Q: What breed are the cattle?
A: Our grass fed cattle are predominantly Black angus and Black Angus Cross.
Q: How old are the cattle at harvest?
A: Our grass fed cattle are harvested between 24-36 months of age.
Q: What is the hanging weight after harvest?
A: Our grass fed cattle generally have a hanging butcher weight of 500-650 pounds after they are harvested.
Q: What is the cost per pound?
A: This is tough one because there are many different variables that come into play, but here it goes…If you buy a whole or 1/2 grass fed beef from our program after it is all said and done after your butcher fees (butcher is a separate business from us) a rough estimate (because each animal weighs a little different and each animal will have a little different fat content/trim loss per animal). You can expect to pay between $5.00 – $6.75 a pound for family raised grass fed grass finished beef grown locally here in Northern California. That includes all of your Filet Mignon steaks, Ribeye Steaks, Tri-Tips, Brisket, Carne Asada/ Fajita meat, Roasts, Stew Meat, Ground Beef, beef bones for your bone marrow, soup stocks and you custom cut dog bones. Think about it this way If you were to buy all of that in the grocery store at one time you would be paying at least double that if not more and you still would not even really know where it came from, how it was raised or how it was treated.
Q: How do the butcher fees break down?
A: The butcher fee to harvest the animal is $150.00. The cut and wrap fee from the butcher is $1.10 per pound.
Q: How do I order half of a beef?
A: We have a standing list so if you just want a 1/2 a beef we will pair you up with someone that wants the other 1/2. We will not harvest the animal until we have a complete whole beef order. You can have your 1/2 beef cut up and customized to your tastes and the cuts that you prefer. For example, if you want all hamburger our butcher can do that, or if you want some summer sausage made up he can do that too.
Q: Where are the cattle raised?
A: Our grass fed cattle spend their Fall and Winters in the surrounding areas of Red Bluff, California and spend their Spring and Summers at our Summer homestead ranch in Dairy, Oregon just east of Klamath Falls.
Q: What is their environment like?
A: Our grass fed cattle are free to roam/range on our ranches. They are grass fed/grass finished in our fields until they are harvested off our ranch and hauled to the custom butcher, our uncle in law Quinn Mendonca. Our cattle in our grass fed program are always humanely treated.
Q: Who raises the cattle?
A: The cattle in our grass fed program come from either my dad Tyler Martinez with a TX Bar brand on the left rib, my brother in law Josh Gruber with a 21 Bar Brand on the right rump or from me Travis Martinez with a rocking TM brand on the left rib.
Q: Are the cattle ever given hormones or antibiotics?
A: Cattle in our grass fed program are never given any growth hormones, antibiotics or genetically modified foods or grains at anytime throughout their lives. If an animal becomes sick in our program and it is necessary to give them antibiotics they are doctored, marked and pulled from our grass fed program.
Q: Is TX BAR Grassfed USDA certified organic?
A: Our grass fed cattle used to be sold under the USDA organic label, but we decided it was in our best interest to stop paying the numerous amounts of fees to keep the organic label. We still abide by all the organic practices still but decided it was not worth all the fees.
Please feel free to email firstname.lastname@example.org with any other questions that you might have and I will be happy to answer them for you.