Lean, heritage-breed beef from cattle that lived their entire life on grass at Fun-EE Farm. Booked by the whole, half, or quarter — fall butcher dates open every year.
Texas Longhorn cattle have spent four hundred years on this continent learning how to thrive on grass. They are not a beef breed in the modern sense — they were never bred to fatten quickly in a feedlot. What that means for your freezer is leaner cuts, beefier flavor, and a meat profile that tends to come out healthier on a panel.
Freezer beef has been part of Fun-EE Farm from the very beginning. It started in the family's 4-H dairy-beef years — three animals the first season, offered to neighbors to gauge interest. It was a success, so the next years brought five, then seven. Selling beef straight to local families is something we have done, and believed in, for a long time.
Every order is processed by a local butcher and cut to your specifications. When you reserve a share, you work from a cut sheet — steak thickness, roast sizes, how many packages, what to keep and what to grind. First time through? We walk you through it. There is nothing complicated about it once someone shows you how.
Whole and half beef are priced by hanging weight. We confirm the final total once your animal is processed and weighed — just ask for this season's rate.
The whole animal — every cut, every roast, all the ground beef. Best price per pound and the most flexibility on cuts.
You and one other family split a whole. Same cuts, half the freezer space. Most popular option for first-time buyers.
Mixed quarter — a balanced share of steaks, roasts, and ground beef. Fits in a standard chest freezer with room to spare.
The smallest share we offer. You reserve an eighth of the animal and the whole share goes to grind — pasture-raised ground beef without committing to a half-cow freezer project.
Fill out the form below with your preferences. We confirm availability and send a deposit invoice.
Your animal is scheduled with our local butcher. We coordinate the date and let you know when to expect pickup.
You work with the butcher on a cut sheet — steak thickness, ground portions, roasts. We can help if it is your first time.
You pick up your beef here at the farm — frozen, cut, and wrapped in butcher paper. We handle final balance with you at that point.
Whole, half, or quarter — once your animal is booked, you tell us exactly how you want it processed: steak thickness, roast sizes, how many pieces per package, what to keep and what to grind. And keep in mind — any cut can go into the hamburger if you would rather not have it.
Not sure where to start? Tell us "butcher's choice" on your order and we will set you up with a versatile, family-friendly cut sheet — then walk through it with you before processing day.
For a fall butcher (Sep–Nov), we recommend booking by mid-summer at the latest. Spots fill up. A deposit locks in your slot.
Rule of thumb: 1 cubic foot of freezer per 35–40 lbs of cut beef. A whole runs 9–11 cu ft, a half runs 5–6 cu ft, a quarter fits in a standard chest freezer with space left over.
A typical share includes ribeye, NY strip, sirloin, T-bone or porterhouse, chuck and rump roasts, sirloin tip, stew meat, short ribs, brisket (when the animal yields it), soup bones, and the rest as ground beef. You can adjust most of this on the cut sheet.
Whole and half are priced by hanging weight (the weight after the animal is dressed but before final cutting), plus a per-pound processing fee. Quarter and eighth shares are flat-priced per share. The estimates on this page assume average hanging weights — your actual total will be confirmed when the butcher weighs the animal.
You are reserving a share of a specific animal before it goes to the butcher — not buying meat off a shelf. That is how farm-direct beef works: your portion of the animal is yours from the start, and the butcher cuts and wraps it for you as the owner. It is also why shares are booked ahead of the butcher date rather than sold out of a freezer.
Texas Longhorns are a heritage breed. They put on muscle rather than marbling, which means leaner meat and lower cholesterol. The flavor is beefier — most folks who try it once stick with it.
No. Pickup is here at the farm in Waveland, Indiana. We can occasionally help coordinate delivery within ~50 miles for whole-beef orders.
A $250 deposit holds your order. Final balance is due at pickup, by check, cash, or e-transfer. We can split the half-beef invoice between two buyers.
A quarter beef fits in most chest freezers, and a ground beef share fits in a standard kitchen freezer. Or — borrow a friend's freezer for a few weeks; butcher-paper-wrapped beef holds its quality for 6–8 months in a good freezer.
A $250 deposit holds your order. We will follow up within a day or two to confirm and send the deposit invoice.
Got it
Thanks for your order. We will get back to you within a day or two to confirm details and send the deposit invoice. If it has been longer and you have not heard from us, give us a call at317-730-7016.
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