We are excited to offer a selection of Oklahoma USA BEEF
sold by the quarter, half or whole!
-We are Beef Quality Assurance Certified so you know the animals are always handled with the best practices!
-Grass raised and grain finished for 120-150 Days!
Carcass weight PER HALF will roughly be 350-450 lbs per side and will yield approximately 240 - 270 lbs of packaged meat!
A quarter will yield approximately 120-135 lbs of packaged meat.
Pick up at Rickman's Custom Meat Processing in Hugo, Oklahoma!
See cut sheet below!
Place a deposit to secure your side!
Check out our LIMITED RUN PRICING!!!
Thank you to everyone who has purchased beef from us!
YOU are helping keep America's
ranching industry alive!
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Click the image below to download a .pdf format.
Ranching for our future!
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"Then God said, "Let us make man in our image, after our likeness. And let them have dominion over the fish of the sea and over the birds of the heavens and over the livestock and over all the earth and over every creeping thing that creeps on the earth." - Genesis 1:26 ESV
Thank you & God Bless!
MARCH PROCESSING: Ready April 2023
- 3 Halves - Custom Order Processing:
$3.85/lb. Carcass Weight Plus Processing
- 2 Quarters - Standard Cut Only:
$775 each Plus Processing
1 Half Available - Ready NOW:
$1800 (Processing INCLUDED)
*Add 2 Quarters to purchase a 1/2*
* We know its a lot to take in! But don't be overwhelmed!
Click the>Survey Link<to help you complete the cutsheet! *
Rafter JM Cattle Co.
Est. 2005
2 Quarters Available - Ready NOW:
$950 Each (Processing INCLUDED)
"Blessed shall be the fruit of your womb and the fruit of your ground and the fruit of your cattle, the increase of your herds and the young of your flock." - Deuteronomy 28:4 ESV
"Know well the conditions of your flocks, and give attention to your herds" - Proverbs 27:23 ESV
What will each side of beef yield?
Each half of beef will yield a certain amount of each cut based on both the anatomy and the size of each animal. For instance:
There will only be one (1) Rump Roast, one (1) Pikes Peak Roast, and one (1) Brisket per side of beef. You have the option (and we suggest) to have them cut in half, which would yield you two (2).
The other roasts included will determined by how much meat is available in that area of the animal.
The number of steaks available are determined by how thick you want them cut and how many that particular cut of meat will yield. If you have them cut thinner, you will have more steaks and vice versa. The bigger the animal, typically the more steaks you will get.
As far as round steak; each side of beef can yield quite a few. We suggest grinding half of the round steaks as hamburger and tenderizing the remaining half as round steaks.
Anything you DO NOT want will be will ground up for hamburger.
Extras: You can also get the delicacy organs such as the tongue, heart and liver. Sometimes the butcher will include it without you asking for it. It makes for great fishing bait if you get them but don't want them! There is no extra charge for these items if you get them.
*There is an extra upcharge if you decide to have the entire animal ground for hamburger.
Beef is hung and dry aged for a minimum of 10 days before butchering. All cuts are vacuum sealed and frozen before pickup with the exception of hamburger patties, which are wrapped in paper.
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