Cattle Sales

Frequently Asked Questions

How easy is the beef ordering process?
It is so EASY to order beef from us! We take care of the whole process from placing the butcher order to delivery so you do not have to! Our normal beef ordering process (via mail or email) is as follows:
Step 1: Fill out our online order form and beef deposit and mail or email it to us.
Step 2: We will contact you to get the desired packaging, beef cuts, leftover bones, etc.
Step 3: We deliver your beef FREE to your door!
Remember, you can always CALL us if you need any help with the ordering process!

Do you charge for delivery?
No! We deliver FREE of charge. Most beef producers make their clients drive all the way to the butcher, load heavy meat into their vehicle or ice chests, and take it all the way back to their house; meanwhile all the beef is thawing.

Grass Fed Beef


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We value our customer’s business and feel that delivering beef in freezers within our insulated enclosed trailer is the safest way to transport to our client’s homes.

What is the difference between different cuts of beef?
click the image to enlarge

Cuts of Beef

What is hanging weight?
Hanging weight is not the live weight of a steer/cow. It is what the carcass weighs when the typical non-edible parts have been removed (head, hooves, skin, insides, etc.). You will be charged based on this weight. Once the meat is packaged, its weight will differ from the hanging weight because of cut, loss, trim, and a little natural dehydration of the beef while in the freezer.

  Whole Beef Half Beef Split Half  
Live Weight 1,110 550 275  
Hanging Weight 640 320 160 You will pay by this weight (estimated 60% of live weight).
Packaged Meat Weight 416 208 104 Estimates how many pounds you take home from the processor.

What are processing fees?
Each butcher(processor) customarily charges by the pound of hanging weight plus a set cost for kill and disposal. Current butchering charges are around $.45-.55/lb (hanging weight). You can expect a kill fee from $25-35, and a disposal fee from $10-15. Most butchers paper wrap steaks, roasts, etc, and charge around $.05/lb more if you want vacuum packed. Some butchers only vacuum pack the meat not giving an option for paper, so their costs are already included in the butchering price.

What cuts of beef can I get?
Examples: Flank, Sirloin, Porterhouse-T-bone and Tenderloin (Short Loin), Rib cuts, Chuck cuts, Shank/Brisket, Round, Ground Beef.

What cuts of meat is ground beef made from?
Generally, ground beef is made from less tender meat and trimmings from more tender cuts. (the more tender meat are steaks, etc.) To increase ground beef tenderness, it is very common for customers to grind every cut into ground beef. This makes for incredible ground beef. Most customers will purchase a cow if they butcher the whole animal into ground beef. We offer our whole cow prices at a discounted rate to our customers.

What size cuts should I get?
(Remember we will go over all this information with you personally to help with your decision. We realize this can be intimidating especially if this is your first time purchasing bulk beef, we want to take away any communication problems and talk to the butcher on your behalf.)

Common size questions: Steaks:
Most grass fed beef consumers prefer thicker steaks from 1”-1 ¼”. Having the extra thickness allows for the slower cooking times that all-natural beef demands. This will help keep you from making the most common mistake in cooking lean beef-overcooking. Steaks are typically packaged by 2. We can get steaks individually packaged if you choose.

Those in larger families commonly choose 4- 5lb roasts, and smaller families common choose 2-3lbs. Some customers feel grass fed round roasts are a little dry for their taste and choose to grind it into ground beef. We love our roasts, and personally choose not to have them into ground meat.

Ground Meat:
The most common packaging for ground meat is 1-2lb packages.

Butcher paper or vacuum packed?
Butcher paper is made from the raw material softwood pulp from the Kraft process. Some butcher paper is seen as waxed in order to resist leaks and keep meat products moist. Most bulk buying consumers do not have a problem with their beef lasting 1 year in butcher paper. If you choose to get butcher paper, the ground beef will still be placed in plastic bags that are crimped shut. Some customers, who prefer not to use any plastic, can choose to have their ground beef wrapped in butcher paper for a small up charge. Because this requires more work, some butchers are reluctant, but will still package beef how you prefer.

