Our cattle are born, raised, and finished on our ranch in NW Oklahoma where they spend their entire, stress-free, lives on our grass pastures. When we start the finishing process we feed them a custom grain ration for 120 days which creates excellent marbling. Then our beef is dry aged for 21 days which makes the rich beef flavor even better plus will help to further tenderize the meat. So if you are looking for grass fed and grain finished beef from a source you can know and trust, you have came to the right place!
BEEF HALF
HALF BEEF PRICING FROM BRAE RANCH
The price for a Half Beef is $4.00 per lb based on the hanging weight. A Half Beef typically has a hanging weight of around 350-400 lbs and take home weight of around 200-240 lbs. When you place an order for a Half Beef you will pay a non-refundable deposit of $500. Once the hanging weight is determined you will receive an invoice for the remaining balance due.
MEAT CUT SELECTION & BUTCHER FEES
If you would like to purchase a whole or half beef then you have the option to customize your beef cuts! After your order is placed we will send you the Cut Sheet Form specific to the butcher of your choice. The Cut Sheet Form allows you to customize each and every cut of meat. The cut sheet also shows the butcher fees which you are responsible to pay to the butcher when processing is complete.
OUR STANDARD CUT (FOR THOSE NOT WANTING TO CUSTOMIZE THERE BEEF CUTS)
*keep in mind the figures below will vary from animal to animal
Our Half Beef, Standard Cut option, will yield approximately 240 lbs of beef for you to take home. With butcher fees included the average cost per lb will be about $8.33/lb of take-home beef.
If the Half Beef take-home is 240 lbs there will be approximately:
- 72 lbs of steaks
- 72 lbs of roasts
- 72 lbs of ground
- 24 lbs of stew and ofall
To give you an idea on total cost:
- If the hanging weight is 400 lbs * $4/lb = $1600
- Standard Cut butcher fees 400 lbs * $1.00/lb = $400
- Take-home of 240 lbs total cost = $2000 (or $8.33/lb)
- Arm Roast
- Arm Steak
- Brisket
- Chuck Roast
- Chuck Steak
- Filet Mignon
- Flank steak
- Hamburger
- New York Strip
- Bone-In or Boneless Ribeye
- Round Steak
- Rump Roast
- Short Ribs
- Sirloin Tip Roast
- Skirt Steak
- Soup Bones
- Stew Meat
- T-Bone
- Top Sirloin Steak
- Tri-Tip Roast
- Head
- Hide
- Heart
- Liver
- Tongue
- Oxtail
Prior to processing, we require a $500 non-refundable deposit (cash or check) to reserve a Half Beef. Once the hanging weight is determined the remaining balance will be due. When the beef is close to being ready for pickup you will be notified. If you would like to have it delivered or shipped, we can for an additional fee.
Our beef price is based on hanging weight. What is hanging weight? Well, our grain finished cattle are ready to go to the butcher at approximately 1300 lbs. Upon arrival to the butcher they are slaughtered followed by removal of the hide, head, and organs. That leaves the meat and bones which the weight of that is called the hanging weight. Typically the hanging weight will be 55% - 65% of the finish weight (live weight prior to slaughter), so a 1300 lb steer would have a total hanging weight of around 780 lbs (after the hide, head, and organs are removed). Now for the important part that many of the big supermarkets skip, the dry aging. The beef will hang or dry age, in a cooler for approximately 21 days (this allows the meat to further tenderize and develop delicious flavor). After 21 days of dry aging the beef is processed into steaks, roasts, ground, and stew meat. Each cut is individually vacuum sealed for freshness and convience. The take-home that will end up in your freezer is is approximatley 55% - 65% of the hanging weight. This shrinkage is from moisture evaporation during dry aging and from removal of bones and fat. So if the beef hanging weight is 780 lbs then take-home will be approximatley 450 lbs.
A half beef will need 7.5 - 10 cu ft of freezer space. If you would like to keep it organized in baskets or boxes then error to 10 cu ft.
