Premium Dry Aged Natural Texas HFW-BEEF©


Naturally - Better - Beef


Animals for the 2014 are SOLD OUT.

GOOD NEWS: You can still reserve a beef package for the coming harvest year.

Don't be dismayed Beef Lovers. Our next harvest starts in March-April of 2015 and a deposit of $100 will reserve your Premium HFW-BEEF™© package.


HURRY! Send us your contact information to be notified when I start taking deposit on our coming harvest.

Reservations are on a first come first served basis.

If you would like to reserve a HFW-BEEF™© package of a 1/4, 1/2 or more of an animal, please fill out form with the pertinent information and we will get with you.

Examples of 2014 Available Animals
Example Animal


These animals are 100% Murray Grey. The daddy of these animals is a Murray Grey and his DNA is all 6 stars, (markers), of the Tenderness gene and 4 stars, (markers), of the marbling gene. The mommas of these animals range from all 6 - 5 stars, (markers), of the Tenderness gene and 1-3 stars, (markers), of the Marbling gene. They should make good beeves.

I had 21 of these animals for the 2014 beef season and they went fast; most were spoken for with deposits in 3-4 days. In fact some of previous customers didn't get in on this harvest. If you are interested, I suggest you notify me as soon as possible to reserve your package. Call or email now for your order.

All beef packages are on a first come first serve basis and just $100 ($200 if reserving more than 1/2) deposit will hold your beef package until the animal is gathered for harvest during March through April. A 50% deposit on estimated hanging weight is due at the time the animal is taken to the processor and the remainder is due when the meat is ready for pick up or at delivery. If the animal's actual hanging weight is less than the estimated weight when weighed by the processor, then all amounts would be less both pounds of meat and dollars. If the animal is more than estimated weight, then all amounts would be more. Your total price is $ 5.50 per pound on the actual hot hanging weight of the animal times the size of your package.

All monies paid in toward your package will be refunded if something happens to your animal and I don't have another animal held in reserve to replace it with. If, however, you have a change of heart before you finish purchasing your package, all monies paid are forfeited by you. The reason for this is that I am pulling that animal off the market for you, denying anyone else the opportunity to purchase it all the way thru harvest. Therefore, be sure you want your package before making a commitment to purchase it. I will, however, work with you but it in no way guarantees you a refund.


Your beef is hung in cold storage and Dry Aged for 10 to 14 days, cut to your specifications, shrink wrapped,, and hard frozen by a USDA processor in Muenster, Texas and it will be ready approximately 2 weeks after the animal is taken to the processor.

Example: 1000 lb. live steer X 50% = 500 lbs. (estimated) hot hanging weight. 500 lbs. X $5.50 = price you pay for a whole animal. One quarter of a animal would yield approximately 125 pounds for $687.50. Actual finished packaged weight will be a little less than hanging weight due to water evaporation during the dry aging process and trimming waste in the butchering process.

You get the T-Bone, Porterhouse, Rib-eye, Sirloin, and flank steaks, roast, brisket, short ribs, stew meat, soup bone, and hamburger, etc.

All are at the same low price per pound.

Now that is a Deal.


Why you ask! Because you are buying an interest in a LIVE ANIMAL and not individual cuts of packaged beef. If you buy a 1/4 or 1/2 you split the cuts with the other people that purchased an interest in that animal and I guarantee delivery of a live animal to the processor for you.

I will take your animal to a USDA processor for you and all you have to do is pickup you packaged, frozen beef up at the processor when it is ready.

The processing fees, butchering, packaging, and freezing is paid for out of this one low price.


A 1/4 animal packages consist of a 1/2 (or side) of beef split into two equal packages; IE: equal steaks, roast, burger, etc. (It is not the front 1/4 or back 1/4). I suggest you split a 1/2 with a friend instead of booking just a 1/4. Only 1/2 animal packages get to specify the cuts of their meat; IE: 1.5" steaks verses 1" steaks. The reason for this is the butcher will only set up his cutting for sides of beef. He won't change in the middle of a side and start cutting 1" steaks. I try to match 1/4 animal orders up but I can't guarantee your order.

Organ meat is not part of the hanging weight and is thrown away unless someone wants them. The organ meats will be split between those that want them at no extra cost.


To get an idea of the size of a 1/4 beef package, take the below prior harvested animal weights and divide by 4 X $ 5.50 per pound. If you want a 1/2, well, you know what to do.

The following are actual hanging weights of some prior harvested animals. These weights are whole animal weights.

