We apologize for raising our bulk rates slightly. Inflation is taking its toll, which we have to pass on...
$12.00/lb for a whole steer producing about 400 lb of packaged meat.
$12.25/lb for a half a steer or "side of beef" producing about 200 lb of packaged meat.
$12.50/lb for a quarter steer producing about 100 lb of packaged meat.
Shipping (see details here):
Shipping is too expensive.
If you are able to receive palletized shipments, however, call us! Refrigerated shipping to commercial addresses can be more economical for large orders.
Alternatively, you can also look hat the map at American Grassfed Association for local, small grassfed producers near you who would be delighted to hear from you.
You can also check out the many other, newer, certifiers for grassfed operations such as A Greener World, Organic Plus Trust, and MOSA Organic that also warrant other aspects of farm operations such as organic certification and branded versions of animal welfare certification.
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We set our prices based on comparisons with similar grassfed products in this geographic area. We encourage you to comparison shop, and to contact us if you have questions.
It's simple: you pay us, we pay the processor, and we deliver the frozen beef, packaged as individual cuts, to you. Please note that with bulk purchase you get what is in your selected portion, and usually about half of the weight is in ground beef.
On the other hand, the bulk price is about what similar ground beef costs elsewhere, and you are also getting the choicer cuts at the same price with bulk purchase.
Are Subscriptions for Monthly Delivery Available?
Yes, within most of Texas and southern Oklahoma. We are working on setting up this option, so please let us know if you are interested.
We are thinking of monthly shipments of about 5-10 lb of assorted premium cuts with subscription periods of 3 to 12 months at a time. As you can imagine, shipping is the major cost of
this service. Until we formalize the plan, we can certainly set up custom arrangements with those of you who are interested.
How to buy our Grassfed Beef
To buy individual cuts or in bulk online, sign up for an account with us and then reserve your order on the online store. Your reservation becomes official when you pay the deposit what what you are ordering. Full payment based on the total weight of the packaged meat is due just before we deliver the meat to you.
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In more detail:
When we sell you meat in bulk: you buy a whole animal*, half an animal (a "side of beef"), or a quarter of an animal. We select processors based on demonstrated dedication to Animal Welfare. We encourage you to call us to discuss which cuts of meat you want for your portion of the animal. For example, you may prefer your steaks to be thicker or thinner than usual, and you may prefer Porterhouse steaks to the combination of NY (or Kansas) Strip Steaks and Tenderloin. Then, we take the animal and your instructions to the processor, who is responsible for the next steps. *We use the term "animal" instead of "cow" because cows are usually older with tougher meat: what you want and what we provide are "steers" and "heifers", which are younger and tastier. The type of animal is Bos taurus and Wikipedia has a very nice discussion of the problem with the word "cow" as the singular for the plural term "cattle".
What happens next? The animal is treated gently until it is time for slaughter, which is carried out humanely. The carcass is then "aged" in a cool room for usually about two weeks to develop tenderness and flavor. Then, the meat is cut to your specifications, wrapped, flash frozen, and delivered as arranged.
How about special parts of the animal? Different peoples value different parts of the animal. Some cultures value the cheeks, some the tongue, some the stomach, and so forth. Other cultures simply cannot stand these same parts of the animal. Lots of people like the liver, tail, tongue, and/or soup bones. We will be happy to work with you on your animal. If you have an interest in parts of the animal that our other customers probably do not want, please let us know and we will try to arrange for a friendly donation of parts that otherwise would go to waste.
How about the quarter-animal portion? Who gets the front and who gets the back? This is important because most people want the steaks that come from the back half of the animal. If you buy a whole side (half an animal), you get all these. If you want only a quarter, we will negotiate on your behalf with whomever bought the other quarter on that side so everyone gets a fair share of what she or he wants.
We prefer payment by check or money order because it is less expensive for you. If you prefer to pay by debit or credit card, we will ask for a 3% convenience fee because that is what we have to pay the card processing company to execute your transaction. Please feel free to let us know if you have thoughts about this matter.
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Why, you may ask, is grassfed beef so expensive? The
answer lies in the arithmetic: a conventionally raised calf can be ready for slaughter at 15-18 months when given hormones and then finished (that is, raised to slaughter weight) on grain starting at age 9 to 12 months old. The same calf without hormones has to be finished for about 24-30 months on grass and even so will wind up weighing less than the grain-fed calf. Since cattle are sold by weight, the grassfed animal will bring less money despite requiring care, space, and grass for a much longer time. Concentrated animal feeding operations are very efficient, but they reach their efficiency by packing animals together so tightly that routine antibiotics have to be given to prevent disease outbreaks. Grassfed operations keep the growing animals right where they were born, with plenty of access to pasture, fresh water, and clean air, and without artificial growth stimulants like hormone implants and routine antibiotics in their feed. This is less efficient. Therefore the price is higher. If you have a different understanding, please do let us know!.
How much Freezer Space will I need?
From Producer’s
Guide to Pasture-Based Beef Finishing, "A common question from
potential freezer beef consumers is 'how much freezer space do I need?' A
good rule of thumb is one cubic feet of freezer space will be needed to
store 30 lbs of meat. This number may need to be increased if packages of
meat are oddly shaped and do not stack well."
We have a cow-calf and grassfed finishing operation in which the calves are kept with their mothers until they wean naturally, then are kept in nearby pastures as they grow older. The young animals are available for sale usually after two years of age. The reason for keeping them so long is that grassfed cattle grow more slowly and their meat is tougher until they reach biological maturity. This finishing process takes 24 to 27 months in most animals. At that point, the meat has the delicious, tender characteristics that make grassfed beef a favorite.
