Our beef
Ranch beef, by the share
Angus x Beefmaster beef from our Parker County pasture, processed locally in Weatherford and vacuum sealed so it stays fresh in your freezer. We work in small batches, so every share is cut with care and every package is one we're proud to hand you.
Choose your share
Quarter, half or whole
Quarter
- Take-home beef:
- About 100 to 125 lbs
- Freezer space:
- 4 to 5 cu. ft.
Example order
- 6 to 8 ribeye & strip steaks
- 4 to 6 sirloin & T-bone steaks
- 4 to 5 roasts
- 45 to 55 lbs ground beef
- A few packs of stew meat & short ribs
Great for a couple or a small family, or anyone trying ranch beef for the first time.
Half
- Take-home beef:
- About 200 to 250 lbs
- Freezer space:
- 8 to 10 cu. ft.
Example order
- 12 to 16 ribeye & strip steaks
- 8 to 12 sirloin & T-bone steaks
- 8 to 10 roasts
- 90 to 110 lbs ground beef
- Brisket half, stew meat & short ribs
Feeds a family of four for most of a year, and you pick every cut on your own cut sheet.
Whole
- Take-home beef:
- About 400 to 500 lbs
- Freezer space:
- 16 to 20 cu. ft.
Example order
- 24 to 32 ribeye & strip steaks
- 16 to 24 sirloin & T-bone steaks
- 16 to 20 roasts
- 180 to 220 lbs ground beef
- Whole brisket, stew meat, short ribs & soup bones
For big families, or split it with friends and neighbors. Plan on a dedicated chest freezer.
Pounds are estimates. Every animal is a little different, and your take-home weight depends on the cuts you choose. Example orders are a typical mix; more steaks means less ground beef, and the other way around. Pricing is shared when we confirm your order.
What's in the box
Cuts you can expect
Steaks
Ribeye, New York strip, T-bone or porterhouse, sirloin, filet, flank and skirt
Roasts
Chuck roast, arm roast, rump roast, sirloin tip and brisket
Ground beef
Usually the largest share of your order, packed in 1 or 2 lb packages
Extras
Short ribs, stew meat, soup bones, and organ meats if you'd like them
Make it yours
Your cuts, your way
With a quarter, half or whole, you fill out a cut sheet telling us how thick to cut your steaks, how big to make your roasts, and how much goes to ground beef. Never done one before? Don't worry. We're happy to walk you through it one cut at a time.
Download the cut sheet (PDF)Small batches go fast
We recommend reserving at least 6 months ahead. Y'all come and get it.