At TX Grassfed Beef, we believe in doing things the right way, from raising cattle on open pastures to ensuring every cut is expertly handled. That’s why we partner with skilled, local butchers who take pride in their craft and treat your beef with the care it deserves.
When you order from us, your beef isn’t processed just anywhere. It’s prepared by butchers who’ve been mastering this work for generations. These are family-run operations where tradition matters, attention to detail is second nature, and your order is in expert hands.
Let’s introduce you to the butchers behind every cut.
Who Handles Your TX Grassfed Beef Order?
Once you place your beef order, one of our trusted local butchers (listed below) comes out to our ranch to harvest your animal. They then transport it back to their butcher shop, where your beef is dry-aged for optimal flavor and tenderness. Once it’s ready, the butcher will give you a call to go over your custom cut preferences and take down your cut list over the phone.
Los Molinos Meats – Los Molinos, CA
Started by Bob in the 1970s, Los Molinos Meats is more than just a butcher shop, it’s a legacy. Bob ran a butcher shop, feed store, and taxidermy service, and passed his passion for quality meat and attention to detail down to his kids, Jason and Tara, who now run the shop.
Today, the family tradition continues with Tara’s son Brandon learning the trade, making it a three-generation family operation. Their craftsmanship and consistency have earned them the loyalty of ranchers and customers across the region. If you want perfectly dry-aged, custom-cut beef without the fuss, this is your place.
Bonus: They never charge extra for boxes and are always happy to work with you on getting your cuts exactly how you want them.
Tony’s Custom Meats – Rawson Rd, CA
This is a special one. Tony’s Custom Meats was started in the 1960s by Tony himself, right on the back side of his property off Rawson Road. Today, it’s still a proud family business, now run by Uncle Quinn, Tony’s son, who worked side by side with his dad for decades before taking it over completely.
Tony’s is the only butcher we work with that offers old-school butcher paper wrapping instead of vacuum sealing, a rare service these days. They’re so in-demand that Uncle Quinn only takes on a few harvests a year from us. There’s even a waiting list, and some folks will wait up to a year to have their beef processed here.
Quinn, who is Portuguese, also makes the best linguica around. He used to produce our pepper sticks, sausages, and bratwursts before those were moved in-house at A&R. This is a shop full of history, hard work, and heart, and it’s still going strong thanks to Quinn’s dedication.
“The art of butchering is becoming a lost art, and Quinn is keeping it alive.”
A&R Meats – Red Bluff, CA
What started as a small operation in Dairyville in the 1980s with Dwayne Casteel has grown into one of the most trusted butcher shops in the area. Dwayne eventually expanded into Red Bluff, growing the shop into a full-service butcher and local deli favorite.
Every Wednesday, you’ll find pulled pork sandwiches on garlic-toasted French rolls. Fridays are for tri-tip, and yes, they’re just as good as they sound. If you’re picking up your beef from Dwayne, do not miss the sandwich specials.
Now run by Dwayne’s son Cole, A&R continues the tradition of high-quality service and custom options like beef pepper sticks, summer sausage, brats, heart, liver, you name it. They’ve moved into a larger location on Main Street to keep up with demand and are still going strong with the same friendly faces and attention to detail.
“It’s more than a butcher shop, it’s a gathering place for good people and good food.”
How It Works: From Ranch to Butcher
Once your harvest date is scheduled, here’s what happens:
- Harvest
- Your beef is harvested and sent to the butcher.
- Custom Cutting & Packaging
- You’ll work with the butcher to select your cuts, portion sizes, and packaging preferences.
- Everything is vacuum-sealed to maintain freshness.
- Pickup & Payment
- Once your order is ready, the butcher will call you for pickup.
- You’ll settle any final processing fees directly with them.
Reminder: We don’t offer shipping or delivery, orders must be picked up at the butcher shop.
Choosing Your Cuts
One of the best parts of ordering direct from the rancher is getting full control over how your beef is processed. You’ll work with the butcher to decide:
- Steak thickness (e.g., 1” Ribeyes, 2” Filet Mignons).
- Portion sizes (single vs. multiple cuts per package).
- Custom grind options (like an 85/15 beef-to-fat ratio).
- Specialty items like bones, liver, tongue, oxtail, and kidneys.
If you’re unsure what to request, check out our Beef Cuts Guide to help you decide.
Reserve Your Beef Today
We’re currently booking harvest dates one month ahead, and spots fill quickly. To reserve your beef:
- Place your deposit to lock in your order.
- Select your cuts and packaging preferences with the butcher.
- Pick up your beef once it’s ready.
Reserve Your Half or Whole Beef Here.
Got questions? Call or text us anytime
A Thank You to Our Butchers
Behind every box of TX Grassfed Beef is a hardworking butcher who takes pride in their craft. These are small, family-run businesses that have kept old-school butchery alive for generations and we couldn’t do this without them.
If you get the chance to thank your butcher, please do. They’re part of the reason your food is as fresh, flavorful, and responsibly raised as it is.
