Grant & Lucas Hartman · Cooke County, Texas muenstergrassfed.com
Last Updated: March 2026
Angus cattle grazing a lush cover crop of wheat and purple top turnips — Muenster Grass Fed, Cooke County, Texas.
"Can say without a doubt, the best beef we've purchased! And we've tried several ranches for years before finding Grant's beautiful, happy and humanely raised cattle. This is our 4th year to buy beef with him and we hope he continues his business for many years to come. The beef is tender and flavorful plus he is genuinely as pleasant in person as he is in his videos. Thank you for the work you do and for keeping our family nourished!"
— Dena, DFW (Oct 2025)
Table of Contents
Introduction:The Muenster Grass Fed Difference
PART 1: THE CATTLE & THE QUALITY
1. Genetics & Herd Management: Building a Superior Animal
2. A Life on Pasture: How Our Cattle Are Raised
3. Our Health Protocol: Uncompromising Standards
4. The Industrial Reality vs. The Muenster Grass Fed Standard
PART 2: THE BUYING PROCESS
5. Choose Your Finish: Grass-Fed vs. Pastured Grain-Finished
6. Choose Your Tier: Premium Harvest vs. Value Beef
7. Choose Your Size: Quarter, Half, or Whole
8. What's in the Box? (The Cut Breakdown)
9. The Custom Cut Order & Pickup Process
10. The Transparent Pricing Model
11. The Value Comparison: MGF vs. The Grocery Store
12. Farm to Table: Cooking Your Bulk Beef
13. Our Local Processor Partners
14. FAQ
A Final Word, From Our Family to Yours
Appendix: Sources
Introduction: The Muenster Grass Fed Difference
Welcome to Muenster Grass Fed. When you buy beef from us, you aren't just making a purchase to fill your freezer; you're building a relationship with the rancher who raised it and gaining complete transparency about where your food comes from.
We are a multi-generational family ranch run by brothers Grant and Lucas Hartman located right here on our family-owned land in Cooke County, Texas, just outside the historic town of Muenster. Our family has been stewarding this land for over 125 years, and our goal is simple: to provide the families of North Texas and the DFW Metroplex with the cleanest, most transparently raised beef possible.
Unlike grocery store beef—which often travels thousands of miles through high-stress, rapid-weight-gain feedlots—our cattle live right here on open pasture from birth to harvest. We rely on premium Angus genetics for tenderness, but our real secret is soil health. We know that sustainable pastures create healthier cattle, which means a superior, more consistent premium beef product.
The beef industry can be confusing, full of jargon and hidden costs. This guide is here to change that. Read on to discover how we raise our cattle, what the different cuts and weights mean, and exactly how the purchasing process works.
How Much Should I Order?
Quarter Beef — Best for individuals, couples, or small families with limited freezer space.
Half Beef (Most Popular) — The perfect fit for a standard family of 4 who eats beef 2–3 times a week.
Whole Beef — Best for large families, those who host frequently, or those wanting the absolute best value.
PART 1: THE CATTLE & THE QUALITY
1. Genetics & Herd Management: Building a Superior Animal
Exceptional beef doesn’t happen by accident; it is the result of years of meticulous genetic selection. At Muenster Grass Fed, we operate what is known as a “closed herd.” This means we do not buy outside cows or calves from sale barns to fill our pastures. Every animal we raise and sell was born right here on our ranch. This closed-loop system is vital for maintaining strict biosecurity and gives us absolute quality control over our genetics.
Bull Selection
The foundation of our herd’s quality lies in our bulls. We invest heavily in premium, registered Angus bulls selected for proven genetic markers for superior marbling, ribeye area, and tenderness—ensuring those traits are passed down to every calf. We also keep a strict eye on a bull’s docility score: it only takes one bad bull to create an ornery group of cows that will ruin the disposition of an otherwise gentle herd.
Heifer Selection & Strict Culling
We hold the female side of our herd to equally high standards, constantly evaluating and culling to improve our genetics. When choosing replacement heifers, we evaluate on four strict criteria:
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Disposition: We only keep calm, gentle animals. A calm cow means a low-stress herd, safer for us to handle and directly resulting in more tender beef—stress hormones make meat tough. Over the years this trait has improved our herd from 50% meeting the standard to around 85%.
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Composition & Conformation: Strong feet and legs to travel our pastures, and excellent udder structure to properly nurse calves.
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Weight & Growth: We track weaning weights to ensure efficient, healthy growers that thrive in our specific North Texas environment.
