Grass fed beef - Order Now! 

Call or email for prices and to order. 

The best way to enjoy Natural Grass Fed Beef is is to buy a whole, half, or quarter Beef at $5.10 per pound. Limited Availability for the next harvest date in late June 2008.

The Wallis Ranch produces high quality grassfed beef and provides a healthy and delicious alternative to the feed-lot beef sold in most supermarkets today. Our beef is raised naturally, without steroids, hormones and antibiotics. Our grassfed beef has a unique, genuine flavor based on a longer, naturally tuned growing cycle. We bring quality beef straight from the ranch to you.

All of our cattle are raised on our ranch, in the Powder River Breaks in northern Campbell County.  Our herd grazes on open pastures with native grasses and homegrown alfalfa and grass hay. Our Beef has never been to a feedlot and has never had any growth hormones implanted or been treated with antibiotics. Our cattle mature and gain weight naturally.

Most beef – even if it is organic – comes from animals that have been finished on grain. Feeding grain to ruminants (like cattle)  alters the nutritional value of meat; compromises the health of grazing animals and  exacts a greater toll on the environment due to the petrochemicals needed to farm the grain, the bare ground that is created by tilling the soil, and the water quality degradation that often occurs when animals are confined in feedlots. By contrast, our cattle roam free on ecologically sound rangeland and are never in a feedlot. By switching from grain-fattened to all natural range-finished beef, you receive a wealth of health benefits. With our beef, you avoid all the synthetic hormones, antibiotics, pesticide residues and additives. But range-finished beef gives you these additional nutritional advantages:

Fewer calories, Less  “bad fat” (including saturated fat), more omega-3 essential fatty acids, more cancer fighting CLA & vitamin E.

These benefits are the direct result of raising cattle on rangeland. Remember...beef fattened on grain will not have these benefits – even when the grain has been grown organically.

You can order by calling us directly at 307 682-2968. We offer packaged beef selections and also take custom orders. Your grassfed  Beef will be  dry-aged at a Wyoming inspected or USDA certified plant for at least 14 days for maximum flavor and tenderness. It is then hand-cut, packaged and frozen.  We can deliver locally.   Wallis Ranch Beef comes directly from the ranch to the consumer.

We DO NOT use MSG (monosodium glutamate) in any of our products.

Please allow approximately one cubic foot of freezer space for each thirty pounds of beef.  A minimum of ten (10) cubic feet of freezer space is required for 300 lbs. of beef.

What is included in a custom order?

A whole beeve generally yields between 320-400 lbs. of meat. A side of beef yields 160-200 lbs. A split side yields  80-100 lbs. When you order a split side, you are “splitting a side of beef” with someone else. Therefore, cutting instructions on split sides must be somewhat standardized. See below for standards on split side orders.

All yields quoted are APPROXIMATE, and based on a SIDE OF BEEF. All weights below are based on our standard cuts list, with all roasts and steaks cut as boneless.

Premium Cuts: 15-18% of yield

  T-bones, OR Tenderloin (filet mignon)  plus New York Strip. 

      About 8  T-bones, OR 12 lbs. boneless steaks  per side of beef.    

      The T-bone consists of two steaks, Tenderloin is the “small side” of the T-bone, New York Strip is the long side.

 Rib, Ribeye, Prime Rib, Standing Rib Roast: About 8 pounds per side of beef.

     Ribeye is the standard by which beef is judged. Excellent steak!

 Sirloin: about 7 pounds per side of beef.

     A good steak for the grill, not quite as tender as the ribeye, tenderloin, or New York Strip.

Other Steaks: 10% of yield

 Flank: one-two pounds per side.

     Traditional fajita and London Broil cut. Fibrous, responds well to tenderizing marinades.

 Skirt: one-two pounds per side.

     Very similar to Flank.

 Round:

     Good as “steak” if marinated overnight in tenderizing marinade, or if braised (as in Swiss Steak).

     Also makes great stew meat.

    Top Round: more tender portion of round. 2-3 pounds per side of beef.  

   Eye of Round: similar to top round. Single muscle (no connective tissues). 2-3 pounds per side of beef.

   Bottom Round: Less tender portion of the round. 6-7 pounds per side of beef.

       Often mechanically tenderized, but this should be done at home, NOT prior to freezing.

Roasts: 20% of yield if Arm is ground

 Sirloin Tip: Part of the Round, but more tender. About 7 pounds per side of beef.

     Good roast. May also be cut to steaks, but marinate first!

 Chuck: about 15 pounds per side of beef.

     Excellent roast!

     May also be cut to steaks for braising or using with tenderizing marinades.

 Brisket: about 4-5 pounds per side of beef.

    Excellent as pot roast. See also our corned beef brisket

 Arm roast: we grind this cut to burger, although you may take it as roasts. 9-12 pounds per side of beef.        

 Rump Roast: 3-5 pounds per side of beef.

 Pike’s Peak Roast: Heel of the Round. One roast per side of beef. Similar to Bottom Round.

Other:

 Stew Meat: Trim, or Top Round, Eye of Round, or Bottom Round may be cut to stew meat.

     Amount varies with instructions.

 Short Ribs: use for BBQ, boiling, or as soup bones. About 5 pounds per side of beef.

 Soup Bones: meaty portion of the shank bone. About 5 pounds per side of beef.

 Ground Beef: 40 - 70% of yield, depending on instructions.

     Grassfed burger is lean. We ask the butcher to aim for 93% lean for you, but we can not control % fat.

 Bulk Ground Beef: may be packaged in 1 lb., 1 1/2 lb., or 2 lb. packages.

Why so much burger? Two main reasons: First, we recommend that you grind the arm roasts, and many folks choose to grind some or all of the round. This increases the amount of burger, but eliminates cuts that are difficult to prepare

Organs:

 Liver and Heart are available upon request.

SPLIT SIDE STANDARDS:

  Tenderloin Steaks, 1 1/2 inch thick, 2 per package. (about 4 steaks)

  New York Strip Steaks, 1” thick, 2 per package. (about  6 steaks)

  Ribeye Steaks, boneless, 1” thick, 2 per package. (4-5 steaks)

     OR, you may request one boneless prime rib roast

  Sirloin, boneless, 1” thick, 1 steak per package. (2-3 steaks)

  Flank, boneless, 1 piece. (0.75-1 pound)

  Skirt, boneless, 1 piece. (0.75-1 pound)

  Sirloin Tip: 3 pound roast. Steaks, 1.0” thick, upon request.

  Chuck: two-three 3 pound roasts. Steaks, 0.75” thick, upon request.

  Brisket: 1/2 of the brisket as a roast.

  Top Round, one 1.5 pound cut, or stew meat.

  Eye of Round, half of the eye, or stew meat.

  Bottom Round: two 1.5 lb. cuts, one roast, request as stew meat, or grind.

  Rump Roast: 1/2 of the rump as a roast, or grind.

  Pike’s Peak Roast: yes, or grind.

  Arm: 3.0 lb. roasts, or grind.

  Ribs: about 2 pounds.

  Soup Bones: shank cut, a couple of packages.

  Ground Beef: bulk ground beef in 1-lb. packages. About 50% of meat.

     Patties - 1/4 pound, 4 per package, upon request.

  Organs: upon request.

I will deliver once a week to Gillette. Sheridan and Buffalo and other areas as needed. Local delivery is included in package price. Delivery charge may apply depending on location.