We will be doing our next harvest the end of the month. Place your order for custom cuts.
We are also offering a limited supply of pork as well as the beef.
At Miller Ranch Enterprises, we offer all Natural beef ready for your order. We sell you a share of a LIVE animal by the whole, half or quarter.
No added hormones or antibiotics. Custom cut and wrapped to your specifications. Also, you know where your meat is coming from and how it was raised. We will custom grain finish, if requested. There is a nominal fee for this service.
We require a deposit to start the process - 1/4 = $125, 1/2 = $150, and a whole = $300. Final payment is due to us once the animal has been processed and sent to the butcher. Pricing is as follows:
● $3.00/lb live weight for a whole steer - 1 contact person per animal for the discounted whole animal price
● $3.05/lb live weight for a half
● $3.10 /lb live weight for a quarter
Live weight varies by animal size (sizes range from 1000 to 1200+ lbs) Now is a great time for a larger animal. The cost of the steer is paid to us. We accept cash or checks. Hanging weight* is approx.50-62% of the live body weight.
We will facilitate all butchering/processing for you.
If a whole beef is too much for your family, partner up with some friends. If you don't have anyone to partner with for a whole, half or quarter, please let us know as we may be able to find one.
On a 1/4 you get cuts from both the fore and hind quarters.
Custom cut and wrap 2026 Prices are $1.30/lb for standard wrap & $1.50/lb for vacuum packed for Beef and Hogs.
Hogs average 190lbs. hanging meat.
Hogs cost 3.75 per lbs. hanging meat
Estimated cost of 712.50
Estimated cost of Butchering 150.00 variation in butchering depending on Cured Meats ordered.
Total cost 862.00
The actual price will be dependent on the final weight of hog and cured meats like bacon and sausage ordered. Hogs will range in weight from 180 to 210lbs carcass weight or hanging weight.
A more strict storage policy will be put in place as well.
- ask butcher for the latest prices). This is charged by the hanging weight (which is defined as the carcass weight minus the head, hide and entrails). We will contact you with the tag number and hanging weight once we get the weight from the butcher. You will then contact the butcher directly with your cut/wrap specifications. You will pay the butcher for the cut/wrap fees - they take payments over the phone by credit card. You can choose to have the meat sent to another butcher with a whole or 1/2 order.
There is a $225 harvest/clean/transport to butcher fee - $122 for 1/2 or $61 for a 1/4.
Typically the butcher recommends the meat dry age about 14 days then is cut/wrapped to your specifications but if you buy a whole animal, you can request a longer dry age. The whole process takes about 16 days. If you want the meat to dry age longer - that can be requested with the butcher.
Once the meat is cut/wrapped you can pick up your meat from the butcher or if our schedule allows we will set up a delivery point/date in the Bay Area. We make one delivery per harvest to the Bay Area to a pre-arranged meeting place to drop off meat to them. Due to the rising costs of fuel - there is a group fee for this.
We accept cash, checks or credit cards