Phone: 1-800-323-1361 / cell 218-839-4489


You are encouraged to visit the farm to inspect your animal prior to harvest. We sell our beef  on a "hanging weight" basis. We can deliver the carcass, side, or quarter to the Custom Processor of your choice within Minnesota only ($2.00/loaded mile), or we can use our local processor. You are responsible for picking up the processed meat and paying for processing costs. The latter vary. Locally, prices are 42-46 cents per pound hanging weight. Please note, hanging weight does not represent the take-home beef. In processing, there is cutting loss. Processing procedures and the amount of external fat trim affect the amount of cutting loss. We feed our beef to minimize cutting loss. You can reduce your cutting loss by keeping soup bones and taking a larger cut of steak (standard is 1 inch). Prices may vary annually depending upon costs of production, pasture availability, supplemental feed costs, and acts of God.

Occasionally we are able to offer whole cow ground beef. Truly delicious, this beef is made from the whole cow including all trim from the front and hind quarters. It is 85-90% lean.  Call for availability.

Market Galloway-Hereford Steers
Fall 2010

Eller Family Farm

Mr Scott Bernard, purebred Galloway, Spring 2006

Grass-fed beef has about the same fat as skin-less chicken breast! For more details check Our current herd includes Hereford, Hereford-Simmental, Hereford-Angus, and Hereford-Galloway cows. Mr. Scott Bernard, pictured above, was introduced in 2005 and we began marketing Hereford-Galloway beef in 2007. In 2010 we added Ollie, the polled Shorthorn bull and will market Hereford-Shorthorn and Galloway-Shorthorn beef in 2012.  The genetics of heirloom breeds such as the  Galloway and the Shorthorn is important to quality grass-fed beef.

Cattle must have high quality forage to produce the remarkable levels of essential fatty acids and anti-oxidants that have been found in grass fed animals. Our pastures have diverse forage species to include mixed grasses, legumes, native forbes, and woody browse. We manage the cattle and pastures naturally, that is, no implanted hormones, antibiotics, chemical pesticides, or herbicides.

Beef terms (Buying Beef for the Freezer, University of Ohio Fact Sheet, HYG-5400-88,


Carcass-Includes both sides of the beef animal. The carcass represents about 60 percent of the market weight of a beef animal. For example, our 900 pound market cattle = about 540 pounds of carcass.    Side-This is half of a beef carcass including a front quarter and a hindquarter. Our  sides of beef usually weigh  about  250-280 pounds.     Hindquarter-This is about 50 percent of a side of beef including the full loin (short loin and loin end or sirloin), round, flank and kidney knob. Our hindquarters  usually weigh about 125-140 pounds.        Frontquarter-This is about 50 percent of a side of beef including the chuck, rib, plate, brisket and shank. Our  frontquarters usually weigh about 125-140 pounds.

A balanced, healthy diet includes grass-fed, lean beef. . .

Grass-fed Beef

Ollie, polled Shorthorn, Fall 2010