Buying Local Beef
Buying Local Beef
Have you ever wanted to buy local beef or a “half cow” but dont know where to start? Look no further. I wrote this post to make it clear what to ask for. Understanding the process from steer ranch to table can help you appreciate the value of supporting local ranchers and making informed choices about the beef you consume!
Why Support Local Ranchers?
Supporting local ranchers is not only about getting high-quality meat; it's also about investing in your community and the local economy. By purchasing beef directly from ranchers in your area, you're supporting small-scale agriculture, preserving open spaces, and contributing to the sustainability of your region's food system.
Benefits of Buying Local Beef
Freshness: Local beef is often fresher than meat purchased from large-scale distributors, as it typically travels shorter distances from farm to table.
Transparency: Buying directly from ranchers allows you to know exactly where your meat comes from and how it was raised.
Customization: Many local ranchers offer the option to customize your order, allowing you to select specific cuts and portions (usually only sell full, ½, or ¼ beef) that meet your preferences.
Reduced Environmental Impact: Local meat production typically involves shorter transportation distances, reducing carbon emissions and environmental impact compared to mass-produced meat that travels long distances.
Healthier and Safer: Local beef is often raised with fewer preservatives compared to mass-produced meat, offering a healthier and safer option for consumers.
Price Comparison: The cost of purchasing a quarter or half cow from a local rancher typically ranges between $6.00 to $9.00 per pound. This price includes a variety of cuts, such as steaks, roasts, and ground beef. At a grocery store, high-quality, grass-fed beef can cost anywhere from $9.00 to $15.00 per pound, depending on the cut. Even conventional store-bought beef is usually priced around $5.00 to $8.00 per pound, which aligns with local beef pricing.
Grass-Fed vs. Corn-Fed
One important consideration when buying beef is whether the cattle were grass-fed or corn-fed. Grass-fed beef typically contains less fat and has a different flavor profile compared to corn-fed beef. Grass-fed beef is often considered more environmentally sustainable and may contain higher levels of certain nutrients like omega-3 fatty acids.
Tip: This may seem like a silly thing to point out but you MUST have a second freezer for storage! HERES a video on storing a half cow in a freezer.
Weight
When purchasing beef, understanding the journey from steer to table is necessary. Butchers transform a 1,300(ish)-pound beef animal into a carcass, removing the hide, head, and internal organs, resulting in an average carcass weight of about 806 pounds. This "dressing percentage" can vary based on factors like hide thickness and feeding methods. The carcass, containing fat, bone, connective tissue, and meat, undergoes a 14 to 21-day chilling and aging process to develop flavor and tenderness. About 21 percent of each carcass consists of inedible parts, leaving approximately 640(ish) pounds of edible beef product. These products include premium steaks like Filet Mignon and ground beef, with roughly 35 percent converted into ground beef!
Talking to Ranchers!
When purchasing beef from a local rancher, here are some tips to make it seem like you know what the heck you are talking about!
What Are the Cattle Fed?
Grass-Fed: Ask if the cattle are raised on a grass diet from start to finish. Grass-fed beef is often leaner and has a distinct flavor profile.
Grain-Fed: If the cattle are fed grain, inquire about the type of grains and the duration of grain feeding. Grain-fed beef typically has more marbling and a richer taste.
How Are the Cattle Finished?
Grass-Finished: This means the cattle are fed grass their entire lives and are also finished on grass. Confirm if they are purely grass-finished for a leaner beef option.
Grain-Finished: If the cattle are grain-finished, ask about the finishing period and the grains used. This can affect the flavor and tenderness of the beef.
What Is the Time Frame for Processing?
Availability: Ask when the next batch of beef will be available. Some ranchers have specific seasons or times when their beef is ready.
Processing Time: Inquire about how long it will take from placing your order to receiving the beef, as well as where the beef will be butchered. This helps you plan your purchase and storage.
What Is the Pricing Structure?
Quarter to Full Beef: Shields Valley Ranch has a great article HERE to compare prices with different bundles. Generally, beef is purchased as a full beef, ½ beef, or ¼ beef (~150-650 pounds of edible beef, depending on the size of the animal), but some producers allow for the purchase of selected cuts or smaller packages. Understanding the cost breakdown will help you make an informed decision on what you want to order!
