Cattle Co.
The Beef
Ranch-raised Charolais-Beefmaster and Wagyu-Beefmaster cross. Halves and wholes, available in limited sets released through the summer.
The Herd
The Program
We run Beefmaster cows crossed with Charolais and Wagyu bulls, a cross built for Central Texas. Charolais brings size and meat yield. Wagyu adds marbling and tenderness. Beefmaster gives the hardiness to thrive on these pastures.
Pasture-raised, then grain-finished on locally sourced grain and nutrient-rich grass, on the same land we’ve been running cattle on since 1905. Rotational grazing across the property. Low-stress handling from pen to processor. No added hormones, no antibiotics.
Born, raised, and processed in Texas. Each animal dry-ages 3 to 4 weeks at a USDA-inspected processor about an hour from the ranch. Then it goes directly to your freezer.
We harvest a small number of animals each year and sell every order direct. No middlemen. No commodity auction. No random imports. You buy beef from the people who raised it, on the same fence lines our family has run for six generations.
Prefer to handle your own processing? We sell live cattle direct too. Reach out and we’ll talk through it.
Limited Run
The Wagyu Cross.
We’re putting one Wagyu-Beefmaster cross set through the processor this summer. Beefmaster mothering for hardiness, Wagyu marbling for the cut. Halves and wholes, reserved before they’re spoken for.
- The cross
- Wagyu + Beefmaster
- Half
- $3,000, processing included
- Whole
- $5,500, processing included
- To processor
- August 24
- Ready
- September
- This year
- One set only
On the Ground
The herd this season.
Beefmaster cows crossed with Charolais and Wagyu, run on pasture outside Salado.
Your Beef
Halves & Wholes
Two ways to buy. Pick what fits your freezer and your year.
This summer’s Wagyu-Beefmaster set: with processing, aging, and packaging included, a half works out to roughly $14–15 per pound across every cut — ribeyes, tenderloin, roasts, and ground alike. For dry-aged Wagyu-cross beef, that’s about what ordinary beef costs at the grocery store right now — and it locks your freezer in at today’s price.
Details
From Inquiry to Pickup
01
Ordering & Pricing
Orders are halves or wholes, not retail cuts. Wholes feed larger groups or last longer. Your price is set at booking and includes slaughter, aging, processing, and packaging. The only additions at pickup are optional cut sheet extras you select, billed at cost.
- Halves and wholes only, no individual cuts
- Flat price set at booking, processing included
- Deposit secures your slot
- Final balance due at pickup, plus any optional extras you chose
02
How It Works
We’ll walk you through pricing, timing, and breed before the deposit clears. Around 30 days before drop-off at the processor, we loop back on cut sheet preferences and pickup logistics. After 3 to 4 weeks of aging, your beef is ready.
- Inquiry and conversation with us
- Deposit secures your slot
- Cut sheet and pickup conversation ~30 days before drop-off
- 3 to 4 weeks aging at the USDA-inspected processor
- Ready for pickup, final balance due
03
Pickup & Delivery
Pickup arrangements happen during the cut sheet conversation, before processing wraps. You’ll know your slot ahead of time. Once your beef is ready, you have 7 days to arrange pickup at the ranch, pickup direct from the processor, or set up storage. Custom delivery can be coordinated. Payment of the final balance is due before release.
- Pickup at the ranch in Salado
- Pickup direct from the processor
- Custom delivery available
- 7 days to arrange pickup, delivery, or storage
- Payment due before release
Questions
Frequently Asked
What buyers usually want to know before reaching out.
If your question isn’t covered here, send a note. We answer straight, no pressure.
Email us →Reserving and Paying
How do I place an order?
Send an inquiry on this page. We confirm availability for the next harvest, then send a deposit invoice. Your order is held once the deposit clears.
How much is the deposit?
$1,000 for a half, $2,000 for a whole. Non-refundable. The deposit is credited toward your final balance.
What if I need to cancel?
The deposit is non-refundable. If we can’t fulfill your order (animal illness, processor closure, weather), we’ll offer a comparable replacement or a full refund.
When and how do I pay the rest?
The final balance is invoiced once the processor finishes hanging and processing your order, usually 3 to 4 weeks after the animal is delivered. Your quoted price includes slaughter, aging, processing, and packaging, so the balance is simply that price minus your deposit. The only additions are optional cut sheet extras you select, like vacuum sealing or specialty sausage, billed at cost. We charge the card on file unless you’ve arranged another method.
Customizing and Pickup
What’s a cut sheet?
A form you fill out to tell the processor how you want your animal broken down and packaged: steaks, roasts, ground ratio, bones in or out. Once your deposit clears, we’ll send it and walk through your selections. You can preview the cut sheet any time.
Where do I pick up the beef?
Three options: pickup at the ranch in Salado, pickup at the processor, or custom delivery we work out with you. We confirm which one during the cut-sheet call. Once your order is ready, you have 7 days to collect or arrange delivery.
Can you ship it?
Currently we don’t ship by carrier, but we may in the future with adequate demand.
The Herd
What kind of cattle do you raise?
Beefmaster is our foundation breed, the mother cows that have anchored the herd for decades. Direct-to-consumer orders ship in the two crosses, where the genetics earn out on the plate. Charolais-Beefmaster adds size and frame. Wagyu-Beefmaster adds marbling and tenderness.
Pasture-raised or grain-finished?
Pasture-raised, grain-finished. No added hormones, no antibiotics.
How much beef will I actually take home?
A half is generally over 200 pounds, a whole over 400. Final yield depends on the animal and the cut sheet.
