Always Antibiotic and Hormone Free
All Beef is cut to your specifications, dry aged to perfection for 14-21 days and pre-frozen for your convenience
Prices include USDA inspection, professional processing, vacuum sealing and local delivery
Grain Finished Half $5.00/hanging pound
Grain Finished Whole $4.75/hanging pound
BPF is licensed and inspected to sell individual cuts on farm. This is an added benefit to consumers offering the option to "try it before you buy it" (subject to availability)
Ground by the pound $6.00 or 10lb for $55
2-3lb Roasts (Chuck/Top Round/Eye/Rump/Bottom Round) $9.00/lb
Sirloin Tip Roast $13.00/lb
T-Bone/Porterhouse or Delmonico $18.50/lb
Filet Mignon $25.00/lb (currently sold out)
Eye/Flank/Top Round or Sirloin Steaks $13.00/lb
Cube Steak $12.00lb
Short Ribs $9.50 lb (currently sold out)
Liver $3.50/lb
Ox Tail $8.00
Tongue 16.00
Every beef varies, halves average 275 pounds
*BPF requires a non-refundable deposit when placing an order. Orders are not held until deposit is received)
whole beef includes heart, tongue and liver
**Prices subject to change without notice
** Additional processing charges may apply
Like us on Facebook for beef specials
Prices include USDA inspection, professional processing, vacuum sealing and local delivery
Grain Finished Half $5.00/hanging pound
Grain Finished Whole $4.75/hanging pound
BPF is licensed and inspected to sell individual cuts on farm. This is an added benefit to consumers offering the option to "try it before you buy it" (subject to availability)
Ground by the pound $6.00 or 10lb for $55
2-3lb Roasts (Chuck/Top Round/Eye/Rump/Bottom Round) $9.00/lb
Sirloin Tip Roast $13.00/lb
T-Bone/Porterhouse or Delmonico $18.50/lb
Filet Mignon $25.00/lb (currently sold out)
Eye/Flank/Top Round or Sirloin Steaks $13.00/lb
Cube Steak $12.00lb
Short Ribs $9.50 lb (currently sold out)
Liver $3.50/lb
Ox Tail $8.00
Tongue 16.00
Every beef varies, halves average 275 pounds
*BPF requires a non-refundable deposit when placing an order. Orders are not held until deposit is received)
whole beef includes heart, tongue and liver
**Prices subject to change without notice
** Additional processing charges may apply
Like us on Facebook for beef specials
FAQ for Beef Buyers
What does "hanging weight" mean? Hanging weight refers to the weight of the carcass before it is trimmed and deboned. Typically, a carcass loses between 20-40% of its weight during this process. Longhorn carcasses, which have minimal excess fat, tend to lose closer to 20%. Please note that deboning or grinding can increase this weight loss, so keep this in mind upon receiving your beef.
The Butcher Stole My Meat (psu.edu)
What cuts will I receive? Since processing is customized, you may specify how you want your meat cut. A standard cut includes steaks, roasts, and ground meat. With a whole beef purchase, heart, liver, and soup/dog bones are available upon request.
Understanding Beef Carcass Yields and Losses During Processing (psu.edu)
beef-cuts.jpg (1500×892) (bigcommerce.com)
Why choose BPF Longhorn Beef? BPF Longhorn Beef is raised without the use of hormones, steroids, implants, or antibiotics. Longhorns have excellent marbling with minimal waste back fat. When you buy beef based on hanging weight, you're not paying for excess back fat that will be discarded by the butcher, thanks to the Longhorn's natural body composition. The fat trimmings are incorporated into the ground beef, resulting in an approximate 90-10 lean-to-fat ratio.
Why not buy beef from the grocery store? Statistics indicate that by the time a customer purchases beef, it has had seven previous owners. Cattle are traded, transported, medicated, and fed across the country before reaching the consumer. No single person is accountable for the animal's health, quality, or humane treatment throughout its life. Without mandatory country of origin labeling, products could originate from anywhere, and even labeled items might use the distributor's location to conceal foreign origins. In large-scale processing, thousands of animals are processed together, meaning a single quarter-pound burger could contain DNA from over a thousand different animals, raising the risk of product recalls. Moreover, grocery stores and commercial meat processors often add chemicals to meat to enhance its appearance and shelf life.