Ranch-raised Beef will change everything you think about beef.

Our current direct sales are for half and whole beef.
Individual cuts are available at Foodie’s Tasting Room in downtown Marshall, Texas.

  • A Half Beef ($7.95/pound)

    Cold-aged 14 days
    Approximately 200-230 pounds of beef:

    100# Ground Beef (1 or 2 # packages)
    8 Ribeyes (approx 1.5” thick)
    8 New York Strips (approx 1.5” think)
    6 Filets (approx. 4-6 oz, 1.5” thick)
    2 Beef Chuck Steak (approx 2-3#)
    4 Round Steaks (cutlets, .5” thick)
    10 Sirloin Steak (approx 1” thick)
    2 Flap Steak (approx 1” thick)
    2 Flank Steak (approx 1” thick)
    2 Skirt Steak (approx 1” thick)
    2 Stew Meat (approx .5#)
    2 Brisket (approx 5-6#)
    4 Roasts - assorted (approx 3#/each)
    4 Short Rib packs (bone-in 4 ribs/pack)

    *Can request ground beef in patties, other special cuts and thickness preferences

    Purchase

  • Come see us for individual cuts

  • A Whole Beef ($7.95/pound)

    Cold-aged 14 days
    Approximately 450-500 pounds of beef:

    200# Ground Beef (1 or 2 # packages)
    16 Ribeyes (approx 1.5” thick)
    16 New York Strips (approx 1.5” think)
    12 Filets (approx. 4-6 oz, 1.5” thick)
    4 Beef Chuck Steak (approx 2-3#)
    8 Round Steaks (cutlets, .5” thick)
    20 Sirloin Steak (approx 1” thick)
    4 Flap Steak (approx 1” thick)
    4 Flank Steak (approx 1” thick)
    4 Skirt Steak (approx 1” thick)
    4 Stew Meat (approx .5#)
    4 Brisket (approx 5-6#)
    8 Roasts - assorted (approx 3#/each)
    8 Short Rib packs (bone-in 4 ribs/pack)

    *Can request ground beef in patties, other special cuts and thickness preferences

    Purchase