Pasture-Raised, Grass-Fed/Finished Beef

Our Philosophy
For ten thousand years of agriculture, up until about World War II, cattle were raised primarily on grass and hay. Grain and corn was generally NOT fed to cattle because it was way more expensinve than grass and way more valuable as feed for people. After World War II, agricultural methods changed. Corn production greatly increased and corn prices fell. The market for corn needed to increase in order to keep corn prices from bottoming-out. Hey, how about selling corn to ranchers to feed to cattle? That might work! (Side note for economists - this is known as "elastic demand.") The marketing efforts of the corn industry persuaded the cattle industry that corn-fed cattle are a good thing. Ranchers discovered that corn-fed cattle gain weight much faster than grass-fed cattle. This changed the economics of raising cattle. Cheap corn made it cheaper to raise cattle bigger and faster. So, the ranchers were in. The marketing efforts of the cattle industry then persuaded consumers that corn-fed cattle are a good thing. Corn-fed cattle generally have more "fat marbeling" in the meat. The marketers sold this as "fat marbled meat tasts better." Over the decades since World War II, both cattle producers and beef consumers have adopted the philosophy that corn-fed cattle are better and the meat is tastier. This has been passed down from generation to generation. The big agricultural industries will fiercly defend this idea -- after all, it is money in their pockets. But in my opinion, the sad thing is how consumers have been conditioned to believe corn-fed beef is tastier.

So is it true? Well, if you do a bit of research, it is not hard to find evidence of numerous and widespread health concerns for people who consume corn-fed beef. From a perspective of human health, this certainly brings into question the idea that corn-fed beef is better. So how about the taste? If you ask our repeat customers who purchase our beef (or grass-fed/finished beef in general), they will tell you beef without the corn is tastier. And how about the idea of raising cattle one way or another that is better for the cattle? Again, if you do a bit of research you will find the vast majority of beef that

How to Buy Beef by the Quarter, Half, or Whole

First, please contact us to check on availability and scheduling. We take a steer to the butcher several times a year (about every month or every other month) -- whenever a steer reaches slaughter weight.

Second, when you are ready, please place a pre-order and submit a deposit.

Third, when the steer actually goes to the butcher, the custom will be contacted and asked a series of question about their cut and package preferences. For example, thickness of steaks, quantity of steaks per wrapped package (usually two or four), how many pounds of ground beef vs. steak vs. roast, if you want any organs (liver, heart) or soup bones, etc. Remember, these are only "preferences". If a steer is to be split between multiple customers, then Michelle will attempt to balance the preferences of all customers. If four separate customers are each getting a "quarter", there is still only one liver, so only one of the customers will get that.

We require a $150 deposit to hold a quarter or half, or $300 to hold a whole beef. The deposit is subtracted off the total before sales tax. Payment in full is due upon pick-up of the beef from us.

We generally utilize either Sturgis Meat Locker in Sturgis, or Tri-County Meat Locker in Newell (depending upon their available schedule). The meat locker will slaughter the steer and then hang the full carcass for aging for 1-2 weeks (to enhance the flavor even more). The butcher then processes the steer into individual cuts of meat. The customer receives individually wrapped cuts of meat packaged in a box(es). Since this is a sizable quantity of meat cuts, most customers freeze it. A "whole" beef will often fill an entire chest freezer.


How to Estimate the Price:

The price will depend upon the weight of the steer. In order to get an estimated price at pre-order time, we start with the estimated live weight of the steer. Remember, this is only an estimate and the actual weight and price may be different.

Once the steer is butchered and hanging at the meat locker (minus head, hide, and organs) the butcher will call us with the actual "hanging weight", which is usually about 50% of the live weight. This is the weight on which we calculate the price of the beef. We charge $6.50 per pound (of hanging weight).

Keep in mind, the hanging weight and the finished package weight will differ as some additional bone and fat will be removed from the cuts before they are packaged. The customer pays on the hanging weight, but will receive a lesser poundage in actual packaged weight.

We take care of transportation of the animal to the locker and then we pick up the packaged beef so we can ensure we get all boxes from the butcher. Before we pick up the finished, packaged product we organize the pick-up day/time for our customers to get the boxed beef from us, generally at Bear Butte Gardens.

Example Calulation:

Estimated Live Weight: 1,000 pounds

Hanging Weight (approximately 50% of live weight): 500 pounds

A "whole" would be all of hanging weight.
A "half" would be 1/2 of hanging weight.
A "quarter" would be 1/4 of hanging weight.

For example, let's say the customer wants a "quarter" beef (500 pounds x .25 = 125 pounds).

We charge $6.50 per pound (of hanging weight), so the base price would be calculated as:

(125 pounds x $6.50 = $812.50) Plus tax as: (4.5% x $812.50 = $36.56)

Total Estimated Price: $849.06