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Breeding Efficiency: We give replacement heifers a very short breeding window (usually just two estrus cycles). If they don’t breed in time, they are transitioned directly into our grass-finished program—making exceptionally premium beef for our customers.
2. A Life on Pasture: How Our Cattle Are Raised
From the day they are born, our calves live exactly as nature intended. Our cattle spend their entire lives on our family ranch.
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Born on Pasture: Calves are born out on the open grass under the watchful eyes of their mothers. We check first-calf heifers twice each day and will assist if needed.
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The Nursing Phase: For the first several months, their primary diet is rich mother’s milk. By March, when winter grasses are growing strongly, calves are the right size to truly start grazing and putting on significant pounds.
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The Weaning Process: We leave calves with their mothers for 8–10 months—significantly longer than the industry standard of 6 months. We use fence-line weaning when possible and ensure weaned calves have deep shade, fresh cool water, the best hay we have, and balanced feed. They typically regain any lost weaning weight in about 10 days.
After weaning, animals continue to rotationally graze our pastures, growing at a natural, steady pace until they enter their specific finishing phase.
3. Our Health Protocol: Uncompromising Standards
We believe in preventing disease through healthy pastures and low-stress handling. While this management style does a lot, it isn’t a silver bullet—disease can still crop up, especially when sick neighboring cattle are just across the fence. Because of this, we do use medications when it makes practical, humane sense.
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Transparent Hormone & Implant Policy: All of our grass-finished beef and most of our pastured grain-finished beef is hormone free. We do not implant customer animals. If a commercial-herd animal that was implanted is ever finished for a customer, we will notify you in advance. We absolutely never use ionophores (gain enhancers like Monensin) found in standard feedlot rations.
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No Sub-Therapeutic Antibiotics: We never inject whole herds with “just-in-case” antibiotics. We use antibiotics only for targeted treatment to ensure animal welfare—pneumonia, pink eye, foot rot. If your animal ever requires treatment, we will notify you immediately so you can decide how to proceed.
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No mRNA Vaccines: There are currently no widely commercially approved mRNA vaccines in standard use for beef cattle in the United States. We are watching this space closely. To be absolutely clear: if an mRNA vaccine is ever widely approved for cattle, we will never use it in our herd.
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Standard Vaccinations: Our calves receive standard, time-tested vaccinations (such as 7-way Blackleg and Bovi-Shield Gold) to protect against fatal diseases.
4. The Industrial Reality vs. The Muenster Grass Fed Standard
We respect that industrial packers play a role in feeding our country, and we continue to participate in that system by sending a portion of our cattle into commercial feedlots and packing plants. This is an economic reality of running a multi-use cattle operation, not a reflection of our preference. Still, we believe discerning customers deserve to know exactly what’s in their freezer—and where it came from.
The True Cost of Industrial Beef
Driving through the Texas Panhandle, the industrial beef complex is impossible to ignore: feedlots packed with tens of thousands of cattle standing in bare dirt, surrounded by an entire industrial ecosystem built to support them. Massive center-pivot irrigation systems draw billions of gallons from the Ogallala Aquifer—a fossil water source that took thousands of years to fill and is being depleted at a rate it cannot recover from within any human timescale. Plowed fields stretch to the horizon. Rail cars of grain sit backed up on sidings for miles. Silage pits, hay operations, and fertilizer trucks work around the clock. The lagoons holding animal waste from a single large feedlot can be visible from satellite imagery. The smell carries for miles.
None of this is a judgment of the people who work in that system—many are hardworking farm families doing what the economics demand. But it is an honest description of what it takes to produce cheap, anonymous beef at industrial scale. At Muenster Grass Fed, our cattle do the opposite: they build the land rather than deplete it. Rotational grazing mimics the natural movement of bison across the Great Plains, giving pastures time to recover, driving organic matter deep into the soil, and keeping our water on the land rather than in a pipe. We rely on rainfall, not the Ogallala. We grow our own Non-GMO feed rather than importing trainloads of commodity grain. And our cattle live the way cattle are supposed to live—on open pasture, in the sun and wind, with room to move. That isn’t just better for the animal. Over time, it is the only system that is better for the land.
The “Product of USA” Truth
For years, a massive loophole in USDA labeling allowed multinational packers to import frozen beef trim from countries like Australia, Brazil, and Mexico, grind it up in an American facility, and legally slap a “Product of USA” label on it. The USDA finally closed this loophole in 2026—now requiring animals to be born, raised, and harvested in the US to carry the label—but many industrial packers are only just now being forced to comply. At Muenster Grass Fed, we have always exceeded this standard.
