Buy Half A Cow, Custom Cut And Delivered To You!

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Title that reads "Buy a Custom-Cut Half or Whole Cow" in a retro, sign painted style. Sign showing prices for half and whole cows, with prices $10.05 per pound for half cow and $9.40 per pound for whole cow, no additional fees or sales tax, and a note about discounted rate for returning customers. Flowchart showing customers how to place an order for their side of beef. It starts with "1. Place Deposit" then goes to "2. Select Weight" then "3. Discuss cuts" and then ends with "4. Beef Time!"

FILL YOUR FREEZER WITH OURGRASS-FED BEEF!

At Bastrop Cattle Co. all of our animals come from our ranch in Bastrop, TX and two other family-owned ranches is Bastrop & Fayette County. They’re grass-fed/grass-finished with no hormones or antibiotics ever. We process our animals at 12-14 months which means they’re smaller than a 2 year old feedlot steer, but the taste and texture of our entirely grass-fed beef will make it hard to ever go back to the grocery store!

The other thing that makes us unique is that we go through the cut page with you to ensure that we’ve customized it to your specific cooking needs. (Don’t worry though, you don’t have to know all the cuts!)

Place your refundable deposit today and ditch the grocery store beef for good!

I'm ready to place my deposit!

Current Pricing

  • Half Cows are $10.05/lb. hanging weight. Average weights range between 180-220 lbsAn average sized half cow at 200 lbs would be $2010 total

  • Whole cows are $9.40/lb. hanging weight. Average weights range between 360-440 lbsAn average sized whole cow at 400 lbs would be $3760 total

  • We do not charge sales tax, and do not include any additional fees in the base price

  • We accept Credit, Check or Cash. Your remaining balance is due upon delivery.

  • Customers who have previously bought a half/whole cow are eligible for a returning customer rate.

Turnaround Times

  • Turnaround times range from 2-4 weeks. You can check the current turnaround time at the top right of the home page.

  • Weight selections are sent out via email usually 1-2 weeks after deposit

Packaging Details

  • An average half cow will take 8-9 cu ft of space in a freezer

  • All cuts are individually vacuum sealed and labeled by our Tx state inspected butcher

  • Your order will be packed frozen into cardboard boxes, and includes an inventory sheet with all of your cuts listed

  • A half cow will easily fit in the backseat of a car or in the trunk

Delivery/Pickup Options

  • Currently we include a free in-person delivery to Austin, San Antonio and surrounding areas of Bastrop

  • Customers outside delivery areas can pick up for free at our ranch in Bastrop, or at our office in Schulenberg

  • Shipping is available via UPS for an additional fee of +1.20/lb in Texas.

Comparison chart of freezer sizes showing half and whole freezer capacities with a diagram of a typical upright freezer highlighting storage options and proportions. READY TO START?

If you’re ready to reserve your half or whole cow, you can place your refundable $400 deposit here. This holds your place in line and does not lock you into any obligation.

Current Average Turnaround:~2-4 Weeks

Are we currently accepting deposits?:YesWe process year round and update our site regularly

$400.00 Add Deposit To Cart Deposit - Half / Whole Cow Deposit - Half / Whole Cow $400.00 Add Deposit To Cart A chart displaying cutting preferences for elk or whole cow meat, divided into front and center sections. The front section includes options like neck soup bones, neck bone roast, cross cut shanks, shoulder roasts, chuck roasts, and short ribs, with checkboxes for selection. The center section includes options such as boneless ribeyes, T-bones, sirloin steaks, and various steak cuts, along with a diagram illustrating the choice between T-bones and NY strips. Each option has instructions and star icons indicating common selections, with a note that each line must have a selection, and a legend explaining the star symbols.

What does a cut page look like?

You can check out the cut page to get an idea of what sort of choices you’ll be making, as well as a list of how many packs of each cut would be on an average animal.

Guide for cutting and preparing beef in a butchery, showing options for top round roasts, round steaks, round steak cutlets, half top round roasts, eye of round roast, London broils, rump roasts, and pikes peak roast; and for ground beef, caveman blend, stew meat, and chili grind, along with options for organs and offal like liver, kidney, tongue, sweetbread, heart, oxtail, cheek, and suet.

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