Reserve your 2026 beef share
Follow the five steps below to find the right beef for your family. Every cost is spelled out before you commit — no surprises at pickup. Questions along the way? Contact Grant; he is happy to talk cattle.
Ready to reserve your share? Jump to the order form ->
Step 1: Choose your finish
Finishing refers to what your animal eats during the final 90–180 days before harvest — the single biggest factor in flavor, fat quality, and tenderness. We offer two programs, each producing a distinctly different eating experience.
Program A — Grass-Finished
Spring harvest only · February–May
These animals live entirely on pasture from birth to harvest, finished on our cover crop blend of wheat, oats, triticale, and hairy vetch. The result is a robust, traditional beef flavor with fat that carries a natural golden-yellow tint — a direct marker of high beta-carotene and Vitamin E content. Our Angus genetics produce consistent marbling that avoids the lean, chewy texture common in store-bought grass-finished beef.
Best for: families who prioritize nutritional profile and a bold, classic beef flavor.
Program B — Pastured, Non-GMO Grain-Finished
2026 Late Fall harvest · year-round expansion planned for future years
These cattle spend their lives on open pasture and receive 22–25 lbs per day of a custom Non-GMO grain ration — corn, cereal grains, and sunflower meal — grown and milled on our own farm. Continuing to graze live forage alongside grain prevents the acidosis and stress of conventional feedlot finishing. The result is heavy marbling, buttery tenderness, and the steakhouse appearance many families prefer.
Best for: families who prefer a classic steakhouse experience or are purchasing their first bulk beef share.
Not sure which to choose? Read the full comparison in our Beef Buyer’s Guide — or contact Grant and he’ll help you decide.
Step 2 Choose your tier
Both programs offer two harvest tiers depending on availability. The Premium Harvest is our standard offering and what the vast majority of customers order.
Premium Harvest
Standard · most available
24–30 month old heifers or steers at the physiological sweet spot — fully developed muscle with collagen still soft enough for butter-knife tenderness. Steakhouse-quality cuts, consistent every year.
Value Beef
Limited availability
3–6 year old mature cows. Multiple seasons of pasture grazing creates deeper, more robust flavor. Steaks benefit from marinating — but the ground beef and slow-cooked roasts are extraordinary. Offered at a reduced price point for families who want clean, traceable protein at the best possible value.
Step 3 Choose your share size
The right size depends on how much beef your family eats and how much freezer space you have. All deposits are non-refundable as they secure your animal in our production cycle. If we cannot deliver due to unforeseen circumstances, your deposit is returned immediately.
Quarter Beef — $150 Deposit
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Take-home: 125–145 lbs
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Freezer space needed: ~5 cu ft (small chest freezer)
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Cut order: Standard (see FAQ for full details)
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Best for: couples or small families new to bulk beef
Half Beef — $300 Deposit ★ Most Popular
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Take-home: 250–290 lbs
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Freezer space needed: 10–15 cu ft (dedicated chest or upright freezer)
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Cut order: Fully custom via Google Form
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Best for: a family of 4 eating beef 2–3 times per week
Whole Beef — $600 Deposit
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Take-home: 500–580 lbs
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Freezer space needed: 20+ cu ft
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Cut order: Fully custom via Google Form
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Best for: large families, frequent hosts, or splitting with a neighbor
Freezer tip: A dedicated manual-defrost chest or upright deep freezer is strongly recommended. Frostless freezers run a thaw cycle multiple times per week, causing freezer burn within months. For any half or whole purchase, a Wi-Fi temperature alarm is worth the investment — search “Govee WiFi Freezer Thermometer” on Amazon.
Step 4 Choose your processor
We work with four trusted local processors in Cooke and Montague Counties — all within 100 miles of DFW, all producing exceptional results. They differ in price, packaging, and location. Your beef will keep 12–18 months in a dedicated deep freezer regardless of which processor you choose.
Fischer's Meat Market
Opened in 1927, Fischer's Meat Market has been serving as the local grocery store for the community of Muenster, TX and has become an icon in the local area. Fischer's is known for its smoked German sausage, cheeses, and meat counter. Fischer's also serves as our primary processor. We have brought hundreds of our cattle to Fischer's Meat Market for processing in the last decade.
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Processing about $1.28/lb carcass weight
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Uses Single Shrink Wrap Packaging
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Located in Muenster, TX (about 75 miles from DFW)
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Dry age 14 days standard, longer dry age times available
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Processor doubles as our local grocery store with many specialty items.
