About the Beef
Grass Fed and Finished
Our cattle is started on grass, and finished on grass. They are never offered grain of any kind.
All Natural
Our beef cattle are free of hormones and antibiotics.
Farm to Table
Our beef cattle travel from the ranch to a Federally Inspected meat processing facility nearby. From there we pick up the meat and facilitate delivery to you!
Aged to Perfection
While nothing is perfect, the aging process sure gets it closer! Our dedication to quality requires that we hang and age our cattle for a minimum of 10-14 days. Aging provides the meat allows natural enzymes to break down muscle tissues and concentrate the meat's natural flavors as moisture evaporates
Raised in Montana
HBK Ranch's headquarters is located in Frenchtown MT, however our cattle call the eastern side of Montana home. The east side of the state offers wide open spaces, more grass and the space for cattle to roam and grow on grass.
Sustainably Managed
Grass fed and finished cattle require an extra level of attention to detail to ensure they are finished to the quality our customers are seeking. We practice regenerative farming principles to maintain healthy pastures and healthy animals.
We believe our health is connected to the protein we consume, which is connected to the soil we raise our pigs on. We strive to build soil health with animals rather than large amounts of purchased nitrogen and phosphorous.
We believe great food starts with the soil. The animals feed the soil, the soil feeds the plants, the plants feed the animals and the animals feed us. It is a simple design from a divine creator and our job is to manage it, not interrupt it with large amounts of purchased nitrogen and phosphorus.
Cut, Wrapped and Delivered
Our pricing includes cut wrapped and delivered to your area.
Free Freezer With Purchase
of Half Beef or More!
Beef Share Pricing
Whole Beef
$7.25 per lb on the hanging weight
(not known until animal arrives at processor)
Estimated Hanging Weight: 790-1,000 lbs
Estimated Total: $5,727- $7,250
$1150 deposit
Balance invoiced within 2 days of slaughter and due within 2 days of receipt.
PLUS you get a free 5 cu ft chest freezer with your purchase!
Half Beef
$7.50 per lb on the hanging weight
(not known until animal arrives at processor)
Estimated Hanging Weight: 395-500lbs
Estimated Total: $2,625- $3,375
$950 deposit
Balance invoiced within 2 days of slaughter and due within 2 days of receipt.
PLUS you get a free 5 cu ft chest freezer with your purchase!
Quarter Beef
$7.75 per lb on the hanging weight
(not known until animal arrives at processor)
Estimated Hanging Weight: 200-250lbs
Estimated Total: $1,514-$1,937
$500 deposit
Balance invoiced within 2 days of slaughter and due within 2 days of receipt.
**Custom cut sheet not available with Quarter Beef Purchases. Quarters are cut to standard cut sheet.
How does the hanging weight work? How much meat do I actually get
When it comes to purchasing beef they are available in half or whole orders. This is based off the dressed/hanging weight of the cow after it is slaughtered. Hanging weight is the weight of the cow carcass after initial slaughter and processing, it's the weight of the carcass after the hide, head and some organs have been removed. The actual meat you will receive is typically 60% +/- of the hanging weight. On average our animal’s hanging weight will run somewhere around 800 to 1,000 pounds, meaning a half will be around 400-500 pounds hanging weight.
Again, these are hanging weights meaning after the entire carcass is dressed down, some of the hard fat, bones and non-edible byproducts are removed, the actual box weight will be less than the hanging weight. However because we are charged when the animal is processed off of the entire hanging weight, we sell and price our beef accordingly. It is the industry benchmark for how money changes hands with bulk beef as it is monitored by a state or federal meat inspector. The cut and wrapped weight is typically roughly 60-70% of the hanging weight, meaning an average whole yields 480-600 pounds, a half 240-300 pounds.
After you place your deposit you will be sent a link to a cut-sheet. This will give you the option to select the cuts listed below. If you do not want any of the cuts listed below you can select for them to be added to the grind for additional burger.
Each share will be cut and processed according to your specifications and will include:
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Filet Mignon
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NY Strip Steak Bone-in
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Ribeye Steak Bone-In
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Sirloin Steaks
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Flat-Iron Steaks
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Mock Tenderloin
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Denver Steaks
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Top Round Steaks
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Flank Steaks
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Skirt Steaks
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Brisket
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Bottom Round/Cube Steaks
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Short Ribs
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Rump Roasts
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Chuck Roasts
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Arm Roasts
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Stew Meat
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Packages of Burger
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Fat content according to your specification
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What is the deal with the freezer?
We started giving away freezers with a half beef purchase during the Covid madness of 2020 and 2021. At the time you could not find freezers in stores. We were able to secure truckloads of them and include them with our beef. This gave folks that had previously thought they couldn't purchase larger quantities of beef the chance to start!
The freezer will not hold the entire half beef. A half beef needs roughly 8-10 cubic feet of space for storage, however we found that most folks could fit their half in the freezer we provide along with their existing household freezer.
If you do not want the freezer we will give you a $140 discount off your total invoice.
**Freezer may not be the exact model shown, brands vary depending on availability but they are all the same size.
Since the beginning we have been committed to offering animals that are raised as close to natural in an unnatural world as possible. We are not certified organic - the paperwork associated is too cumbersome and not what we want to spend our time on.
Our beef cattle are all beef breeds, mostly Angus and Angus cross. They are not given any steroids, or hormones of any kinds.
The cattle are grazed on open fields and rotated regularly to ensure proper nutrition and soil regeneration.
If animals require antibiotic treatment they are removed from the beef program. They receive basic vaccinations early in life, we do not vaccinate with any mRNA vaccines ever.
Protein the way it was designed
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Lower total fat content.
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More heart-healthy omega-3 fatty acids.
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More of a special kind of omega-6 fatty acid called conjugated linolenic acid (CLA).
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More antioxidant vitamins, such as vitamin E.
Some common misconceptions about grass fed beef are that it is more "gamey flavored"
We have not encountered this with our beef. The key to achieving good grass fed beef is time and patience.
Animals have to reach a processing weight before they can be processed; this takes longer when you are not pouring them sugar and fat (which is what grain processes as in a bovine)
We also ensure that our beef hang and dry age for 10-14 days or more depending on the actual assessment of each animal. Aging provides the meat allows natural enzymes to break down muscle tissues and concentrate the meat's natural flavors as moisture evaporates creating beautiful marbling in the meat. We are confident the flavor of our meat will rival any grain finished beef you can find.
Why Grass Fed and Finished?
We try to keep our processes as close to nature as we can but the truth is that the world has some impact. We try to mitigate that impact with natural processes.
Rotational grazing helps the cattle and the soil stay healthy without the addition of chemicals.
Our cattle are supplemented with natural minerals necessary to their health and digestion in the form of salt/mineral blocks.
They are also given access to apple cider vinegar which has an incredible positive impact on their gut health and overall health. Studies have found that apple cider vinegar is a true health tonic for livestock, it improves feed efficiency, increases average daily weight gain and even stimulates intramuscular fat production.
We will be adding more information on this over the coming months.
Natural Processes
