We raise only Registered Texas Longhorn Beef and sell it numerous ways to facilitate our customers needs. Our Beef is not only healthy, it is affordable and delicious. Our cattle are grass fed cattle and grass finished, treated very well, Our goal is to eliminate all the unhealthy products used in large scale operations..the stuf that can make you sick or kill you.
Shares- Animals by the whole, by the 1/2, or by the 1/4.
Placing your order- Reserving your beef will be on a first come first serve basis, you will need to put down a $200 deposit that is credited to your final payment. Once we take the animal to the butcher it takes roughly 14 days until the beef is ready to be cut, wrapped, and frozen.
The butcher will then give us the hanging weight of your portion (whole, 1/2, or 1/4) and you will be billed by J.M.R. Cattle Company. You will then be in contact with the butcher directly after we drop the animal off to select how you want your share cut. A list is provided showing you the cuts avaliable allowing you to chose the cuts and sizes that will be turned into the butcher. Once the meat is ready the butcher will contact you about pick up.
Reserve your side of beef by calling Vic Rodgers at (903)294-8808 or email at VicRodgers@jmrcattlecompany.org
Preparing for your beef- Your beef will be wrapped and frozen when you pick it up. Make sure you bring coolers with you. IF PICKUP IS NOT AN OPTION CONTACT US WE CAN HELP WORK SOMETHING OUT. Please make sure your freezer is ready. You'll need about 1 cubic feet of space for every 30lbs of meat.
Longhorn Beef Pricing-
$5/lb hanging weight (plus customer pays processing/butcher fee). This is not much, they charge .65 cents per pound hanging weight for butcher wrapped and .90 cents a pound hanging weight for vacuumed sealed.
1/4 beef- Will likely yield approximately 60-140lbs
1/2 beef- Will likely yield approximately 130-300lbs
Whole beef- Will likely yield approximately 300-600lbs
*Please note, the hanging weight and the approximate yield weight are not the same. During the butchering process the animals are de-boned.
The one thing about Longhorn beef is it is much leaner than Angus. Because of that your cooking windows are much shorter than with an Angus steak. The most common problem is people over cook the Longhorn and you'll hear them say "Longhorn is tough." Well, that's because they over cooked it. The best aged steak in the world is tough if you cook it wrong. So here are some tips to help: