100% grass-fed and grass-finished beef means our cattle consume grass and forage for their entire lives and are never finished on grain in feedlots.

At Eremos Farm in South Carolina, our cattle are rotationally grazed on diverse regenerative pastures, producing deeply flavorful beef with excellent nutrient density and marbling.

The Rule Of Thumb Is 1 Cubic Foot Of Freezer Space For Every 30-35 Lbs Of Cut And Wrapped Meat.

A whole cow typically requires:

• 10–13 cubic feet of freezer space

A half cow typically requires:

• 5-9 cubic feet of freezer space

Beef Will Keep Easily In The Refrigerator For Up To A Year. 100% Grass Fed Beef Will Kee Up To 18 Months Due To Its Reduced Fat Content. Fat Is The First Thing To Go Bad In Meat.

We Reserve Spots Every 6 Months With Our Processor. Email Us And Let Us Know When You Would Like To Receive Your Beef. When you sign up, to reserve beef, we list the current available dates. We we will work to schedule a processor that works for your requested dates.

Once the cow is dropped off at the processor, the meat will be ready in 2.5-3 weeks.

We Recommend 14-21 Days For Grass Fed Beef. Some May Want A Longer Aged Piece Of Meat, But Only Someone Who Has Had Longer Aged Beef Should Age Beef Longer Than 21 Days. The Taste Can Get Rather Strong And We Would Be Unable To Refund Due To Any Issues With Taste.

We will send you a cut sheet from the processor you are scheduled with. If you would like to see a copy of those ahead of time, just email us @eremosfarm.com. We will walk you through how to pick the cuts you want. We also encourage you to call the processor for any other specifics. The processors we use are very wood with custom ordering and work hard to get it right for you.

We do have some clients who just prefer ground beef. We recommend you connect to us as we sell some of our older cows throughout the year for ground beef only. The ground beef and roasts from older cows is very good but the steaks are usually quite tough.

Our processos always default to 80/20 unless requested by customer to make the ground beef 90/10.

Our cows are very healthy so it is hard to get a young healthy fat cow with ground beef less than 90%.

If customers are interested in leaner ground beef, we will have to work to select a cow which will realistically meet these requirements.

A whole grass-fed cow typically yields approximately:

• 250–400 pounds of packaged beef

This includes:

• steaks

• roasts

• ground beef

• stew meat

• soup bones

• optional organ meats

Actual yield varies depending on the size of the animal and your preferred cuts.

A half cow typically yields:

• 175–250 pounds of packaged beef

This is often ideal for:

• couples

• smaller families

• first-time bulk beef buyers

Many South Carolina families find a half cow provides enough beef for 6–12 months.

Wholesale grass-fed beef pricing varies based on hanging weight and processing fees.

At Eremos Farm, whole cows are currently priced at:

• $6.50/lb hanging weight

Processing fees are paid directly to the butcher and typically range from:

• $1.00–$1.60/lb hanging weight

Most customers investing in a whole cow spend approximately:

• $4,200–$4,600 total

while receiving premium steaks, roasts, ground beef, and specialty cuts.

Buying a whole or half cow allows customers to purchase premium cuts like ribeyes, filets, and New York strips at a significantly lower average cost per pound than retail butcher shops.

Most customers purchasing wholesale beef average:

• approximately $11–$14/lb packaged

compared to premium butcher pricing often exceeding:

• $18–$20/lb

Hanging weight is the weight of the animal after:

• the hide

• head

• hooves

• and internal organs

have been removed during processing.

Packaged beef weight is typically around 65% of the hanging weight depending on the cuts selected.

Customers purchasing freezer beef from Eremos Farm can customize many cuts directly with the processor including:

• steak thickness

• roast sizes

• ground beef packaging

• soup bones

• organ meats

• specialty cuts

We also help first-time customers understand the cut sheet process.

Grass-fed beef is often valued for:

• higher omega-3 fatty acids

• CLA (conjugated linoleic acid)

• improved nutrient density

• cleaner fat composition

Many families also prefer grass-fed beef because the cattle are raised naturally on pasture without industrial feedlots.

Yes.

All cattle at Eremos Farm are pasture-raised in South Carolina using regenerative grazing practices designed to improve soil health, forage diversity, and animal welfare.

No.

Our cattle are raised without:

• hormones

• routine antibiotics

• industrial feedlot confinement

We focus on healthy genetics, low-stress handling, and regenerative pasture management.

Yes.

Eremos Farm provides local grass-fed beef to families throughout Upstate South Carolina including:

• Greenville

• Anderson

• Abbeville

• Greenwood

• Clemson

• surrounding areas

Vacuum-sealed freezer beef typically lasts:

• 12–24 months for steaks and roasts

• 12 months or more for ground beef

Properly packaged grass-fed beef maintains excellent flavor and quality in the freezer.

es.

Customers purchasing whole or half cows may request:

• soup bones

• marrow bones

• liver

• kidneys

• tongue

• fat for tallow

These nutrient-dense cuts are included upon request.

Families throughout South Carolina purchase grass-fed beef directly from Eremos Farm through:

• individual beef cuts

• half cow reservations

• whole cow reservations

Reservations are limited due to our pasture-based regenerative farming practices.