Additional Fees: Inquire about any additional fees for processing, packaging, or delivery.
How Much Beef Should I Order?
Portion Sizes: Ask about the different portion sizes available. You can often purchase a quarter, half, or whole cow, depending on your needs and freezer space. HERE is a really helpful video for seeing how much is in Half a Beef!
Cut Options: Find out what cuts are included in your order and if you have the option to customize your order.
Is Delivery Available or Is Pickup Required?
Delivery Options: Some ranchers offer delivery services, either for free or for an additional fee. Ask about the delivery radius and schedule.
Pickup Locations: If delivery isn't available, ask where and when you can pick up your order!
Payment
Cash, Card, Venmo?
Different Cuts of Beef:
Chuck: Located in the shoulder area, perfect for slow cooking methods.
Rib: Upper back area, ideal for grilling or roasting.
Loin: Along the spine, containing tender and desirable cuts.
Round: Rear leg, best suited for slow cooking or thinly slicing.
Brisket: From the breast area, rich and flavorful, often smoked or braised.
Flank and Skirt: Thin cuts from the abdominal area, intense beef flavor, best cooked quickly over high heat.
Local Ranchers in Montana
Shields Valley Ranches in Wilsall
Lucky Cross Beef in Lewistown
Wickens Ranch in Winifred
Feddes Family Meats - Amsterdam Meat Shop near Bozeman
Hagerman Ranch in Big Timber
Stillwater Murray Grey Beef in Bozeman
Cowgirl Meat Co in Big Timber
Darlington Ranch Co. in Big Sandy
Little Creek Feed in Townsend - Storefront with local food and animal feed, as well as smaller local beef packages.
Buying beef from a nearby rancher is a traditional and sustainable approach to meat consumption. It eliminates the need to transport live animals to distant feedlots and processing plants, reducing carbon emissions and promoting local economies. By supporting local ranchers, you not only access high-quality meat but also foster community health and vitality. So, when you're in the market for beef, consider reaching out to a local rancher. It's an opportunity to make conscious choices that benefit both you and your community, ensuring a more direct and rewarding meat-buying experience!
Check out https://www.ediblebozeman.com/local-guides/local-meats/ for a longer list.
Helping with branding and vaccines at Rock Creek Cattle Co!
As cheesy as this is… Heres a mock conversation of a phone call you’d be having.
Customer: "Hi, my name is ****, and I’m interested in buying beef from your ranch. I’ve never done this before and wanted to ask a few questions to understand the process."
Rancher: "Of course! I’d be happy to help. What would you like to know?"
Customer: "First, can you tell me what your cattle are fed and how they’re finished?
Rancher: "Our cattle are grass-fed for most of their lives, and then we finish them on grain for the last 3-4 months. This gives the meat a good marbling and flavor, but if you’re interested in 100% grass-fed, we have that option as well."
Customer: "What about the time frame? How long does it take from the time I order to when I’ll receive the beef?"
Rancher: "Typically, we process cattle every few months, so depending on when you order, you’re looking at about 2 to 4 weeks. We’ll butcher, dry-age the meat for tenderness, and then package it up for you."
Customer: "How much beef would I be buying? I’ve heard some ranchers sell by the quarter, half, or whole cow?"
Rancher: "Exactly. You can choose a quarter, half, or whole cow. For reference, a quarter cow is about 150 pounds of meat. It’s perfect if you have some freezer space but don’t want to buy too much."
Customer: "How does the pricing work? Are there any extra fees?"
Rancher: "We charge by hanging weight, which is the weight of the carcass after it’s been dressed. That usually comes to about $5.50 per pound, but that doesn’t include butchering, which can add another $0.75 to $1.00 per pound. We do offer free local delivery, though."
Customer: "Thanks! I do have a freezer, so I’m thinking a quarter cow could work for us. One last question—do I get to choose the cuts?"
Rancher: "Yes, you can customize your order. We’ll send you a cut sheet to fill out once the beef is ready for processing, so you can decide on steaks, ground beef, roasts, and more."
Customer: "That sounds perfect. I appreciate you walking me through everything! I’ll discuss with my family and get back to you soon."
Rancher: "No problem, happy to help! Just give us a call when you're ready, and we’ll get you on the schedule."
Make the call, you got this!
