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FAQs

How Much Do I Get?

Our grass fed cattle are predominantly Black angus and Black Angus Cross and are harvested between 24-36 months of age, weighing between 600-750 pounds. That is a range of a hanging butcher weight after they are harvested.

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. If you want all hamburger our butcher can do that for example or if you want some summer sausage made up he can do that too.

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How Much Will I spend?

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 $6.00 – $7.00 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.

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Who Are We?

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.

All Our cattle are always humanely treated and are never given any growth hormones, antibiotics or genetically modified foods or grains at anytime throughout their lives. If a 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.

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.

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How do they live?

Our grass fed cattle spend their Fall and Winters in the surrounding areas of Red Bluff California & spend their Spring and Summers at our Summer homestead ranch in Dairy Oregon just east of Klamath Falls Oregon. These grass fed cattle are free to roam/range on our ranches and are grass fed/grass finished in our fields until they are harvested off our ranch by our uncle in law Quinn Mendonca, and hauled to our custom butcher.

Our grass fed program is sustainable and we take the utmost care of our land through ranch management, our cattle and the natural resources entrusted in our care. As we continue to grow, we embrace our obligation to eliminate waste, preserve the environment and support the ranching way of life. We produce our cattle to highest quality and wholesomeness. From the great genetics and breeding in our cattle to the way we treat and feed our cattle throughout our grass fed program.

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What breed are the cattle?

Our grass fed cattle are predominantly Black angus and Black Angus Cross.

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How old are the cattle at harvest?

Our grass fed cattle are harvested between 24-36 months of age.

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What is the hanging weight after harvest?

Our grass fed cattle generally have a hanging butcher weight of 600-750 pounds after they are harvested.

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What is the cost per pound?

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 $6.00 – $7.00 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.

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How do the butcher fees break down?

The butcher fee to harvest the animal is $150.00. The cut and wrap fee from the butcher is $1.10 per pound.

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How do I order half of a beef 🥩?

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.

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Where are the cattle raised?

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.

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What is their environment like?

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.

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Who raises the cattle?

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.

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Are the cattle ever given hormones or antibiotics?

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.

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Is TX BAR Grassfed USDA certified organic?

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.

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What comes in our beef 🥩 package 📦?

You get to choose what ever cuts you fancy and how thick you want them cut. You get to customize your whole or half beef just the way you want it.

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What is the Grade of your Beef 🥩?

Our cattle are grass fed grass finished so they are not graded like grain finished cattle. It’s like comparing apples to oranges. They just don’t compare. It’s like trying to grade a deer or a elk it’s not going to equal out or be on the same grading scale as the cattle shipped back to the mid west and grain finished / force fed the last 90 days of its life in a crowded inhumane feed lot.

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How do we reserve our spot for a harvest date 🥩 💰?

We take your deposit via Venmo preferably or PayPal & we also take your credit card 💳 info over the phone if that is easier for you using the square payment app. Your deposit payment is to reserve your harvest date.($900 for a whole beef 🥩 & $500 for a 1/2). 

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When is the earliest I can get a spot for a harvest date?

We are looking at late September harvest dates at the moment and the harvest dates are booking up fast.

We do have another butcher in Red Bluff that I can use and he is taking harvest dates for the last week in August.

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What is the lead time after my animal is harvested?

You can expect to get your order back from the butcher 2-3 weeks after your animal is harvested.

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What is your breakdown out the door for a 1/2 beef 🥩 order including all fees?

You can expect to pay between: $1,400 – $1,500 out the door for a 1/2 That gets you 200-250lbs take home beef 🥩 on average.

  • $1,000 to us for the animal.
  • $75 butcher harvest fee & $1.10 per lb cut and wrap fee.

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What is your price breakdown out the door for a whole beef 🥩 order including all fees?

$2,400 – $2,500 out the door for a Whole. That gets you 400-500lbs take home beef 🥩 on average.

  • $1,800 to us for the animal.
  • $150 butcher harvest fee & $1.10 per lb cut and wrap fee.

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What is the average price per lb that I will pay for everything out the door including all fees?

All averages out to to paying $6-$7 a lb for everything for a half or a whole.

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What is the deposit for a 1/2 beef 🥩 & a whole beef 🥩?

  • $900 deposit for a whole beef 🥩.
  • $500 deposit for a 1/2.

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When is the remaining balance due on the cost of my animal?

The same amount as your deposit is due on your animals scheduled harvest date.

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When do I pay the butcher their fees and what method of payment do they take upon pick up of my order?

You will settle up with the butcher for their fees when you pick up your order 2-3 weeks after your animals harvest date.

If you get the butcher in Los Molinos, Ca (Los Molinos Meats) they only take cash or check payments.

If you get the butcher in Red Bluff, Ca they take credit, debit or cash.

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Do you deliver or do I have to come and pick up my order when it is ready from the butcher?

Everyone has to make the trip to come pick up their order from the butcher when their order is ready to be picked up.

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Do you do 1/4 orders?

No sorry we only sell 1/2 orders and whole orders.

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Can you send me samples?

No sorry we use a butcher that has a not for resale license and every animal is registered to the individual and therefore we can not send out samples because it would breach their license and because of liability purposes we can not send out samples that are registered to us or others.

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How big of a freezer do we need for a 1/2 beef 🥩 order?

6-10 cubic feet for a 1/2 beef 🥩 order

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How big of a freezer do we need for a whole beef 🥩 order?

16-20 cubic feet for a whole beef 🥩 order

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Please feel free to email txbargrassfed@gmail.com with any other questions that you might have and I will be happy to answer them for you.

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