Farm To Fork Akaushi Beef
At Cheyenne Creek Ranch, we take pride in offering farm to fork nutritious and delicious beef. Our cattle are raised with care and respect, ensuring the highest quality meat for your table. We prioritize sustainability and ethical practices to bring you the best beef possible.
Our cattle are home-raised, with no added hormones and no prophylactic antibiotics. They are finished on grain, have never been confined and will continue to have access to pasture throughout the finishing process.
Why Akaushi?
The Akaushi breed has raised the bar in the U.S. beef industry over the last few years. This is a direct result of the breeds signature trait…faster and better marbling. This means the cattle place fat inside the muscle not on the outside, resulting in less waste and the best tasting beef in the world. It also has higher levels of oleic acid (the good fat found in olive oil) and conjugated linoleic acid (CLA) than other beef and has more monounsaturated fat than saturated fat. It’s not a lean product—it’s more of an anti-lean product—with value and health benefits as a result of its marbling. This beef qualifies for the coveted Kobe and Wagyu labels, providing delicious taste you would expect.
How Do I Get Beef?
We have butcher dates available throughout the year. To be sure, check with us as availability does vary. We offer beef by the side: quarter, half or whole. Quarter beef gets you standard cuts (so both quarters match). Half and whole ensures that you get to pick your cuts. Once verifying availability, reserving beef is as simple as providing a deposit on the size of beef you desire.
How Much Will It Cost?
The final cost will be dependent upon what the animal's hanging (rail) weight is. Our beef typically hangs around 850-900 lbs. Our current price is $4/lb hanging. Processing is an additional $1/lb. hanging weight (estimated).
The hanging weight of your beef is not the actual weight you will end up taking home.
65-70% of hanging weight is approximately what you will put in the freezer. This can vary by cuts, whether you choose bone-in or bone-out and how much is ground.
