We began raising and selling healthy and great tasting angus beef in Elizabeth Colorado 26 years ago. Our beef was and still is processed at a long-time family owned processor in Elizabeth Colorado. Though the cattle are raised now in Wyoming, we still process at the Elizabeth Locker Plant where our customers can conveniently pick up their beef. Most of our customers live in the front range of Colorado.
Reserve Yours Now - Our next beef will be processed on September 5, 2019. After dry aging for two weeks, the beef should be ready around the last week of September, 2019 for pick-up in Elizabeth, Colorado.
To reserve your beef complete the form on the Order Yours Now page and we will confirm your order by email. (For new customers there is a $100 deposit when reserving your beef that will be deducted from the final bill. For returning customers no deposit is required).
Grass finished beef is known to be 3 to 4 times higher in CLA (conjugated linoleic acid). CLA is an amino acid that is believed to reduce the risk of cancer, obesity, diabetes and a number of autoimmune disorders. It also has a near ideal 3:1 ratio of Omega 6 fats to Omega 3 comparable to the best wild salmon without the potential for mercury contamination. This compares to ratios as high as 20:1 ratio for corn-fed beef. It is also has high quantities of beta carotene and as much as 4 times more of Vitamins A and D than corn-fed beef.
The flavor of grass-fed beef is commonly describes as more complex and robust or a having a fuller beef flavor. Many of our customers have acquired a taste for grass-fed beef and now prefer it to corn-fed.
The cattle are raised in open pastures and not finished or fed grain in a feedlot. No growth hormones are added and antibiotics are not fed. We want our cattle well fattened on grass before harvesting. Many of the health benefits of grass fed beef derive from the fat. Important Omega 3 oils, natural beta carotene and CLA are found primarily in the fat.
The biblical accounts of Abraham and the Father of the “prodigal son” both selected a pasture fattened calf for their honored guests - not a thin one. We make every effort to do the same for you.
Our grass fed cattle are from the angus breed. These cattle are well known for their ability to produce tender and flavorful grass finished beef. Further, the beef is naturally dry-aged for about 21 days - to increase enhance the tenderness of the beef - compared to the 2 to 5 day aging in the supermarket.
We charge just $4.95 per pound based upon the locker plants carcass weight of each animal, which includes the cost of processing. While we still process our beef primarily through the Elizabeth Locker Plant in Colorado, our ranch in southeastern Wyoming reduced our land and operating costs. We pass these savings to you.
A typical quarter of our grass fed beef weighs approximately 175 pounds (this can vary significantly in a range from 150 to 200 lbs depending on the size of the animal) prior to cutting the steaks, roasts and making hamburger. There is roughly a 30% loss of weight (bone & tallow) yielding about 123 pounds net from a starting weight of 175 lbs. Assuming a total carcass weight of 700 lbs, a whole animal would cost $3465.00, a half $1732.50, and a quarter $866.25. The halves and quarters are evenly divided so there is little difference in quantity and types of cuts.
The finished cost per pound of our grass fed beef after cutting, trimming and freezing varies from animal to animal but will generally be around $6.79 per pound. Please note that we pay all the processing, wrapping and freezing costs. Many grass fed producers do not include processing in their price and generally you will pay up to $1.00 more per pound in addition to their advertised carcass price per pound.
You choose how your beef is cut and wrapped if you pre-order the beef prior to processing. You will select how this is done on a “cut sheet”. We will provide a suggested sample as well you can begin with. After the beef is wrapped and frozen it should last for up to two years in a freezer.
A general rule of thumb is that 1/3 of the beef is steaks, 1/3 roasts and 1/3 hamburger. This can vary depending on how you direct the beef to be cut.