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Single-Source Ground Beef: A single industrial package of ground beef can contain meat from dozens or even hundreds of different animals, blended with imported lean trim from Mexico, Australia, and Brazil to balance the fat ratio. When you buy a share from MGF, the hamburger in your box belongs to your specific animal. It is clean, traceable, single-source, and never blended with imported trim.
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Local Economy & Food Security: Your dollar stays in North Texas, supporting local landowners, Non-GMO crop farmers, and processors like Fischer’s and Hess. During the COVID lockdowns, industrial packing plants shut down and grocery store meat cases sat empty. Local ranchers and local processors kept working. Buying local bulk beef is an investment in your family’s food security.
PART 2: THE BUYING PROCESS
5. Choose Your Finish: Grass-Fed vs. Pastured Grain-Finished
What is “Finishing”? Finishing refers to what the animal eats during the final months before harvest—which has the biggest impact on flavor, fat quality, and tenderness. It typically lasts the final 90–180 days, when animals gain significant weight and develop intramuscular fat known as marbling.
Grass-Finished
These animals live on pasture their entire lives and are finished on a diverse blend of high-quality cereal grain pastures including wheat, oats, triticale, and legumes such as hairy vetch. This diet results in a robust, traditional beef flavor with fat that often carries a natural golden-yellow tint—a direct result of high levels of beta-carotene (Vitamin A), tocopherols (Vitamin E), and a superior Omega-3 to Omega-6 ratio.
Science-Backed Transparency:
Research confirms that grass-finished beef contains significantly higher levels of beta-carotene and Vitamin E compared to grain-fed counterparts. While beef is not a primary Omega-3 source compared to fatty fish, the improvement in ratio is genuine and meaningful. See the Appendix for peer-reviewed sources.
We strive to finish these cattle to perfection, avoiding the overly lean, chewy texture many people associate with store-bought grass-finished beef. Our superior Angus genetics combined with meticulous pasture management produce the consistent marbling, tenderness, and flavor our customers rely on year after year.
Pastured, Grain-Finished (Non-GMO)
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Ethical & Verifiable Inputs: Our pastured grain ration is built around Non-GMO corn and cereal grains that we grow and mill right here on our own farm—giving us 100% control over exactly what our cattle eat.
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The Ration & Animal Welfare: These cattle receive 22–25 lbs of custom feed per day. The pasture remains vital—live green grass provides roughage and, combined with sourced Non-GMO sunflower meal and other clean protein inputs, meets their protein needs. Grazing live forage while receiving grain balances their rumen far more effectively than a confined feedlot, preventing acidosis and ensuring a higher standard of animal welfare.
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This approach combines pasture-raised ethics with the high marbling and buttery tenderness associated with premium-grade beef—a favorite for those who prefer a classic steakhouse experience or regularly host family and friends.
"We’ve been getting our beef from Muenster Grass Fed for the last 3 years. We have tried other ranchers around the area and have finally found the perfect combination of quality beef and great prices. The beef has consistently been exceptional and the process is very straightforward. If you’re thinking about purchasing grass fed beef, then don’t pass them up!"
— Vivien, DFW (Dec. 2019)
The Seasonality of Flavor: Why We Harvest When We Do
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Grass-Finished (Spring Only — February–May): Our cool-season grasses are at peak nutritional density in the Texas winter and early spring. Once the Texas summer hits, grass dries out, cattle seek shade, weight gain stalls, and the beef becomes leaner and gamier—below our quality standards.
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Pastured Grain-Finished (Focus on Late Fall): Because we supplement with our farm-grown ration, we can finish these animals consistently even when pastures aren’t at peak density. We focus these harvests in Late Fall and may expand to year-round in the future.
6. Choose Your Tier: Premium Harvest vs. Value Beef
The Premium Harvest (Standard)
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Age: 24–30 months
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Type: Heifers or Steers
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The Physiological Sweet Spot: These cattle have reached optimal maturity—fully developed muscle structure transitioning energy into intramuscular fat (marbling), while collagen is still soft enough for butter-knife tenderness. This guarantees steakhouse-quality cuts, consistent every time.
The “Value Beef” Harvest (Limited Availability)
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Age: 3–6 years
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Type: Mature cows, 1–4 calves
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Deep Flavor Development: Multiple seasons of diverse pasture grazing creates a deeper, more robust, earthy “beefy” flavor many connoisseurs prefer. Collagen cross-links have strengthened, so steaks may require marinating or slow-cooking—though we’ve had older animals with remarkably tender steaks. The ground beef and slow-cooked roasts from these animals are absolutely extraordinary. The reduced price point makes this an incredible option for budget-conscious families who want clean, local protein far superior to anything at the grocery store.
