When providing beef this way, there are some basics we like to make sure everyone understands up front.  This is ranch raised beef from cattle selected for genetics that will make tender, juicy, flavorful beef.  Our cows are Hereford and our bulls are either Hereford or Red Angus. Our herd is handled and raised following Beef Quality Assurance (BQA) guidelines.  Amy and I are both BQA Certified and, if we have to supplement what we raise with calves or yearlings, we only buy cattle from other BQA Certified ranches.  This means that these cattle are raised and handled using the best stockmanship methods available with humane treatment underlying all handling techniques.  The grain finished animals are raised on pasture grasses until they are placed on the finishing ration where they are fed locally raised grass and grass/alfalfa hay, a grain mix, and a protein/mineral supplement for 100 to 120 days.  Grass finished animals are raised on pasture grasses, grass, and grass/alfalfa hay, and supplemented with protein when needed.  They finish out on Spring and early Summer grasses in our pastures.  We don’t give these animals hormones to promote growth and we don’t feed them antibiotics.

After an animal is harvested at an USDA inspected plant, the processor will get a Hot Carcass Weight.  That is the weight used to calculate your cost.  The carcass will hang in the processor’s cooler for a minimum of 14 days post-harvest.  This aids in creating a more tender, flavorful product, but also shrinks the carcass weight by an average of 3%.   You will NOT be charged for basic processing.  Your price will be $6.95 per pound based on the Hot Carcass Weight.  Example: A 1300-pound live animal will yield a 780-pound hot carcass.  A 780-pound carcass will yield about 420 pounds of packaged beef.  $6.95 x 780 = $5421 per animal. $5421 ÷ 420 pounds = $12.91 per pound.  Grass finished costs a little more to raise and yields less beef per animal so your price for that is $7.65 per pound hanging weight. That’s a good value especially when you factor in the knowledge of where and how this is raised and how good it tastes.

A whole beef is made of 2 sides or halves of beef.  Each side has a front quarter that contains cuts like Brisket, Chuck, Ribeye and Shoulder; and a hindquarter that contains cuts like Round, Sirloin, and Loin.  The amount of hamburger will vary depending on the whole cuts ordered and how many of those whole cuts are bone-in or boneless.  When ordering a whole beef or a half beef, everything is very simple because, all you have to do is select the cuts and the packaging that meet your needs.  When ordering a Quarter, you are getting cuts from both the front and hind quarters and the appropriate amount of ground beef associated with the half the quarters came from.  If you prefer, we can select a mix of cuts that are sure to fill your freezer with a tasty variety for any season. Please see the Beef Chart for a visual example.