Our steers spend their entire life living in the pasture. Their diet is exclusively grass and locally sourced hay with the exception of calling cubes (grain pellets used for training the herd) and ranch meal (a mix of grain and minerals) for additional nutrition. The cattle are vaccinated as needed and provided with worm/fly prevention treatments but this is done months before processing. No hormones are used.
Typical Front One-Eighth
Rib Roast and Steaks...... ~6 lbs
Boneless Stew Meat....... ~3 lbs
Short Ribs........................ ~2 lbs
Chuck Roast, Steaks..... ~19 lbs
Ground Beef................. ~19 lbs
We are happy to sell quarters or eighths of pasture-raised and pasture-finished beef to our friends and neighbors in the greater Houston area. Steers from our ranch are processed at licensed facilities and the beef will be delivered to you. Here are some key facts:
In 2010, the Gentile family established their cattle operation in Lavaca County, Texas. We selected this location because of the abundant ground water and its favorable conditions for cattle ranching.
The happy cattle living in our pastures include both Black and Red Brangus cattle as well as some commercial and Angus/Brangus mixes. This breed is popular and suitable for the climate in Lavaca County.
Periodically, we have pasture-raised and finished beef for sale. If you wish to be notified of the offerings or have questions please send us an email.
Learn more about brangus cattle
The price we charge for one-eighth of beef varies based on the weight of the steer and with commercial beef prices but is currently about $300. A front eighth will cost slightly more than a rear.
Steers are processed at about one year old and at that age they weigh just under 1,000 lbs. As a result one eighth of the beef requires some serious freezer space. A typical eighth is approximately 45 lbs of finished meat and takes up about two cubic feet of space.
Beef for Sale:
Our beef is cold-aged and can be cut/packaged to your specifications. We prefer to sell it as "front eighths" or "rear eighths" each of which is made up of a variety of cuts that are individually vacuum packed. We package the ground beef, stew meat and chili beef into one pound units for convenient cooking. A typical breakdown of cuts in an eighth is provided below.
Thank you for your visit,
The Gentile Family
Typical Rear One-Eighth
T-bones and Club Steaks...... ~9 lbs
Sirloin Steaks, Roasts............ ~8 lbs
Round Steaks, Roasts......... ~15 lbs
Rump Roasts (Boneless)...... ~4 lbs
Flank Steak............................ ~1 lbs
Ground Beef....................... ~19 lbs