2009 animals dressed out at: 530, 562, 692, 721, 779 pounds.

2010 animals dressed out at: 489, 537, 558, 701, 768 pounds.

2011 animals dressed out at: 378, 412, 462, 481, 506, 540, 553, 586, 590, 592, 632, 660, 693 pounds.

2012 animals were: 429, 450, 513, 519, 555, 563, 579, 583, 591, 604, 627, 632, 635 pounds.

2013 animals were: 347, 353, 356, 376, 393, 421, 441, 450, 451,460, 462, 467, 483, 490, 539, 551, 569, 635, 810 pounds.


Is a 1/4 too much meat for your freezer? Spread a little love around.

You have heard of car pooling haven't you? Well this is called "cow pooling". Split a 1/4 package with a friend. But let me warn you, a 1/8 won't last you long. You will be wishing you reserved the whole1/4.

It will take a 10 cu. foot freezer for about 200-250 pounds of meat; about 35 pounds per cubic foot. Chest type will keep your meat longer without freezer burn but hard to organize. Next in line is the stand-up type with each shelf having coils for freezing. This type is also a manual defrost but keeps your foods longer without freezer burns. This is the type that I like as it allows for organization of your frozen good. The last type which is the least expensive is the upright that freezes by circulating air. Your food will freezer burn easier in this type of freezer and won't last as long.

Enjoy some Premium Dry Aged Gourmet HFW grass-fed and grass finished beef today; tender, juicy, & flavorful heavy dry aged beef.

Beef with that good beefy flavor; the way a steak is supposed to taste.

Remember, NO antibiotics, No added hormones, or No genetic altered grains have been given to these animals.


Lisa:  Jay: You get a thumbs up from the whole family, the family loved last nights tacos and the dog spent over 2 hours chewing on her bone.  Thanks! Lisa

: Jay, we had t-bones on the grill last night, these were even better than last year's! You have done an excellent job! Lisa

2012 Harvest: Jay, you have outdone yourself! Forest and I had steaks last night and the night before, this years harvest is your best yet! They were the best steaks we've ever had! Thanks!

Ross:  Hello Mr. Biedenharn,  I just wanted to take a minute to let you know how much we have enjoyed the beef so far! We have cooked steaks twice now and have been very pleased with the quality of the beef – regarding flavor and tenderness. We have had grass-fed beef in the past that was flavorful but tough due to the lower fat content. Yours however, was both lean and tender – remarkably so, in fact. We also used some ground beef in our spaghetti sauce last week, which was delicious. We will be celebrating Memorial Day this Monday with HooFinWings burgers!  Thanks so much for working with us on the order. We could not be happier.  Keep us in the loop regarding your future cattle operations and please give our best to your family.

Rebecca: Hi Jay, Rebecca and Jimmy here... we recently received the beef from Susan.... Cooked up the first batch... All I could say was " Thank you God for letting me eat this before I leave the earth"   it was so delicious. I had almost given up on eating ground beef or any beef. For the past 3 yrs the beef from the grocery was horrific. It tasted like they were grinding the kidneys or liver or something in with it!  I kept thinking, Oh it's just this batch, however it was consistently bad!!!  I am delighted and looking forward to doing more business with you....    yes, count us in on the next harvest... Rebecca and Jimmy

Jeremy P: Jay, We tried some steaks last night and they were wonderful. Just a little olive oil, salt and pepper... nothing else. Great flavor. I would like to reserve a 1/2 package for next year. I'll put a check in the mail if this is OK. Thanks!

2012 Harvest: I don't know what is different this year, maybe because my steaks were cut thicker but man, this beef is awesome! Good job and Ill keep you in the loop should the move not happen. Have a great day,

Ray & Lynn: 2012 harvest: Jay, We are enjoying this years crop. So far we have tried the hamburger meat and a bone in chuck roast (slow cooked) and both were excellent.
As you know we picked up our meat on the way back from OK and the pickup went very smooth. They were professional in the handling our order.
Thanks again for growing our meat.
We love you and Jamie and are enjoying the fruit of your ranch labor.
Ray & Lynn


Bon - Appetite' Y'all



All prices are figured on the Hot Hanging Weight of the animal at the time it is harvested.

2015 Beef price is $ 5.50 per pound (Hot Hanging Weight)

If you want information on our beef program and the availability of animals for this year's harvest, please fill out the form below.

To contact Jay: If you have trouble with the form, E-mail me your information.

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