Beef Sales

NOW TAKING ORDERS FOR 2025 SUMMER/FALL BEEF

Crooked Tree Ranch is proud to offer the sale of grass-fed beef in half and whole packages. Butcher reservations are placed at time of order and all processed beef undergoes a 2-week hanging time.

Prices fluctuate based on market demand. Beef is sold based on hanging weight with buyers paying their own processing charges according to custom order.

Ordering Whole Beef

  • A whole beef will typically have a hanging weight of approximately 500 lb.
  • After processing, wrapped cuts (including hamburger) will typically total approximately 350 lb.
  • Plan on a freezer space of 15 cubic feet (the majority of a medium-sized upright or chest freezer).
  • The resulting cuts will feed a family four for 225 – 250 meals, lasting nearly 2 years. For a family of 6, this will last approximately 18 months.
  • A whole beef typically results in the following cuts:
    • Steaks
      • 18-20 T-Bone Steaks (3/4″)
      • 18-20 Ribeye Steaks (3/4″)
      • 10-12 Sirloin Tip Steaks (3/4″)
      • 10-12 Sirloin Steaks (3/4″)
      • 12-14 Round Steaks (1/2-3/4″)
      • 10-12 Chuck Steaks (1/2-3/4″)
      • 6 Arm Steaks (3/4″)
    • Roasts
      • 4 Chuck Roasts (3-4 lb. each)
      • 2 Arm Roasts (3-4 lb. each)
      • 6 Rump Roasts (3-4 lb. each)
    • 14-18 Short Ribs
    • 2 Brisket (requires specific request; 6-8 lb. each)
    • 150 lb. Ground Beef (1 lb. packages)
    • Upon request, buyers may also receive soup bones, organ meats (liver, heart, tongue, & kidneys), tallow (beef lard), and untanned hide*.

Ordering a Half Beef

  • A whole beef will have a hanging weight of approximately 250 lb.
  • After processing, wrapped cuts (including hamburger) will typically total approximately 175 lb.
  • Plan on a freezer space of 7-8 cubic feet (half of a medium-sized upright or chest freezer).
  • The resulting cuts will feed a family four for approximately 125 meals, lasting an average of 12 months. For a family of 6, this supply will last approximately 9 months.
  • A half (side of) beef typically results in the following cuts:
    • Steaks
      • 8-10 T-Bone Steaks (3/4″)
      • 8-10 Ribeye Steaks (3/4″)
      • 4-6 Sirloin Tip Steaks (3/4″)
      • 4-6 Sirloin Steaks (3/4″)
      • 4-8 Round Steaks (1/2-3/4″)
      • 5-6 Chuck Steaks (1/2-3/4″)
      • 3 Arm Steaks (3/4″)
    • Roasts
      • 2 Chuck Roasts (3-4 lb. each)
      • 1 Arm Roasts (3-4 lb. each)
      • 3 Rump Roasts (3-4 lb. each)
    • 8-10 Short Ribs
    • 1 Brisket (requires specific request; 6-8 lb. each)
    • 75 lb. Ground Beef (1 lb. packages)
    • Upon request, buyers may also receive soup bones, organ meats (liver, heart, tongue, & kidneys), tallow (beef lard), and untanned hide*. These requests must be coordinated for a half beef as heart and tongue cannot be split and only a single hide is available.

* Requested hides and some organ meats must be picked up from the processor at an earlier date due to limited storage capabilities. This will require an additional trip for pick up by the buyer.