Beef processing, custom or USDA-inspected
Bring your steer, heifer or cow to Creek Ranch in Boyd, Texas. We slaughter under USDA inspection, cut to your sheet, vacuum-pack and box every order, for your own freezer or for resale.
Updated October 2026
What you get
- Humane slaughter on our USDA-inspected kill floor, with covered pens and a curved handling chute.
- Cutting to your cut sheet: steaks, roasts, brisket, short ribs, stew meat and ground beef, with your choice of thickness, pack size and lean-to-fat ratio.
- Vacuum packaging on every cut for long freezer life, packed into boxes for transport.
- Labels with the cut name and weight. For meat you sell, we add the USDA mark of inspection and can print your farm name and logo.
- Extras on request: patties, links, seasoning (allergen free), lean-to-fat ratio and coarse or fine grind for ground beef, fresh or frozen.
Beef processing prices
Posted rates as of January 2025. The base price takes your beef to vacuum-packed, boxed subprimals: whole ribeyes, strip loins, tenderloins, briskets and similar large cuts. Cutting those into steaks, grinding and making patties are charged per pound on top.
| Beef | Unit | Price |
|---|---|---|
| Kill fee | per head | $75 |
| Processing to boxed, vacuum-packed subprimals | per lb of hanging weight | $0.75 |
| Boxes | per box used | $3.50 |
| E. coli testing | per test | $50 |
| Portioning subprimals into steaks | per lb, starting weight | $2.00 |
| Ground beef bricks | per lb | $1.50 |
| Ground beef patties | per lb | $1.75 |
A worked example
A 1,200 lb grain-finished steer usually dresses at 60–64%, so it hangs at roughly 720–770 lb. Here is the bill at 744 lb hanging weight for a family freezer order: 12 boxes, 150 lb of subprimals cut into steaks and 200 lb ground into 1 lb bricks.
| Line | Amount |
|---|---|
| Kill fee | $75.00 |
| 744 lb hanging weight × $0.75 | $558.00 |
| 12 boxes × $3.50 | $42.00 |
| E. coli test | $50.00 |
| 150 lb of steaks × $2.00 | $300.00 |
| 200 lb ground beef bricks × $1.50 | $300.00 |
| Total | $1,325.00 |
Leave the subprimals whole and skip the grinding, and the same steer is $725. Card payments add 3%. Your bill follows actual weights.
How much meat will you take home? Plan on roughly 62–71% of the chilled carcass weight, depending on how much is boneless. Our guide hanging weight vs. take-home beef walks through the numbers. Splitting with buyers? See half or quarter beef: how much meat and what it costs.
Before you book
- Book at least one week ahead and tell us the animal’s type, age, size, and whether it is custom or commercial.
- Size limits: we cannot accept cattle with horns over 32 inches tip to tip, or a hindquarter taller than 6 feet.
- Cattle 30 months and older: federal rules (9 CFR 310.22) treat the backbone of these cattle as specified risk material. Bone-in cuts that contain it, like T-bone and porterhouse, can only come from younger cattle, so bring the tag and date of birth if you want them.
- Bring your cut sheet. Without one at drop-off there is a $25 fee and our butchers will choose the cuts. Fill it out online.
- Organs (heart, liver, tongue) must pass USDA inspection and are not guaranteed.
- Hides, heads, horns and feet can be kept for an extra slaughter fee. Tell us at drop-off.
Do you dry age beef?
Ask when you book. Small processors commonly hang beef 7 to 21 days; a carcass loses roughly 3–5% of its weight over that time, according to South Dakota State University Extension.
Why is there an E. coli test fee?
Federal rules treat raw ground beef and beef trim that carries E. coli O157:H7 or other Shiga toxin-producing E. coli as adulterated. Testing verifies the trim used for your ground beef is safe before it leaves the plant.
Can I split a beef with other buyers?
Yes. Fill out one cut sheet per buyer. The producer who books and brings the animal is responsible for the whole bill, so collect from your buyers before pickup.
Do you pick up cattle?
We do not haul livestock, but we can give you the number of a trucker we trust.
Book your beef
Call (254) 329-6292 or send a request. Bring your cut sheet on drop-off day.