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Raised by 5th-generation ranchers
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Home raised and pasture grown
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Finished with local grains for 90 days
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Processed by small, local butchers
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Dry-aged 2+ weeks
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Well marbled without excess fat
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Naturally raised without hormones
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Sustainability focused
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Environmentally smart
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Affordable, premium, homegrown beef
The beef market is currently in a period of high prices due to ongoing drought and reduced numbers of cattle across the United States. We've set our price as affordably as we can, and make every effort to provide your family with nutritious, premiuim Colorado beef.
Your savings on the purchase of a custom homegrown beef will pay for a freezer with money to spare. Compared with sampled prices advertised by supermarkets, purchasing a full Shaw Brand beef saves over $2000 - savings of nearly 40% (see FAQ page for actual comparison). With family food budgets getting stretched, this is an easy way to both save real money and get a much higher quality product. Treat yourself and your family to premium dry-aged beef raised and finished right.
Have you tried the 'shipped cut' bundles? Compare the price per 'cut' and save even more!
Support Local Ranchers --- Save Money
It seems your choices in direct sale beef are either fully grass finished, or long grain finished. Our beef is more of a happy middle. Calves are grown on pasture and free choice hay to about 900 lbs. At that point, we slowly add a mixture of high energy grain to the diet which still includes free choice high quality grass and alfalfa hay. It's enough grain over 90 to 100 days to begin the fat color change from grass finished yellow towards corn-fed white, and enhance the flavor to what most people enjoy in grain finished beef. Our beef is tender and flavorful. We don't pursue a high fat finish; our beef is well marbled, with little wasted fat as trim. Our commercial cattle, graded for quality, are consistently top choice and prime with excellent yield grades (see Grid Master page). Rather than having a feedlot and feeding cattle year-round, we finish one group per year with harvests throughout June. This fits best with our other work demands, the age of our calves, and weather conditions.
Our beef is priced by the HCW (hot carcass weight) to adhere to USDA marketing laws. You will purchase a whole beef, a half, or a split quarter (even cuts from a side, split into two equal shares) based on the HCW. This will depend on your personal needs - consider a full beef for a larger family, a half or quarter for a couple or smaller family. Have a small freezer or just need a little? Look into our 1/8 share that will easily fit into your home freezer. We're glad to work with you on the carcass size you prefer, as we'll have a variety of sizes available.
You should estimate 1 cubic foot of freezer space for 35-40 lbs of beef. We recommend that your freezer be installed and cold before your pickup or delivery date. Beef should be placed in a freezer immediately upon arrival.
Custom Full Beef
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All packaged cuts and ground beef from one beef, custom cut to your liking. You will need an 18- 20 cubic foot freezer to store your beef.
475-550 lbs pkg beef depending on your cut choices and animal size
Custom Half Beef
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One full side of beef. includes all cuts and ground beef custom cut to your liking. You will need an 8-10 cubic foot freezer to store your beef.
235-275 lbs pkg beef depending on your cut choices
Quarter/Split Half
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One half is split into two equal shares. You will need around 4 cubic feet of freezer space to store your beef.
110-135 lbs pkg beef
We also offer a shipped quarter. Check our Shop and FAQ pages for details.
Eighth Share
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An eighth of beef is around 55 lbs of bone-in steaks, roasts and ground beef. A very popular size, perfectly suited for your home freezer as it will take only 2 cubic feet.
We also offer a shipped 1/8; check our Shop and FAQ pages for more details.
What To Expect in Your Beef Share
While every beef will be different, from a live weight 1250 lb steer, an average full beef will return:
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Rib Steaks -22-25 steaks, bone-in or boneless, depending on how thick you request them OR Prime Rib roast. Average 24 steaks cut to 1" thickness; fewer steaks if you cut thicker.
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Loin Steaks - 22-25 steaks including Porterhouse, T-bone (bone-in) or New York Strip (boneless). Average 24 steaks cut to 1"; fewer steaks if you cut thicker.
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Filet Mignon - 8-12 steaks from a T-bone cut, 20-24 steaks from a filet/NY Strip cut, depending on thickness.
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Top Sirloin and Sirloin Tips - 30+ lbs of steaks and roasts.
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Tri-Tip and Sirloin Cap - The tri tip is very popular with the griller/smoker crowd. Sirloin cap is also referred to as a picahna. Both are very tender and can be left whole or sliced into steaks.
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Chuck Roasts and Arm Roasts - 50-60+ lbs cut to your size requests, or ground; boneless or bone in. We like our roasts bone in and cooked low and slow in crock pots or dutch ovens. The arm roast is the classic 'pot roast' cut and is delicious slow cooked in the crock pot or dutch oven. You can request flat iron and chuck eye steaks as well; both nice tender steaks but will reduce your roast amounts.
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Round Roasts, Steaks, Tenderized (cube) steaks. The round is moderately tender and is often tenderized and cut into small cube steaks. Many options with it; steaks, roasts, ground beef or leave whole for deli sliced roast beef.
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Rump - this is a tougher cut and needs to be cooked slowly. Some choose roasts; most choose to grind it.
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Brisket - 25 lbs. Each beef will have two briskets, usually cut in halves for 2 flats and 2 points. Perfect for roasting slow in a dutch oven, smoking or making corned beef.
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Shank/Soup Bones - 10 lbs: Stew Meat - 15 lbs
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Flank Steak - 4-5 lbs. A tougher cut; think fajita meat marinated and sliced thin.
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Skirt Steak - another griller piece to marinate and slice thin or grind.
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Ground Beef - bulk or patties 3/lb: 150-200+ lbs depending on your selections.