grass fed beef

How To Get Grass Fed Beef from Flying B Bar Ranch

Hurry! We have limited supplies and orders are processed on a first come, first serve basis. We process 4-5 times each year and we sell out quickly, so make your order today.  Scroll down to get the scoop on how this all works, pricing and just how easy it is to have fresh grassfed beef in your freezer year round!

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Colorado grass fed and grass finished beef:
No Antibiotics. No Hormones. No Steroids.
That is who we are.

Here is how it works!

Ordering from Flying B Bar Ranch is like having your own personal butcher. Grass fed beef orders range anywhere from an eighth to a whole and comes vacuumed sealed.

Our eighths and quarters are cut and packaged with our “standard cut”. Our “standard cut” is the result of years of working with customers to determine the types of cuts everyone likes, and expects from a beef package.

Our standard cut is so popular that many of our custom cut packages, our halves and wholes, go that route too. But if you have specific requests all of our Half beef and whole beef orders include custom cutting, that’s where you get to tell us exactly what you want, how thick, how many per package, etc.. And we will hold your hand, at least virtually, on the phone, to walk you through the process of filling out your personalized “cut sheet” instructions. It’s easier than you think, and you’ll learn a bunch about where different types of meat come from and the types of meals that you can prepare.

To help make your order simple, get to know the beef chart and see the cuts included in our “Standard Cut”. Again, this is for 1/8 and 1/4 buyers, if you order a 1/2 or whole the “standard cut” is just a suggested starting point, how you wait it cut and wrapped is up to you, with our able assistance of course, whenever you need it.

So, here is how it all works:

  • The first step is to fill out an order.
  • Within a few minutes you will then receive a confirmation email.
  • Then within a few days, or whenever we sit down at the computer, we will send you a PayPal invoice for your deposit. You can pay with your credit card right from the deposit invoice email, its really easy!
  • Then we will stay in touch on timing for the processing of your beef. We slaughter 4 or 5 times a year, more often between November and July than between July and November.
  • Once we have a date for slaughter we will let you know when the beef pick up weekend will be. Don’t worry we are less than an hour from most places in Denver, and literally 15 miles East of DIA, closer than you think! Yes, that’s what local looks like!
  • When you come out to pick up your beef, if you have an 1/8 or 1/4 we usually have a pretty good selection of small, medium and large eighths and quarters to pick from. Remember, the animals vary in size, and so does an 1/8 of that animal. Customers who pick up sooner on that weekend have a bigger selection of sizes to pick from if you have a preference, but also the weights only tend to vary about 10-15% either way of the average. Remember, you are paying by hanging weight so you will always get what you pay for.
  • Half and Whole beef customers can pay by PayPal invoice that we send in advance, when we know the hanging weight of your animal, or you can pay by credit card swipe when you get to the ranch.
  • Final payments for your beef cost and butcher/processing fees, less your deposit are due when you pick up your beef, and we only take credit cards.

Directions to the Ranch:

Take I-70 to exit 306, that is East on I-70 from Denver, and follow the exit around, over the highway and it turns into Eastbound Highway 36.  Continue East on Highway 36 for a mile or so, and turn left, or North, on Yulle Road.  Go 7 miles North on Yulle Road and it dead ends into our place.  Look for the big red barn with the white fence.

Ordering Details

We will consider your beef package order “reserved” when we have received a filled out order form and a paid deposit.

You pay a deposit at the time of confirmation of your order paid with a credit card via an email invoice we will send you through PayPal. You can pay right from the email and use any credit card or your Pay Pal account. You do not need a PayPal account to pay the deposit via this email invoice.


Eighth: $100.00 $5.95 per hanging pound .75 per hanging pound $35
Quarter: $200.00 $5.75 per hanging pound .75 per hanging pound $40
Half: $400.00 $5.50 per hanging pound .75 per hanging pound $45
Whole: $800.00 $5.50 per hanging pound .75 per hanging pound $90

Your deposit ensures that one of our cows will be grown just for you. The total deposit will be applied to the final cost of the order.

What’s a Hanging Pound?
These prices are per “hanging pound”. Hanging weight is about 50% the weight of “live weight” or “on the hoof”). Packaged weight is about 70% of hanging weight.

Butcher Costs:
You will also be responsible for paying the butcher costs at $.75 per hanging pound for butcher fees, but may vary.

So, when do I get my beef?

Once we have some cattle to weight we fill our folk’s beef orders in the order we have received them. Our target weight is between 1100 and 1200 pounds on the hoof. Then we will schedule a date with the butcher and let the group know by email. We will keep in touch with you about timing as we progress. We process 3-4 times each year, so make your order today.

Pickup of your beef is at our ranch in Strasburg.
We’re only about 40 minutes from Denver, and we think its important to get to know you, and for you to see where your food is coming from, and learn about the folks who work hard to be a part of feeding your family. We also love to help you get informed about how we do what we do, and why we do it the way we do.

You will make final payment (by credit card only) when you pick up your beef package at the ranch. This invoice will be for the total cost of grass fed beef you purchased, including your butcher fees less your deposit amount.

Directions to Flying B Bar Ranch:

Take I-70 East from Denver to Exit 306. Don’t take 304 or 305, take exit 306. Follow the exit around and over the highway and it turns into Eastbound Highway 36. Go about a mile or so and turn left, or North on Yulle Road. Yulle Road turns to dirt not long after you turn onto it. Go 7 miles North on Yulle Road and it dead ends into our place. Look for the big red barn.

We will contact each of you after the cut and wrap process is complete to let you know what pick up days and times are available.

Humane Slaughter Process:

We only work with one of the two Animal Welfare Approved slaughter facilities in the state, whether its the Mobile Slaughter unit at the ranch when they are available, or the only other Animal Welfare Approved slaughter facility in Colorado. We treat our animals humanely, and with respect, and the slaughter process is no different. We are part of the process and pay incredible attention to the details and the experience of the animals. Its the right thing to do on every level. Then the beef is aged for 2 or 3 weeks.

Cutting and Wrapping:

If you order an eighth beef or a quarter beef we provide our “Standard Cut”. Our “Standard Cut” can include a variety of cuts including New Yorks, Filets, Rib Steaks, Sirloins, Stew Meat, Short Ribs, Flank and Skirt Steaks, Roasts, Ground Beef and Soup Bones. Check out this helpful beef chart to learn more.

“Standard Cut” is the most requested cut and wrap instructions after fine tuning through years of working with our customers.

Our “Standard Cut” includes steaks cut to 1 1/4”, roasts at about 3 Pounds and ground beef in one pound packages. We have been fine tuning this cut and wrap list for years of working with our customers, and this package get rave reviews!

Custom Cutting:

We provide our half beef and whole beef customers with customized cutting through our Beef Cutting Instructions online form but lots of folks go with our standard cut too. But that said, if you want a standing rib roast, or whatever, we can make that happen for our half beef and whole beef customers. Our half beef and whole beef customers fill out our Beef Cutting Instructions and email it to us. Then our incredible butchers go to work to get your beef just right!! We will hand in hand with you to make sure you have everything you need to get the best beef in Colorado, the way you like it.

Check out all of the available custom cuts from the official Angus Beef Chart.

Our butchers watch the hanging beef every day to determine the very best day to butcher and wrap. Not every half or quarter is ready at the same time, so this customized approach is important to make sure your beef is aged perfectly.