Whole or Half Cow
Whole or Half Cow
We offer grass-fed, grass-finished beef with no hormones, antibiotics, or other toxins, born and raised on our own bermuda-gone-native East Texas grasses. Only our best Black Angus steers & heifers will be available in the summer, just in time for grilling season!
For Halves or Wholes: Pay half the listed price to reserve your beef, and pay the remainder when you receive your order. Shipping beef is quite expensive, so call to discuss options if you are unable to pick up your large order at the butcher, or small orders at Windy Oaks.
For Cuts: We are so excited to be able to offer you cuts now! Please contact Farmer Kay at 512-468-0221 or Windyoaksagent@gmail.com for cut availability and to reserve your cuts, as our inventories change frequently.
$10/lb Ground Beef
$10/lb Breakfast Sausage
$10/lb Summer Sausage
$10/lb Flank Steak
$10/lb Skirt Steak
$10/lb Tenderized Round Steak
$10/lb Liver
$10/lb Tongue
$10/lb Jerky
$10/lb Roasts
$10/lb Brisket
$20/lb Tbone Steak
$20/lb Sirloin Steak
$20/lb Tri Tip
$20/lb Strip Steak
$25/lb Ribeye Steak
$30/lb Tenderloin Roast
$30/lb Filets
We have a dream: that all cattle may enjoy fresh dew on grass as the first rays of sunshine stretch across the meadow. We believe happy, healthy animals make the best tasting, highest quality meat, which comes from a lifetime of letting cows be cows. Sunshine, fresh pasture, and consistent movement all contribute to the strong, active immune systems of our animals.
Our grass-fed, grass-finished Angus beef are raised with humane, organic practices from birth to harvest, on our own Bermuda-gone-native pastures, off Highway 47, between Canton & Mabank. Our land is never treated with pesticides, herbicides, fungicides, or synthetic fertilizers, and our cattle never receive hormones, grain, or antibiotics. In other words, we use nature as our guide in managing our animals.
Our grass-fed, grass-finished 2-year-old steers and heifers are finished by weight and conformation with our own toxin-free pasture forages. Our steers usually finish at a live weight of 1,000-1,200 pounds and a hanging weight of 600+ pounds. The final hanging weights are taken by the butcher at harvest. Although we no longer pay for certification, we continue to comply with the HUMANE standards of The Global Animal Partnership (globalanimalpartnership.org) and GRASSFED standards of The American Grassfed Association (americangrassfed.org).
Your beef order can be cut to your specifications. Secure your order with half payment, with the remainder due upon receipt. We offer complimentary delivery of wholes, halves, and quarters.
Meat from a typical half beef (from a 1,000 - 1,200 lb. live animal) consists of approximately:
14 T-bone steaks (3/4” thick)
14 rib steaks (3/4”)
8 sirloin steaks (3/4”)
8 round steaks (3/4”)
2 sirloin tip roasts (3 lbs.)
6 chuck roasts (4 lbs.)
4 arm roasts (3 lbs.)
2 rump roasts (3 lbs.)
8 packages of stew beef (1 lb.)
4 packages of short ribs (1.5 lbs.)
4 packages of soup bones (1.5 lbs.)
80-100 lbs. gound beef
(Variety meats, if desired, such as heart, liver, tongue, and oxtail)
Generally speaking, an animal will yield about 50% ground meat, 25% steaks, & 25% roasts.
Premium Cuts:
Tenderloin Roast (or cut into filets)
T-bone, Ribeye, Strip, & Sirloin Steaks
Chuck & Rump Roasts
Other parts that can be cut in various ways:
Short Ribs
Round, Flank, & Skirt Steak
Fajita Meat
Stew Meat
Chili Meat
Hamburger
Sausage
Bones
Tallow
Only one/two per animal:
Brisket
Heart
Liver
Kidney
Tongue
Oxtail
Cheek Meat
Tri-tip
Flank Steak
Skirt Steak