Vacuum packing is a process which uses plastic and removes air from the inside of the package. This seals the package, not allowing anything in or out. Most beef consumers now prefer vacuum packaging. Clear plastic is typically used which allows easy viewing of the meat inside the package. Having a water tight seal allows for easy thawing in water, and non-messy thawing inside the refrigerator. Some people have had their vacuum packed beef for 1 ½ years without freezer burn. There is usually about a $.05/lb hanging weight up charge to vacuum package meat.

How long does beef hang before processing?
Two weeks is a pretty common amount of time that butchers allow beef to hang before processing. This process allows beef to “cure”. With grass fed beef, we typically ask the butcher to hang the beef between 6-10 days. Our beef is leaner than beef finished out on grain, therefore reducing the curing time of the beef.

How cold does my freezer need to be to store beef?
Beef stored constantly at 0 °F or lower will always be safe. Freezing for extended periods prevents the growth of microorganisms that cause both food spoilage and food-borne illness. If frozen at peak quality, thawed beef comes out tasting better than beef frozen near the end of their useful life. Storing beef at 0° F or lower will also retain vitamin content, color, flavor, and texture. This is another reason we feel keeping beef frozen from the butcher to our customer’s homes is vital for superior quality. Our free deliveries in our freezers allow us to give our customers safe and healthy beef.

Nutrient Retention:
Freezing beef does not destroy any nutrients. Freezing beef retains the qualities in the beef prior to freezing.

Freezer Burn
Freezer burn does not make food unsafe, just dry in spots. It appears as grayish-brown leathery spots and is caused by air coming in contact with the surface of the food. You can cut freezer-burned portions away either before or after cooking the food. Heavily freezer-burned foods may have to be discarded for quality reasons

Power Outage in Freezer
If there is a power outage, the freezer fails, or if the freezer door has been left open by mistake, the beef may still be safe to use if ice crystals remain. If the freezer has failed and a repairman is on the way, or it appears the power will be on soon, DO NOT open the freezer door. If the freezer door was left ajar and the freezer continued to keep the food cold, the beef should stay safe.

A freezer full of beef will usually keep about 2 days if the door is kept shut; a half-full freezer will last about a day. The freezing compartment in a refrigerator may not keep foods frozen as long. If the freezer is not full, quickly group packages together so they will retain the cold more effectively. Separate beef from other foods so if they begin to thaw, their juices won't drip onto other foods.

When the power is off, you may want to put dry ice, block ice, or bags of ice in the freezer or transfer foods to a friend's freezer until power is restored. Use an appliance thermometer to monitor the temperature.

To determine the safety of foods when the power goes on, check their condition and temperature. If food is partly frozen, still has ice crystals, or is as cold as if it were in a refrigerator (40 °F), it is safe to refreeze or use. It's not necessary to cook raw foods before refreezing.

Safe Defrosting: There are three safe ways to defrost beef:

• Refrigerator: This is the best way to safely thaw out beef. It's best to plan ahead for this slow process: ground beef, stew meat, and steaks may defrost within a day, bone-in parts and whole roasts may take 2 days or longer. Once the raw beef defrosts, it will be safe in the refrigerator for 3 to 5 days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking it first.
Cold Water: To defrost beef in cold water make sure the package is airtight and submerge the beef in cold water, changing the water every 30 minutes so it continues to thaw. Small packages of beef may defrost in an hour or less; a 3- to 4-pound roast may take 2 to 3 hours.
• Microwave: When microwave defrosting beef, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially-cooked food is not recommended because any bacteria present wouldn't have been destroyed. (We personally do not recommend the microwave. There are studies that show microwaving foods change the amino acids. Just research and decide what would work best for your family.)

Foods defrosted in the microwave or using the cold water method should be cooked before refreezing because they may have been held at temperatures above 40 °F.

It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer.

If you feel like you need to make a change in your diet and lifestyle, grass fed beef is one of the best places to start. We would love to provide you with a high-quality product that you can feel good about feeding to your family, contact us and/or drop by our farms. We would love to be your long lasting healthy beef supplier.

Partial Cooking
Try to avoid browning or partially cooking beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe however to partially pre-cook beef immediately before transferring it to the hot grill to finish cooking.

Liquid in Package
Many people think the red liquid in packaged fresh beef is blood. However, blood is removed from beef during slaughter and hanging, and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

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Pro B Farms . 10376 N. 2290 RD . Clinton, OK  73601 . Cell (405) 623-8052

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