Our cattle graze on local greenback pastures, eating only grass. This results in leaner beef that's richer in omega-3s, antioxidants, and essential nutrients. Our beef is not treated with hormones, gasses, or antibiotics.
Our beef doesn’t leave greenback until you pick it up.
Pasture-raised cattle support healthy ecosystems, reducing the environmental impact of conventional feedlots.
Choosing grass fed & finished beef means better nutrition, sustainable farming, and unmatched flavor.

WHEN YOU ORDER A HALF OR WHOLE COW, YOU’LL BE CONNECTED WITH OUR MASTER BUTCHER, WHO WILL WALK THROUGH YOUR CUT SHEET WITH YOU.
CHOOSE FROM PREMIUM CUTS LIKE RIBEYE, SIRLOIN, BRISKET AND MORE.
OPT FOR SHORT RIBS, STEW MEAT, & ORGAN MEATS FOR A FULL USE APPROACH
SELECT YOUR PREFERRED THICKNESS AND PORTION SIZES.
ENJOY FRESH, PASTURE RAISED BEEF, PROCESSED TO YOUR SPECIFICATIONS. YOUR MEAT IS FROZEN AT IT’S PEAK FRESHNESS FOR LONGEVITY.
We have a team of trained chefs that can prepare your beef into specialty items, like heritage beef, hamburger patties & meatballs.

A WHOLE COW WILL TYPICALLY YIELD ABOUT 350-400 LBS OF FINISHED, VACUUM SEALED PACKAGED BEEF.
A 1400 LB. COW WILL BE ABOUT 700 LB. HANGING WEIGHT. THAT IS THE PRICE YOU PAY ON. WHAT YOU END UP TAKING HOME IS ABOUT HALF TO 60% OF THAT, ABOUT 350 LBS, BECAUSE OF THE BONES, SILVER SKIN, AND CONNECTIVE TISSUE, WHICH IS CONSIDERED WASTE. WE ARE CURRENTLY AT $6/LB HANGING WEIGHT. OUR PRICES WILL BE INCREASING 8/17/25.
BH INCLUDES YOUR BUTCHERED CUTS, PACKAGING, AND SERVICE. WE DON’T CHARGE EXTRA FOR USING YOUR CREDIT CARD. ALL OF OUR PACKAGES ARE VACUUM SEALED IN THE SAME HIGH-QUALITY PACKAGING AS YOU SEE IN OUR MARKET.
MINIMUM SIZE FOR A ½ COW IS 8-10 CUBIC FEET AND MINIMUM SIZE FOR A WHOLE COW IS 20 CUBIC FEET.
OUR BEEF IS GRASS FED AND GRASS FINISHED, WHICH MEANS THAT OUR CATTLE GRAZE LUSH PASTURES THEIR ENTIRE LIFE. THERE IS NO TRANSPORT AT THE END, BECAUSE OUR HARVEST FACILITY IS LOCATED ON PROPERTY, ELIMINATING STRESS.
YES! BECAUSE OUR BEEF IS GRASS FED AND FINISHED, THE STEAKS TEND TO BE LEANER. OUR CHEF SUGGESTS RESTING TIME BEFORE AND AFTER, AND HIGHER HEAT TO GET A PERFECT STEAK.

about 1/2 & whole cows

i still have questions.