Local, grass-fed beef for sale Mid-March

Hi guys,

I have a colleague that's selling grass-fed beef in mid-March. He's selling them by the 1/4 beef, which will consist of 50% ground beef in 1-2 lb packages, and the rest will be filled out with steaks, roasts, brisket, etc. He's asking $15/lb, and each 1/4 will be anywhere from 140-178 lbs. The average price is $2400 per quarter. If 1/4 is too much beef or cost, I imagine you can find someone happy to go halves.

The price of beef is skyrocketing- this is a good way to hedge against inflation. I've seen chest freezers for sale at Sam's.

Is anyone interested?

That’s some wild pricing, I used to sell mine for 4.50-5.50 and in Alabama now I am buying under 5.

Ohhhh man hopefully he doesn?t price himself out of the market with that

Our ranch is 5-7 per lb package weight
going rate for grass fed and grain finished on the low end and grass grass high side
Our average half weight last 5 beef in package bone in was 240 lbs and with the half hamburger number I imagine it?s mostly boneless so the quarter numbers are high per animal unit
how old are the beef


shitting on the thread but these are not actual beef prices that consumers should be paying buying in bulk

Not to derail the thread, but where do you guys get beef for 4-7 bucks? I would not mind stocking up.

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Originally Posted by DFBrews

Ohhhh man hopefully he doesn?t price himself out of the market with that

Our ranch is 5-7 per lb package weight
going rate for grass fed and grain finished on the low end and grass grass high side
Our average half weight last 5 beef in package bone in was 240 lbs and with the half hamburger number I imagine it?s mostly boneless so the quarter numbers are high per animal unit
how old are the beef


shitting on the thread but these are not actual beef prices that consumers should be paying buying in bulk

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Hi! I don't know how old the beef are- I didn't think to ask. I know he said they were grass-fed; I don't know if there's any grain involved.

I know the prices in the grocery stores are less for burger, but I also know the quality and quantity are far less than they used to be. Are you selling beef? Do you know someone selling beef, and processing it, that's NOT booked out through the end of the year?

You're not shitting on the thread. At least, I don't take it that way at all. I don't have experience buying beef straight from the ranch; if you know of a place or have cattle that you'll be processing and can beat the price, by all means let us know! This is not cheap pricing. But it's getting to be Hob's choice. This is simply an option I'm bring up for availability in March. :)

Since this is not a trading post sale, I'll just add that I bought 1/4 beef in December for $920. Kansas beef, grass/grain and it's incredible.

I know prices are rising, but that's insane money.

You sure it wasn't $2400 for a 1/2?

I just spot checked facebook marketplace and beef is still ~$5-6/lb at most for grass/grain. Personally, I wouldn't buy an old skinny grass/grass fed steer. Grain finished tastes better.

$1K 120lb-130lb packaged weight quarters on average.

I run a few cows, and just called to try and get a steer in at a butcher I normally use. They are booking for May of 23 right now. Local butchers around here are still booked solid. I can attest to the fact whole cows are not bringing a lot right now. Butcher wait times are what is driving the cost up. When you just grind up a cow into burger, there is no hang time, they grind it the same day. A quick debone and right into the grinder. This may be the reason you see burger still $5-6 a pound.

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Originally Posted by dan512

Not to derail the thread, but where do you guys get beef for 4-7 bucks? I would not mind stocking up.

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Our daughter, or one of the people i deal with locally for meat. Depending what cuts we get, it's probably more like $5.50-7 and change. If you like fresh lamb, consider a local source, which when in CO use to average out in the $5-6 range for a whole lamb.

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Originally Posted by dan512

Not to derail the thread, but where do you guys get beef for 4-7 bucks? I would not mind stocking up.

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There are many small beef producers on facebook marketplace. I saw some in the Springs area. Many between Laramie, Cheyenne, and Fort Collins. Look around and decide what quality beef and price is right for you.

I didn’t realize that it was not a for sale thread. I buy a side every year. Out the door price for processed packaged beef ends up being between four and six dollars. When it’s more expensive it’s towards six when it’s cheaper it’s down at four. If $15 is the price for steak and roast it almost makes sense but not for a processed side unless there is some sort of Cadillac custom thing going on. Is it wagyu?

Based on what I see for sale results in Colorado and Wyoming, here is what you could pay. Im not saying you will because someone has to make some money for the final finishing (if it gets any), delivery to slaughter and picking it up, storing it and then selling it to you.

