Grass Fed. Grass Finished. Premium Flavor.
About Our Beef
We believe in raising our cattle with intention, not intervention. That’s why we don’t vaccinate just to vaccinate. Our calves receive a targeted vaccination to protect against common health concerns specific to Arizona, but beyond that, we rely on natural herd health practices, proper care, and responsible land management to maintain a strong, healthy herd. By prioritizing low-stress handling, nutritious forage, and sustainable grazing practices, we let nature do what it does best — raise healthy, thriving cattle.
Our beef comes from a carefully bred Hereford-Angus mix, combining the best qualities of both breeds. Hereford cattle are known for their rich, flavorful meat, while Angus cattle are prized for their marbling and tenderness. Together, they produce high-quality beef that is juicy, nutrient rich, and full of flavor.
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Half Steer
$2,609.00
A half steer typically weighs 500 pounds, yielding approximately 280 - 310 pounds of high-quality, natural beef for your freezer. This includes a variety of cuts such as steaks, roasts, ground beef, and more - all from a single animal raised with care on our pasture.
Pricing includes processing to your cut specifications.
50% deposit required. Remaining balance due upon delivery.
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Whole Steer
$5,043.00
A whole steer typically weighs 1,000 pounds, yielding approximately 590 - 620 pounds of high-quality, natural beef for your freezer. This includes a variety of cuts such as steaks, roasts, ground beef, and more - all from a single animal raised with care on our pasture.
Pricing includes processing to your cut specifications.
50% deposit required. Remaining balance due upon delivery.
*Prices subject to change pending final carcass weight and processing fees.
Chuck: This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Loin: The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Sirloin: Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Round: Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
Brisket: This is the animal’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
Rib: Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
Shank: A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts, which are braised to make flavorful, fork-tender dishes such as Osso Buco.
Plate: The section right under the rib primal with higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Flank: Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.
FAQs
How often is beef available for purchase?
On average, we offer 10-12 steers for purchase each year. We intentionally keep our herd small to ensure the highest level of care for both our cattle and our pastures. To stay informed about availability and ranch updates, we invite you to sign up for our email list.
Where is the beef processed?
All beef is processed at Cattleman’s Processing in Cochise, Arizona. In the event that Cattleman’s is not available, we will use Carter’s Custom Cuts in Thatcher, Arizona.
How do I specify my preferred types of cuts?
After deposit is received, we will send you a cut sheet provided by the processor. You select the types of cuts and thicknesses of each cut (as applicable). All cuts are labeled and vacuumed sealed for safe storage.
How do I store the beef?
All beef is delivered frozen and should remain frozen until ready to use. Due to the large quantity of meat, a standard kitchen freezer typically won’t provide enough space. For a half steer, we recommend a 7 to 10 cu. ft. freezer, while a whole steer will require a 16 to 20 cu. ft. freezer to store everything properly.