Lost Valley Beef pricing
What a half and a whole cost right now, what those numbers include, and how to compare a flat price against a per-pound hanging-weight quote without getting fooled.
Last updated August 2026
| Share | Price | Packaged beef | Per pound | Freezer space |
|---|---|---|---|---|
| Quarter beef | $1,350 | ≈112 lbs | $12.05 | About 3–4 cu ft |
| Half beef | $2,500 | ≈225 lbs | $11.11 | About 6–8 cu ft |
| Whole beef | $5,000 | ≈450 lbs | $11.11 | About 13–16 cu ft |
That per-pound figure is the honest one, and it is the same for every cut. $11.11 a pound buys you the ribeyes, the T-bones, the brisket and the tenderloin at exactly the same rate as the ground beef. A half at $2,500 is estimated off an approximately 375 lb hanging weight; a whole at $5,000 off approximately 750 lbs. Weight varies with the individual animal.
Prices current as of August 2026. Beef moves with the cattle market — call (214) 202-1855 and we will confirm today's number and what is actually available.
How to compare beef prices without getting fooled
This is the part nobody explains, and it is why two ranches an hour apart can look like they are $2,000 apart when they are not.
Model 1: a rate per pound of hanging weight
You see "$8.00/lb" and it sounds reasonable. But that is hanging weight — the carcass on the rail, before it is trimmed and boned. You take home meaningfully less than the hanging weight, so your real cost per pound of beef in the freezer is higher than the number advertised. Processing is often billed separately on top of it.
Run it on our own numbers so you can see the mechanism. Our half comes off an approximately 375 lb hanging weight and puts about 225 lbs in your freezer. At a hypothetical $8.00 per hanging pound that half would be $3,000 — which is $13.33 per pound of beef you can actually cook, before the butcher's bill.
Model 2: a flat price for the share
You see one number for a half. It looks bigger on the page, because it is the whole thing in one figure instead of a rate. It is also the number you can budget against. Ours is $2,500 for about 225 lbs, which is $11.11 a pound in the freezer.
The only question that makes two quotes comparable: "What will I pay in total, out the door, and roughly how many pounds of cut and wrapped beef will I carry home?" Ask every ranch that. Ask us that. Any answer that dodges it is telling you something.
What is not in anyone's headline price
- Freezer. If you do not already have the space, that is a real cost — sizes and running costs here.
- Your time. One pickup, one afternoon of stacking a freezer.
- Waiting. Beef is ready when the animal is ready, not when you order.
What our price includes
Our beef is raised on our ground in Jack County, grass-fed and grain-finished, and processed at American Butchery in Mineral Wells to your own cut sheet — vacuum-sealed, flash-frozen and labeled. Ranch pickup in Jack County is by appointment; local delivery in our area is available.
Where exactly the processing bill lands, and what a deposit looks like, depends on the animal you reserve — so we tell you on the phone rather than printing a number here that might not be yours. (214) 202-1855
Work out whether it is worth it for your family
Is buying a half cow worth it?
The cut-by-cut comparison against grocery-store prices — including the cuts where bulk beef does not win.
Read the guide →
Hanging weight explained
Live weight, hanging weight, take-home weight. The three numbers, and which one you are actually paying for.
Read the guide →
How much meat you get
What a quarter, half and whole realistically put in the freezer, and what changes the number.
Read the guide →
Pricing questions
How much is a half cow in Texas?
Is the processing included in your price?
Do your prices change?
Do you take a deposit?
Is buying in bulk actually cheaper than the grocery store?
Talk to the ranch
Get today's price from the ranch
The prices on this page are current, but the honest answer to "what will this cost me" depends on the animal. Call and we will give you a real number.
(214) 202-1855Monday–Thursday, 10am–2pm · Call or text