Clyncke Cattle Company

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Clyncke Cattle Company We raise all natural, no sugar, no added hormones, not fed antibiotics, no corn, no soy, non-GMO, gluten free beef. Alfalfa and Grass feed only.

22/02/2020

We now accept Credit Cards.

16/02/2020

Our Beef is Farm Raised and Grass Fed, All Natural Beef. USDA Inspected. No Petri Dish here.

15/07/2019

DID YOU KNOW?

Beef Nutrition
Beef is a nutritionally rich food and an excellent source of ten essential nutrients. A three-ounce serving of lean beef contributes more than 10% of the daily recommended value of protein, zinc, vitamin B12, selenium, phosphorous, choline, niacin, vitamin B6, iron and riboflavin. Beef is among the top food sources for protein, zinc and vitamin B12.

15/07/2019

Cattle 101: History, Breeds, Fun Facts, Terms

Basic Terms:

Cow: Adult female that has produced a calf
Bull: Male animal
Steer: Male animal that has been castrated and cannot breed
Heifer: Young female that has not produced a calf
Veal: Calves that are raised to 475-500 pounds

15/07/2019

All Natural - Angus Beef - USDA Inspected - For Sale

Bulk Hamburger - $6.00 LB
Hamburger Patties - $6.50LB
Sirlon Tip Steaks - $11.00 LB
Chuck Steaks - $9.50 LB
Round Roast - $9.50 LB
Soup Bones - $8.25 LB
Cube Steaks - $8.75 LB
Round Steaks - $7.00 LB
Brisket - $12.00 LB

We have Quarters of beef for sale, 100 LB

**We do ship in the US. Must pay shipping.
Please email me if interested. Clynckefarms@gmail.com
First come first serve. We will not hold beef.

02/09/2018

We are taking orders for Fall Beef. Please PM if interested.

19/07/2018

Did you know that Grass Fed/pastured beef can help you feel better?
Bone broth Can help improve digestion, allergies, immune health, brain health, and much more.
Contact Clyncke Cattle Company today to purchase your Grass Fed/Pastured beef. 970-785-0882 or PM.

19/07/2018

Bone Broth Recipe

Use short ribs and or Soup bones from Gras fed/ pastured beef.
• 3-4 pounds beef marrow and knuckle bones
• 2 pounds meaty bones such as short ribs
• 1/2 cup raw apple cider vinegar
• 4 quarts filtered water
• 3 celery stalks, halved
• 3 carrots, halved
• 3 onions, quartered
• Handful of fresh parsley
• Sea salt
• Place bones in a pot or a crockpot, add apple cider vinegar and water, and let the mixture sit for 1 hour so the vinegar can leach the mineral out of the bones.
• Add more water if needed to cover the bones.
• Add the vegetables bring to a boil and skim the scum from the top and discard.
• Reduce to a low simmer, cover, and cook for 24-72 hours (if you're not comfortable leaving the pot to simmer overnight, turn off the heat and let it sit overnight, then turn it back on and let simmer all day the next day)
• During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals.
• Let the broth cool and strain it, making sure all marrow is knocked out of the marrow bones and into the broth.
• Add sea salt to taste and drink the broth as is or store in fridge up to 5 to 7 days or freezer up to 6 months for use in soups or stews

Address

CO
80651

Opening Hours

Monday 08:00 - 17:00
Tuesday 08:00 - 17:00
Wednesday 08:00 - 17:00
Thursday 08:00 - 17:00
Friday 08:00 - 17:00
Saturday 08:00 - 16:00
Sunday 09:00 - 18:00

Telephone

(970) 590-0162

Website

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