7. Choose Your Size: Quarter, Half, or Whole
Deciding on the right amount of beef depends on your annual consumption and available freezer storage. We offer three sizes to fit every need:
Storage 101: Deep Freezer vs. Frostless
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The Deep Freezer (Recommended): A dedicated manual-defrost chest or upright “deep freezer” holds a constant temperature. Your beef will remain in perfect condition without freezer burn for at least a year.
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The Frostless Freezer: Most kitchen refrigerator/freezer combos run a regular thaw cycle multiple times a week to prevent ice buildup. This constant temperature fluctuation pulls moisture from the meat, causing freezer burn within months.
Ranch Tip
We highly recommend a Wi-Fi enabled temperature alarm for any Half or Whole beef purchase. Built-in freezer alarms only beep locally—a smart Wi-Fi alarm sends an instant alert to your smartphone if temperature rises or power goes out. Search Amazon for “Govee WiFi Freezer Thermometer” or “YoLink Smart Freezer Alarm.”
8. What’s in the Box? (The Cut Breakdown)
Here is a real-world breakdown from a 30-month-old heifer processed at Fischer’s Meat Market (832 lb hanging weight carcass, 416 lbs per side). Your exact results will vary based on animal size, cut preferences, and processor. Bone-in orders yield more steaks and roasts but less ground beef; boneless orders do the opposite. The table below reflects a Half Beef order.
9. The Custom Cut Order & Pickup Process
Buying bulk beef might seem intimidating at first, but we walk you through every step to ensure your freezer is stocked exactly how your family likes to eat.
Step 1: The Cut Order
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Quarter Beef Shares: Because you are sharing a side with another customer, the processor can only accept one master cut order per side. All Quarter shares receive our perfected “Standard Cut” order—see the FAQ for the exact details.
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Half & Whole Beef Shares: You get to customize everything. After your deposit, we’ll send you an easy-to-use Google Form that walks you through every cut. You can also call your order into the processor directly, or ask us to create a cut order for you.
Step 2: The Aging Process
Your beef hangs in a climate-controlled cooler to dry-age for 14–21 days. Natural enzymes break down connective tissue and intensify flavor—this is what gives dry-aged beef its distinctive, rich, nutty profile.
Step 3: Pickup Day Logistics
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Local/DFW Customers (within 2 hrs): Heavy towels to insulate the boxes are usually sufficient. Keep meat inside your vehicle with the AC on, or in a truck bed when it’s under 85°F. Get it home and into your deep freezer without delay.
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Long-Distance Customers (2-5+ hrs): Bring large 100+ quart marine coolers. Frozen solid beef will stay in great shape for a 5–6 hour trip in a good cooler.
"We made hamburgers this weekend with our new beef, and they were so delicious! We are regretting that we didn’t get a half cow."
— Nathalie, DFW (March 2026)
10. The Transparent Pricing Model
There are three simple steps to your purchase. No surprises at pickup.
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Step 1 – The Deposit: A non-refundable deposit secures your animal. ($150 / Quarter · $300 / Half · $600 / Whole)
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Step 2 – The Ranch Balance: After slaughter, the processor provides the Hanging Weight. You pay MGF based on that weight, minus your deposit.
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Step 3 – The Processing Fee: Paid directly to the processor at pickup. Costs vary by processor and are updated before each offering.
Understanding the Weights
This is where customers can easily get confused—and where some producers don’t communicate clearly, leading to sticker shock at pickup. Regardless of who you buy from, understand these terms:
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Flat Fee: Some producers charge a flat fee per share. Convenient, but the price per pound can vary substantially because carcasses differ so much in weight.
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Live Weight: The weight of the live animal including hide, digestive tract, hooves, and undigested feed. A live weight price will be much lower per pound than hanging weight—but that doesn’t mean your take-home meat is cheaper. A cow can easily carry 60 lbs of water weight before stepping on a scale.
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Hanging (Carcass) Weight: The weight after slaughter once the hide, digestive tract, and hooves have been removed—but before aging and cutting. This is a fair, consistent way to value beef, which is why we use it.
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Take-Home Weight: The actual pounds in your freezer. Expect approximately 66% of hanging weight, varying from 60–69% depending on your cut choices.