Approximate Processing Costs for an 800 lb carcass
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Whole Beef: $1025
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Half Beef: $512
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Quarter Beef: $256
Contact Information:
Fischer's Meat Market
304 N Main Street
Muenster, TX 76252
Phone: 940-759-4211
Hess Meat Market
Hess Meat Market has been serving the local area as a processor for decades. They have a small store front where your beef will be processed and a larger one in Valley View, TX. They are known for their meat counter and specialty items. They are also the only processor that double wraps the beef and dry ages for more than 14 days without charging extra.
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Processing about $1.67/lb carcass weight
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Uses a double wrap of plastic and white butcher paper. Vacuum seal available for extra.
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Located in Muenster, TX (about 75 miles from DFW)
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Dry age 14-21 days standard
Approximate Processing Costs for an 800 lb carcass
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Whole Beef: $1340
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Half Beef: $670
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Quarter Beef: $335
Contact Information:
Hess Meat Market
605 N Mesquite Street
Muenster, TX 76252
Phone: 940-759-2744
Nocona Meat Company
Nocona Meat Company opened in the Summer of 2022. Although a relatively new processor, they do a good job with processing. They have a nice store front where you will pick up your meat featuring a full butcher cabinet. Nocona is also a pretty cool town to visit and explore.
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Processing about $1.38/lb carcass weight
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Uses Single Shrink Wrap Packaging
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Located in Nocona, TX (about 95 miles from DFW)
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Dry age 12-14 days standard
Approximate Processing Costs for an 800 lb carcass
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Whole Beef: $1107
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Half Beef: $553
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Quarter Beef: $277
Contact Information:
Nocona Meat Co
1610 W Pine Street
Nocona, TX 76255
Phone: 940-825-1036
Buck n' Bull MeatworX
Buck n' Bull MeatworX is the newest processor to open in our area. They are the only processor to use a true vacuum seal on their packaging which will appeal to some customers. The owner is also from Australia and has extensive knowledge on animal handling to ensure the animals stay calm in the time leading up to slaughter which is very important for meat tenderness. Also, they hand cut the beef resulting in less sinew in the cuts and bone dust caused by a saw.
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Processing about $1.54/lb carcass weight
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Uses a true vacuum sealed package
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Located in Bowie, TX (about 80 miles from DFW)
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Dry age 14 days standard
Approximate Processing Costs for an 800 lb carcass
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Whole Beef: $1310
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Half Beef: $655
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Quarter Beef: $327
Contact Information:
Buck n' Bull MeatworX
116 Roscoe Lane
Bowie, TX 76230
Phone: 940-253-1234
Step 5 Understand the pricing & place your order
How bulk beef is priced
We price on hanging weight (HW) — the weight of the carcass after slaughter with hide and digestive tract removed, before aging and cutting. This is the fairest and most consistent pricing method because it reflects actual meat value, not water weight, hide, or digestive contents.
Real-world example: Half beef at Fischer’s (2026)
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Deposit: $300 paid to Muenster Grass Fed to secure your spot.
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Ranch balance: 410 lbs HW × $5.05/lb = $2,070.50 − $300 deposit = $1,770.50 due to MGF.
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Processing fee: 410 lbs × $1.28/lb = ~$525 paid directly to Fischer’s at pickup.
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Total estimated all-in: ~$2,595 · Estimated take-home: ~271 lbs · Blended price: ~$9.57/lb
Payment options
Deposit and ranch balance paid to Muenster Grass Fed:
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Zelle — free
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Personal check — free
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Venmo — 1.9% convenience fee
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PayPal — 3% convenience fee
You will pay the processor directly for the beef processing. Processors prefer check to avoid credit card fees on their end.
What happens after you submit your order
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Grant will confirm your slaughter date and processor assignment by email — typically within 1–2 business days.
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Your confirmation email will include payment information. No slot is held until the deposit is received.
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Half and whole beef customers will receive a Google Form cut sheet to customize every cut.
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Quarter beef customers receive our standard cut order — see the FAQ for full details.
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Your beef dry-ages 14–21 days after slaughter. The processor calls you directly when it is frozen and ready for pickup.
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For pickups over 2 hours away bring a 100+ quart marine cooler. Local and DFW customers — heavy towels to insulate boxes filled with frozen meat and a cool vehicle are sufficient.
Ready to reserve your share?
Harvest dates fill months in advance. Unfortunately, we are sold out of our grass-finished beef for 2026. We are still adding customers to the backup list in case there are cancellations. We will begin taking orders for our pastured, grain-finished beef on May 1st for harvest dates in November and December 2026. Spring 2027 grass-finished orders will begin in early November.