Want Beef in Your Freezer?

We sell half and whole sides. Order today with only a 10% reservation fee. Customers should expect approximately 500lbs of angus-cross grass fed/grain finished beef when purchasing a whole side. We process every summer so get your order in so you don't miss out on the next round of production.

We also sell ground beef by the pound and will delivery weekly or monthly within 25 miles of the ranch.

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Sides of Beef

What to Expect and how to Buy

Economical

Retail prices of low quality cuts of beef are outrageous. The big processors are making a profit and our local producers are left with a small portion of the pie. Cut out the big guys who control the pricing in the beef industry. Second quarter of 2024, the $/lb of beef as reported by the USDA. Regardless of grade, the price was averaged at $8.14/lb on the shelf.

Our beef is all natural, locally raised, grass-fed, and grain-finished. Our beef graded Prime by Mayes County Processing in 2024. E2C Cattle Co. beef is higher quality than what you'll find at most grocery stores at a lower price. When you buy from us you will get high quality steak cuts, hamburger meat, roasts, and more. Pricing is based in the current market; please visit our online shop for current prices.

How Many Pounds?

We aim to produce a 1200 lbs animal for slaughter. After processing, consumers can expect 40%+ of the live weight to be packaged and ready to eat. This is called the finished weight. Most people will see 500lbs of meat for a whole side and 250lbs of meat for a half side.

Live Weight: Weight at time of processing.

Hot Hanging Weight: Approximately 60% of live weight (720lbs).

Finished Weight: Approximately 70% of Hot Hanging Weight or 40% of live weight.

Confused yet?

More on Price

The purchase of a whole side will be $7.98/pound of packaged beef.

Buyers should expect to pay $4000.00

The purchase of a half side will be $8.38/lb of packaged beef.

Buyers should expect to pay $2100.00

PRICING IS BASED ON VARIABLE MARKET RATES. WHEN YOU RESERVE FROM US YOU WILL LOCK IN YOUR RATES AT THE TIME OF SALE. WE WILL NOT SUPRISE YOU WITH A SUDDEN INCREASE IN PRICE. NEVER, NOT EVER.

About our Beef

E2C Cattle Co manages a small cow-calf operation ; approximately 100 momma cows. Our cows are Angus and Angus-Hereford cross cattle. Our cattle are pasture raised and at weaning transition to a variety of forage types with grain supplementation for 187 days to reach the final weight of 1,200lbs. We aim to put a high quantity of fat (taste) and marbling (tenderness) into our cattle to provide the consumer the best product and most enjoyment from the purchase. Our meat will be growth hormone free, no vaccinations during the 187 day feeding program, and no antibiotics. Packaging will be free of preservatives and food dyes. This is the most natural and flavorful beef around.

Ditch the Food Pyramid

We've been forced to learn about the food pyramid (Millennials) and then the myplate (Gen Z)...these are all propaganda paid for by special interest groups. There is no better food for your body and for the environment than that of the natural beef. No added preservatives, no food coloring, no chemicals to make it last on the shelf for years and years...this is all natural protein! There are few things in this world that can convert an inedible grass into a delicious and nutritious steak, praise the Lord for His planning.

More on beef nutrition: Nutrition (oklabeef.org)

Other Articles and Publications worth reading:

Oklahoma cattle producers aren't the problem, but part of the solution (oklahoman.com)

Cuts of Beef

There are five major primal beef cuts in a beef feeder animal:

1. Chuck

2. Rib

3. Loin

4. Sirloin Round

5. Brisket, Plate, and Flank

All sides of beef can be custom cut out of these primal cuts. Commonly, roasts, steaks, brisket, and ground beef are ordered but other specific items such as tongue and liver can be packaged as well. Anything that you don't choose to selectively package will be turned into ground beef (hamburger meat).

Custom Processing Questions to consider:

1. Do you want round steaks? Do you want them tenderized?

2. How thick do you want your steaks? 1", 1.5", 2"? more?

3. Do you want ribeye steaks?

4. Do you want sirloin steaks?

5. Do you want club steaks? how about T-Bones?

6. Do you want roasts? How big? 3lbs? 4lbs? 5lbs?

7. Do you want the heart?

8. Do you want the tongue?

9. Do you want the short ribs?

10. Do you want packaged boneless stew meat?

11. Soup bones?

12. Brisket?

13. Skirt or flank steaks?

14. What size of hamburger meat packages do you want? 1lb? 1.5lbs? 2lbs?

15. What percent lean do you want on your hamburger meat? 80/20, 90/10, 93/7?

More Information