BULK BEEF FAQs
Can we customize our cutting order?
Yes, Whole/Half/Quarter beef orders are fully customizable. You'll have the opportunity to call the butcher and customize your order if you want or they can do a standard cut for you. 1/8 Beef orders will be standard butcher cut.
How long after our butcher date until we can pick up our beef?
Each animal is a little different in how long it needs to hang to be perfectly tender, but you'll want to be ready to pick yours up anytime from about 3 weeks after your slaughter date. The butcher will call you when it's ready and freezer space is usually very limited there, so they appreciate if you can pick up within a few days of being notified. This will be in Ramona, Oklahoma.
How will the beef be packaged?
Vacuum-sealed in clear plastic.
Are bones and organ meat available?
Yes for Quarter/Half/Whole orders, you'll want to call the butcher on your slaughter date and let them know you'd like to keep the organs. Also, remind them when you give your cutting orders that there should be organs with yours and that you'd like the bones.
What breed are the cattle?
They're our own breed, bred especially for our Oklahoma grasslands. A cross between black Angus and a French heritage breed, Salers. **Fun fact: Because our herd genetics have produced such superior quality beef, we also became a registered bull breedinig ranch and now ranches from all over the country buy our bulls to start or grow their herds** Read more about our breed and ranch HERE.
Can the butcher do custom grinds?
I haven't asked for this, you can discuss it when you call them to let them know you'd like to keep the organs.
When will the next opportunity be?
Smaller, by-the-cut orders will be very limited this year. If you want to guarantee getting that mineral-rich Tallgrass beef in your hands, we highly encourage you to find a way to purchase a split beef. Many people go in with their friends or neighbors.
Will you be selling by the cut or Sampler Packs again this year?
What cuts come in a quarter/half/etc?
As a standard rule of thumb, all bulk beef packages include about 40% ground beef, 35% roasts, and 25% steaks.
There's always going to be some variance with each animal and each butcher, but a standard Quarter might look like this (double for a Half):
40 lbs Ground Beef
3 lbs NY Strip Steak (about 4 steaks)
3 lbs Top Sirloin Steak (about 4-5 steaks)
4 lbs Rump Roast (2 roasts)
4 lbs Sirloin Tip Roast (1 roast)
2 lbs Flat Iron Steak (about 1-2 steaks)
1.5 lbs Filet (about 3-4 steaks)
6 lbs Stew Meat
5.5 lbs Short Ribs
4 lbs brisket
5 lbs Ribeye Steak (about 6 steaks)
5.5 lbs Chuck Roast (2 roasts)
- The beef will be butchered at Rainey's in beautiful Ramona, Oklahoma, beginning in September
- The butcher appointments will be first come, first served. Because we're so late in the season, we're not taking deposits this year. Instead you'll send a check for the full amount of your beef directly to us and you'll pay your processing costs directly to the butcher at pickup.
- You'll be responsible for picking up your order directly from the butcher. Please note, we're not able to offer delivery this year.
- Bulk orders (except for 1/8s) are fully customizable and you can provide cutting instructions directly to the butcher