General


What is the cost?

A few factors affect the price of beef.  As an estimate, you should expect the per pound cost of Crooked Creek finished beef in your freezer to range from $5.00 - $5.75 per pound for all cuts combined.  Please see the ordering guide for more details.

Buying in bulk is still the most cost-effective way to include high quality, hormone and antibiotic free beef in your family’s diet. Having choices after buying in bulk is a bit like having your own grocery store to select from every day. 

 

What is included in a side of beef?

A half/side of beef from Crooked Creek Beef includes roughly 200 pounds of :

  • t-bones,
  • rib eye,
  • sirloin,
  • round steaks/roasts,
  • chuck steak/roasts,
  • sirloin/rump roasts,
  • stew meat, and
  • lean ground beef

 

What is included in a quarter beef?

A quarter beef from Crooked Creek Beef includes roughly 100 pounds of :

  • strip steaks (NY or KC),
  • rib eye,
  • sirloin,
  • round steaks/roasts,
  • chuck steak/roasts,
  • sirloin/rump roasts,
  • stew meat, and
  • lean ground beef

 

How much freezer space do I need?

For a quarter beef we recommend a minimum of 6 to 7 square feet of freezer space. For a side, we recommend 14 - 15 square feet of freezer space. For our smaller bundles, generally a shelf in your side by side or 1/4 of your upright standard size freezer should be plenty of space! 

 

Are the cuts standard or customized when ordering beef?

When ordering a quarter beef or any of our beef packs, the farmers at Crooked Creek choose your cuts for you.  When ordering a side of beef you have the opportunity to request customized cuts from our award-winning butcher.  

 

Is a quarter beef too much?

If 115 pounds of Crooked Creek Beef is more than will fit in your freezer, consider splitting a quarter beef with family or friends!

 

Are your cows grass-fed?

We are proud to share that our animals are raised on grass and their diet is supplemented with fiber and minerals needed to produce the healthiest animal and highest quality of beef.

In the winter, our calves are fed with home raised hay and supplemented a high fiber mix of soy hulls, wheat mid’s, corn by-products, and cottonseed hulls.  These components have had the starch and carbohydrates removed for human food products and what remains are the quality high digestible fiber and minerals needed by the ruminant system in the cow.  For example, wheat mid’s are the bran, hull, and germ remaining after the starch has been removed to make flour.  Ruminants are animals with a complex four compartment stomach and these high fiber feeds closely mimic grass counterparts.

In the spring, summer, and fall when local grass is abundant, calves are free range on pasture with free access to above mentioned supplement along with fresh water and abundant shade.

We never feed antibiotics, steroids or hormones or implant hormones in our calves.  We raise our own grasses in addition to the high-quality diet additions.  The methods we use at Crooked Creek are the most sustainable production system of high quality, premium beef.   Our beef finishes choice and prime quality at 15 months of age.

For more information, please contact Bill McLaren at 314.960.0212.

 

Ordering & Delivery


Where do I send my deposit check?

Crooked Creek Beef       684 Phelan Road     Pacific, MO 63069

Please reference your phone number and online order date on the check if you have it available.

 

Where do I pick up my beef?

Quarters and sides are available for pickup in Washington, Missouri at a local award-winning processing facility.  Smaller bundles are available for pickup at the farm freezer, just south of Pacific, MO.  

 

When will my beef be ready?

Late spring beef pickup is often in April - June.  Late fall pickup is often in November - December.  We do occasionally have beef available outside of this time frame.  Please feel free to inquire for more details. 

 

Where can I call if I have more questions?

As farmers, we aren’t always near the phone, but happy to respond as quickly as we can.  For questions not answered on the FAQ page, please contact Bill McLaren at 314-960-0212.