Brooksville Beef

Accueil
Luxembourg
Luxembourg
Brooksville Beef

We sell grass fed beef. We do not use gmos antibiotics or anything not natural at our farm.

02/10/2026

Happy Fall Y’all

Fall Officially started the end of September (September 22 I believe) and it’s finally starting to feel a little bit like it.

The weather man says it’s gonna be a wet winter and looks like it’s predicted to have a lot of rain this weekend.

The farm report is the Grass is knee deep and acorns, hickory nuts and wild persimmons are falling and the cows are loving them.

So as long as no Hurricane shows up it looks like we are about back on track.

Hope everyone is doing great and God bless.
James Garrett
352-585-3133

11/09/2026

Please IM me if you have any questions.

How much beef is in a 1/2 beef.

I’ve been getting this question a lot again, so I figured I would repost this to answer a few of the general questions

The quick answer is if you order direct from a farm you get a half a beef how ever you tell the butcher to cut it.

But since most people shop at the grocery store or butcher shop that is how we are use to seeing beef. so I will cover some generalities that may shed some light on what to expect direct from a farm.

First the size and shape of the actual animal will effect the number of steaks ect you get.

A lot like cutting a carrot or cucumber. Depending on the actual size of what you start with and how thick each piece is it will dictate how many pieces you end up with.

Also the cuts you chose can change the outcome. Remember you can’t get T bones and filets/New York strip because it is the same cut of meat just one is bone in and one is bone out.

If you choose every cut of meat boneless you will end up with less weight but it will be the exact same amount of meat.

Also typically when you butcher a entire beef about half is probably burger. (Just how a beef is made)

Average number by cuts for a typical standard cut half.

T-Bone or New York Strip and Filet Mignon-
12 3/4” Thick
9 1”Thick

Ribeye or Rib Steak-
12 3/4" Thick or
9 1"Thick

Sirloin
6 3/4" Thick or,
4 1"Thick

Round or Cube Steak
6 3/4" Thick or,
4 1"Thick

* Flat iron steak 2 3/4 “ thick
* Flank steak 2 packages

Roasts (3 lb.)
◦ 5–Chuck
◦ 3–Shoulder
◦ 2–Tip
◦ 2–Rump
• 6–Beef Stew (1 lb. packages)
• 3–Short Ribs (1.5 lb packages)
• 50–Ground Beef (1 lb. packages)
• 2–Soup Bone

Half the brisket tongue, liver , ox tail.

We try to keep it simple we haul one beautiful beef to the butcher for you. And he cuts it the way you tell him, then he packs it ready for you to pick up at the butcher ready to go in your freezer we keep nothing.

https://www.brooksvillebeef.com/

Please message me if you have questions. I often miss them if they’re left in the comments.

James Garrett
352-585-3133

11/09/2026

Good morning. Starting the day off with a great breakfast.

Organic watermelons have now all been harvested and the field planted back in grass.

The persimmons and acorns are starting to fall and the cows are loving it.

Between all the green grass we have from the rain the persimmons and acorns that they’re eating and the Watermelons that they got Graze on when the field was done. The cows are looking phat and happy.

Just wanted to give everybody a farm update

God bless y’all
James Garrett
352-585-3133

04/09/2026

Thought I would post a day in the life of a farmer

This bull decided to start visiting our neighbors. He has been raised here and is now five years old. He has done a great job covering our cows and I have lots of calves off of of him. He has plenty of room to roam (a couple hundred acres) and a bunch of his own cows, but I guess he thought the cows on the other side of the fence are prettier and once one starts roaming, they only get about one chance so many people around these days you can’t have one getting out so I decided it was time for him to go for a ride. So I put him in the cow pen.Sides are between eight and 9 foot tall. Last night all the cows came over to the house and there he was feeding with the cows again. So me and my wife put him in a horse stall last night. He is very tame. You can actually pet him. got up this morning and he is gone again. Had plenty to do today but plans keep changing a wise man once said animals have a mind of their own and they want to do what they wanna do So if you guys text or call today, I might be preoccupied, but I will definitely get back with you as soon as I can.

Hope everyone is having a wonderful day and I am definitely not complaining just sharing. I am very blessed to be able to get up every morning and mess with this farm and go through life with my lovely wife and family

James Garrett
352-585-3133

03/09/2026

Farm report.

Been getting plenty of rain. We were so slow during the drought at the beginning of the year we are just now starting to catch up.

Lots of fence work this summer and looking forward for some cooler weather.

Hope everyone is doing great and God bless.

James Garrett
352-585-4133

23/02/2026

Tractor work at dusk.

Improving pastures is something that is a never-ending battle. cattle farmers are really just grass, farmers. Keeping forage for them to eat year round. A lot of bunch grass has taken over this field while it is great in spring and cows do eat it. it grows tall in bunches and shades out other grasses like Bermuda and Bajia grass, which is the main grass you see in most Florida pastures.

Bahia and Bermuda grass have a longer growing season and provide better nutrients for a longer period time and this is the reason it’s preferred over these tall bunch grasses.

This particular field will be planted in organic watermelons and then replanted in pasture grass for the cattle. I can’t remember this field being Disc or planted ever at least not in the last 50 years.

James Garrett
352-585-3133

23/02/2026

Tractor work at dusk

23/02/2026

Tractor work at dusk

19/02/2026

Cooked a ribeye tonight and I thought I would post a picture because ribeyes do look a little different when you get them straight from the butcher they leave the rib meat on the ribeye so it looks different. But if you look closely, you can see what you’re used to seeing a ribeye look like from the store. That little piece of extra that they leave on the side it’s definitely not as tender as the actual ribeye but the flavor is out of this world l I tagged the pictures just to kind of show the different parts of a ribeye this ribeye was 3/4 inch bone in

Thank you
James Garrett
352-585-3133

16/02/2026

Happy president’s day.

Farm report is we finally got some much needed rain.

It came down fast and just about filled the ponds back up that were completely dry.

Thank you
James Garrett
3525853133

Adresse

Luxembourg
34614

Téléphone

+3525853133

Site Web

http://Brooksvillebeef.com/

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