Jack County, Texas · Since 1874
The best beef in Texas, raised in the valley the maps forgot
Whole and half beef from our family's cattle in Jack County — grass-fed, grain-finished, cut the way you want it, and picked up right here at the ranch. One phone call and you know exactly what you are getting.
Raised on one place
Every animal we sell was born, raised and finished on our ground between Perrin and Jacksboro. No sale barn cattle, no feedlot pass-through, no mystery box from four states away.
Cut the way you eat
You fill out the cut sheet. Steak thickness, roast size, how much ground, bone-in or boneless. We walk you through it on the phone if it is your first time.
Picked up at the ranch
Come get it, or we deliver locally. Flash-frozen and vacuum-sealed, ready to go straight into the freezer.
What we sell
Beef by the animal, not by the package
We sell beef the way ranchers have always sold it — a whole animal or half of one, processed at American Butchery in Mineral Wells and delivered to your freezer as cut, wrapped, frozen beef.
Half Beef
Half of one of our animals, cut to your sheet.
$2,500≈225 lbs packaged · about $11.11/lb for every cut
- ≈225 lbs of cut, wrapped, frozen beef
- Steaks, roasts, brisket and ground from the same animal
- You choose the cuts on your own cut sheet
- Flash-frozen and vacuum-sealed
- Ranch pickup or local North Texas delivery
Whole Beef
The whole animal. The best per-pound value we offer.
$5,000≈450 lbs packaged · about $11.11/lb for every cut
- ≈450 lbs of cut, wrapped, frozen beef
- Every cut the animal yields, all of it yours
- Split it with family and each of you takes a half
- Flash-frozen and vacuum-sealed
- Ranch pickup or local North Texas delivery
About $11.11 a pound — for everything. That is the same price for a ribeye as for the ground beef. Grocery-store grass-fed ribeye ran around $30 a pound in North Texas this summer. That is the whole argument for buying beef this way, and it is why we publish the pounds instead of just the price.
Never bought beef this way before?
It is simpler than it sounds
Most people have never bought a half a cow, and the language is genuinely confusing — hanging weight, take-home weight, cut sheets, hang time. It puts people off, and it should not.
Here is the whole thing: you call and reserve an animal. When it goes to the butcher you tell them how you want it cut. A couple of weeks later you pick up boxes of frozen, labeled beef. That is it.
We wrote plain-English guides to every part of it, because nobody around here had.
Grass-fed, grain-finished
Beef that tastes like beef
Our cattle spend their lives on grass in the Lost Valley. In the last stretch before harvest they are finished on grain, which is what puts the marbling in a ribeye and the flavor in a roast. It is the middle road between lean grass-finished beef and commodity feedlot beef, and it is what most Texans actually want on the plate.
We are not going to tell you grass-finished is wrong. We will tell you honestly what ours is and let you decide.
The Lost Valley
Lost to the maps, found by the best
For decades a 20-square-mile basin northwest of Jacksboro was missing from the official Texas maps, hidden behind a rim of rugged hills. It became a sanctuary for buffalo, and then for some of the finest cattle in the West.
This valley was home to James C. Loving, founder of the Texas and Southwestern Cattle Raisers Association and son of Oliver Loving. In 1874 it tested the Texas Rangers' Frontier Battalion in the Battle of Lost Valley, under Spy Knob — the same hill that still stands over our pastures.
When you sit down to a Lost Valley steak you are eating a piece of Texas history that refused to be forgotten.
Where we deliver
Ranch pickup, plus delivery around North Texas
Pickup is at the ranch in Jack County. We also run beef out to the towns around us — call and we will tell you whether your town is on the route.
Talk to the ranch
Call the ranch and reserve an animal
Beef sells as the animals finish, so what is available changes through the year. One call tells you what is ready, what it costs, and when you would pick it up.
(214) 202-1855Monday–Thursday, 10am–2pm · Call or text