Q:  Why buy natural, from you, not the grocer?
Ever been to a feedlot?  If you did, you would never eat beef again.  Second, a feedlot stuffs all types of cattle, not just Angus, to sell at the grocer.  Angus is a premium, tender meat.  (They aren't selling Longhorn burgers.)  Small local farmers are not ready to feed Texas yet but we want to feed and provide a quality, healthy product at a fair, competitive price for those interested.  Finally, shop locally because we have no unemployment, no bailout, just your patronage.

Q:  What is the difference in taste and color?
Cows were designed to live off grass, not corn.  I think the biggest difference is that there is a taste and it is wonderful.  Store-bought beef is pink,  a by-product of what they are feed.   Natural, grass-fed beef is red, no extras.

Q.   How long before the meat is ready? 

NOW!!!  Supply has met demand and I do have a calf onhand at all times so meeting your needs will be quick.  But if you want it your way:

Our process dates are usually around the 15th of the month.  They age the beef 10+ days (as long as possible) and then begin cutting to your specifications.  Turn-around is usually by the end to first few days of the month.  I do keep 1/4's on hand.  First come, first serve.