Our animals are born and raised on our farm, they are fed with quality grain and all the grass they want, walking free in our incredible pastures.

We guarantee legal registration and up-to-date vaccination certificate.

We offer for sale around 750-850pound hangingweights.

Note : Aging is effective in 7-10 days in our cooler, depending on the finish on your animal. Extended hang/aging times may be available upon request and will result in significantly higher meat loss.

Our animals are born and raised on our farm, they are fed with quality grain and all the grass they want.

We offer for sale around 750-850pound hangingweights.

1/4 of Beef description:
A quarter is roughly 200 pounds hanging weight. I charge $3.50 per pound hanging weight and you pay processing at the butchershop.

A quarter comes with everything include in the list below. It is processed and wrapped to your preference for you by a a certified butchershop.
These cattle are born and raised on our farm to provide the best quality meat we can produce.

Roast are roughly 3 pounds
Chuck roast 5-6 roasts
Arm roast 2 roasts
Rump roast 2 roasts

Number of steaks very with steak thickness but average quantities listed below.
T bone steaks 4-6 steaks and porterhouse 4-5
OR boneless option
New York strip 5-7 and 4-5 tenderloin

Ribeye steaks 6-7 or a whole Rib Roast 1
Round steak: 4-5 or turn into cube steak or hamburger
Short Ribs 2-3 packs
Hamburger 30-40 pounds

Available at extra processing cost

• ✓  Stew meat

• ✓ Soup bones

Note : Aging is effective in 7-14 days in the butchers cooler. Lo Extended hang/aging times may be available upon request and will result in significantly higher meat loss.

Average hanging weight of a side (1/2) of beef is @ 400#.  40-50% of weight is loss on each half after processing.  A 1/2 of beef approximately consists of:

• Chuck Roast (3#)     10-12
• Arm Roast (3#)       4
• Rump Roast (3#)       4
• Choice of Steaks-Choose one (bone in OR boneless)
• T-Bone Steaks(bone in) 8-12     and     Porterhouse(bone in)  4-6 OR New York Strip (boneless) 10- 14 and Tenderloin (boneless) 8- 10
• Sirloin Steaks 6-8
• Ribeye Steaks 12-14   OR   Rib Roast(2)    OR   Rib Steaks(bone in)
• Round Steaks 8-10 ****see below for options
• Soup Bones 2-3 packs
• Short Ribs 3-4 packs
• Hamburger 60-80#

***Round Steak options below: (Round Steak is a very lean but "tougher'' Steak)***

Cut as a steak:  e.g. 1/4" thick 1 per pack

Hamburger: We will grind the round and put with your Hamburger.

Ground Round: will grind the round and keep separate for Ground Round.

********Additional change choices below******

Cut as a steak but tenderized: we put the steak through a tenderizing machine

Cut into stew meat: e.g. 1/4" stew meat cut chunks and packaged into 1# packs or larger.

Cube Steak:  tenderized and cut into pieces. You choose how many pieces per