From Pasture to Plate

Our Beef vendor, Costal Cattle has been rasing cattle since 1948 for the eastenr NC community. After some research im happy to share with you a more comprehensive pasture to plate photo essay. 

Birth- usually in June/July. From then on they calves usually hang with mama until they are processed. 

From here the newbies graze on mothers milk, grass and hay all winter and are weaned in the Spring at about 10 months old. 

At about 22 months old, the cattle are slaughtered. Here is where the art comes in.

A hot carcass. Is taken to the meat locker where it will dry age for 18-21 days. 

After it has aged, meat cutter will break it down into the cuts most consumers are fimilar with.

This is an art as far as I am concerned. 

Steaks, glorious, steaks. Marbled to perfection. They are now ready to be packaged and shipped to the Point for your enjoyment.