Cattle Co.
The Beef
Ranch-raised Wagyu-Beefmaster and Charolais-Beefmaster. Buy individual cuts, or reserve a half or whole calf.
What’s available
Ways to buy.
Individual cuts, plus half and whole calves by reservation. Ask Josh about what’s in stock and current pricing.
Your Beef
Half Calf & Whole Calf
Half or whole calf, cut to your sheet. Pick what fits your freezer and your year. Want less than a half? Build a box of individual cuts.Individual cuts are available too. Ask Josh.
From Order to Pickup
How it works.
Individual cuts
Build your box
Pick your cuts online and send your order.
Josh confirms the price
Every package weighs a little different, so Josh weighs your cuts and confirms the price.
Pick up at the ranch
By appointment, near Salado. Bring a cooler.
Half or whole calf
Reserve with a deposit
We walk you through pricing, timing, and breed. A deposit secures your slot.
Cut sheet
About 30 days before drop-off at the processor, we go over your cut sheet and pickup plans.
Processor and aging
Your beef ages 3 to 4 weeks at a USDA-inspected processor about an hour from the ranch.
Pickup
Josh reaches out before pickup to settle the rest. Pay by card, check, or at pickup.
The Herd
Raised here.
We run Beefmaster cows crossed with Charolais and Wagyu bulls, a cross built for Central Texas. Charolais brings size and meat yield. Wagyu adds marbling and tenderness. Beefmaster gives the hardiness to thrive on these pastures.
Pasture-raised, then grain-finished, on the same land we’ve run cattle on since 1905. No added hormones, no antibiotics. It’s a small herd, and every order is sold direct, so you buy beef from the people who raised it.
Questions
Questions, answered.
Questions? Call or text (254) 256-4411 or email booking@monteithranch.com
Individual Cuts
Why are there no prices online?
Every package weighs a little different. Build your box online, then Josh weighs your cuts and confirms the price before pickup.
Can you deliver cuts?
Not right now. Cuts are picked up at the ranch near Salado, by appointment. Bring a cooler.
Is the beef inspected?
Yes. Every cut is processed at a USDA-inspected processor, then frozen and vacuum sealed.
Half or Whole: Reserving and Paying
How do I reserve a half or whole calf?
Fill out the Reserve your beef form. We confirm availability, then send a deposit invoice. Your order is held once the deposit clears.
How much is the deposit?
Josh confirms the deposit when you reserve. It’s non-refundable and credited toward your final balance.
What if I need to cancel?
The deposit is non-refundable. If we can’t fulfill your order (animal illness, processor closure, weather), we’ll offer a comparable replacement or a full refund.
When and how do I pay the rest?
Your quoted price includes harvest, aging, processing, and packaging, so the balance is simply that price minus your deposit. The only additions are optional cut sheet extras you select, like vacuum sealing or specialty sausage, billed at cost. Josh reaches out before pickup to settle the rest. Pay by card, check, or at pickup.
Half or Whole: Cut Sheet and Pickup
What’s a cut sheet?
A form you fill out to tell the processor how you want your animal broken down and packaged: steaks, roasts, ground ratio, bones in or out. Once your deposit clears, we’ll send it and walk through your selections. You can preview the cut sheet any time.
Where do I pick up the beef?
Pickup at the ranch in Salado, pickup at the processor, or custom delivery we work out with you. We confirm which one during the cut-sheet call. Once your order is ready, you have 7 days to collect or arrange delivery.
Can you ship it?
Not right now. Pick up at the ranch or the processor, or ask about delivery.
How much beef will I actually take home?
A half calf is generally over 200 pounds, a whole calf over 400. Final yield depends on the animal and the cut sheet.
