FullSizeRender-2We have beef available for April, 2019!
Contact Jerry at
for how to order.



“Made a delicious stew this week using Living Song beef.  It was terrific – both tender and
Chris, St. Cloud

“Great steaks!” John, Howard Lake

These are hormone-free, grass-finished cattle who graze all summer on our certified organic  pastures.

We will slaughter again in April, 2019, and it will be available in quarters ad halves.

See our page on Making the Perfect Beef Roast!

Your quarter beef will be a “split half”, which mean that you’re buying a quarter of the meat from the animal, but not specifically a front or back. So you get all the cuts (if you just got, say, the left rear quarter, you wouldn’t get any brisket).

These generally finish out smaller than the typical corn-fed beef  – probably around 150 pounds hanging weight per quarter (your take-home weight is less unless you want all the bones) – which means it will take up less room in your freezer – about 3 cubic feet – and will cost less.  But it will taste great and have all the nutritional value that comes with grass-finished beef.

“A totally positive experience” Marge, Annandale

In general, when you purchase beef by the quarter, you’re getting it at a wholesale discount.  We’re expecting it to be around $3.25 pound, based on the “hanging weight”. This is the weight of the quarter after the animal has been butchered, but before it has been divided into individual cuts. Your quarter will be cut to your specifications, working directly with White Front Meats in Cokato (see instructions below), and you will pay them separately for the processing.

So, a sample price scenario would be 150 pound quarter x $3.25 = $487.50, plus approximately $120 processing, depending on the cuts you want.

We’re expecting quarters to range from 140 – 160 pounds hanging weight.

To reserve your beef, contact me at, 763-244-6659, and then send in the deposit (see below).

“My family feels so good about buying Living Song Farm products. Jerry, Marienne and Willard produce nutritious, delicious food while making a positive impact on the land and treating their animals humanely. Their beef has amazing flavor, and the garlic and potatoes are second to none. And knowing that the farmers are such quality people is truly icing on the cake.”
Jason, Minneapolis


Don’t let the fact that this process is a little complicated deter you; the benefits far outweigh the learning curve.  Why is it complicated?  First off, we have to do certain things to comply with regulations.  Secondly, the butcher is going to customize your quarter specifically to your tastes.

1) Call  or email first to check availability: 763-244-6659,  Then make your reservation by sending:
– a deposit check for $100
– your email and phone #
Living Song Farm
7616 – 25th St. SW
Howard Lake, MN 55349

Remember that in order to do it this way legally, you’re paying me for the animal, and you’re paying the butcher for the processing.  In effect, you’re buying the animal “live” from me, and the the butcher processes your animal.

2) Wait until  your animal matures and stocks up on all that grass goodness.  You may come and visit them if you like.
3) After the animals are slaughtered – which is done right here on the farm so there’s no scary truck ride for them – I’ll contact you with final pricing and let you know when to call the butcher.
4) I’ll give you the information on the butcher well before slaughter, and they will guide you through customizing you order.  They’ll help you decide how much roast you want, the thickness of your steaks, how much hamburger, and so on.  Allow 20 minutes for this conversation.
5) The butcher will let you know when your meat will be ready. You will need to pick it up within a couple of days and pay the butcher then.
6)  Bring large containers or coolers, and warm gloves.
7) I will contact you with the final cost of the animal itself, less your deposit.  You will send me a check for that amount, made out to Living Song Farm.
8) Take your meat home and get it in the freezer promptly.
9) Invite Jerry and Mariénne over for a cook-out.

We appreciate you!


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