Grass Fed Beef For Sale - Cattle are in SE Oklahoma

[Groesbeck Hurricane]

Tired of paying for overpriced and tasteless beef? (We also have bull calves, heifers, and cows on the ground ready to sell if you are interested. Some are pure breeds (registrable and not Highland and Angus) and some are crosses.)

Being offered for your consideration are Highland and Angus Cross steers! We bred and raised these guys in SE Oklahoma. We are offering crosses with our Highland bull and Angus cows. The steers are currently being raised on pasture (grass) with hay and a once weekly feeding of sweet feed to keep them coming up. The pastures are green, not the mud pits you see in feed lots. The steers have almost 90 acres to roam.

Grass fed beef raised this way is generally lower in fat and cholesterol than commercially raised and processed (water injected) chicken. Our beef is generally leaner than cuts found in grocery stores and butcher's shops.

Highlands are noted for the high quality of their beef and offer an improvement to the Angus in flavor and fat distribution. This has proved to be a very tasty and high graded combination for us in the past.

We are offering to sell the steers as live and deliver them to a local processor. The processor will weigh the steer independent of us and will report the live weight to both parties. We charge by the pound of live weight at the processor. Buyer would pay the processor for all processing fees.

The steers are available as either quarters, halves, or wholes depending upon how we can mix and match buyers. We are not set up to sell only steaks.

Costs: Live weight cost is $1.80 per pound based on sales this past week with a small delivery fee to cover our fuel costs and time

Processor: Approximately $350.00 for a typical processing.

You tell the processor what cuts of beef you like, how thick you wish for your steaks, patties/ground, sausage, etc. You choose.

The steers are currently estimated to weigh 800 to 1,000 pounds.

Using a round example of 1,000 pounds you will be looking at:

1,000 pounds * $1.80 per pound = $1,800.00 to farmer plus travel costs

Approximately $350.00 to processor

Total out of pocket estimate is $2,300.00 for one full steer.

We have been averaging 55% harvest (approximately 550 pounds finished beef from a 1,000 pound live steer) so that equates to a cost per pound of:

$2,300.00 / 550 pounds = $4.19 estimated cost per finished pound for all cuts (steaks, roasts, patties, etc)!

The total take home weight and to an extent the harvest percentage will vary by the type of cuts you choose. 55% is just a guide and industry standard is 40 to 60%.

We do request ordering up front and will take a small deposit to hold the steer. Deposit will be applied to the final cost for the steer.

If you are interested please PM me. Thanks!


ps: I cleared with Wayne first.

[Joeaksa]

Boy I wish you were closer! Would love to help you out with some good beef. I would guess that Arizona is a bit far away for shipping.

[Evans, Marv]

And I wish California was closer also.

[nvr2mny]

How far from Kansas City?

[aigel]

Pics?

I'd buy this, if I didn't hunt and you were closer. Also would save myself the $350 and go nuts butchering it myself. That'd be a great project.

G

[Groesbeck Hurricane]

We are about six hours from Kansas City. I can take one up to Tulsa or that area for processing.

If we were closer to AR/CA we would sell out and get better pricing ;-). Of course, our costs would be much higher as well. I am sure there are people in your region who are doing something similar. American Highland Cattle Association Home - Midwest Highland Cattle Association click on your state and you will find people selling, some are selling already processed but this will vary with state laws. (We are members of both organizations.)

You really need to hang the meat for ten plus days (preferable 14 to 21 depending upon the carcass). This will allow the meat to relax and age. The flavor is greatly improved and proper processing is key.

[Joeaksa]

David,

Great info and will take a look. The meat varies so much in the markets that I have thought about buying direct for a long time. Years ago I lived in the Ozarks and did then but never here in Arizona.

Joe A

EDIT, found two people in Arizona on the first website and have sent an email to both. Closest is 2 hour drive but thats not that far and I have a big truck, so lets see. Only downside is that there is not much grass out here to feed on but they have to be better than whats in the markets.

[john70t]

Have you considered advertising locally in farmers markets, or making jerky/leather products?
An organic certification might make the product desirable in some markets.

[porsche4life]

David,



Great info and will take a look. The meat varies so much in the markets that I have thought about buying direct for a long time. Years ago I lived in the Ozarks and did then but never here in Arizona.



Joe A



EDIT, found two people in Arizona on the first website and have sent an email to both. Closest is 2 hour drive but thats not that far and I have a big truck, so lets see. Only downside is that there is not much grass out here to feed on but they have to be better than whats in the markets.

Keep us updated joe!


David, good luck! I'd tell my dad to call you, but he's already committed to a half that one of his employees is raising.

[speeder]

Originally Posted by Groesbeck Hurricane

We are about six hours from Kansas City. I can take one up to Tulsa or that area for processing.

If we were closer to AR/CA we would sell out and get better pricing ;-). Of course, our costs would be much higher as well. I am sure there are people in your region who are doing something similar. American Highland Cattle Association Home - Midwest Highland Cattle Association click on your state and you will find people selling, some are selling already processed but this will vary with state laws. (We are members of both organizations.)

You really need to hang the meat for ten plus days (preferable 14 to 21 depending upon the carcass). This will allow the meat to relax and age. The flavor is greatly improved and proper processing is key.

I'm curious about the aging part, and forgive my ignorance on the subject. Is it hung in a refrigerator? Butchered, or sides of beef? If not in refrig, how does meat not spoil? Thanks.

[mikesride]

My family just sold their last herd......there goes my ulta affordable beef stocks.......

[upwardr]

Seems like grass fed cattle should be getting a premium. Did some work at a well know processor and found out the beef for a well known burger chain is being brought in from New Zealand due to hormone free but they can't buy any local.

Of course the are spending a premium to say its growth and hormone free.

[Schumi]

PPOT is where I come for all my beef needs.

[Groesbeck Hurricane]

The problem with commercial beef is the ground meat has parts from several, possibly hundreds of different cows. You are not also aware of how the cow was raised. Life in a feed lot is not good.

Organic certification is very expensive. We can already state "naturally raised" without going through certification. If I had more than a couple of dozen cows then it would become important. It I had enough I would be supplying a restaurant with their needs, there is some cash in that market!

Beef will be halved after harvest and will then be hung in a cool room. This allows the meat to drain and age which will improve the texture and flavor. The meat does not go bad. Meat that has not been thusly processed is tougher and some people believe it is "gamey".

Selling this way I will make more money than going through a cattle auction and my customers will receive a better product than they can "normally" buy in the store for much less money.

Pelican is a great community for information and other such things!!!

[kinein]

Here is a question no one has asked, how about the cow hide can we get the hide so I can reupholstered my seats?

[Groesbeck Hurricane]

No one has ever asked that question before! I would have to talk with the processing plant but I am sure they can save out the hide.

The real issue is tanning as the processing plant would not do that. How would the hide be tanned? Hmmm, I have not thought this through. Maybe a taxidermist could process the hide? Once processed then it would just be a matter of shipping leather. I wonder if you could specify thickness? Fur on/off? The animals are black furred but I wonder... I would imagine you would require two hides, one per seat, at a minimum.