Orders available for whole beef, halves or quarters
Price per pound is $4.00 (hanging weight). This includes cut and wrap fees.
The weight of the cut and wrapped beef is typically 60% of the hanging weight.
Hanging weight of a whole beef typically ranges from 750 to 1100 lbs.
Custom Orders
Cut and wrap is by Owens Riverside Meats, in Omak, WA.
The Owens family has been in the cut and wrap business for over 100 years. Their first storefront was founded in Cle Elum, WA, and continues to this day.
Owens Meats Dry Ages the beef. This is an artisan practice that is unavailable in most grocery stores.
Delivery available throughout Okanogan County and most of King County.
We accept cashiers checks.
For questions or to place an order email us at:
Notes regarding grass fed beef
Cattle raised by industrial methods have short life spans. They grow fast on grain in filthy confined feed lots. Cattle did not evolve to consume great quantities of grain.
Our cattle live longer, healthier lives, with better quality of life. Instead of being confined, they graze in open space, and travel miles over the course of their longer lives. Their diet and lifestyle result in excellent flavor but certain cuts can be chewy.
This is why we recommend certain cuts are best as ground beef or stew meat. Ground beef is popular and versatile.
100% grass fed beef cooks differently than store bought beef. It requires less heat and less time. This is important so as to maximize tenderness and flavor. Look for recipes specifically created for grass fed beef.
Below are suggested cut and wrap orders.
FRONT QUARTER
Prime Rib Roast (Recommend cut in half for two roasts)
Brisket (Recommend cut in two)
Flanken Style Short Ribs (Recommend 4 per pkg)
Chuck Roast (Recommend some or all as ground beef)
Pot Roast (Recommend some or all as ground beef)
Stew Meat (Recommend 2 lb pkgs)
Ground Beef (Recommend two, one pound pkgs, wrapped together in paper)
Soup Bones (knuckle, marrow etc. for bone broth)
HIND QUARTER
Tenderloins/New York Steak (Recommend thicker cuts, 1 1/2" to 2 ". Two per pkg.)
Sirloin Steak (Recommend thicker cuts, 1 1/2" to 2 ". Two per pkg.)
Top Round Steaks (These are good marinated. 1" to 1 1/2 ". 2 per pkg)
Bottom Round Steaks (Recommend for ground beef or stew meat)
Rump Roasts (Recommend as ground beef)
Sirloin Roast (Recommend 4 lb blocks)
Ground Beef (Recommend two, one pound pkgs, wrapped together)
Flank Steak (one per)
Stew Meat (Recommend 2 lb pkgs)
Soup Bones (knuckle, marrow, etc. for bone broth)