11. The Value Comparison: MGF vs. The Grocery Store
When families first see the total price tag of a Half or Whole Beef, it’s easy to experience “sticker shock.” But the metric that matters is the blended price per pound. In the example above, you’re paying ~$9.57/lb—and that flat rate applies to everything in the box: ground beef, dry-aged ribeyes, T-bones, and filets alike. Comparable grass-fed cuts from online subscription services typically run $12–$18/lb, and you have no idea where that animal came from.
The Hidden Value: Convenience
When you have 200+ pounds of beef in your freezer, the “What’s for dinner?” stress disappears. You never have to fight traffic just to grab a pound of hamburger meat. A frozen brick of our single-source ground beef can be thawed and on the table in under 30 minutes. Buying a share of beef doesn’t just fill your freezer—it gives you your time back.
12. Farm to Table: Cooking Your Bulk Beef
Not sure what to do with a Pikes Peak roast, short ribs, or a pack of round cutlets? Buying bulk beef means you get to explore traditional cuts you might not normally pick up at the store. Don’t let that intimidate you.
We regularly post our family’s favorite recipes and cooking tips on our website’s blog. Check out our guide on How to Cook a Steak Using a Dry Rub for a flawless crust, or learn How Muenster Grass Fed Smokes Brisket for the ultimate weekend BBQ. We’ve got you covered for every single cut in your freezer.
13. Our Local Processor Partners
We partner with some of the best local processors in North Texas. All do excellent work—they differ in price, location, and packaging style.
The Dry-Age Difference: Why We Hang Our Beef
Most grocery store beef is Wet-Aged—sealed in plastic immediately after harvest, sitting in its own juices to retain water weight. This is profitable for big packers but often results in a metallic taste and a steak that shrinks rapidly in your pan.
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Natural Enzyme Activity: Natural enzymes break down proteins during aging, improving texture and developing the concentrated, complex flavor profile dry-aged beef is known for.
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Concentrated Flavor: As moisture evaporates, the beef flavor intensifies into a rich, nutty, steakhouse profile that wet-aged beef cannot match.
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No “Expensive Water”: Many retail meats are enhanced with up to 15% saltwater solution to increase weight. With our beef, the water evaporates before you take it home—you’re cooking pure, concentrated beef.
14. FAQ
What exactly is the Standard Cut Order for a Quarter Beef?
Sirloin: 1”, 1 per pkg, bone-in
Loin: T-Bone/Porterhouse 1”, 2 per pkg
Rib: Bone-in Ribeye Club Style 1”, 2 per pkg
Round: 3–4 pkgs Tenderized Cutlets, 4 per pkg
Roast: Chuck and Arm only, 3 lb each
Stew Meat: 4 lbs in 1 lb pkgs
Soup Bone: 1–2×
Short Rib: 2×, 3 lb
Hamburger: 1 lb pkgs
Brisket: Split in two
Skirt & Flank: Yes
Loin Tip: No
Hamburger Patties: 2 pkgs, 8 per pkg
Organs: Liver only.
How much freezer space do I need?
Quarter Beef: ~5 cu ft (small chest freezer). Half or Whole Beef: 10–20+ cu ft dedicated upright or chest freezer.
How long will the beef last in my freezer?
12–18 months in a dedicated deep freezer without loss of quality or freezer burn.
Do I get bones and organ meats?
Yes! Half and Whole orders can request bones (great for bone broth), liver, heart, tongue, and oxtail at no extra charge. Some processors also offer kidneys and sweetbreads. None of our processors offer tripe. Quarter shares receive standard portions of soup bones and liver.
Can I get beef tallow or fat?
Yes! Request it on your cut sheet. For rendering, specifically request tallow (also called suet)—it comes from around the kidney area and is excellent for cooking. Generic “fat” from the processor will be standard trimmings, which render poorly.
What payment methods do you accept?
Zelle, Venmo, PayPal, and personal checks for the Ranch Balance. Bring a check to the processor at pickup to avoid credit card fees.
Can I split a Half Beef with a friend or neighbor?
Absolutely—many customers do this. Purchase the Half under one name, submit one cut sheet, then split the packages at home.
Do you ship?
We do not ship. We believe in building a resilient local food system. All pickups are direct from our local processor partners in North Texas.
Can I visit the ranch?
We love connecting with customers! As a working ranch we can’t always host drop-ins, but if you catch Grant at the right time he’ll show you around. Follow our Facebook page and upcoming YouTube channel to see the ranch in action.
Is your beef “Certified Organic”?
