Many of my clients know that my husband and I have a small ranch in East Texas with cows and bees. I know have much honey yet, but we will be “graduating” 3 black Brangus steers to the freezer in late spring. We don’t sell individual cuts of meat, but we do sell “half a cow”, or 2 families may split “half a cow”. These two year old steers were born on own ranch, grass fed on pastures that haven’t had any herbicides or pesticides in over 20 years (as long as the previous owner was managing it). They have been vaccinated and deworm by me personally, and we have not used hormone injections. They will be fattened up on spring hay by graduation day, but they look pretty good right now.
We are taking orders now for interested families. When the “graduation” day comes, we haul the steer to a processing facility in Sulphur Springs, and the butcher turns him into steaks, roasts, and hamburger. Some people even want the liver, tail, tongue, etc. After a few days of cold aging, the thickly sealed packaged up portions are ready to pick up. Typical cow weight has been #1000-1300, “dressed out” 60% to #600-700 of meat. So “half a cow” is #300 -#350. We are asking $6 a pound, and you pick up the meat. You will need a BIG FREEZER to store #300 of beef, but it will last you a long time since it is properly packaged. We are still eating some hamburger from my husband’s favorite cow that never got pregnant, and she graduated 24 months ago.
If you have never had grass fed beef, the fat looks different than feed lot beef. The fat is slightly yellow from grass pigments, not snowy white from GMO corn. You can’t see the lack or hormones or chemical residues, and you can’t taste it, but they aren’t there.
Some people wonder how I can raise an animal for food. That’s what they are raised for, but we do it so they have a have a wonderful cow life, and one bad day. And they taste great!