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Fill the freezer. One call, one deposit, one honest price.

Everything you need to know about reserving a whole, half, or quarter beef: real pricing, real cut lists, real freezer requirements. No surprises, no hidden fees.

At A Glance

Pricing and the short version.

All three options are priced per pound of hanging weight. Your deposit holds your spot and gets deducted from the final total. We don't charge sales tax and there are no hidden processing fees.

Quarter Beef
Deposit$300
Price / lb hanging wt.$7.25
Typical hanging wt.240–270 lbs
Example (250 lbs)$1,812.50
Freezer space5 ft³
Half Beef
Deposit$300
Price / lb hanging wt.$6.75
Typical hanging wt.480–520 lbs
Example (500 lbs)$3,375
Freezer space10 ft³ min
Whole Beef
Deposit$300
Price / lb hanging wt.$6.75
Typical hanging wt.960–1,040 lbs
Example (1,000 lbs)$6,750
Freezer space16–20 ft³
How It Works

Four simple steps from reservation to freezer.

Call or text Michael to reserve your beef, choose your cut preferences, and plan pickup or delivery.

01
Reserve

Call or text Michael. Pick your size, put down the $300 deposit. The deposit reserves your beef and comes off your final bill. No refunds on deposits.

02
Customize

Michael walks you through a cut sheet: steak thickness, packaging size, roast cuts, ground beef lean-to-fat ratio. Follow the "3-M Cuts" spec and you're guaranteed the cuts below.

03
Process

The cattle is processed at a state- and federally-inspected facility, then vacuum-sealed, flash-frozen, and labeled by cut.

04
Delivered

Free delivery in the Lockhart area. Farther out, Michael quotes a delivery fee based on where you live. Balance due at delivery or pickup.

Quarter

Quarter Beef

The entry point. A solid 6 months of variety for a family of four, or a full year if you're just using it for weekend meals. Fits in a small chest freezer.

Deposit
$300
Reserves your beef · deducted from total
Price per lb
$7.25
Hanging weight
Freezer Space
5 ft³
Minimum required

What You Get: Per Quarter

  • 3–4NY (KC) Strip Steaks
  • 5–6Bone-in Ribeye Steaks
  • 2–3Filet / Tenderloin Steaks
  • 1–2Sirloin Steaks
  • 1–2Chuck-Eye Steaks
  • 2–3Denver Steaks
  • 1Flat Iron Steak
  • 2–4Round Steaks
  • 2Fajita meats (flank/flap/skirt)
  • 6–7Short Ribs
  • 1Rump Roast (3–4 lbs)
  • 1Arm Roast (3–4 lbs)
  • ½Brisket (sliced lengthwise)
  • 2Shank / soup bones
  • 50–60 lbsGround Beef 80/20 (1 lb vacuum-sealed packages)
Heads up: When you buy a quarter, you're buying an equal share of a half. The processor has to cut the whole half the same way, so the quarter doesn't get its own cut sheet. The half-beef buyer chooses, and your quarter comes the same way.

Example Total

Hanging weight250 lbs
Price per lb$7.25
Subtotal$1,812.50
Less deposit– $300
Balance due$1,512.50

Actual hanging weight varies. No sales tax, no processing charges, no hidden fees. The per-pound price includes everything.

Reserve a Quarter
Half

Half Beef

Our most popular option. Stocks a family of four for the better part of a year and gives you full say over the cut sheet: how thick the steaks are, how big the roasts get, how lean the ground beef runs.

Deposit
$300
Reserves your beef · deducted from total
Price per lb
$6.75
Hanging weight
Freezer Space
10 ft³
Minimum required

What You Get: Per Half

  • 6–8KC (NY) Strip Steaks
  • 10–12Bone-in Ribeye Steaks
  • 4–6Filet / Tenderloin Steaks
  • 2–4Sirloin Steaks
  • 2–4Chuck-Eye Steaks
  • 4–6Under Blade (Denver Steaks)
  • 2Flat Iron Steaks
  • 4–5Round Steaks
  • 4Fajita meats (flank/flap/skirt)
  • 12–14Short Ribs
  • 2Rump Roasts (3–4 lbs each)
  • 2Arm Roasts (3–4 lbs each)
  • 1Brisket
  • 4Shank / soup bones
  • 100–120 lbsGround Beef 80/20 (1 lb vacuum-sealed packages)
Cut specs: Ribeye, KC (NY) Strip, Sirloin, and Chuck-Eye steaks are 1¼" thick. Tenderloin steaks are cut to weight, not thickness. Denver and Flat Iron run ¾"–1". Ground beef is 80/20. Everything vacuum-sealed.

Example Total

Hanging weight500 lbs
Price per lb$6.75
Subtotal$3,375
Less deposit– $300
Balance due$3,075

Actual hanging weight varies. No sales tax, no processing charges, no hidden fees. The per-pound price includes everything.

Reserve a Half
Whole

Whole Beef

The best value we offer. A whole beef feeds a family for a year or splits cleanly between friends and neighbors. Requires serious freezer space, 16 cubic feet minimum, 20 recommended.

