If you're bringing us 10 or more cattle at a time, this page is for you. We process groups for ranchers selling halves and wholes, and for producers bringing commercial pot loads of fat cattle. Every animal is processed under USDA inspection at our plant in Springtown, Texas, so the beef can be sold anywhere.
Who group processing is for
- Ranchers selling halves and wholes to a list of buyers
- Beef brands that sell at retail or through commercial distribution
- Producers with pot loads of fat cattle
We process beef only.
Scheduling a group
Groups of 10 or more usually take 3 to 6 weeks to schedule. A single animal usually gets in the same week, so a group needs more room on the calendar.
Call as early as you can once you know your numbers and your target dates. We'll work out drop-off dates with you. How many cattle we can take on a given day depends on the calendar, so call to schedule rather than hauling a full load without a date.
Drop-off window
Live cattle drop-off is Monday through Friday starting at 6:30am. Please arrive before 8am. If a large group needs a different arrangement, call us and we'll talk about it.
Pricing for groups
Groups pay the same flat price per animal as single animals:
- $850 for a whole on one cut sheet
- $450 for a half
- $900 for two halves on separate cut sheets
Patties and chili meat are included. There's no hanging-weight fee. Label claims that need USDA LSAS approval carry a small added charge. Private label design and GS1 barcodes are quoted separately for each project.
Cut sheets for a group
Every whole needs one cut sheet. Every half needs its own cut sheet. All cut sheets are due at drop-off.
We match each cut sheet to its animal by ear tag and buyer name, so put both on every sheet. The cut sheet has a space for the ear tag.
We can help collect cut sheets from your buyers, but it's usually easiest for you to gather them yourself. You know your buyers, and you can make sure every sheet is filled out and signed before the cattle leave your place.
For help walking buyers through their choices, send them how to fill out a beef cut sheet.
Payment
Payment for processing is due at drop-off. We take cash, check, or card.
Paperwork
You don't need brand papers or a health inspection. USDA does its own inspection of every animal before harvest. The only documents to bring are supporting documents for any label claims.
How the beef is handled
Every animal in a group goes through the same process as a single animal:
- Harvest under USDA inspection
- A 72-hour chill
- Fresh cuts first: ground beef, roasts, ribs, fajita meat, and the like
- A 14-day wet age on subprimals: brisket, ribeye, strip loin, tenderloin, sirloin, picanha, and tri tip
- Vacuum sealing, labeling, and freezing
Organs and bones are on the cut sheet at no charge: soup bones, marrow bones, heart, liver, tongue, oxtail, beef cheek, and kidney fat. Organ availability is subject to USDA and food safety rules.
Pickup
Each animal's order is ready as it finishes.The orders in a group don't all come ready at once. When an order is ready, we text whoever is responsible for picking it up, whether that's you or your buyer.
Pickup is Monday through Saturday, 10am to 6pm, at the plant: 2127 E Hwy 199, Springtown. Plan on 2 to 3 weeks from drop-off for each animal.
Checklist before your group comes in
- Your number of cattle and drop-off dates, agreed with us by phone
- One cut sheet for every whole, and one for every half, each with the ear tag and buyer name
- The name and cell number of whoever is picking up each order, so the ready text goes to the right person
- Supporting documents for any label claims
- Payment for processing (cash, check, or card)
Selling your beef
Because everything here is processed under USDA inspection, you can sell the beef anywhere, including retail and commercial distribution.
- Label claims: you can make any valid claim on your label, and we handle label approval. See how label claims work.
- Your brand on the package: see private label processing and barcodes for ranch beef.
- Starting out: see how to sell your own beef in Texas.
Hours at a glance
- Business hours (office and phone): Monday through Friday, 10am to 6pm
- Live cattle drop-off: Monday through Friday from 6:30am. Please arrive before 8am.
- Pickup: Monday through Saturday, 10am to 6pm