*reserve 2025 fall beef now. we sell out quickly!*

• We are family-owned. Our beef are born, raised and finished on our ranch. 
• You know where your beef comes from

                  "Product of USA" label ONLY means it's been packaged in the USA!

                  Ground beef can come from as many as 50 different cows!

                  Check out "Our Philosophy" webpage for info on how we raise our beef.

• Many health benefits with 100% grass-fed beef. Read our webpage "100% Grass-Fed  Benefits". Grass-finished beef is not as prone to containing bacteria like E-coli. 
• Our beef is dry-aged & known for its tenderness, flavor and texture.  *See info below
• By purchasing bulk grass-finished beef by the half or whole, you’ll get enough meat to fill your freezer and pay less per pound on the average than your local grocery store. You pay the same price per pound for rib-eye steaks and prime rib as you do for ground beef! Keep that is mind with the price per pound.
• Because our beef are quiet, their meat is not tainted with stress hormones.
• Our lean beef have little waisted backstrap or inseam fat.  Lean DOES NOT mean tough or bland.
• We take your beef to the processor and bring it to our ranch for pick up at no charge 
• Your beef per pound including processing, depending on the cuts and organs you choose, averages $6.00-$8.50/lb. from hoof to freezer from prime rib to hamburger.  The higher price is if it’s all deboned and no organs. Processing fees are separate from our pricing and are subject to change.   
• Just grass-finished  aged hamburger is going for $6.50-$10/lb in grocery stores! 
• Please email me if questions or call:  laura.marincic5@outlook.com   307.360.8628

Aging is a natural process all meats go through to enhance the tenderness and flavor of the product. Dry-aging produces more flavor but wet-aging is more commonly used because it retains moisture and lowers cost. The main difference in the two methods is a noticeable difference in flavor, tenderness and the price difference. Dry-aged meat is almost always labeled and is a higher price because the aging time and lost water weight must be compensated for in a higher price.  

Prior to the 1950’s, virtually all beef was grass-finished and dry-aged.  As feedlots emerged, where 1,000’s of beef are crowded in pens to be grain-fattened in their final months, it was too costly to have carcasses “hanging” around to be dry-aged.  This led to developing wet-aging. The animal is slaughtered and the carcass is quickly cut up into primal (huge) sections,  vacuum-sealed and shipped immediately to grocers. 

Most Americans think their meat is dry-aged, but virtually all grocery store beef is wet-aged in the USA. It's cheaper and selling weights are considerably higher since the meat retains all its moisture. The tradeoff is wet-aged meat often has a bloody, metallic taste and is tougher than dry-aged meat. Much of the grocery beef has been mechanically tenderized and some even have added preservatives and flavoring.

Dry-aging meat continuously loses moisture while enzymes and microbes naturally tenderize it. Moisture loss concentrates the beef flavor since less water but same amounts of muscle fiber. You're getting more “meat” in aged-beef than in wet-aged beef per pound! There will be weight shrinkage by dry-aging but the flavor, texture and taste are more intense. The “hanging” time and moisture loss of dry-aged beef increases product costs and is typically reserved for high-end steaks in restaurants. 

1. Decide on a ½ or whole (people have split a ½ with family or friends as an option).
2. You can choose to butcher it on your own, take it home live and finish it out yourself on hay or grain or bring it to the butcher of your choice. 
3. You pay us directly $2.10-$2.15/lb live weight (subject to change) and then pay the processor fee later.  Our live beef weight averages 1050-1350 lbs.
4. We ask for a reserve deposit (cash/check) $250/half or $400/whole to hold your beef.
5. Send your deposit to:                                                                                                                     Wyoming Premium Beef   *   23 Snowmobile Lane   *  Cora, WY    82925
6. We tell you when your beef will be processed and send you ordering information on the choices of cuts for you to decide on.
7. Just before slaughter, we weigh the beef on our sensitive scales, send the bill remainder to you via email and give you info to when the butcher will call you for your customized beef packaging order. 
8. Our butcher will walk you through your customized cut and wrap order.  If you've ordered from them before, they may have your information from last year.
9. You pay the butcher directly with a check or by credit card (fee added) BEFORE we  pick up your meat at the processsor.
10. Lastly, we will let you know when to pick up your beef at our ranch and give you info on cooking 100% grass-fed beef.

Because you receive your entire beef order at one time, make sure you have enough freezer space to accommodate your order. Below is a quick guide to ensure you have the right amount of freezer space. The rule of thumb is one cubic foot of freezer space for every 35 - 40 pounds of packaged meat. A quarter of beef will easily fit into a 4 -5 cubic foot chest freezer. A half beef needs about 8-9 cubic feet.  A whole beef needs about 16-18 cubic feet of freezer.

A 1200-pound beef animal will yield a hot carcass weight of approximately 650 pounds. Once cooled, the carcass weight will be approximately 630 pounds. Remember that your meat has been dry-aged so you loose weight but not meat muscle. Our beef has low fat percentages so there’s not much wasted as in cutting off all the back-strap and in-seam muscles'  fat.

Here's around what you get with a HALF BEEF (your individual cuts vary depending upon the animal size, and your cut and wrap instructions) Any and all cuts can be made into ground beef

Steaks (1-1 ½” thick, 2 per package)   Many cut them 3/4" so looks like more but it's too thin!

• T-bone - 6 steak                                             
• Rib eye - 6 steak
• Flank steak - 2 steaks
• Round steak - 6 steaks
• Sirloin - 4 steaks
• Flat iron  1-2 steaks (this is the most tender part of the beef)

Roasts (3 lbs each)  *I don't make lots of roast and make more roasts into ground beef

• Shoulder roast - 3 pkgs  
• Chuck roast - 5 pkgs  
• Sirloin tip roast - 3 pkgs  
• Rump roast - 1 pkg
• Eye of round roast 1 pkgs 

Ground beef:

• You will receive approximately 65+ lbs of ground beef 
• Normally comes in 1 or 1 1/2 lb  pkgs  

Other:

• Stew meat1- 3 pkgs  (1 lb pkgs)  This may be made into ground beef.
• Short ribs1- 2 pkgs  (3-4 in a pkg)  This may be made into ground beef.
• Soup, broth and dog bones may be requested