SOUTHERN MINNESOTA BEEFBORN. BRED. BUTCHERED.IT’S WHO WE ARE. IT’S WHAT WE DO. IT’S WHAT WE EAT.
We love food and we love good food even more. At county road cattle our goal is to provide exceptional cuts of beef that exceed your expectations. We believe that starts with how well we raise and care for our herd. God has instilled in us a love for His creation and the responsibility to care for it. We want the best for our herd and for your supper table. When you purchase beef though CRC you are getting a quality cuts of meat that were raised on our pastures in southern Minnesota. Our cattle are pasture raised and grain finished. This gives our consumers a well marbled, tender product.
We sell our beef by the quarter, half, and whole processed through a local butcher according to your cutting preferences. Ground beef and bundle boxes are available for sale directly from our farm. We know you will be looking forward to supper when you hear CRC Beef is on the menu!
About Us
CRC Beef is born out of a love for cattle, bred to have an enduring lineage and butchered to enjoy on your table.
County Road Cattle was born out of a love for cattle, youth and mentorship instilling strong work ethics, knowledge of the cattle industry and building lasting relationships. Our adventure started with a couple show calves and has grown into a cow calf operation over the past 15 years, calving out in the beginning of the year, rotationally grazing through the summer and grain finishing prior to market. Every year we work with a handful of youth desiring a hands-on experience caring for cattle. We love what we do and are so grateful to be able to share that experience with the next generation.
CRC BEEF
County Road Cattle Beef
Buying beef wholesale is a cost-effective way to feed your family. When you buy a quarter, half or whole, you are getting superior cuts of meat (think roasts and steaks) at a fraction of the cost comparable to the price of ground beef per pound in the grocery store. If you are interested in filling your freezer we would love to help you figure out what you want and get you on our schedule today. We are so grateful for our repeat customers who want to keep their freezers full of quality meat year-round. Make sure you call us to get on the schedule before you run out of beef.
Call or text to get pricing on quarters and halves
Pricing
How To Purchase Beef
Step 1 - Contact Marty Little @ 507.402.5959
Step 2 - Get on our schedule for butcher dates
Step 3 - We will contact you when you need to call into the butcher shop to place your cutting orders.
Step 4 - We dry age our beef for 7-14 days so be patient
Step 5 - The Butcher shop will contact you to pick up your meat when it is ready.
Step 6 - Pick up your meat and pay the butcher for processing.
Step 7 - Pay for your beef.
Step 8 - Enjoy your CRC BEEF and let us know when you need to reorder!
Please note: Our price does include processing fees, you will pay processing fees to the local butcher.
FAQs
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For the Quarter Beef, you will want a freezer with 5-7 cubic feet of space
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4- Chuck Roasts
2 -Arm Roast
1-Sirloin Tip Roast
1 - Rolled Rump Roast
6- T-Bone Steaks
6- Ribeye Steaks
6- Sirloin Steaks
8 round steaks or 4 lbs Stew meat
2- Short Ribs
3 - Soup Bones
50— 1 lb Ground Beef
15 x 4 (1/4lb) Burger Patties -
We sell our beef for $2.70/ pound based off thehanging weight at the local butchers.
The average hanging weight of a quarter beef is 200.
If you order a quarter beef you will get around 130 pounds of meat ready for your freezer.
Cost of beef $2.70 x 200 lbs. = $540
Average Cost of processing + $220
Total cost = $760Breakdown for cost /pound
Total cost $760/130 lbs. beef = $5.85That means you are getting cuts of steak and roast for only $5.85/ pound.
Your cost will vary based on the weight of your beef.
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Steaks
How many steaks per package? 2,3,4?
Steak thickness? 3/4”, 1”or 1 1/4” (we recommend 1”)
What steaks do you want? T-bone steak or NY strip and filets?
Rib steak (bone in) or rib eye (boneless)?
Sirloin or boneless sirloin?
Round steak? Do you want it tenderized, turned into stew meat or into burgers?
Roasts
Roast size preference? 21/2 - 3 lbs or 31/2-5 lbs
What roasts do you want?
Chuck roast? Arm roast? Sirloin Tip roast? Rolled Rump Roast?
Ground Beef
Do you want 1lb, 1.5lb, or 2 lbs packages? 50-70 lbs
Our average Leanness is 85 / 90
Do you want pre-made hamburger patties?
If so, do you want 1/4 or 1/3 pound patties? How many?
Short ribs?
Soup bones?
Liver/ heart / tongue?
