How our animals are raised and handled
Our cattle are raised entirely on grass pastures and hay in the winter when the grass is not growing. We use sustainable grazing practices that allow native and endangered plants to flourish on the Colvin Ranch prairie.
Since grass is the natural food for cattle, you can be confident that they are always healthy.
Our facilities are designed to ensure the safety of both the people and animals, and the cattle are always handled in a humane manner.
The management of our cattle ensures that the natural resources on the ranch are being used in a sustainable manner for future generations.
Place an order for Colvin Ranch grass fed and grass finished beef.
Tastes good and good for you
Grass fed and grass finished beef tastes good, and because it’s all natural, it’s good for you, too. Studies have shown that grass fed and grass finished beef is higher in vitamin E, vitamin C, beta-carotene and the “good” fats that help reduce cancer risk, such as omega-3 fatty acids and conjugated linoleic acid (CLA). Grass fed and grass finished beef has fewer total fats and calories than grain fed beef.
More information about grass fed beef
For more information about grass fed beef, please visit:
- Eat Wild: Provides information about grass-fed food and a directory of local producers.
- Local Harvest: A directory of farmers’ markets, family farms and other sources of sustainably grown food in your area.
A beef side, either a half or quarter beef, is a good buy. It is priced at $3.20/pound, hanging weight, (this includes the harvest) plus cutting and wrapping of about $.60/lb. The hanging weight is the weight after it is butchered, but before it is cut and wrapped. Your total cost will work out to be about $5.15 to $5.50 per pound of actual package weight going into your freezer. While weights will vary from one animal to another, a good overall average would be 325 pounds hanging weight on a half, and 175 pounds for a quarter.
After the harvest, I will let you know the weight, and the contact information for the meat shop. The meat shop will work with you to determine the best way to cut and wrap the beef for you and your family.
We recommend that you let the beef “age” for two weeks after harvest. The process that is used is called dry aging which means that the carcass is hung in the cooler for two weeks before it is cut. The aging process improves the flavor and tenderness of the meat. At about two weeks, the meat shop will cut, wrap and freezer your beef. It is now in boxes with your name on each box. I will bring the frozen meat back to our place and keep it in our freezer for you.
Payment: We require a deposit of $150 at the time of order, and the balance is due when you pick up your meat. I pay the meat shop for their services, and then just pass the same cost along to you. I will email an invoice with all the details spelled out.
Freezer space: A quarter beef will take about 3-4 cubic feet of freezer space. The smallest chest type freezers I have seen are about 7 cu. ft., and the large up right freezer can be up to 21 cu. ft.