Local Beef, Half or Whole | Make a Deposit

USDA-Inspected, Custom Butchered Local Beef

Make your deposit here to reserve your beef. Add both halves of the same animal to your cart and check out if you want a whole cow.

If you are interested in how your food was raised, this is the beef for you. Our sister farm, 242 Ranch, raises Corriente and Corriente-cross cows with the utmost care. Corriente cattle are a robust and hearty small breed derived from Spanish stock. They produce very lean, high quality meat. Grass finished and grain finished available. 

A note on grass vs grain finished:

All cows are grass fed—it's the terminology on the FINISHING that makes a difference. I’ll explain. Some are supplemented with a mixture of grain and silage for the last few months of their lives, which helps them put on muscle faster. That's called grain finished, though they are still eating grass and hay during that time. If they don't get any grain, we call that grass finished. Grass also means dry bales, as we don’t live in a climate where cows can be on live grass their whole lives. Both are healthy and delicious, and which one you choose comes down to personal preference. Grass finished beef has a more assertive or deep wild flavor, while grain finished beef is milder. None of the cows are ever fed soy. 

Why 242 Ranch Beef?

One of the things that really stuck out to me about Dave at 242 Ranch Beef was his DEEP connection and passion for his animals’ wellbeing and nutrition. Other ranchers who have rented our pastures have fed their cows terrible white bread and moldy frozen french fries. Dave, on the other hand, gives his cows no junk food. Instead, he provides a buffet of salts and minerals in addition to personally checking fences and his cows’ wellbeing regularly. His cows are not just a number to him or to us. We at Farm and Hive don’t have the capacity to raise enough beef to supply our demand yet, so Dave and 242 Ranch is the perfect partner for us. We’ve even bought animals for our own herd from him because of their quality. We do have some of the animals based here as part of fall butchering as well. 

 

Please read our beef FAQ for more in-depth information on our husbandry and butchering practices.

Butcher dates

Anita, Jorge, Manuel: 8/27

Pedro, Enrique: 9/24

Tio, Esmerelda: 10/5

Maria, Estrella, Javier: 10/29

Important information

Beef deposits are non-refundable. 

Once your cow has been butchered and weighed, you will receive an invoice for the remaining balance owed which must be paid before you can pick up your beef. The butcher’s fees are separate and you will pay them directly. Butcher fees vary, but are typically between $0.70-1.00/lb for the cut and wrap, and an $80-90 dispatch fee (this fee is split between the halves).

The cost per pound of hanging weight beef is currently $5.50 per pound. 

After we receive your deposit, we will contact you after your cow’s butcher date to give you their exact hanging weight, get cut instructions from you  and give and an estimated pickup date. We will also provide you with a cut request form, which allows you to choose the cuts you’d like from your animal. The butcher will also call you for additional clarification on your preferences just before they cut it and to give tou a more exact pickup date. The butcher will let you know when your beef is ready for pickup (typically 3-4 weeks after the slaughter date).