We began raising and selling healthy, grass-finished, and great-tasting Angus beef in the front range of Colorado 27 years ago from our Elbert County ranch. We’ve grown over the years to include cattle raised in southeastern Wyoming by neighboring cooperating ranches who maintain our standards. Customers on the front range can pick up their orders in Franktown, Colorado, the week following the beef being finished.
Our next available processing will be September 20th, 2022. If you would like to reserve beef for that time, fill out the online order form above at the Order Yours Now link. We will confirm your reservation via email. If you have any questions, you can call or email us. We are always happy to talk with you and provide information about our Colorado beef for sale.
Grass-finished beef is known to be 3 to 4 times higher in CLA (conjugated linoleic acid). CLA is an amino acid believed to reduce the risk of cancer, obesity, diabetes, and a number of autoimmune disorders. Our Angus beef for sale 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. You’ll find high quantities of beta carotene and as much as 4 times more Vitamins A and D than corn-fed beef.
The flavor of grass-fed Angus beef is commonly described as more complex and robust or having a fuller beef flavor. Many of our customers have acquired a taste for grass-fed beef and now prefer the taste to corn-fed.
The cattle are fattened in open pastures and not finished or fed grain in a feedlot. Touchstone Angus does not add growth hormones added or feed antibiotics. 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 beef is produced in Colorado from predominantly Angus cattle. Agnus grass-fed beef proves to be tender and flavorful. Further, the finished beef is naturally dry-aged for about 14 days, compared to the 2–5-day aging in the supermarket. We do this to increase enhance the tenderness of the beef.
We charge $5.45 per pound based on the carcass weight. This includes processing and cutting according to your specifications. Halves and wholes receive a lower price per pound. Plus, your beef can be custom cut to your specifications. We currently can’t custom cut a quarter which will be cut and packaged the way an average family prefers. If you order a half, the price is $5.35 and a whole $5.25.
A typical quarter of our grass-fed beef in Colorado weighs approximately 175 pounds (this can vary significantly in a range from 160 to 250 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. If you select on your cut sheet more hamburger than roasts, poorer quality steaks and the ribs, bone and tallow trim weight increase, causing the weight loss from the starting carcass weight to be around 40%.
Assuming a total carcass weight of 750 lbs, a whole animal would cost $3937.50, a half $2006.25, and a quarter $1,021.85. The halves and quarters are evenly divided, so there is little difference in quantity and types of cuts.
You choose how your beef is cut and wrapped if you pre-order our Colorado grass-fed beef prior to processing. You will select how this is done on a “cut sheet” for a half beef or more. We will provide a suggested sample you can begin with also. After the beef is wrapped and frozen, it should last for up to two years in a freezer.
As a general rule of thumb, 30% of the beef is steaks, 30% roasts and the other misc. cuts and 40% burger. These percentages can vary depending on how you direct the beef to be cut.