Questions, answered

Our cattle are Angus x Beefmaster. Angus is known for rich marbling and tender, flavorful beef. Beefmaster brings hardiness in the Texas heat. Together they make a well-marbled, full-flavored beef that holds up to any grill.

Our cattle live on our Parker County pasture with room to roam, clean water and grass, plus quality hay when the pasture needs help. They're finished on grass and top-quality grain, or grass only by request. Morgan checks on them every day, and her parents are right beside her.

We offer grass-fed, grass-finished cattle by request. Otherwise, our cattle are finished on grass and grain, using the highest-quality forage and grain on the market.

Here's why: finishing on grain in the final months adds marbling, the thin streaks of fat running through the meat. Marbling is what makes a steak tender, juicy and rich in flavor. Grass-finished beef is leaner, with less marbling, so it tends to be firmer and has a more earthy taste. Some folks prefer that, and we're glad to raise it for them. But for the most tender, flavorful cuts, we recommend our grass and grain finished beef.

No, never. Our cattle are not given hormones or growth promotants of any kind. They grow at their own natural pace, the way good beef should.

Most grocery store beef comes from large feedlots and big-box processors. Cattle from many different farms, sometimes from different states or countries, are raised in crowded pens, often given growth promotants and routine antibiotics, and processed on fast, high-volume lines. By the time it reaches the shelf, it's hard to know where it came from or how it was raised.

Our beef is different from start to finish:

Where it comes from: Every animal is raised right here on our Parker County pasture, and you can know exactly which ranch your beef came from. You're welcome to visit by appointment.

How it's raised: Our cattle graze open pasture with quality hay and grain, are never given hormones or growth promotants, and only get medicine if they're sick.

How it's processed: We use local processors in Weatherford, in small batches, with calm, humane handling.

How it tastes: Fresh, well-marbled beef, cut the way you want it and frozen at its peak, not shipped across the country and left sitting in a store case.

When you buy from Flying Spur Ranch, you know the people, the pasture and the process behind every cut.

We keep our cattle healthy through good care and plenty of space, not routine antibiotics. If an animal ever gets sick and needs treatment, it gets it, because animal welfare comes first. Ask us anytime and we'll tell you exactly how your animal was raised.

Flying Spur Ranch is small on purpose. Morgan raises and processes only a handful of cattle at a time, so every animal gets real attention and every cut meets our standard. Once a batch is spoken for, it's gone until the next one.

Yes, by appointment only. Click the red "Order Beef" button at the top of any page and use the form to tell us you'd like to visit. We'll get back to you to set up a time.

We use local processors right here in Weatherford, Texas. Our cattle are handled calmly and processed in small batches, not on big-box lines. Your beef is cut, wrapped and frozen so it's ready for your freezer.

Yes. With a half or whole beef you can usually choose how thick your steaks are cut, how big your roasts are, and how much goes to ground beef.

Never filled out a cut sheet before? Don't worry. It can look like a lot at first, and most first-time buyers feel the same way. We're happy to sit down with you or talk it through over the phone, one cut at a time, and explain what each choice means. Leave anything blank you're unsure about, and we'll help you fill it in.

Want a head start? Download our cut sheet, fill it out at home, and bring it with you or send us a photo.

Hanging weight is the weight of the carcass after harvest, once the hide, head and organs are removed, but before it's aged, cut and trimmed. It's the standard way bulk beef is priced, because it's the one weight that can be measured the same way every time.

Your take-home beef will weigh less than the hanging weight. During aging the beef loses some moisture, and during cutting the bones, fat and trim come out. Most buyers take home about 60 to 65 percent of the hanging weight. Bone-in cuts like T-bones and soup bones keep more of that weight; choosing mostly boneless cuts and lean ground beef means a little less.

Here's an example: a half beef with a hanging weight of 350 pounds would come home as roughly 210 to 230 pounds of packaged beef.

Your price is the hanging weight times the price per pound. We'll share the current price and go over every detail, including processing, when we confirm your order, so there are no surprises.

Beef is dry-aged for flavor and tenderness, then cut and wrapped. We'll give you a pickup date when we confirm your order.