What is the availability of your beef?
We try to have beef available year round. There are limited quantities in each weight range so please contact us to see what is currently available.
Also, in limited supply, we offer lamb and pork.
How can a whole beef be split?
We sell by the whole, 1/2 or 1/4. The butcher does custom cuts and wrapping down to the 1/4. On a 1/4, you get cuts from both the fore and hind quarter. If you are sharing with someone you will need to tell the butcher so that they can the box the meat accordingly.
What is the pricing?
Pricing is as follows:
- $2.50/lb live weight for a whole steer.
- $2.55/lb live weight for a 1/2
- $2.60/lb live weight for a 1/4
Live weight varies by animal size (sizes range from 1000 to 1300+ lbs)
A whole beef is too much and I don't have anyone to partner with - What do I do?
Contact us and we can help partner you with another family.
Do you require a deposit? What form of payment do you take?
Yes, we require a $300 deposit for a whole steer, $150 for a half, and $75 for a quarter. This is to be paid before we start the process. We take checks, cash or credit card (3% fee for processing the card)
Mailing address is:
Miller Ranch Enterprises - P.O. Box 1812 - Oakdale, Ca 95361
Can you give me an example of what it costs to buy a beef?
Contact Dan at 209-840-3962 to get the most current total cost estimate. He will provide the current pricing breakdown for the cost of the beef, ranch butcher and butcher shop.
What is hanging weight?
Hanging Weight is defined as the carcass weight minus the head, hide and entrails. This is approx. 50%-62% of live weight (depending on the animal).
What cuts do I get?
Since you become the owner of the steer, all the cuts are custom created to your specifications. You also get the liver, heart, tongue, cheeks, oxtail, and bones (which you can use for soup or for your dogs). On request you can get brain, kidney and sweetbreads too. It is completely your choice. On a 1/4, you get cuts from both the fore and hind quarter. What parts of the steer do the cuts come from? Listed below are some documents that will help explain the different cuts of meat. Explanation of cuts of beef.pdf (60 kb) Beef cuts made easy.pdf (1.4 Mb) The different names of beef steaks.pdf (40 kb)
What information will the butcher shop want?
They will want to know what cuts you would like, the thickness of the cuts, pounds per package, wrapping requirements, and aging.
The documents below are helpful guidelines to prepare you with your answers. Custom cuts and wrap options.pdf (60 kb) Butcher Service Order sheet.pdf (33 kb)
What is the difference between dry aging and wet aging? Dry aged is when beef is hung in a refrigerated cooler, at a specific temperature and humidity, for a specific number of days after harvest and prior to cutting. In dry aging two things happen: First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Wet aged is the aging of meat in vacuum bags under refrigerated conditions of 32-34° F for 2-4 days. Because most beef is vacuum packaged at large slaughterhouses, wet aging is the predominant method of aging today. About 99% of supermarket beef is wet aged, boxed beef. Dry and wet aging both result in a similar degree of palatability of rib and loin steaks however, there can be distinct flavor differences. Meat from vacuum-aged cuts has a more bloody/serumy and metallic flavor, whereas, meat from dry aging has a more brown-roasted beefy flavor.
Is your beef dry aged or wet aged?
All our meat is dry aged. This is the way is used to be done before mass production came into play and it produces the best flavor, in our opinion.
How long is the meat aged?
Typically, the butcher does a 14 day dry age. When you speak with the butcher in regards to your cuts, you can talk with them in regards to this, as they are experts.
Do I have to cook grass-fed beef differently from store bought beef?
Yes, due to grass-fed beef being so lean you will want to cook it at a lower temperature for a longer time. It won't take long for you to get the hang of cooking the beef. Cooking tips for Grass-fed beef.pdf
Do I pay more for premium cuts?
No, you are buying wholesale so the butcher charges one fee on the hanging weight per lb based on your wrapping preference. It does not matter what the cut is. The fees are for either butcher paper at $1.00/lb or for vacuum-sealed at $1.15/lb hw. The only extra change is if you want specialty services done such as peppersticks or corned beef, etc.
How much beef will I end up with from a whole steer?
This varies based on the animal and the cuts you choose. Approx. 50-80% of the hanging weight, depending on cut choices.
Is there a difference between fresh or frozen meat?
We have found no difference ourselves as long as the meat is wrapped properly. Interestingly, freezing actually helps break down the cell walls in the meat slightly making it a little more tender. This helps the grass-fed beef due to the lack of bad fat in the meat. Surveys of industry experts agree that there is no difference in any quality characteristic between properly prepared frozen and fresh steaks. Like any good chef, it is best to thaw under refrigeration and serve within two days of thawing. We think you will agree that these are the most tender, most flavorful, best tasting steaks you have ever eaten.
How much freezer space do I need?
1.5 cu foot of freezer space holds approx. 35 lbs of meat.
Where do I get my meat? Do you deliver?
You can go directly to the butcher to pick up your meat after it has been processed or if our schedule allows we will set up a delivery point/date in the Bay Area. We make one delivery per harvest to the Bay Area to a pre-arranged meeting place to drop off meat to them. Due to the rising costs of fuel - there is a group fee for this.
Do you have a brochure that I can print out to show someone?
Yes, we do. Miller Ranch Grass-fed beef brochure (1.8 Mb word)
Do you offer grain finished beef?
We can custom feed a steer. This requires the purchase of a whole steer. There is an extra charge for the feed and labor.
Do you offer other kinds of meat?
We do have in limited supply, Pork and Lamb. Ask for availability.
