If ordering a quarter, we offer three packages that include different cuts to suit your preferences. If you purchase a half or whole steer, you can have the meat cut more specifically per your instructions on our cutting order form. When you are ready to order, please select from the provided six package options listed below.
cow at 60-66 lbs take home meat average = $10-11 a pound****This is the average range of per pound you end up paying after cutting, regardless of the types of cuts you receive, e.g. sirloin vs. round steak vs. ground beef.
With your live animal purchase, we arrange the slaughter or harvest of the animal on our Trabuco Ranch, transportation to a local family butcher for processing, and communicate with the butcher on your behalf. Your meat will be hung and dry-aged for 25-28 days to allow natural enzymes to tenderize and enhance the flavor. Our local butcher will then call you and provide you with options for meat cuts (quantity of steaks, hamburger etc.). Your meat will then be custom cut and wrapped to your order. Once your meat is chilled, it is ready for you to pick up in Chino, CA. We can't ship whole/half cow orders as they are live animal purchases and not USDA processed.
The purchase dates we provide are an estimate and the actual time you will receive your meat may vary by a month or more. We process our animals when they have gained adequate weight and are fat enough. Weight gain and fat gain can be affected by climate and the amount of green grass available. During longer hot seasons, the cattle do not eat as much and gain less. This can extend the amount of time to get your whole/half cow ready. We never supplement with any grains to speed up this process and instead rely only on nature. Should you have any questions about the date you will receive your whole/half cow, we are always available to provide you with updates.
A deposit of $750 for a half cow and $1500 for a whole animal. The balance of the live animal purchase is due once the animal is slaughtered. You'll pay the butcher separately for the aging, cutting, wrapping, and freezing when you pick up your meat. Please note: this is a live animal purchase, non USDA processed, and can't be shipped.
We ordered a half-cow and were THRILLED with our purchase! Not only do we love supporting local ranchers, but the meat is high-quality, organic, grass-fed, and delicious! My (keto) heart is very happy and our freezer is full! We will definitely be back.
From ordering, to getting my questions answered by the rancher Mr. Fitzpatrick to picking up our meat, we couldn't be more happier. We split a half cow 3 ways and we all got so much meat, delicious meat. Thank you so much, we will definitely order again.
The MARC project was designed to evaluate as many of the more prominent breeds as possible. There was also an attempt to compare bulls that were representative of the breed. It is possible to select a bull of one of the breeds that would be an exception to the averages. This bull could perform either better or worse than the bulls used in the MARC project. The MARC study, however, did provide useful information about relative differences among many of the European and Brahman cattle. In selecting a beef breed, use the MARC information to select breeds that have higher genetic potential for meat and milk. The specific search for a bull would be for one of the breed exceptions in a weak area. For example, the faster growing cattle are generally larger at birth and calving difficulty is higher. If your program needs more growth, select a bull from one of the growth breeds that has a light birth weight and low birth weight EPD.
Georgia-raised cattle descend from stock in Europe, Africa and South America. Georgia cattlemen own approximately 1.3 million head of cattle worth more than $676 million. Annual cash receipts total more than $262 million, making cattle the state's sixth largest cash crop. Because cattle are grown in all 159 counties of Georgia, the beef industry has a large impact on the state's economy (estimated at more than $2 billion). About 71 percent of Georgia cattlemen are commercial cow-calf producers (they sell calves that are eventually fed to finish weight for beef); 21 percent are purebred cow-calf producers (they sell purebred cattle for breeding); and 8 percent are stockers (they buy calves, add weight to them and sell them to feedlots for finishing). In Georgia, 87 percent of our 23,000 producers own less than 100 head. Yet this group owns only 46 percent of cattle. The other 13 percent of Georgia cattlemen (3,300 producers) own 54 percent of the cattle. Cattle are usually sold through county or area livestock markets. Each animal is typically sold individually on a per-pound basis. More than 95 percent of all yearlings are shipped to the Midwest, where they are raised to finish weights. With more than 6,000 members, the Georgia Cattlemen's Association, based in Macon, is the largest single-commodity producer group in Georgia and the sixth largest state cattlemen's organization in the United States. Every day, 76 million Americans eat beef. Every year consumers spend more than half of their meat budgets on beef, making beef the consumer meat of choice. Hamburgers and roast beef sandwiches make up most of the beef servings consumed away from home. A 1,000 pound market steer yields approx. 425 pounds of beef. Of the carcass, 99 percent is either used as meat or recovered as byproducts, both edible and inedible. Byproducts are used to make a wide variety of goods including pharmaceuticals, cosmetics and clothing. The average Georgia Cattlemen's Association member owns 123 head of cattle and owns or leases an average of 447 acres of land.
Science has shown that pasture raised and finished meat is higher in four elements essential to a healthy human diet: it is lower in fat, calories, higher in Omega-3 fatty acids (the good fats), high in vitamin E and conjugated linoleic acid (fatty acid that reduces cardiovascular disease, fight carcinogens, and have anti-cancerous properties). Many animals are not designed to eat grain, which is usually force-fed to animals raised in feedlots for a mass produced food system. We are constantly working on improving our soil and our farm so that we can provide organic quality meat.
I received one of these fabulous gift boxes and just WOW!!! I was skeptical bc I thought,\"How different is it than Butcher Box\"Omg y'all- it's IS different. The meat is more flavorful and smoother. The texture is better. Just all around an amazing product.Highly recommended!!!!
Feel free to select your goat from the herd. You have a choice to visit us on our farm for an in-person selection. Busy schedule No problem, you can hand pick you animal over the phone (using FaceTime or WhatsApp). The purchase price is for the live weight of the animal. Weight of the processed meat is usually 50% of the live weight. Preparation is on us, after order process is completed.
You are welcome to come on down to pick up the fresh goat meat at our farm in-person (just bring a large ice chest and ice). We typically serve customers on Tuesdays, Thursdays, and Saturdays (Wednesday and Friday by appointment). Delivery is available upon request. Please let us know what works best, we will do our best to meet your expectations!
The farm is very clean. The butcher practices hygiene in handling of meat. The owner is very friendly and kind. The wife is so generous with her vegetables. I would recommend this farm to anybody looking for fresh goat and lamb.Fantastic family oriented business!!!!!
This farm is awesome, and the halal meat is delicious. Ephraim Sammir and the entire team work super hard to please their customers. I have to say the farm improved the Eid process this year from last year and everything ran so smooth, we were extremely satisfied and grateful, hopefully next year we will repeat Inshallah! Ephraim also listened to my concern while in line and immediately addressed the issue. It was definitely a successful day 1 Eid! Thanks again! God bless 781b155fdc