The thing about being a farmer is you get a lot of questions. 

What do cows eat in the winter? - Hay
Do they all have names? - Nope, only numbers
Do you slaughter them yourself? No, thank goodness!
How much bacon comes off one hog? Not nearly enough, around 15 lbs
Why do pigs like mud? They can't sweat so its how they cool off
Do people eat chicken feet? They're a popular street food in China

After 5 years, I finally got around to condensing it all into a comprehensive FAQ page 🤦🏻‍♀️

Whether you're a beloved regular or new around here, you might like to read it, too 👉 Read our FAQs

Here's the top 3 questions I answer...

Do you butcher the animals yourself?

N-O Way! We proudly use a local butcher shop with USDA certification, where a USDA Inspector oversees the slaughter and processing of our cattle and hogs to meet high standards for humane treatment and cleanliness. Our chickens are harvested at a different facility inspected by the State of Missouri, with much the same standards for animal handling and sanitation.

Is your beef grass fed?

All cattle are grass fed, because a cow's body is designed to be fueled by grass. In fact, their huge stomach is made up of 4 different compartments for the sole purpose of breaking down the fiber and cellulose of grass. We do feed a limited grain diet in addition to full access to grass or hay. We believe feeding grain makes the beef on your dinnerplate taste better. A diet containing grain also helps the animal grow faster, allowing us to get it harvested and onto the customer's plate quicker.

How long is the frozen meat good for?

If the product has it's vac pac seal intact and has remained frozen, it's safe to eat a year later or longer. Freshness may deteriorate slightly after extended time in the freezer. Freezer burn will not develop unless the package seal has popped. Even then, the meat is safe to eat, but it's freshness may suffer.

If you're reading this, I've got good news for you...

You can ask me a question, too.
Just hit reply or text me at 417-323-2659

As your farmer, it's my responsibility to make sure you're a conscious eater who knows fact from fiction. 

your farmer,

PS - Chicken is available now! Our wait list customers had first access to order and now it's your turn. But here's the thing - it's not listed to the public on the website. You'll only find it by following this link to the private collection. It will go live on Monday for the public while supplies last. SHOP CHICKEN NOW >

Current Pre-Order Booking Dates

1/2 Beef (180 lbs) - Reserve for Oct 2
1/4 Beef (90 lbs) - Reserve for Sept 3
1/8 Beef (45 lb) - Reserve for Sept 3
1/2 Hog (65 lb) - Reserve for Dec 18
Chicken Stock Up Bundle (48 lb) - Reserve for Oct 5
10 Whole Chicken Bundle (45 lb) - Reserve for Oct 5

Want to learn more about purchasing a beef side? READ THIS

How to buy from our farm

We are proud to grow beef, pork & chicken to feed our neighbors in Southwest MO.
Want to learn more about home delivery & farm pick up options? READ THIS >
Shop our meat collections

Shop in the Farm Store

Friday 2-6 pm
Saturday 10-3 pm
Sunday 12-4 pm

Get directions to the farm >

On the Farm

Right outside the Farm Store you'll find our "harvest pen," cattle which are within 60 days of harvest. Before joining this pen, they were part of the big group out on pasture with free choice access to a different grain product they could snack on. As the animal grows to 1000-1100 lb they are sorted off of the group, the beginning of the end you could say 😆. These cattle are hand fed a corn ration as part of their diet. Eating more grain at this point develops the last layer of fat for flavor and juiciness. 

From Kassi's Kitchen

I’ve gotten into the habit of making my own “chopped” onions using the food processor to have on hand in the freezer. Peel and quarter as many onions as will fit - mine holds 4-5 - pulse a few times to the desired size, scoop into a food storage bag and store in the freezer. When recipes call for onions, I just break some off and toss them in frozen. For me, having pre-chopped onions and garlic makes dinner prep feel just a little bit easier.

Customer Review Spotlight

I shop at Blue Silo because I want to support a local farm/ranch. I'll admit that the meat tastes wonderful, but I'm not really a beef connoisseur. I'd be just as happy with meat from the grocery store, and it's cheaper there. I'm tight with my money, typically, so it makes sense to shop at the grocery store for my meat. So, why don't I? I want to be able to have meat that's grown locally, and I want small farms, such as yours, to succeed in their business.
Wendy, Springfield; a bulk buying customer who's invested in beef & pork.
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Beef Stick Retail Locations

Visit our local retail partners to pick up a package of our Beef Sticks. We love having product on the shelf of other businesses!

The Keen Bean Coffee Shop - Mt. Vernon 
The Keen Bean Coffee Shop - Monett
Black Lab Coffee - Republic
Black Lab Coffee, Galloway - Springfield
Hines Street Pharmacy - Republic
Heather Hill Farms - Ozark 
J & J Cheese Factory - Highlandville 
Zenith Climbing Center - Springfield
Tantara Farms - Springfield 
The Grill Guys - Republic
Itty Bitty City - Springfield
Mercy Hospital Cafeteria - Springfield
Battlefield Pharmacy - Battlefield
Blue Silo is operated by Ian & Kassi Glassman and family. We are proud to grow beef, pork and chicken to feed our neighbors in Springfield, MO & the surrounding Ozarks. Buying local food changes lives and keeps the lights on for small farms like ours. 
Copyright © 2022 Blue Silo Beef, All rights reserved.

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