1200# steer will sell from $1.30-1.50 per pound. Prices are by the hundred weight, but I simplified it for you. That would be roughly $1800 and probably grass/hay fed with minimal graining.
Most shops that I can find charge between $65 and $90 per pound hanging weight. Remember that is the weight of the carcass with meat and bones. AFTER the hide and guts, etc are removed. Most places charge some sort of kill charge. That is between $50 and $120. No you can not kill it and bring it in. Most shops require an ambulatory animal be delivered. Probably for USDA purposes and to ensure that you are not bringing in a diseased animal.

I will add it all up on the higher end.
$1800 for the 1200# steer
$720 approximately for the 800# of hanging weight (maybe more or less depending on final weight)
$120 kill charge
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$2640 for the complete packaged animal which will be anywhere between 500# and 600# of meat. Every animal is different and every butcher is different, but thats a good estimate.

Thats if YOU made the appointment with the slaughter/ butcher shop, You picked up the steer at the sale, You delivered it to the butcher, etc.

There are so many ways to save money IF you do a little planning and leg work. You probably dont even need a trailer. People rent them on craigslist.

Not including any other expenses such as time, fuel, your labor... $4.40 per pound to $5.28 per pound.

Remember that is the price per pound you pay across the spectrum of hamburger, steak, roasts, ribs, whatever you make of it. NOT just the hamburger price. (unless you only get hamburger)

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Originally Posted by HBARleatherneck

Based on what I see for sale results in Colorado and Wyoming, here is what you could pay. Im not saying you will because someone has to make some money for the final finishing (if it gets any), delivery to slaughter and picking it up, storing it and then selling it to you.

1200# steer will sell from $1.30-1.50 per pound. Prices are by the hundred weight, but I simplified it for you. That would be roughly $1800 and probably grass/hay fed with minimal graining.
Most shops that I can find charge between $65 and $90 per pound hanging weight. Remember that is the weight of the carcass with meat and bones. AFTER the hide and guts, etc are removed. Most places charge some sort of kill charge. That is between $50 and $120. No you can not kill it and bring it in. Most shops require an ambulatory animal be delivered. Probably for USDA purposes and to ensure that you are not bringing in a diseased animal.

I will add it all up on the higher end.
$1800 for the 1200# steer
$720 approximately for the 800# of hanging weight (maybe more or less depending on final weight)
$120 kill charge
-------------------------------------------------
$2640 for the complete packaged animal which will be anywhere between 500# and 600# of meat. Every animal is different and every butcher is different, but thats a good estimate.

Thats if YOU made the appointment with the slaughter/ butcher shop, You picked up the steer at the sale, You delivered it to the butcher, etc.

There are so many ways to save money IF you do a little planning and leg work. You probably dont even need a trailer. People rent them on craigslist.

Not including any other expenses such as time, fuel, your labor... $4.40 per pound to $5.28 per pound.

Remember that is the price per pound you pay across the spectrum of hamburger, steak, roasts, ribs, whatever you make of it. NOT just the hamburger price. (unless you only get hamburger)

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This is precisely correct. The other thing to consider is it’s nice to talk about grass fed but good beef tends to be grain finished so it gets good fat and marbling. You don’t actually want a lean beef otherwise you end up paying for a lot of bones.

Wow- see, this is why I love this forum so much. Great information, and actual experience speaking.

I'm convinced. I'm going to take a longer look and see other local places that may be selling beef.

Who do you have experience with, and was it good or bad?

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Originally Posted by Great-Kazoo

Our daughter, or one of the people i deal with locally for meat. Depending what cuts we get, it's probably more like $5.50-7 and change. If you like fresh lamb, consider a local source, which when in CO use to average out in the $5-6 range for a whole lamb.

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Be hitting you up soon for beef, lamb and pork. [cigar]

$15 a pound is out of the market. Especially for ground beef, roasts and briskets. Double what it should be even in todays market.

My parents next beef for sale will be late fall.
I have a few other contacts that I can put any parties interested in touch with
as of last month it averaged 7 lb processed. Grass fed grain finished and all grass fed available
I’ve never had the beef personally but they run a good operation and my coworkers have been more than happy with the product.

Hudson meat lockers has beef packages for sale usually with a much lower cost of entry
but they are going to be more commercially raised fed beef
Still man meats is another local commercial style set up.

Craigslist and FB market are good go toos

Also there are some raw milk shares floating around the metro area.

No contacts anymore on hogs except for extremely boutique heritage breed ie $$$

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Originally Posted by TheGrey

Wow- see, this is why I love this forum so much. Great information, and actual experience speaking.

I'm convinced. I'm going to take a longer look and see other local places that may be selling beef.

Who do you have experience with, and was it good or bad?

