FAQs

What is the availability of your beef?

We try to harvest beef monthly.

How can a whole beef be split?

We sell by the whole, 1/2, or 1/4. The butcher does custom cuts and wrapping down to the 1/4. On a 1/4, you get cuts from 25% of the whole carcass. Half is 50% of the whole carcass. Whole is 100%.

What is the pricing? Pricing is as follows:

$3.00/lb live weight for a whole steer.

$3.05/lb live weight for a 1/2

$3.10/lb live weight for a 1/4

Live weight varies by animal size (sizes range from 1150 to 1350+ lbs).

A whole beef is too much, and I don't have anyone to partner with - What do I do?

Do you require a deposit? What form of payment do you take?

Yes, we require a $500 deposit for a whole steer, $300 for a half, and $150 for a quarter. Hogs deposit of $100. This is to be paid before we start the process. We take checks, cash, or credit cards (3% fee for processing the card). Mailing address is: Miller Ranch Enterprises - P.O. Box 1812 - Oakdale, CA 95361

What is hanging weight?

Hanging Weight is defined as the carcass weight minus the head, hide, and entrails. This is approx. 55%-62% of live weight (depending on the animal).

What cuts do I get?

Since you become the owner of the steer, all the cuts are custom-butchered to your specifications. You also get the liver, heart, tongue, cheeks, oxtail, and bones (which you can use for soup or your dogs).

What information will the butcher shop want?

They will want to know what cuts you would like, the thickness of the cuts, pounds per package, and wrapping requirements.

What is the difference between dry aging and wet aging?

Dry aging involves hanging beef in a refrigerated cooler at a controlled temperature and humidity for days after harvest before cutting. This process has two main effects: moisture evaporates, intensifying the beefy flavor, and natural enzymes tenderize the connective tissue. In contrast, wet aging is done by vacuum-sealing meat and storing it at 32-34°F for 2-4 days. Since most beef is vacuum packaged at major slaughterhouses, wet aging is the most common method used today—about 99% of supermarket beef is wet aged. Both aging methods yield similar palatability in rib and loin steaks, but they impart distinct flavors: vacuum-aged meat tends to have a more bloody and metallic taste, while dry-aged meat has a richer, roasted flavor.

Is your beef dry-aged or wet-aged?

Typically, the butcher does a 14 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.

Is there a difference between fresh and frozen meat?

We found no difference as long as the meat is properly wrapped. Freezing slightly breaks down cell walls in meat, making it more tender, which benefits grass-fed beef due to its lower fat content. Industry experts agree there’s no quality difference between properly frozen and fresh steaks. Like any good chef, thaw in the refrigerator and serve within two days.

How much freezer space do I need?

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

Where do I get my meat? Do you deliver?

You can go directly to the butcher to pick up your meat after it has been processed or if our schedule allows we will set up a delivery point/date in the Bay Area. We make one delivery per harvest to the Bay Area to a pre-arranged meeting place to drop off meat to our customers.