Next available October 2026…

Current rough price $1750 for fattened 1/2 calf but varies with cattle market price and based on weight. You would pay for processing at a cost of about $500 for 1/2 calf, and would pick up from CW Texas Natural Meats in Lott (about 15 miles east of Temple). You decide exactly what cuts you want, and how you want them cut.

HOW THIS WORKS: Lacking a fancy shopping site, text or email a list of what you would like to purchase and we will put together an invoice based on inventory actual weights and provide photos. We can deliver within a 50 mile radius, but may negotiate a delivery date that combines multiple orders. Or you can pick up from the farm. Each cut is individually vacuum packed and labeled with cut name and weight (see photo on Home page).

ChatGPT and Gemini AI were used November 2025 to create a price list based on this request: Create a price list for typical beef cuts Waygu-Angus cross beef cuts that are equivalent to USDA prime. Location is central Texas.

*** The complete list is not easily viewed on a phone, needs a wider screen ***

Beef Cut

Ribeye (Boneless)

New York Strip (Boneless)

T-Bone

Porterhouse

Filet Mignon

Denver Steak

Sirloin

Flank Steak

Bavette aka Arrachara (Sirloin Flap)

Tri-Tip

Prime Rib (Ribeye Roast)

Chuck Roast

Arm Roast

Rump Roast

Brisket

Oso Bucco (Shank)

Boneless Round Steak Cutlets

Bone-In Round Steak

Ground Beef (95/5%)

Ground Beef (80/20%)

Notes on Cut

Highly marbled, excellent flavor.

Good balance of tenderness and flavor.

Includes a portion of the strip and tenderloin.

Includes tenderloin filet and the New York strip

Most tender, leanest premium steak.

Highly-marbled cut from the chuck; rich and flavorful.

Great value steak with good flavor.

Best for grilling/marinades, slice against the grain.

Similar to Flank, popular for fajitas/stir-fry.

Excellent roast or sliced into steaks.

Bone-in or Boneless Rib Roast.

Great for pot roast, slow cooking.

Leaner than Chuck, good for braising.

Versatile, but often needs slow/moist cooking.

Essential for Texas BBQ, excellent marbling will shine.

Bone-in cut for braising, rich marrow.

Lean and flavorful. For chicken fried steak.

Economical.

Very lean, high-quality grind.