Twice a year, JG Ranch sells a few steers publicly for beef.
Our next slaughter date: February 11th, 2020
To reserve a section or whole steer, a deposit is necessary at least 4 weeks prior to the slaughter date. Be aware, the deposit will become non-refundable 3 weeks before the slaughter date.
The sections are first-come-first-served by deposit, so be sure to call JG Ranch to discuss availability before bringing your deposit.
You can reach us at (352)-799-0556, or contact us via email on our front page.
Our beef is sold at $4.00 a pound currently, not including the butchering cost.
The butcher we use typically charges around $0.75 a pound, with additional fees for slaughtering and disposal.
On average, a full steer should be around 300 to 600 pounds of beef. This will always vary between each individual, but we won't know the final weight until the slaughter date.
Most of the steer's diet will be not only grass but other leafy greens we have leftover from the stand as well. For the last few months, we add grain into their diet to help add marbling into the meat.
So these will not be 100% grass-fed beef steers, but they will have the taste of the grass-fed life with a little fat to help keep flavor in the steaks themselves.
Since we are not a meat market, we can not sell individual cuts of beef.
Instead, we sell sections of the steer, and the butcher ensures your desired cuts are made and you receive the full amount of your sections poundage.
You can either purchase a quarter, a half, or even a whole steer if so desired.
These are the minimum amounts of money you can put down to reserve the corresponding sections of beef.
This will be a quarter of an entire steer's poundage, dividing the selected cuts of the entire steer evenly between all purchasing parties of the animal.
This will be a half of an entire steer's poundage, dividing the selected cuts of the entire steer evenly between all purchasing parties of the animal.
This will be the entire steer's poundage, dividing up the cuts as desired by the purchasing party of the animal.
Note: When purchasing a section, you are purchasing a section of the poundage rather than a specific region of the animal. This means no matter the amount of cuts in the steer, the butcher will make sure every purchasing party receives an equal share of each cut.