O'Bannon's DunRovin' Ranch, LLC

Registered Shire horses, N.A.Spotted drafts, ADHA Drum horses, Longhorns, Organic cattle & More!

                Organic  Meat  Sales              

 

We are now offering a limited  supply of our healthy, organic, humanely

treated 1/2 Angus 1/2 Longhorn or  1/2 Angus 1/2 Charolais beef for sale!   

Our cattle are reared without the routine use of antibiotics,  without the use of growth hormones, and with a healthy grass-fed diet consisting of a mixture of fescue, brome, clover, and orchard grasses, as well as added free choice natural minerals. 

About 60 days before processing, they are fed sweetgrain & corn along with unlimited grass or hay(depending on the season). 

We charge market price plus our processors fees and only sell as a whole or half cow amount. 

Please go to our Contact Us  page to order. 

 

                                   Cattle Care

"We Can Judge the Heart of a Man By His Treatment of Animals." Immanual Kant

 Natural - Humane - Respectful  

In the Hebrew language there is only one word for both spirit and breath.  According to Genesis 2:7 Man was given the

"breath of life" and became a "living soul".

The Hebrew word for soul, living creature, and living soul is NepheshThis word is used when written about both humans and animals. Our animals are cared for  with the belief in mind that we

"have all one breath"

and they are treated as such ...

Whenever possible we minimize the stress on all our cattle. Several times each week, the cattle are taught to move pastures by using  'cake', a range cube treat. The entire herd is trained to move about the farm by using these treats and sweet grain as a reward. This is also how the cattle are enticed to move around from one paddock to another and how they are corralled for vaccinations and needed medical care. 

* All sales are final *

                                  Processing

Beef are usually processed when they weigh anywhere from 600 to 800 lbs. To minimize stress on the cows, they are transported in pairs whenever possible and boarded the either night before or on the actual day of processing.They are packaged by a local, family owned processing plant located just a few miles from our ranch.  The plant is a member of the Missouri Assoc. of Meat Processors.  An idea of the cuts available are listed below. 

    

 

Roast Name

Steak Name

Other Steak Names

#1 Chuck

Chuck Arm Roast

Chuck Shoulder Pot Roast

Chuck 7-Bone Pot Roast

Cross Rib Roast

English Roast

Chuck-Eye Roast

Top Blade Steak, boneless

Flat Iron Steak*
Book Steak
Butler Steak
Lifter Steak
Petit Steak
Top Chuck Steak
Boneless, Blade Steak
Chuck Eye Steak

 

 

Shoulder Steak, boneless

Cold Steak
English Steak
Long Broil
Shoulder Steak Half Cut
Arm Swiss Steak
Chuck Steak

 

 

Chuck Arm Steak

Arm Swiss Steak
Chuck Steak for Swissing
Round Bone Steak

 

 

Chuck-Eye Steak, boneless

Boneless Chuck Fillet Steak
Boneless Steak
Bottom Chuck
Boneless Chuck Slices

 

 

Chuck Mock Tender Steak

Chuck-Eye Steak
Chuck Fillet Steak
Fish Steak
Chuck Tender Steak

 

 

Chuck 7-Bone Steak

Center Chuck Steak

#2 Rib

Rib Roast

Rib Eye Roast

Ribeye Steak
Boneless Rib Steak
Rib Steak

Beauty Steak
Delmonico Steak
Market Steak
Spencer Steak

#3 Short Loin

Tenderloin Roast

T-Bone steak

Porterhouse

 

 

Tenderloin Steak

Filet Mignon
Fillet Steak
Chateaubriand

 

 

Top Loin Steak, boneless

Strip Steak
Kansas City Steak
New York Strip Steak
Ambassador Steak
Boneless Cub Steak, Hotel-Style Steak
Veiny Steak

 

 

Top Loin Steak, bone-in

Strip Steak
Sirloin Strip Steak
Chip Club Steak
Club Steak
Country Club Steak, Delmonico Steak
Shell Steak

#4 Sirloin

Tri-Tip Roast

Sirloin Steak
Top Sirloin Cap Steak (Coulotte Steak)
Santa Maria Steak

Flat-Bone Steak
Pin-Bone Steak
Round-Bone Steak
Beef Loin
Bottom Sirloin Butt
Flap Steak* Flap Meat, Boneless

 

 

Tri-Tip Steak

Triangle Steak

#5 Round

Bottom Round Roast

Eye Round Roast

Pikes Peak Roast
(Aka Heel of Round)

Round Tip Roast

Rump Roast

Tip Roast

Round Tip Steak, thin cut

Ball Tip Steak
Beef Sirloin Tip Steak
Breakfast Steak
Knuckle Steak
Sandwich Steak
Minute Steak

 

 

Round Steak

Top Round London Broil

# 6- 7 Shank & Brisket

Brisket Whole

Brisket Flat Cut

 

 

#8 Plate

 

Skirt Steak

Fajita Meat
Inside Skirt Steak
Outside Skirt Steak, Philadelphia Steak

 

 

Hanger Steak

Butcher's Steak
Hanging Tender Flank Steak Fillet
Jiffy Steak

#9 Flank

 

Flank Steak

Flank Steak Fillet
Jiffy Steak

 

What is in a split half?  

Buying meat in bulk can be confusing.  When you consider the "live weight" versus "hanging weight" vs. the "dressed weight" or the percentage of shrinkage and cost of processing, it can seem overwhelming to most people.  So in this section we have tried to explain and simplify things a bit.  Although our minimum order is a HALF cow we have explained a quarter for simplicity. 

A quarter is also called a split-half and is approximately 1/4 of a cow.  It contains cuts from both the front and rear quarters. A split-half or “quarter” will weigh out to be about 75 to 85lbs of meat.  But this all depends on the weight of the cow at the time of processing. 

 

A quarter will usually take up about four cubic feet in your freezer (think of the space needed for four milk crates).  

Approximately half of this beef will be hamburger and the rest will be various cuts of steak and roasts.  You will be given a form from our processor where you may request certain cuts, steak thickness, etc.  Typical cuts are listed here. All cuts of beef are double wrapped, hamburger comes in 1-3 pound bags (your choice).  

 A half cow is considered a minimum order. Additional charges for delivery may apply. A deposit may be required.  We can only sell and transport our beef in the state of Missouri. 

 Here is a Sample Quarter Inventory  

Cut

No. packages

Weight

Hamburger

40

40lbs.

Arm Roast

1

2lbs 7oz

Beef Liver

2

1lb 10oz

Brisket

1

3lbs.

Chuck Roast

1

2lbs 11oz

Fillets

2

14oz

KC Strip

5

3lbs 8oz

Top Round Steaks

4

3lbs 5oz

Eye of Round Steak

2

14oz

Bottom Round Steaks

4

1lbs 13oz

Ribeye Steaks

4

3lbs 12oz

Rump Roast

2

5lbs 1oz

Short Ribs

1

2lbs 5oz

Sirloin Steak

2

2lbs 3oz

Soup Bones

2

3lbs 6oz

Stew Meat

3

4lbs 4oz

Swiss Steak

1

2lbs 6oz

Flank Steak

1

1lb 1oz

As an example:  If the  sale price is $3.00 per pound for a quarter and the Total processed weight of the meat listed above is 84 lbs. it will cost $252.00.   i.e. 84 lbs X $3.00 = $252.00