10/30/2026
We have beef! Delicious grass finished Jersey beef by the quarter, half and whole are available for order. I am currently taking orders for deliveries in late December, February, and March. Have the comfort of having a freezer full of flavorful grass finished beef from our ranch. The price is $7.00 to $7.50 a pound hanging weight including cutting, wrapping, kill fee, and delivery to where you live. Keep reading for all the details:
Our Jerseys are heifers (young females) and come from a couple of different dairies in Eastern Washington. We buy them when they are culled from the dairy because they are unable to get pregnant. They are typically 18-24 months old when they arrive. We then grass finish them on a healthy diet of hay and grass pastures on our large Centerville, Washington ranch. We harvest our beef at about 30 to 32 months.
Our beef are quickly and humanely slaughtered at 15 Mile Meats in The Dalles or Siebert Meats in Goldendale, depending on scheduling. The carcass is hung for a couple weeks in a controlled environment at the butcher to tenderize before it is cut and wrapped to your specifications. It is then frozen hard and delivered to your door.
Since our beef is not USDA inspected we cannot charge by the cut. You are charged based on the hanging weight. Hanging weights for a half are typically between 200 and 250 pounds. We anticipate some will be larger than that in coming months, potentially up to 300 pounds or more, so specify if you prefer a smaller or larger beef.
We currently charge $7.00 per pound hanging weight, and that includes everything - the beef, the kill fee, the cutting and wrapping at the butcher, and delivery to you anywhere in Klickitat County, The Dalles, Hood River and the Columbia Gorge. Note that our price is All-Inclusive, where many other beef producers charge separately for the butchering and delivery.
We also deliver from Salem to Portland to Vancouver and to Longview, and to points in the Yakima Valley and the Tri-Cities for an additional 25 cents per pound. And we have delivery to Olympia, Tacoma, Seattle and Everett for an added 50 cents per pound - for delivery to those areas we will group orders as they come in. If you are outside those areas ask about delivery options.
Anticipate a total price of around $1500 to $2000 for a half, or $750 to $1000 for a quarter (plus the delivery fee if you are outside of the Gorge). We will need a deposit of $250 for a half (or $125 for a quarter) to reserve your order. You can send a check to the address in the footer of this email, or Venmo to . We can also take Paypal for a 3% surcharge, ask for details.
To place your order, send an email to [email protected] or text or call Matt at 509-250-3755
After slaughter we will contact you and let you know how heavy your half is, what your total cost is, and how to contact the butcher to tell them how you want your meat cut up. The butcher will walk you through the process. If there are any special cuts you want you will need to let them know at that time.
If you want any organ meat let us know ahead of time when you send in your deposit as organ meats are not included in the weight. Organs are limited so they are allocated to people getting whole or half beefs first, then to quarters, and it is first deposit, first reserved. Organs are priced by the each as follows (weights are approximate):
Heart (~4 #) - $10
Tongue (~3 #) - $10
Liver (~8 #) - $15
Tail (~2 #) - $5
If there are other organ parts you want, ask ahead of time. Multiple organs are sometimes available depending on demand.
When the beef is all cut, wrapped, and frozen (about 2 to 3 weeks after slaughter) we will contact you to schedule delivery to your home. Expect about 4 to 5 cubic feet of volume for a typical half, depending on how you have it cut up.
Note that cutting and wrapping typically reduces your take-home weight by about 40%. In a sample small 187 pound half we ended up with 113 pounds of frozen beef and a volume of 3 cubic feet. Price per finished pound was $11.58. Actual results vary depending on the size of your half and how you want it cut and wrapped. Typically you end up with about 1/3 steaks, 1/3 burger, and 1/3 roasts.
We love to welcome visitors to our ranch near Goldendale if you want to come and meet the meat!
-Matt & Lisa Chiles, Owners, Horseshoe Bend Ranch
