Brooksville Beef

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

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

03/02/2026

Buying a steer for your freezer from your local fair.

The Florida state fair starts this weekend (Feb 5,– Feb 16,) and that means all the county fairs and animal auctions will be starting soon as well.

If You ever wanted to buy a steer from your local fair/animal auction And just don’t understand how it works. Here is a quick explanation please remember I am not associated with these events And this is just a general overview from what I have seen in the past.

Each year every county has animal shows and auctions for the kids to learn about agricultural and general business practices. Most auctions are at your local fairs but some are held at a separate location.

For the steers the kids acquire a steer as a calf (maybe 500-700-pounds) to raise and they keep records to attempt making a profit on the night of the auction. The steer has to be of proper weight and finish by the night of the show and a judge will inspect all the steers that made the proper weight and let the kids know how they all did by awarding ribbons and of course the higher they score the more money you usually will get at the auction.

So if you want to buy a steer for your freezer you just attend your local county auction on the night they auction off these animals and bid on them.

If you are there to bid you start by getting a number on a card to hold up to bid on your way in. All auctions are a live auction and final, with the young man or woman walking the steer they raised in the arena for you to look at and you just raise your number to bid. Make sure to listen closely to what the auctioneer is saying. If you are high bidder at the end of the bidding you are the owner of the steer. Hernando usually has had around 40 steers sold at there auction. And around 60 pigs each year.

But what do you do after you win the steer? They will have local butchers that set up at the auction and you just speak to one of them and they pick up the steer the next morning for you and deliver it to their shop and take care of the butchering so the next time you see the steer it will be in packages ready to go in your freezer. (you will never have to worry about transportation. )

The number of steers each year varies depending on how many kids participate and the average price per pound varies each year depending on many factors.

Depending what fair you are at the steers average price per pound was around $4.00-$7.00 per pound with quite a few going for more. And the average weight was somewhere around 1200 pounds.

So an average steer at $4.00 per pound would have been around $4,800.00. Plus whatever the butcher charges to process your beef. Average butcher fees would add about another around $1200.00 (depending on where you take it.)

Most fairs auction off all the animals the kids show including pigs,sheep, chickens,goats,rabbits just depends on what the kids showed that year.

This years Hernando county animal auction will be held on Saturday march 21st out SR 50 on the East side of 75.
The actual Address is 8132 croom rital rd brooksville Fl.

If anyone would like to post the dates and location of their local animal auction or Pics of there children’s steers, pigs, chickens etc. please do so.

As everyone is aware I do grass feed only and feed no grain at my farm. But I support all aspects of agriculture and these kids work hard and will one day become the future of our food industry.

Thank you and God bless
James Garrett
352-585-3133

grass fed beef/brooksvillebeef/freezer beef

25/12/2025

Merry Christmas. Praise our Lord and May God bless all of y’all.

It is winter time here at the farm and the pasture grass needs rain but the warm temps still have the grass trying to grow.

Should have a few ready to make the ride to the butcher next week.

If you have any questions please call or text me.

James Garrett
352-585-3133

14/12/2025

How much beef is in a 1/2 beef.

I thought I would revisit this topic because I been getting this question a lot lately.

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.

Thank you
James Garrett
Brooksville Florida
352-585-3133

Adresse

Luxembourg
34614

Téléphone

+3525853133

Site Web

http://Brooksvillebeef.com/

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