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.
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All prices are estimates based on average yields. We confirm the final total once your animal is processed and weighed.
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.
For folks who want 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 frozen, vacuum-sealed beef from the butcher. We handle final balance with you at that point.
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. Quarters and bundles are flat-priced. The estimates on this page assume average hanging weights — your actual total will be confirmed when the butcher weighs the animal.
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 at the butcher (Western 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 the ground beef bundle fits in a standard kitchen freezer. Or — borrow a friend's freezer for a few weeks; your beef will keep for 12+ months vacuum-sealed.
A $250 deposit holds your order. We will follow up within a day or two to confirm and send the deposit invoice.
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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 at 317-730-7016.
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