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 Summer and Fall harvest dates · 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 (Sold out for 2026)
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 (Sold out for 2026)
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.
Conventional Beef (Still a few available for Dec 2026)
Limited Availability
24-30 month old heifers or steers. Same genetics and pasture raising as our premium beef, but sourced from our commercial herd. These cattle may have received a growth implant as baby calves and a single antibiotic treatment at castration or if an illness required it. They are finished and harvested the same way as everything else we sell. When available, these are priced lower than premium beef. Same quality beef, honest disclosure, better price point.
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
-
Take-home: 125–145 lbs
-
Freezer space needed: ~5 cu ft (small chest freezer)
-
Cut order: Standard (see FAQ for full details)
-
Best for: couples or small families new to bulk beef
Half Beef — $300 Deposit ★ Most Popular
-
Take-home: 250–290 lbs
-
Freezer space needed: 10–15 cu ft (dedicated chest or upright freezer)
-
Cut order: Fully custom via Google Form
-
Best for: a family of 4 eating beef 2–3 times per week
Whole Beef — $600 Deposit
-
Take-home: 500–580 lbs
-
Freezer space needed: 20+ cu ft
-
Cut order: Fully custom via Google Form
-
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.
-
Processing about $1.28/lb carcass weight
-
Uses Single Shrink Wrap Packaging
-
Located in Muenster, TX (about 75 miles from DFW)
-
Dry age 14 days standard, longer dry age times available
-
Processor doubles as our local grocery store with many specialty items.
Approximate Processing Costs for an 800 lb carcass
-
Whole Beef: $1025
-
Half Beef: $512
-
Quarter Beef: $256
Contact Information:
Fischer's Meat Market
304 N Main Street
Muenster, TX 76252
Phone: 940-759-4211
Fischer's Meat Market Iconic Store Front
Shrink Wrap Packaging from Fischer's
Buck n' Bull MeatworX
Buck 'n Bull MeatworX - Bowie, TX (~80 miles from DFW) Cost: ~$1.60/lb carcass weight
-
Packaging: True vacuum seal
-
Dry age: 14 days standard
Buck 'n Bull is the only processor we work with that vacuum seals every package standard, which gives you the longest freezer life of any option - up to 18 months without quality loss. Richard and his team do boneless cuts as their standard, which means your take-home weight will read lighter on the scale, but you are getting the same amount of edible meat without the bone weight.
Buck 'n Bull trims their ground beef to approximately 90% lean as standard, which means less fat in the pan and a cleaner burger. If you prefer a higher fat content in your ground beef, just let them know when you go over your cut sheet.
The craftsmanship in that shop is something we are proud to be associated with. If you want to see what a half beef looks like laid out on a table, Grant has linked a video below of Richard breaking down a half beef start to finish.
Watch Richard break down a half beef at Buck 'n Bull - 8 min
The extra cost over Fischer's reflects the vacuum seal packaging and the additional labor of boneless cutting. For customers storing beef beyond 12 months, or who simply want cleaner cuts with minimal bone dust from hand knife work rather than a band saw, it is worth every penny.
Approximate Processing Costs for an 800 lb carcass
-
Whole Beef: $1280
-
Half Beef: $640
-
Quarter Beef: $320
Contact Information:
Buck n' Bull MeatworX
116 Roscoe Lane
Bowie, TX 76230
Phone: 940-253-1234
Buck 'n Bull - Vacuum Sealed Steaks
Buck 'n Bull - Hamburger Tube
Richard and his team processing a side of beef
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.
-
Processing about $1.67/lb carcass weight
-
Uses a double wrap of plastic and white butcher paper. Vacuum seal available for extra.
-
Located in Muenster, TX (about 75 miles from DFW)
-
Dry age 14-21 days standard
Approximate Processing Costs for an 800 lb carcass
-
Whole Beef: $1340
-
Half Beef: $670
-
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.
-
Processing about $1.38/lb carcass weight
-
Uses Single Shrink Wrap Packaging
-
Located in Nocona, TX (about 95 miles from DFW)
-
Dry age 12-14 days standard
Approximate Processing Costs for an 800 lb carcass
-
Whole Beef: $1107
-
Half Beef: $553
-
Quarter Beef: $277
Contact Information:
Nocona Meat Co
1610 W Pine Street
Nocona, TX 76255
Phone: 940-825-1036
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)
-
Deposit: $300 paid to Muenster Grass Fed to secure your spot.
-
Ranch balance: 440 lbs HW x $5.05/lb = $2,222.00 - $300 deposit = $1,922.00 due to MGF.
-
Processing fee: 440 lbs x $1.28/lb = ~$563.00 paid directly to Fischer's at pickup.
-
Total estimated all-in: ~$2,785 · Estimated take-home: ~290 lbs · Blended price: ~$9.60/lb*
*All prices shown are cash/check/Zelle cash discount rate. Credit card payments via emailed invoice are 2.7% higher.
Payment options
-
Cash discount pricing (advertised price) - pay by personal check or Zelle and the price you see is the price you pay.
-
Standard pricing - prefer to pay by credit card? No problem. Grant will send you an emailed invoice and the standard rate applies, which is 2.7% above the advertised cash discount price.
You will pay the processor directly for the beef processing. Some processors offer cash discounts, so bring a check or cash with you to save a little money.
What happens after you submit your order
-
Grant will confirm your slaughter date and processor assignment by email — typically within 1–2 business days.
-
Your confirmation email will include payment information. No slot is held until the deposit is received.
-
Half and whole beef customers will receive a Google Form cut sheet to customize every cut.
-
Quarter beef customers receive our standard cut order — see the FAQ for full details.
-
Your beef dry-ages 14–21 days after slaughter. The processor calls you directly when it is frozen and ready for pickup.
-
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.