If you’re new to buying beef cattle directly from the ranch, this page is for you.
Where does the beef come from?
All of our calves are born and raised right here at Wea Creek Ranch in Paola, Kansas. The cattle roam 450 acres, ensuring that the beef is:
All of our calves are born and raised right here at Wea Creek Ranch in Paola, Kansas. The cattle roam 450 acres, ensuring that the beef is:
- 100% grass-fed and/or grain-finished
- Free range
- Organic
- Ethically and humanely treated
- Sustainably raised
How do I purchase my beef? When will I get my order?
You start by purchasing a calf, either in the fall or spring, that calf will be yours for the duration of its life here at Wea Creek Ranch. Beef cattle are typically finished at around 18 months old, once they reach their target weight. Nine months prior to that, you will have the option to select your finish, or the way in which the cow is fed and taken care of until they reach about 1,000 - 1,200 pounds. To view your finish options at Wea Creek Ranch, click here to learn more about the types of finishes.
You start by purchasing a calf, either in the fall or spring, that calf will be yours for the duration of its life here at Wea Creek Ranch. Beef cattle are typically finished at around 18 months old, once they reach their target weight. Nine months prior to that, you will have the option to select your finish, or the way in which the cow is fed and taken care of until they reach about 1,000 - 1,200 pounds. To view your finish options at Wea Creek Ranch, click here to learn more about the types of finishes.
What does “grass-fed beef” mean?
All cattle eat grass at some point in their lives. In the United States of America, most cattle are fed corn, soy, corn by-products, and additional supplements in a crowded feedlot for about five months before they are slaughtered. “Grass-fed beef” refers to cattle that were allowed to roam freely and eat grass for their entire life. This method is more humane for the animal and more sustainable for our land.
All cattle eat grass at some point in their lives. In the United States of America, most cattle are fed corn, soy, corn by-products, and additional supplements in a crowded feedlot for about five months before they are slaughtered. “Grass-fed beef” refers to cattle that were allowed to roam freely and eat grass for their entire life. This method is more humane for the animal and more sustainable for our land.
Is grass-fed beef better for you?
Yes! Grass-fed beef is much leaner standard beef and packs about 50% more omega-3 fatty acids. It’s also found to be higher in antioxidants, vitamins, and a healthy fat called conjugated linoleic acid that is associated with improved immunity and anti-inflammation.
Yes! Grass-fed beef is much leaner standard beef and packs about 50% more omega-3 fatty acids. It’s also found to be higher in antioxidants, vitamins, and a healthy fat called conjugated linoleic acid that is associated with improved immunity and anti-inflammation.
What does “grass-fed and grass-finished” beef mean? What does “grain or sweet grain finished” mean?
Grass-finished beef means 100% grass-fed beef. In other words, that cow has eaten only grass for its entire life. In the United States of America, most cattle eat grass for the first portion of life, but are fed corn, soy, corn by-products, and additional supplements in a crowded feedlot for about five months before slaughter. Because the USDA allows industrial feedlot cattle that ate commodity grass pellets to be labeled as “grass-fed,” it’s important to also look for “grass-finished” when purchasing beef.
As a consumer of meat, you may already be more familiar with grain-finished beef since the industrial beef world typically uses grain pellets. But rest assured, not all grain-finishes are created equal. Locally-sourced beef like what you’ll find at Wea Creek Ranch are fed safe, natural craft grains -- not commodity pellets. Grain-finished beef is known for marbling and tenderness because grain helps cows gain more weight during the finishing period, or the final nine months before slaughter.
Grass-finished beef means 100% grass-fed beef. In other words, that cow has eaten only grass for its entire life. In the United States of America, most cattle eat grass for the first portion of life, but are fed corn, soy, corn by-products, and additional supplements in a crowded feedlot for about five months before slaughter. Because the USDA allows industrial feedlot cattle that ate commodity grass pellets to be labeled as “grass-fed,” it’s important to also look for “grass-finished” when purchasing beef.
As a consumer of meat, you may already be more familiar with grain-finished beef since the industrial beef world typically uses grain pellets. But rest assured, not all grain-finishes are created equal. Locally-sourced beef like what you’ll find at Wea Creek Ranch are fed safe, natural craft grains -- not commodity pellets. Grain-finished beef is known for marbling and tenderness because grain helps cows gain more weight during the finishing period, or the final nine months before slaughter.
What is the taste difference between grass-finished and grain-finished? Which is better?
Ah, the old debate! It’s really a matter of preference. Many people describe the taste of grass-finished beef as “more natural” and chewier, meatier, and sometimes similar to game meat. Grain-finished beef usually has more marbling and is typically more tender and sweeter.
Ah, the old debate! It’s really a matter of preference. Many people describe the taste of grass-finished beef as “more natural” and chewier, meatier, and sometimes similar to game meat. Grain-finished beef usually has more marbling and is typically more tender and sweeter.
With a whole share, how much beef are we talkin’? How many pounds total? What cuts are included?
With a whole cow, you get approximately 400 pounds of beef give or take 10%. You can expect to get approximately 200 pounds of ground beef and the other 200 pounds in cuts like ribeyes, chuck roasts, club steaks, filet mignon roasts, top sirloin, New York steaks, back ribs, short ribs, bottom round roasts, flat iron steak, sirloin tip steaks, whew! You get the picture. To learn more about the various cuts of beef, visit our “Cooking with Amy."