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I referred people to a former, now departed member jreifsch80 / The rachael ray of ak's. His family has a livestock feed supply place that had a lot of contacts in CO, Wyo, Ne & Ks.

When we lived there, Arapahoe Meats in Erie, by the small airport. Hudson Locker, hudson, off 52 & 76 and a few "farmettes" who offered lamb, pork, beef & poultry. I'll see if i can locate their info.

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Originally Posted by Ah Pook

Be hitting you up soon for beef, lamb and pork. [cigar]

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get in line. Our next lamb was ordered when we picked up the last on , right before Christmas.

Not sure how processors are in CO. Out here, if you don't have an in, with someone. 2-4 month wait. Where the kid lives, in N. Central CA. running 3-4, without knowing someone.

We get fresh goat from a friends small herd. . His wife pulls one from the pen, pops it back of the head, then harvest it. Usually early wed mornings, as the sun's rising.

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Originally Posted by DFBrews

My parents next beef for sale will be late fall.
I have a few other contacts that I can put any parties interested in touch with
as of last month it averaged 7 lb processed. Grass fed grain finished and all grass fed available
I’ve never had the beef personally but they run a good operation and my coworkers have been more than happy with the product.

Hudson meat lockers has beef packages for sale usually with a much lower cost of entry
but they are going to be more commercially raised fed beef
Still man meats is another local commercial style set up.

Craigslist and FB market are good go toos

Also there are some raw milk shares floating around the metro area.

No contacts anymore on hogs except for extremely boutique heritage breed ie $$$

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I'd not heard of Hudson lockers until now; I'll check out their info.
And raw milk- I hadn't thought of that. Santa Clause brought me a cheese press for Christmas, and I haven't had a chance to use it yet.
Yeah, $7/lb is a heck of a difference. I like saving money.

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Originally Posted by Great-Kazoo

I referred peopel to a former, now departed member jreifsch80 / The rachael ray of ak's. His family has a livestock feed supply place that had a lot of contacts in CO, Wyo, Ne & Ks.

When we lived there, Arapahoe Meats in Erie, by the small airport. Hudson Locker, hudson, off 52 & 76 and a few "farmettes" who offered lamb, pork, beef & poultry. I'll see if i can locate their info.

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Good to know about Arapahoe Meats! The lamb and poultry info would be much appreciated, if you come across it.

Here is a great video that goes through the ins and outs


https://youtu.be/UC3Yy6R7aqg

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No contacts anymore on hogs except for extremely boutique heritage breed ie $$$

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Berkshire? If so I?m interested.


Sent from my iPhone using Tapatalk

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Originally Posted by Firehaus

Berkshire? If so I?m interested.


Sent from my iPhone using Tapatalk

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The only one I am familiar with is High on the Hog farm out in Johnstown, and I believe they raise KuneKune. I follow them on the Book of Face. We haven't been able to have pork for a few years now, because the medication my spouse is on makes it very difficult to digest all things pork, for some reason.

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Originally Posted by DFBrews

Here is a great video that goes through the ins and outs


https://youtu.be/UC3Yy6R7aqg

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That is BRILLIANT. Thank you SO much for sharing that!

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Originally Posted by TheGrey

I'd not heard of Hudson lockers until now; I'll check out their info.
And raw milk- I hadn't thought of that. Santa Clause brought me a cheese press for Christmas, and I haven't had a chance to use it yet.
Yeah, $7/lb is a heck of a difference. I like saving money.

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I got my last pig done at Hudson lockers. Pretty good, though my coworker resided the pig then dropped it off,even picked up for me. But Hudson doesn?t let you drop off anymore they moved to raising their own hogs I think.

contact these folks. I was getting my lambs from them, who butchered at arapahoe meats. Dustin @ AM is an old acquaintance of mine.

https://longshadowfarm.wixsite.com/longshadow

I’ve bought from Sun praire beef and liked it. Here in CO. Grass fed.

On grass versus grain fed, there is a “Bearded Butcher” video on youtube where they take a steer from the same farm that were grass or grain fed and show the difference. Grass WAY leaner, which is what I see from Sun Praire. AWESOME hamburger. The leaner to me is better for ‘fatty’ cuts like Ribeyes, which store bought seem way to fatty. Conversely, I think cuts like Filets/Tenderloin need as much internal fat as they can get- to me those cuts in grass fed are just too lean- all muscle.

I’d like to see some grass raised, grain finished- who fits that bill?

In Denver, Olivers Butcher on 6th on the east side makes their own hamburger from their scraps. Talked to them about it and they said besides real ‘meat’ they don’t soak the meat in ‘stuff’ in water- which is what the big producers do to make hamburger. Seems true since when comparing their hamburger, store bought blows out a lot of steam/water.

