OUR PROCESS
Local protein from our pasture to your plate
Our beef animals are born and raised here on the ranch. They graze on native rangeland without supplemental feed and are hand selected for harvest when they are at peak plumpness. We offer our beef in quarter, half and whole carcass lots. Each animal is dry aged 12 to 18 days at a temperature of 32 degrees and about 70% humidity. Dry aging brings out the full flavor of our beef and reflects the traditional process of how beef used to be handled. The beef is vacuum packed and immediately frozen. Contact us for further details of the cut and wrap options. We will gladly go through the process with you to help select the options best suited to you!
PRICE LIST
We are not currently accepting bulk orders. We will be back Spring 2026
SOLD OUT
Standard Quarter, Half or Whole Animal
Our beef pricing is based on final cut and wrapped weight as opposed to hanging carcass weight. Poundage will vary depending on the animal but below are estimates of your final boxed weight.
1/4= 125-170 lb
1/2= 250-340 lb
Whole= 500-680 lb
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SOLD OUT
Custom Cut
If you would like your beef cut by the butcher in a specific way, feel free to let us know when you place your order and we'll be happy to accommodate!
