FAQs

At Betz Family Farm, we raise Hereford and SimAngus cattle, carefully selected for their exceptional beef quality.

• SimAngus Cattle: A crossbreed between Simmental and Angus, combining the best traits of both breeds. This hybrid excels in beef production, known for its high-quality marbling, efficient growth, and adaptability.

• Hereford Cattle: Originating from Herefordshire, England, Herefords are easily recognized by their red bodies and white faces. They are renowned for their hardiness, efficiency, and ability to produce well-marbled, flavorful beef

Our cattle graze on over 850 acres of lush pastures, where we implement rotational grazing to ensure optimal nutrition and animal welfare.

• Calving Season: Our calves are born in September and October on warm, dry pastures, providing the best start to life.

• Weaning & Finishing: In April, calves are weaned and transition to our feedlot, where they are finished until harvest.

Our cattle are grass-fed and grain-finished, ensuring optimal flavor and marbling.

• They have year-round access to our homegrown hay.

• Toward the end of finishing, they are fed corn to enhance tenderness and taste.

The health and well-being of our herd is our top priority.

• Our cattle are monitored daily and vaccinated to prevent illness, reducing the need for antibiotics.

• We do not use hormones in our herd.

We proudly process our beef through Yoder’s Sausage Kitchen in Jamesport, MO. Their exceptional craftsmanship ensures a high-quality product, and we love supporting another small family business.

Every order includes a selection of premium beef cuts, fully customizable to your preference.

• Standard cuts include various roasts, steaks, and hamburger.

• Additional options like stew meat and pre-pattied burgers are also available.

• You’ll have full control over the cuts, packaging, and steak thickness.

• Access cut sheet here

From the time the animal is taken to processing, the entire process takes approximately 3.5 weeks:

1. The meat ages for 15 days for enhanced tenderness and flavor.  If you wish to have your beef age longer, please let us know.

2. Once aging is complete, your beef is custom cut to your specifications.

3. A few days later, your order is ready for pickup.

Purchasing beef from us is a simple three-step transaction:

1. Deposit: A $500 deposit is required at the time of commitment.

2. Final Balance: Once the hanging weight is determined, you’ll be invoiced for the remaining balance.

3. Processing Fee: You’ll pay Yoder’s Sausage Kitchen separately for processing.

Total Transactions:

• 2 payments to Betz Family Farm (Deposit + Final Balance)

• 1 payment to Yoder’s Sausage Kitchen (Processing Fee)

The following are approximate yields provided by the processing facility. Your order will include a variety of cuts, such as roasts, steaks, and ground beef. Below are estimates based on steaks cut at 2 inches thick, highlighting the most commonly requested cuts:

• Quarter Beef – Strip Steaks: 2-3 | Filet Mignon: 3-4 | Ground Beef: 75-90 lbs

• Half Beef – Strip Steaks: 6-7 | Filet Mignon: 7-8 | Ground Beef: 120-150 lbs

• Whole Beef – Strip Steaks: 12-14 | Filet Mignon: 14-15 | Ground Beef: 250-275 lbs

Please note that actual weights and quantities may vary depending on processing specifications and individual animal size.

To place an order, reach out to us via:

• Facebook

• Instagram

• The "Contact Us" section on this website

A team member will respond within 24 hours to discuss your order.

We strongly recommend purchasing a half or whole beef for the best value.

• Beef can be processed as a quarter, but you will need to find someone to split the half with you.

• $3.45/lb hanging weight (subject to market fluctuations).

For the most up-to-date pricing, please contact us directly.