Plus, after using store bought hamburger, it kind of freaks me out how much hot water and soap you have to use to get the ‘fat’ off of hands….

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Originally Posted by FromMyColdDeadHand

I’ve bought from Sun praire beef and liked it. Here in CO. Grass fed.

On grass versus grain fed, there is a “Bearded Butcher” video on youtube where they take a steer from the same farm that were grass or grain fed and show the difference. Grass WAY leaner, which is what I see from Sun Praire. AWESOME hamburger. The leaner to me is better for ‘fatty’ cuts like Ribeyes, which store bought seem way to fatty. Conversely, I think cuts like Filets/Tenderloin need as much internal fat as they can get- to me those cuts in grass fed are just too lean- all muscle.

I’d like to see some grass raised, grain finished- who fits that bill?

In Denver, Olivers Butcher on 6th on the east side makes their own hamburger from their scraps. Talked to them about it and they said besides real ‘meat’ they don’t soak the meat in ‘stuff’ in water- which is what the big producers do to make hamburger. Seems true since when comparing their hamburger, store bought blows out a lot of steam/water.

Plus, after using store bought hamburger, it kind of freaks me out how much hot water and soap you have to use to get the ‘fat’ off of hands….

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Most grass fed, is grain finished.

As for ground beef. I grind my own, i have zero faith and confidence. That todays GB isn't going to be on next months RECALLED! USDA list. realistically it usually takes about 2-3 months after the fact they get their shit together and recall anything food related.

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Originally Posted by Great-Kazoo

Most grass fed, is grain finished.

As for ground beef. I grind my own, i have zero faith and confidence. That todays GB isn't going to be on next months RECALLED! USDA list. realistically it usually takes about 2-3 months after the fact they get their shit together and recall anything food related.

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http://sunprairiebeef.com/

Their website says grass fed and grass finished… cheap bastards ;) ? Like I said, I’d like to find grain finished. That sounds like it is far more common.

A brief explanation of cattle feeding. This is not all inclusive and I clearly dont know everything about the entire cattle industry.

Most beef cattle come from small operations 100 head or less. Actually 50 or less make up a huge portion of the cow/calf operations.

The calves are on the teat for roughly 4-8 months until they are weaned. Some operations dont wean and just sell them. They are then instantly weaned, lose weight and can be sickly. Feedlots pay less for these calves usually. Their diet is mostly grass while on the teat and after that. (these can be steers or heifers)

These operations sell their calves at the sale barn, typically in the fall. It can be any month of the year though. (will be sold right off of pasture usually, no grain, no extras) They will usually be born between January 15th or so all the way until May.(even later for some operations) Most try to calve early. This way they have a larger calf to sell in October/November. They may weigh 500-650 pounds. Of course they can be smaller or heavier.

These calves are bought by feedlots. They typically raise them to about 14 months and then they go to slaughter.
While the calves are at the feedlot they are fed a ration that varies regionally and from feedlot to feedlot. The feed is roughly 62% roughage, 31% grain, 5% supplements (minerals and vitamins), and 2% premix. They can be fed sorghum, oats, alfalfa, soy, cotton seed, distillers grains, spent brewers grain, barley, wheat, poultry litter (look that up, you wont be happy) and more. They usually feed them to between 1100-1400 pounds.

When you take an animal straight off of pasture and slaughter it, clearly it will be leaner and lack the taste that we are used to with grain finished beef.
Data from the ag extensions at various colleges show that it takes 70-100 days of a high protein diet, such as corn, to change the yellow fat to white fat. The yellow fat is hard and gross. The white fat cooks down and flavors the meat.

The real difference is a grass fed animal is cheaper to produce, possibly healthier for you and much less tasty. A grain finished animal will be heavier, cost more to produce and be tastier.

As far as beef goes, remember mama cows, dairy cows, bulls, etc eventually get turned into meat. When you buy from the store you have no idea what age of animal you are eating. Although I would say steaks and roasts are more than likely younger animals. Straight hamburger could be any cow, bull, steer, heifer that is processed.

Buying local, if possible, at least gives you some choices in what you are buying and consuming.

Last 1/4 I did we paid $sub-600 ish, processed. West slope though, with lots of ranch contacts.

Every time I come to this forum, I learn so much!

I had no idea about the burger, for instance. I have a grinder, so I can start making my own.
I also didn't realize the nuances with grass fed and grain fed, nor did I know about yellow fat vs white fat.

I was put in touch with a local rancher in Fort Lupton, and will be buying from him. A much cheaper price, and he sounds like he knows what he's doing.