There are no shortcuts, here: Our cattle are grass-fed and then grain-finished for approximately 120 days. We diligently care for our cattle and for the land on which they are raised.

Our cattle graze wide-open pastures on the plains of southwest Oklahoma and drink fresh water their entire lives. From our pasture to your plate, you can confidently know where your beef is grown.

Our beef is processed at a state-inspected processing and packaging facility, and is typically dry aged for 21 days for maximum flavor and tenderness. All of this means that you can enjoy superior steakhouse quality in your own home.

The Cost

We sell our beef by the quarter, half and whole, meaning you buy 25 percent, 50 percent or 100 percent of the animal. The final price is based off of the carcass weight, and the price includes the processing fee.

The price is $4 per pound of carcass weight.

Note that the carcass weight of the animal is not the number of pounds of beef that will make its way to your freezer. There will be an approximate 30 percent loss due to shrink during the aging process and further fabrication of the carcass.

So, here is kinda’ how it goes:

If the live weight of the animal is 1,200 pounds, and it has a dressing percentage of 60 percent, then the carcass should weigh 720 lbs. So, the price will be $4 x 720 = $2,880 (for the whole beef including processing).

Now, of the 720 lb. carcass, subtract 30 percent for shrink/trim, which equals 504 lbs. of beef for your freezer.

So, to get a true estimate of cost, divide the $2,880 by 504 lbs., which equals $5.72 per lb of beef in your freezer.

Clear as mud?

It may be confusing. But, basically, the cost is a little more expensive for hamburger than at the store, but a lot less for the other cuts.

It should also be noted: as the buyer, the processor will call you to determine how you would like your beef cut — and will provide you with options based on your specifications.

Make your reservation.

If you would like to reserve a beef, we do require a deposit because of the expense involved on our end.

The deposits are:

• $300 for a quarter

• $600 for a half

• $1,200 for a whole

The deposit will be applied to the final purchase price, which will be figured from the carcass weight after processing.