Buy in Bulk

Due to extremely high demand in recent weeks, we are unable to make further reservations for the 2020 season. We will be looking into more product to meet this demand. In the meantime, reservations can still be made for the 2021 season. Our first available processing date is August 4, 2021. Reservations made for next season also secure the current price for your purchase.

Red Timber Ranch is pleased to offer a fine selection of Grass Fed & Finished Beef which will next be available in the spring of 2021.

What does it Cost? Our price for the 2021 season is $3.50 per pound based on hanging weight. Hanging weight is the weight of the animal after the first phase of the butchering process, but before the packaging is complete. The weight of the packaged meat is about 2/3 of the hanging weight. The average hanging weight is around 600 pounds, which yields about 400 lbs of cut and wrapped beef per animal. The price for a quarter cow is usually around $650. Processing is paid separately to the butcher.

Who is the Butcher? Our beef is processed at a USDA inspected processing facility in our area. The customer is responsible for the processing charges. One advantage of bulk orders is the ability to customize every part of your order. See the chart below for details on cutting options. All bulk purchases are picked up by the customer at the Processing Facility.

How do I order? To provide a non-refundable deposit for your order, please use the PayPal application on the right hand column of this page (below on mobile), or contact us for different payment options.

What do I do when my beef goes to the butcher? Click here to be directed to our Processors’ website, Jones’ Farm Meats. There you can select the beef cutting link and provide your instructions to the butcher. Alternatively, you can call them at (616) 642-9212.

How should I have my beef cut? We generally recommend 1″ thick cut steaks at a minimum. Most butcher’s standard cuts are 3/4″, but the extra thickness makes the steak juicier and easier to cook. We have had both bone-in and boneless, steaks, and both have their advantages, but boneless steaks do seem more versatile. Also, according to USDA rule, over 30-month old animals are required to have boneless cuts. This is not typical for our beef, but we do have some that go over that age.

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