Ranch Meat in Utah

Ranch Meat by city

How to buy a quarter, half or whole beef in Utah

Buying beef straight from a Utah rancher is the cheapest way to fill a freezer with local, traceable meat. Here's how it works.

1. Pick a share size. A quarter fits most families and a standard chest freezer. A half suits big families or two households splitting it. A whole is usually for groups.
2. Reserve early. Ranchers book processing dates months ahead, and fall slots fill first. Expect a deposit to hold your share.
3. Understand hanging weight. Most ranchers price by hanging weight, the carcass weight before cutting. The meat you take home is noticeably less once bones and trim come off, so ask the rancher what take-home weight to expect.
4. Fill out a cut sheet. The processor will ask how thick you want steaks, how many roasts versus ground beef, and how it's packaged. Ask your rancher for help the first time.
5. Pay the processor. Processing (cutting, wrapping, freezing) is often billed separately by the butcher. Ask whether the quoted price includes it.
6. Make freezer room. A common rule of thumb is about one cubic foot of freezer space for every 35 to 40 pounds of cut and wrapped meat.

Questions to ask a rancher

• Is the beef grass-fed and grass-finished, or grain-finished?
• Price per pound, and is it hanging weight or take-home weight?
• Which processor do you use, and when is the next date?
• Can I buy individual cuts or a sampler box first?