Registered Angus beef

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Here is how it works:

Live weight is how much the cow weighs alive so it includes meat, bones, blood, etc.

Hanging weight is after the cow is slaughtered and all of the unusable parts are removed (head, skin, hooves, etc).  This weight includes bones and meat. Typically it’s around 60% of the live weight. 

Packaged weight is how much you take home to put in your freezer. 

Typically it is around 60% of hanging weight. 

At this time we are charging $5.00 per pound of hanging weight.

There is no meat processing fee or no kill fee. 

You decide if you want a whole or half beef and pay a deposit. Once we get your deposit we send your beef to be butchered on certain dates. Once processing begins we will call and tell you the hanging weight and calculate your remaining balance. You will then be given a (cut) sheet to specify what cuts of meat you do/don’t want. You fill it out and text or email it back to us. Your beef will be ready for pick up approx 2 weeks after drop off and you will pay the remaining portion when it is ready.  You will drive to our butcher and pick up all of your vacuum sealed beef. 

An example:

Live weight 1000 lbs. 

Hanging weight 580 lbs. x $5  = $2900

approximately 330-380 lbs. meat  

This means you’re paying $7.50 - 8.50 lb 

for ALL CUTS OF MEAT.

(Steaks, Filets, Brisket, etc)

Check your grocery store and see how much a Grass fed Angus Ribeye cost these days.  

You will see really quickly you’re saving hundreds of dollars buying directly from our ranch.

Grass fed meat have far greater health benefits and supporting small business is a win for everyone.