About Our Grassfed Beef
Our grassfed beef comes from cattle fed only their mother's milk (until they are weaned) and grasses. They are "grass finished" because they eat only grass (and salt and minerals) as they gain weight up to the time of processing. They are never crowded together in unsanitary feed lots.
To reassure customers who have not yet met us that we mean what we say, we have arranged for regular third-party inspections and certifications. We are currently certified grassfed and grass finished by the prestigious American Grassfed Association. Our pastures and our cattle are also under rigorous USDA organic certification, which means the land is never exposed to substances forbidden under the USDA's National Organic Program, and our animals are never exposed to antibiotics*, herbicides, pesticides, growth and other hormones, GMO substances, and pretty much any synthetic substances.
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Grassfed beef is said to have, and probably does have, better nutrition and health benefits than the usual grain-fed beef. The Web is full of sites that will recite these advantages without saying where they got their information.
We have put together a scholarly review of the literature that reaches the same conclusions. ("Scholarly" means it includes the scientific basis for everything it claims and tells you where you can go to look at the science so you can decide whether you believe each point or not.) It also suggests that beef in general, and grassfed beef in particular, is much more heart healthy that was previously thought. Grassfed beef also sequesters carbon dioxide from the atmosphere so much that it reduces this greenhouse gas when soil sequestration is taken into account. By contrast, grainfed cattle increase this greenhouse gas in the atmosphere.
*What, you may ask, about animals that get sick? Excellent question.
The USDA National Organic Program (which is the regulatory framework for all certified organic operations in the United States of America), requires that animals do receive antibiotics and other appropriate care if they become ill. The grassfed standards require the same. These animals are then sold as "conventional", not "organic" or "grassfed". Fortunately, animals that are raised under the healthy conditions of grazing wide-open pastures usually do not get sick. For example, we do not apply treatments for worms but do rotate the cows through different pastures so that they do not return to the same area within 30 days. The worm life cycle is about 30 days, so any worms that may have been dropped in manure will have died by the time the cattle return.
In the future, some of the calves may require antibiotic treatment for illness and will no longer be certifiable as organic or grassfed, and will not be sold as such. We track our animals individually and will be able to tell you the full history of any animal in which you may be interested.
Can You Sell Me Certified Organic Beef?
Yes! Until recently, we could sell you a certified organic animal but not the resulting meat because there were no USDA-inspected, certified organic processing facilities in the state of Texas, despite growing consumer demand for certified organic beef.
In November, 2024, Huse's Country Meats in Malone TX became certified organic for the processing of beef, swine, goats, and sheep. We finally had cattle big enough to process there
in July 2025. Now we have a full stock of certified organic beef.
We also have some packages left over from prior processing at Huse's Country Meats. These are not certified organic. We are not currently charging a premium for the certified organic
beef because we think our pre-certification beef is just as good.
Why? The only change the processor made, apart from paperwork, was to put paneling along the fences of the holding pen in which organic animals are kept overnight. (Since our cattle
have never left our land since birth, they are justifiably upset about being carried in a large enclosed trailer for several hours to the processor, even though the walls of the trailer
are very well ventilated and let them see outside. So we take them the day before processing and let them settle down in a quiet pen with water, then process first thing in the morning.)
The purpose of the paneling was to prevent non-organic corn cobs used to feed non-organic animals in adjacent pens from inadvertantly being kicked into the organic pen. So the question
arises, if our animals ate the corn cobs, would the corn be absorbed into their muscles? It turns out that the answer is no because it takes a long time for food to make its way into the
bloodstream where muscles can take it up.
Why? Cattle have 4 stomachs. (Hold on, this is really interesting.)
In cattle, the esophagus drains into the rumen. Food ferments in the rumen for about a day, then the resulting nutrients drain
into the reticulum, then omasum, then oabomasum. The omasum absorbs water and volatile fatty acids produced by microbes.
The abomasum ("true stomach") has acid and enzymes to digest feed. Therefore, protein (amino acids) are not absorbed until they reach the small
intestine. (The reticulum is muscular and pushes food into the omasum. The small intestine, also
found in humans, is specialized for absorbing digested nutrients and water.
So what?
The first cattle stomach, the "rumen" is essentially an enormous fermentation vat. The bacteria in it are what allow cattle to eat grass.
The food they eat stays in the rumen for about a day [1, 2]
being fermented by the bacteria. During this time, the cattle push the contents of the rumen up to their mouths and chew it some more (chewing of cud) to help break it down.
Only after the food has fermented and been broken down does it go into the next three stomachs.
It is only the last stomach (the abomasum) that has the digestive enzymes that can break the corn down into its constituent parts to be absorbed by the small intestine.
More detail: citations to the literature:
[1] Judkins MB, Wallace JD, Galyean ML et al.
"Passage Rates, Rumen Fermentation, and Weight Change in ProteinSupplemented Grazing Cattle"
Journal of Range Management 1987; 40(2): 100-105
Rumen-cannulated steers randomized among feeding with cottonseed cake,
pelleted alfalfa, and no supplement. Particular passage rate was
measured during 2 collection periods.
Findings (Table 3): particulate passage rate %/h 3.35-4.29
total mean retention time h 45.8-54.8
intestinal transit time h 16.8-18.0
[2] M. Krämer, P. Lund, M.R. Weisbjerg.
"Rumen Passage kinetics of forage and concentrate-derive fibre in dairy cows"
J. Dairy Sci. 2013;96:3163-3176
http://dx.doi.org/10.3168/jds.2012-6146
2012-08-28. Faculty of Agricultural Services. Aarhus University
Studied marker transit through small and large intestines with various
feeds. Findings on page 9: transit time in small intestine 19.2-23.8
h, in large intestine 7.12-11.8 hours, totals 32.1-38.6 h. Includes
diagram of stomachs.
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