We are not government-Certified Organic—we prefer a relationship of transparency over expensive labels. Some “organic” practices, such as excessive soil tillage, can harm the environment. We do use sustainable practices such as no-till farming and cover crops to build the soil, Non-GMO feed for grain-finished beef, and open-pasture raising. Ask us anything—we have nothing to hide.
What if I want more ground beef and fewer steaks/roasts?
No problem. Half and Whole orders are fully customizable. Simply instruct the butcher to grind any roasts or cuts you don’t want into extra premium ground beef.
When do I get my meat?
Grass-finished animals go to the processor February–May 2026. The processor calls you directly when your beef is frozen solid and ready for pickup—typically 3–4 weeks after slaughter.
How far in advance do I need to order?
Harvest dates fill months in advance. Grass-finished beef sales typically open November 2nd for new customers. Grain-finished beef ordering dates vary—follow the website and subscribe to email updates.
Is my deposit refundable?
Deposits are non-refundable as they secure your animal in our production cycle. If MGF cannot deliver due to unforeseen circumstances (e.g., animal death), your deposit will be returned immediately.
A Final Word, From Our Family to Yours
We want to be honest with you: we’re just a family trying to do things the right way on a piece of land we believe God has entrusted us to steward. We didn’t set out to be activists about the food system or to make anyone feel bad about where they buy their groceries. We still participate in the commercial cattle market ourselves—we’ve said that openly in this guide—because that’s the reality of running a working ranch in North Texas.
We’ll also be the first to admit that we’re still learning. Every season teaches us something new about this land, about our cattle, about what good husbandry actually looks like in practice. We’ve been at this a long time, but we approach it the way we always have—as students first. The day we think we have it all figured out is probably the day we ought to worry.
What we do believe is that there is real value in knowing exactly where your food comes from. Not because grocery store beef is the enemy, but because transparency is something worth having when you can get it. You’ve read this whole guide. You know our names, our land, our genetics program, how we wean our calves, what our cattle eat, and what your money pays for down to the dollar. That level of openness is something we’re proud of, and it’s something we try to extend to every customer who reaches out to us.
The families who buy from us year after year aren’t doing it because we convinced them to. They’re doing it because once you’ve stocked a freezer this way—knowing the ranch, knowing the process, picking up your meat from a local butcher you can shake hands with—it just feels right. And “feels right” turns out to matter quite a bit when you’re feeding people you love.
We’re grateful for every customer who has trusted us with that. If this guide has answered your questions and you feel like Muenster Grass Fed might be a good fit for your family, we’d be honored to earn your business. And if you still have questions, just reach out—Grant is genuinely happy to talk cattle.
Grant and Lucas Hartman
Muenster Grass Fed · Cooke County, Texas
Ready to reserve your 2026 Beef Share? Our harvest dates fill up quickly. Visit muenstergrassfed.com to view current inventory and place your deposit today. Or click on one of the buttons below to place your order now.
Appendix: Sources Supporting Key Claimes
Grass-Finished Benefits (Beta-Carotene, Vitamin E, Omega-3:6 Ratio)
Daley et al. (2010). A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition Journal. https://pmc.ncbi.nlm.nih.gov/articles/PMC2846864/
Mayo Clinic: Grass-fed beef — heart health benefits. https://www.mayoclinic.org/diseases-conditions/heart-disease/expert-answers/grass-fed-beef/faq-20058059
Imported Grass-Fed Beef Market Share
USDA Economic Research Service: Cattle & Beef import data. https://www.ers.usda.gov/topics/animal-products/cattle-beef/
South Dakota State University Extension: Grass-Fed Beef Market Share. https://extension.sdstate.edu/grass-fed-beef-market-share-grass-fed-beef
Product of USA Labeling Rule (2026)
USDA Press Release: USDA Finalizes Voluntary “Product of USA” Label Claim (March 2024). https://www.usda.gov/about-usda/news/press-releases/2024/03/11/usda-finalizes-voluntary-product-usa-label-claim
Ground Beef Multi-Animal Sourcing
USDA FSIS: Guidelines on ground beef production and multi-source trimmings. https://www.fsis.usda.gov/guidelines/2021-0003
mRNA Vaccines in Livestock
USDA APHIS: Veterinary Biologics — regulatory overview of animal vaccines. https://www.aphis.usda.gov/veterinary-biologics
Dry-Aging Benefits vs. Wet-Aging
PubMed: Dry aging of beef — review of effects on flavor and tenderness. https://pubmed.ncbi.nlm.nih.gov/27200180/