter animal with a deposit at purchase. This is the traditional way farm-direct beef has always been sold.
Join the Waitlist
Two animal sizes. Pick the one closest to what you’d order, and we’ll email you the moment that share opens for the next harvest.
Small Animal
Sold OutQuarter · Half · Whole
~60 / 120 / 240 lbs of cuts
Best for families of 2–4
Medium Animal
Sold OutQuarter · Half · Whole
~80 / 165 / 330 lbs of cuts
Best for families of 4+
Deposit amounts shown are last harvest’s pricing for reference. Pricing for the next harvest will be confirmed when deposits reopen.
Premium Cuts at Ground Beef Prices.
At roughly $12.50/lb all-in (including butcher fees), you’re paying grocery-store ground beef prices for ribeyes, NY strips, tenderloins, and every other cut from the animal. At a grocery store, those same pasture-raised cuts would run $25–$40/lb — if you could find them at all.
Take home the offal, fat, and bones too — and your effective cost drops to around $8.33/lb while giving your family nose-to-tail nutrition the way our grandparents ate. Bone broth from the bones, tallow from the fat, and nutrient-dense organ meats most people have to source separately.
Small animal example: 400 lbs hanging weight × $6.50/lb + $400 butcher fee = $3,000 total. At 60% take-home yield (240 lbs of cuts), that’s $12.50/lb. At 90% utilization (360 lbs including offal, fat, bones), that’s $8.33/lb.
What Cuts You’ll Get
When your animal goes to the butcher, you’ll sit down and choose exactly how it’s cut. Here’s the breakdown of what’s on the animal.
You choose: bone-in vs. boneless, steak thickness, ground beef portion size, roasts vs. additional ground, and more. Typical cut selections include ribeye, NY strip, sirloin, tenderloin, chuck roast, brisket, short ribs, stew meat, and ground beef.
Meet the Farmer
I’m Caleb Schenk, and my wife Shenley and I own and operate Deer Run Acres — a 168-acre regenerative family farm in Edinboro, PA. We raise our cattle the old way: on open pasture, on grass and hay only, with no shortcuts.
When you buy beef from us, you know exactly where it came from, how it was raised, and who raised it. You can come visit the farm and meet the animals yourself.
Thanks for trusting us to feed your family.
— Caleb
Important Information About Your Beef Order
Take-home weight differs from hanging weight
The packaged product weight you take home will be less than the hanging weight. Your final take-home weight is determined by the exact cuts you choose with the butcher — bone-in vs. boneless, amount of ground beef, etc.
Organs and fat must be requested
Organs (heart, liver, tongue, etc.) and fat (suet, tallow trim) must be specifically requested by you directly with the butcher. These items can only be guaranteed with the purchase of a whole animal.
Marrow bones and bones for bone broth must be requested
Marrow bones and bones for bone broth must be specifically requested by you directly with the butcher. You do not need to purchase a whole animal to guarantee these items.
Butcher pickup
All beef orders are picked up directly at the butcher by the customer. Butcher details and pickup scheduling will be shared with you in the fall before processing.
Frequently Asked Questions
How does the pre-order process work?
Place a deposit to reserve your beef. We will contact you when the beef is processed (Fall 2026) to arrange butcher pickup. The deposit goes toward your total cost, which is calculated based on hanging weight.
Where do I pick up my beef?
All beef orders are picked up directly at the butcher. We will share butcher details, location, and pickup scheduling with you in the fall before your animal is processed.
What cuts will I receive?
You will work with the butcher to select your custom cuts. Typical selections include steaks (ribeye, NY strip, sirloin), roasts, ground beef, stew meat, and more.
How should I store bulk beef?
All beef comes frozen and vacuum-sealed. A standard chest freezer (7 cubic feet) can hold a quarter beef. We recommend consuming within 12 months for best quality.
How long will a quarter of beef last my family?
For an average family of 4 eating beef 2–3 times per week, a quarter beef (roughly 60 lbs of cuts from a small animal) typically lasts about 4–6 months.
Can I visit the farm before ordering?
Absolutely. We welcome farm visits. Contact us to schedule a time to come see the cattle and the land for yourself.
What if I’ve never bought beef like this before?
That’s completely normal — most of our customers are first-time buyers. We’ll walk you through the process, help you understand your options, and the butcher will guide you through choosing your cuts.
Be First in Line for Next Year’s Beef
This year’s deposits are full. Join the waitlist and we’ll email you the moment deposits open for next year’s harvest.