We sell whole, half and split-quarter beefs. A $100 non-refundable deposit is required to reserve your beef. All charges are based on the hanging weight of the animal. We charge $3.50 per pound for the beef, plus the butcher charges .50 per pound for processing and a $25 kill fee per animal, which is pro-rated for halves and quarters.

The hanging weight of an animal (gutted and minus organs, head and skin) is about 60% of its live weight, which ranges from 1200 to 1800 lb. and is usually around 1500 lbs and its processed weight (cut, trimmed and packaged) is about 42% of its live weight. The hanging weight of a typical two year old steer is about 900 lbs. or so and that would process out to about 630 lbs of packaged beef. A half would be around 425-450 lbs. and would result in about 315 lbs of packaged meat, depending on trimming and a split quarter of around 200-225 lbs. would trim out to about 165 lbs of packaged beef, depending on trimming. If you wish, you can have the butcher package some of the bones as soup bones and they make excellent beef soup. The organs are not included in the hanging weight or the price but are available for purchase at extra cost, if desired.

A whole carcass or a half means exactly that but a split quarter is defined as one half of a half so that each quarter contains the same amount of steaks and roasts, etc. Rather than getting only a forequarter or hindquarter, you get the best of each.

Each purchaser will be provided a cut order form to request the custom cutting of your meat and the customer can tell the butcher how thick to cut the steaks and whether to grind the roasts into premium hamburger, etc.

Each customer must pick up their own beef at the processor's place about three weeks from the date the steer is delivered to the processor. This hanging time is required for optimum tenderness and flavor of your beef. It will be cut, packaged and frozen and ready for your freezer. Be sure to bring enough freezer chests to transport it to your home.

We use Hall's Custom Processing in Coleman, Texas as our butcher. They package ground meat in plastic sleeves and other cuts in double wrap butcher paper. We have had very good resultswith this packaging.

Because we grass finish our steers only when the pasture conditions are just right, we only process once or twice a year and that limits our production somewhat so that if you want to buy our beef you may have to place your name on a waiting list at times.

So here is how it works:

1. You contact us to place your order for a whole, half or quarter beef by calling us at (325) 348-3049 or emailing us at merridee@web-access.net
2. Upon receipt of your $100 deposit, we will send you a blank cut order. This is a form that you use to request the custom cutting of your meat. How thick do you want your sirloin? Do you want roasts or all lean ground meat? It's your choice.
3. On butcher day, we take the animal to the butcher . After it is hung, we will contact you with the hanging weight of your beef.
4. When we receive your payment for your balance (total price minus deposit) , we instruct the butcher to allow you to pick up your beef. At this point you will pay the butcher for the kill and processing fees. The pick-up date will approximately three weeks after butcher day. This hanging time is crucial for optimum tenderness and flavor of your beef.