The Lost Valley butcher shop
We sell beef the way it has always been sold out here — by the animal. A whole beef or a half, raised on our ground in Jack County, cut to your own sheet at American Butchery in Mineral Wells, and handed to you frozen and labeled.
Half Beef
Half of one of our animals, cut to your sheet.
$2,500≈225 lbs packaged · about $11.11/lb
- ≈225 lbs packaged, from a ≈375 lb hanging weight
- Steaks, roasts, brisket, ribs and ground from one animal
- You choose the cuts on your own cut sheet
- Flash-frozen and vacuum-sealed, ready for the freezer
- Ranch pickup in Jack County or local North Texas delivery
Whole Beef
The whole animal — the best value we offer.
$5,000≈450 lbs packaged · about $11.11/lb
- ≈450 lbs packaged, from a ≈750 lb hanging weight
- Every cut the animal yields
- Split it with family and each of you takes a half
- Flash-frozen and vacuum-sealed, ready for the freezer
- Ranch pickup in Jack County or local North Texas delivery
Quarter Beef
The easiest place to start.
$1,350≈112 lbs packaged · about $12.05/lb
- ≈112 lbs of cut, wrapped, frozen beef
- A proportional mix of steaks, roasts and ground
- Fits in a cleared kitchen or small chest freezer
- Ranch pickup or local North Texas delivery
Why there's no "add to cart" button. Beef sold by the animal is not a warehouse product. What's available depends on which cattle have finished, the final weight varies animal to animal, and the cut sheet is a conversation. So we do it the old way: you call, we tell you what's ready, and nobody gets a surprise. (214) 202-1855
Before you decide
Half or whole? Here's how people choose
| Question | Points to a half | Points to a whole |
|---|---|---|
| How much freezer do you have? | A dedicated chest or upright freezer, roughly 6–8 cubic feet free | A large chest freezer, roughly 13–16 cubic feet free |
| How fast does your family eat beef? | A household that eats beef several times a week, over about a year | A big family, or two households splitting the animal |
| What are you trying to do? | Get off grocery-store beef without a huge first step | Lowest cost per pound and a full year of not thinking about it |
| Are you splitting it? | You can split a half with one other household | Two families each take a half — this is the most common way whole beeves sell |
Still unsure? That is exactly the phone call we like having. Splitting a beef with someone else is explained here, and the freezer math is here.
What comes off one animal
A beef is not a box of ribeyes. Every animal yields steaks, roasts, ribs, brisket, stew meat and a great deal of ground beef, and the cut sheet is how you decide the balance.
From the front: chuck roasts and steaks, brisket, short ribs, shank — the long-cook cuts that make pot roast, barbecue and stew.
From the middle: ribeyes and prime rib off the rib section; strip steaks, T-bones, porterhouse and tenderloin off the loin.
From the back: sirloin steaks, tri-tip, rump and round roasts, and the cuts most people turn into ground beef or stew meat.
And a lot of ground beef. Trim from every part of the animal gets ground. How much you get depends on how many roasts you convert — that's your call on the cut sheet.
Talk to the ranch
Call and we'll tell you what's ready
Availability changes as animals finish. One call gets you the current list, the current price, and a realistic pickup window.
(214) 202-1855Monday–Thursday, 10am–2pm · Call or text