Farm-raised. Family-owned. Friendly service.
We care about our cows and our customers!
QUESTIONS
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We raise Angus/Hereford cross cattle. The Black Angus features meat tenderness and a high dress percentage while the Hereford provides a very docile temperament and high marbling throughout the meat.
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Rockin’ B Ranch calves are born in Mt. Ida, Arkansas on open-grazing land. Happy cows come from happy calves, which means we bring them to our ranch after weaning. Upon arriving, they are welcomed into our herd and immediately begin grazing in our lush mixed-grass pastures. During the winter months, our cows enjoy hay grown on our ranch which means diet consistency. As they grow toward butcher weights, our cows maintain a healthy diet of grain-based feed, pasture grass and hay.
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Yes! Our processors age the carcasses for a 10-14 day period in cold storage before it is cut, vacuum sealed and flash frozen. We believe that aging greatly enhances the tenderness of the beef. We can also offer an additional 7 day aging period for an additional cost.
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The final yield of meat depends on a variety of factors including the types of cuts you select. The cutting yield is expressed as a percentage of the hanging weight. The hanging weights of our cattle average approximately 700 - 850 lbs. The cutting yield, (going into your freezer) depends on a variety of factors including the size of the animal, the type of cuts you choose, whether you prefer a standard cut with more fat or a retail cut with tighter trimming, which most customers prefer. For those reasons, the cutting yield can vary from approximately 40% of hanging weight to 60% of hanging weight. The end weight will also be less if you choose the additional aging days, since more moisture is removed from the carcass resulting in less weight, but what we believe achieves an even more tender steak.
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The beef is priced per pound of the hanging weight. This price includes processing at one of our trusted partner facilities.
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Hanging weight is the weight after the head, hide, feet, organs and digestive tract are removed. Hanging weight is also called dressed weight or carcass weight.
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A whole beef requires approximately 16 cubic feet of freezer space. A half beef requires approximately 8 cubic feet of freezer space.
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We sell in whole or half cow increments.
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We require a $500.00 deposit to reserve your order. Once reserved, you will receive a cut sheet from our trusted processor and details about the delivery and storage of your freezer beef.
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We currently accept cash, check and Venmo. We are working towards credit card payment options as well.
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Per the USDA, you should cook raw beef to a minimum internal temperature of 145 F, measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before cutting or consuming.
For ground beef, the USDA recommends you cook raw ground beef to an internal temperature of 160 F as measured with a food thermometer.
PROCESSING & PACKAGING
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We do not sell quarters of beef. We do however recommend purchasing with friends and family. If you choose to split a half beef or whole beef, our processors will divide the meat as evenly as possible and package it separately for all parties.
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We only partner with the best processors. They are experts at helping you select cuts and will happily educate you and direct you to the best cuts for your needs. We also have a helpful beef cut reference chart below.
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You do! We believe that customer preference is most important when it comes to half beef and whole beef purchases. Our trusted processing companies in the Hot Springs area will help you in selecting cuts and packaging sizes that work for your family and your needs. The processor will explain the cuts of meat so you can decide what is best for your cooking preferences and tastes.
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The ground beef will appear similar to what you would purchase in the store. For steaks and roasts you will notice more fat if you choose the standard cut. This extra fat allows you to trim steaks to your preferences and tastes. This also provides a higher weight in your finished product. If you choose retail cut, our butcher will trim steaks and roasts which removes some of the extra fat, but also reduces your finished weight. The retail cut is typically preferred by our customers and will most closely resemble a cut of meat purchased at the grocery store.
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Unlike store-bought beef, our meat is vacuum-sealed and flash-frozen in quantities selected by you. Our packaging quality is far superior to that of a traditional grocery store. Quality packaging means safe and secure cuts until you’re ready to thaw, prepare and enjoy.
DELIVERY
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We offer both options: pick-up and personal delivery. For pick-up, we will provide you with the processor address. You can pick-up your meat when it is ready and at your convenience. For delivery, we will set up a delivery window and bring your beef to your doorstep.
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We deliver free of charge within a 30-mile radius of our ranch. For delivery needs outside of our immediate area, give us a call, and we will work with you to set up a delivery plan. We frequent the Dallas/Fort Worth area, so Texans are welcomed and loyal customers of Rockin’ B Ranch!