With a whole cow, you get approximately 400 pounds of beef give or take 10%. You can expect to get approximately 200 pounds of ground beef and the other 200 pounds in cuts like ribeyes, chuck roasts, club steaks, filet mignon roasts, top sirloin, New York steaks, back ribs, short ribs, bottom round roasts, flat iron steak, sirloin tip steaks, whew! You get the picture. To learn more about the various cuts of beef, visit our “Cooking with Amy."
How much does it cost?
Please visit our Services page by clicking here to find a full list of cost per calf and cost per various finish options.
Please visit our Services page by clicking here to find a full list of cost per calf and cost per various finish options.
Are processing fees included in the price or are they a separate cost?
We provide the animal, but your beef will be processed into cuts of meat at another location. You’ll pay the butcher separately for processing. We do provide the transport of the animal free of charge.
We provide the animal, but your beef will be processed into cuts of meat at another location. You’ll pay the butcher separately for processing. We do provide the transport of the animal free of charge.
What if I want to buy a 1/2 share or 1/4 share of beef?
We only sell whole cows (whole shares of beef). If you’d like to purchase a half, we will work with you to find another person who wants a half share. Likewise, for a quarter-share, we’ll work with you to find three other people to go in on the full share together.
We only sell whole cows (whole shares of beef). If you’d like to purchase a half, we will work with you to find another person who wants a half share. Likewise, for a quarter-share, we’ll work with you to find three other people to go in on the full share together.
How old are the cattle when you take them to butcher? How much do they weigh?
Beef cattle are typically finished at around 18 months old, once they reach their target weight of 1,000 to 1,2000 pounds. Nine months prior to that, you will have the option to select your “finish” or the way in which the cow is fed and taken care of until they reach their target weight. Your finish type will greatly influence the final weight of your cattle.
Beef cattle are typically finished at around 18 months old, once they reach their target weight of 1,000 to 1,2000 pounds. Nine months prior to that, you will have the option to select your “finish” or the way in which the cow is fed and taken care of until they reach their target weight. Your finish type will greatly influence the final weight of your cattle.
What butcher do you use?
You select the butcher of your choice, but we do require that you choose one of the butchers from our approved network. Our list of butchers is available here.
You select the butcher of your choice, but we do require that you choose one of the butchers from our approved network. Our list of butchers is available here.
How much meat can you expect?
The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. In other words, from a 1200 pound steer, you can expect a 740 – 770 pound carcass. But from that carcass there is another significant portion that will not end up in your freezer or in the meat case for consumers. The expected yield of retail cuts from beef carcasses ranges from approximately 55% to 75%, depending on the fatness and muscling of the animal, and the type of cuts produced. A typical 750 carcass with ½ inch of fat over the rib eye and average muscling of a 12-13 square inch rib eye will yield about 65% of the carcass weight as retail cuts (roasts and steaks) and lean trim. So, in other words, you start with a 1200 pound steer, which has a dressing percent of 63%, so that you have a 750 pound carcass. From that you will get about 65% of the carcass weight, or roughly 490 pounds, as boneless, trimmed beef. If you look at that as a percentage of the live weight of the steer you started with, it is approximately 40% of the live weight. Remaining components of the weight are fat trim and bone. Fat can be highly variable, but in the example used, fat would account for approximately 20% of the carcass weight or 12% of the live weight. Bone accounts for the other 15% of carcass weight. Recognize that these are average figures! These can vary considerably due to the fat and lean composition of the animal, as well as the trim level and methods of cutting the meat. However, it does demonstrate that it is a relatively small percentage of the live animal that ends up in the retail meat case as high quality edible meat. This is one factor that helps explain the difference between price per pound of a live animal and price per pound of retail beef.
The yield of edible meat from a beef carcass often comes as a bit of a surprise, even to those that have had their own meat processed for years. A previous article covered dressing percent—the percent of the live animal weight that becomes carcass weight, which for fed beef is usually around 62-64%. In other words, from a 1200 pound steer, you can expect a 740 – 770 pound carcass. But from that carcass there is another significant portion that will not end up in your freezer or in the meat case for consumers. The expected yield of retail cuts from beef carcasses ranges from approximately 55% to 75%, depending on the fatness and muscling of the animal, and the type of cuts produced. A typical 750 carcass with ½ inch of fat over the rib eye and average muscling of a 12-13 square inch rib eye will yield about 65% of the carcass weight as retail cuts (roasts and steaks) and lean trim. So, in other words, you start with a 1200 pound steer, which has a dressing percent of 63%, so that you have a 750 pound carcass. From that you will get about 65% of the carcass weight, or roughly 490 pounds, as boneless, trimmed beef. If you look at that as a percentage of the live weight of the steer you started with, it is approximately 40% of the live weight. Remaining components of the weight are fat trim and bone. Fat can be highly variable, but in the example used, fat would account for approximately 20% of the carcass weight or 12% of the live weight. Bone accounts for the other 15% of carcass weight. Recognize that these are average figures! These can vary considerably due to the fat and lean composition of the animal, as well as the trim level and methods of cutting the meat. However, it does demonstrate that it is a relatively small percentage of the live animal that ends up in the retail meat case as high quality edible meat. This is one factor that helps explain the difference between price per pound of a live animal and price per pound of retail beef.
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