Traditional Range-Fed Montana Beef ™
FAQS
Get informed and get the facts on range-fed beef.
What is Range-fed?
We define range-fed as cattle that are grazed on large pastures of wild, uncultivated native grasses and forbs. We feed our cattle on a pasture that is 1,500 acres of original native range land and is virtually unchanged from the way it was 100's of years ago.
What kind of cattle do you have?
We have found that the English breeds of cattle work best on our range land and in our beef program. We use Black Angus, Hereford, Red Angus and the Hereford/Angus cross in our program.
What is "locker beef" or "custom exempt"?
You must own the animal before it can be slaughtered. You pay the rancher for the animal and to haul your animal to be processed. You pay the meat processor to slaughter, cut and wrap your animal according to your specifications. You then pick up your processed beef at the meat processor. There is no requirement that your beef be processed under direct (State or Federal) inspection.
Is your product inspected?
is licensed by the Montana Department of Health & Human Services. Our beef is
What is Hanging Weight? Finished Weight?
Hanging Weight - the weight of the carcass when it is hanging in the cooler. All bulk beef is sold by hanging weight.
Finished Weight - the weight of the product after the carcass is cut into the various cuts and/or ground into ground beef. Grocery stores sell beef based on finished weight.
Why is the fat white?
Cattle that are fed corn and/or are older have yellow fat. Since our cattle go to slaughter before they are 30-months in age and they don’t eat corn, the fat is white.
Do you ship beef?
No. We provide free delivery to central locations in both Great Falls and Helena. If we have at least 4-head of beef destined for any particular area in Montana, we will also deliver free to a central location in that city/area.
Do you ship out of state?
No. Regulations do not allow us to ship our beef across state lines. Once our product is purchased and ownership lies with the purchaser, we could arrange shipping. However, our experience has shown us that shipping beef in bulk quantities (¼, ½, whole) is very expensive since it is a perishable product and must be shipped by refrigerated transport. If you wish to purchase & pick-up our beef in Montana, once you own it, it's yours to do with as you wish.
Why is your beef only available in the Fall?
Finishing on the dry Fall grasses provides beef with a full, rich flavor with more marbling so it cooks better, tastes better and has a nice firm texture that cannot be gotten from beef that is harvested off of green grass.
How do I order?
We are currently not soliciting any new customers.
What size freezer do I need?
Approximately five cubic feet of freezer space is needed for a quarter beef.
What is a "full quarter"?
A full quarter of beef is also known as a “split side” of beef. Instead of a front quarter or hind quarter of beef where you only get the cuts associated with a front quarter or hind quarter, a full quarter is ½ of a half of beef. With a full quarter, you get a full range of cuts from the entire side of the carcass.
What are the typical cuts in a quarter?
In a typical quarter you can expect to get a Sirloin Tip roast, Chuck roasts, a Rump roast, an Arm roast, Sirloin steaks, Round steaks, Tenderloin, T-bone steaks, Rib steaks, Flat Iron steaks, Short Ribs, Stew Meat and Ground Beef.
The average hanging weight of a quarter is 170 pounds which results in a finished weight of approximately 100 pounds.
Why do you age beef?
Dry aging beef enhances flavor, tenderness and palatability. Aging starts the natural process of cellular breakdown, making meat more digestible and enhancing the absorption of important nutrients when consumed.
processed under full State inspection during slaughter and processing.