Deposit
$300
Reserves your beef · deducted from total
Price per lb
$6.75
Hanging weight
Freezer Space
16–20 ft³
Min 16, recommended 20

What You Get: Per Whole

  • 12–16KC (NY) Strip Steaks
  • 20–24Bone-in Ribeye Steaks
  • 8–12Filet / Tenderloin Steaks
  • 4–8Sirloin Steaks
  • 4–8Chuck-Eye Steaks
  • 8–12Denver Steaks
  • 4Flat Iron Steaks
  • 5–10Round Steaks
  • 8Fajita meats (flank/flap/skirt)
  • 24–28Short Ribs
  • 4Rump Roasts (3–4 lbs each)
  • 4Arm Roasts (3–4 lbs each)
  • 2Briskets
  • 8Shank / soup bones
  • 200–240 lbsGround Beef 80/20 (1 lb vacuum-sealed packages)
Cut specs: Ribeye, KC (NY) Strip, Sirloin, and Chuck-Eye steaks are 1¼" thick. Filet (Tenderloin) steaks are cut to weight, not thickness. Denver and Flat Iron run ¾"–1". Ground beef is 80/20. Everything vacuum-sealed.

Example Total

Hanging weight1,000 lbs
Price per lb$6.75
Subtotal$6,750
Less deposit– $300
Balance due$6,450

Actual hanging weight varies. No sales tax, no processing charges, no hidden fees. The per-pound price includes everything.

Reserve a Whole
What's Included

Everything. No surprises.

Grass-Fed, Grain-Finished

Cattle raised on pasture, finished on a controlled grain ration for consistent marbling and flavor.

All-Natural

No antibiotics, no added hormones, no preservatives. Nothing in the animal that shouldn't be there.

Local End-to-End

Raised, processed, and packed in Central Texas. You can drive past the pasture on your way home.

Local Delivery

Free in-person delivery in the Lockhart area. Beyond that, Michael quotes a delivery fee based on where you live.

One Honest Price

Per-pound price includes processing, butchering, and packaging. No sales tax. Any delivery fee is quoted up front, never a surprise.

Direct From The Rancher

No middleman, no distributor, no markup. You call Michael, Michael delivers. That's the whole supply chain.

USDA carcass grading photograph from one of our animals
USDA Grading

Here's what an independent USDA grade looks like.

When an animal goes through USDA grading, the carcass is ribbed between the 12th and 13th ribs to expose the ribeye, photographed against a fat-measurement chart, and a USDA grader assigns the Quality Grade and Yield Grade off that image.

This is the actual photo from one of Michael's animals on the rail. The same breeding, feed, and finishing program goes into every animal we raise.

Reserve Online

Reserve with a $300 deposit.

Pick your size, share contact details, pay the $300 deposit. Michael will call within one business day to confirm your cut sheet and arrange delivery or pickup.

Your beef size

$300 charged today as a deposit. Final balance is based on hanging weight and invoiced separately by Square after slaughter. Want to talk first? Call 830-351-4059.

Questions People Ask

The stuff worth knowing before you reserve.

What does "hanging weight" mean?
Hanging weight is the weight of the carcass after initial processing but before final cutting. It's the industry-standard unit for pricing whole and half beef. Your final take-home weight of packaged cuts is typically 60–65% of hanging weight. The rest is bone, trim, and moisture loss during aging, which is already factored into the price.
Can I choose exactly how the beef is cut?
For a whole or half beef, yes. Michael walks you through a cut sheet covering steak thickness, roast sizes, ground beef packaging, and fat content. For a quarter beef, the half-beef buyer chooses the cuts and your quarter comes the same way (the processor requires a full half be cut consistently).
Is the deposit refundable?
No refunds on deposits. The deposit reserves your beef and commits us to pulling it for your order. If something changes, talk to us. We'll always work with you, but we can't refund the deposit after it's placed.
What if I don't have enough freezer space?
Plan ahead. Figure about 1 cubic foot for every 35 lbs of packaged beef. A quarter needs about 5 cubic feet, a half needs 10, a whole needs 16–20. A small (5 cu ft) chest freezer covers a quarter; a half needs a mid-size chest freezer to itself. If you're close on space, ask us. We can pack tighter or split larger cuts.
How do I pay?
Deposit at the time of reservation (cash, check, Venmo, or card). Balance is due at delivery or pickup. Payment options are confirmed when you place your deposit.
Are there any hidden fees?
No. The per-pound hanging weight price includes processing, butchering, vacuum-sealing, and packaging. We don't charge sales tax. Delivery is free in the Lockhart area; farther out there's a delivery fee based on where you live, quoted up front before you pay. The number we quote you is the number you pay.
Can I split a whole beef with a friend?
Absolutely, plenty of folks do. You'd work out the cut sheet between you, pick up or take delivery together, and split the cost however you arrange. One person places the deposit and is the primary contact for us.

Ready to reserve?

Call or text Michael. One conversation and we'll have your size, cut sheet, and delivery sorted. $300 deposit holds your spot.

Call or Text 830-351-4059 Email Michael