We try to have beef available year round. There are limited quantities in each weight range so please contact us to see what is currently available.

We sell by the whole, 1/2 or 1/4. The butcher does custom cuts and wrapping down to the 1/4. If you are sharing with someone you will need to tell the butcher so that they can the box the meat accordingly.

Pricing is as follows:

• $1.35/lb live weight for a whole steer.
• $1.40/lb live weight for a 1/2
• $1.45.lb live weight for a 1/4

Live weight varies by animal size (sizes range from 700 to 1000+ lbs)

Contact us and we can help partner you with another family.

Yes, we require a $300 deposit for a whole steer, $150 for a half, and $75 for a quarter. This is to be paid before we start the process of getting your family healthy grass-fed beef. At this time, we take checks or cash.

Mailing address is: Miller Ranch Enterprises - P.O. Box 1812 -  Oakdale, Ca 95361

Here is an example of a cost break down based on a live weight 700 lb steer:

- Cost of steer $1.35/lb x 700 = $945 - Fee paid to us

- Approx. 399/lbs hanging weight based on a 57% yield to have cut/wrapped. The butcher charges based on the hanging weight.

399 lbs x .55 (butcher paper) = $219.45 approx. (hanging weight varies per animal - typically 50%-62% of live weight.) Wrap fees are $.55/lb hw for butcher paper or $.70/lb /lb hw vacuum sealed. Fee paid to the butcher shop.

-$65 for the harvest/clean/transport of a whole steer to the butcher shop. (If you order a 1/4-$16.25, 1/2- $32.50). Fee paid to harvest person

-Total cost approx. = $1229.45 for a whole steer, $614.73 for 1/2, $307.36 for 1/4

-The final yield weight varies based on the animal and your choice of cuts and bones kept. There is a certain amount of bone and fat loss, plus shrinkage due to aging from your hanging weight. The yield can be 60-80% of hanging weight depending on cut choices.

We have a cow spreadsheet.xls (70kb) that shows the breakdown by 1/4, 1/2 and the whole based on different weights and yields that you may find helpful.

Hanging Weight is defined as the carcass weight minus the head, hide and entrails. This is approx. 50%-62% of live weight (depending on the animal).

Since you become the owner of the steer, all the cuts are custom created to your specifications. You also get the liver, heart, tongue, and bones (which you can use for soup or for your dogs). It is completely your choice.

Listed below are some documents that will help explain the different cuts of meat.

Explanation of cuts of beef.pdf (60 kb)

Beef cuts made easy.pdf (1.4 Mb)

The different names of beef steaks.pdf (40 kb)

They will want to know what cuts you would like, the thickness of the cuts, pounds per package, wrapping requirements, and aging. The documents below are helpful guidelines to prepare you with your answers.

Custom cuts and wrap options.pdf (60 kb)

Butcher Service Order sheet.pdf (33 kb)

Dry aged is when beef is hung in a refrigerated cooler, at a specific temperature and humidity, for a specific number of days after harvest and prior to cutting. In dry aging two things happen: First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. 

Wet aged is the aging of meat in vacuum bags under refrigerated conditions of 32-34° F for 2-4 days. Because most beef is vacuum packaged at large slaughterhouses, wet aging is the predominant method of aging today. About 99% of supermarket beef is wet aged boxed beef.

Dry and wet aging both result in a similar degree of palatability of rib and loin steaks; however, there can be distinct flavor differences. Meat from vacuum-aged cuts has a more bloody/serumy and metallic flavor, whereas, meat from dry aging has a more brown-roasted beefy flavor.

All our meat is dry aged. This is the way is used to be done before mass production came into play and it produces the best flavor, in our opinion. 

This is a personal preference. Most of our customers choose a 10 day dry age. When you speak with the butcher in regards to your cuts, you can talk with them in regards to this, as they are experts. They can help you with this decision.

Yes, due to grass-fed beef being so lean you will want to cook it at a lower temperature for a longer time. It won't take long for you to get the hang of cooking the beef.

Cooking tips for Grass-fed beef.pdf

No, you are buying wholesale so the butcher charges one fee on the hanging weight per lb based on your wrapping preference. It does not matter what the cut is. The fees are for either butcher paper at $.55/lb or for vacuum-sealed at  $.65/lb hw. The only extra change is if you want specialty services done such as peppersticks or corned beef, etc.

This varies based on the animal and the cuts you choose. Approx. 60-80% of the hanging weight depending on cut choices. 

We have found no difference ourselves as long as the meat is wrapped properly. Interestingly, freezing actually helps break down the cell walls in the meat slightly making it a little more tender. This helps the grass-fed beef due to the lack of bad fat in the meat. Surveys of industry experts agree that there is no difference in any quality characteristic between properly prepared frozen and fresh steaks.

Like any good chef, it is best to thaw under refrigeration and serve within two days of thawing. We think you will agree that these are the most tender, most flavorful, best tasting steaks you have ever eaten.

1.5 cu foot of freezer space holds approx. 35 lbs of meat.

You can go directly to the butcher to pick up your meat after it has been processed or depending on where you live we will set up a delivery meeting point/day/time. 

Yes, we do.

Miller Ranch Grass-fed beef brochure (1.8 Mb)

We can custom feed a steer. This requires the purchase of a whole steer. There is an extra charge for the feed and labor.