Farm to Table!
Angus!
All Natural!
Grass Finished!
Dry Aged!
No Steroids!
No Antibiotics!
No Hormones!
You receive 72% steak and roasts and only 28% ground beef! Compare!
"I've purchased other places, but this tastes AMAZING!"
- Fran
"We love our beef!"
- Heather
"This is what beef tasted like when I was a kid!"
- Bob
PACKAGES/PRICING
1/16 th Beef = 28 lbs. +-
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Rib-eye Steak NY Strip
or Delmonico Steak
Sirloin Steak
London Broil
Short Ribs
Chuck Roasts
Additional roasts could include:
Tri Tip
Rump
Pot Roast
Flank Steak
Brisket
Stew meat Ground Beef
90% lean
1lb bulk packages
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$13.99 per lb.
(Includes processing & butcher)
Sold Out!
1/8 th Beef = 55 lbs. +-
1/4 th Beef = 110 lbs. +-
1/2 Beef = 220lbs. +-
Rib-eye Steak NY Strip
or Delmonico Steak
Tenderloin
Sirloin Steak
London Broil
Short Ribs
Chuck Roasts
Additional roasts could include:
Tri Tip
Rump
Pot Roast
Flank Steak
Brisket
Stew meat Ground Beef
90% lean
1lb bulk packages
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$13.21 per lb.
(Includes processing & butcher)
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Sold Out!
Sold Out!
Organ Meat, Etc.
Tongue
Oxtail
$8.20 per lb.
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Liver
Kidney
Heart
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$7.10 per lb.
Meaty Soup Bones
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$7.45 per lb.
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Ground Beef
$9.10 per lb.
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Call with any
questions or to place an order for fall '24.
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Sold Out!
Sold Out!
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FAQs
Where is your beef processed?
Our cattle are processed at a local, family owned USDA inspected facility. Why is this important? It means a government inspector is on hand to make sure best practice in humane treatment and cleanliness are used in processing the animals. This facility only processes farm animals so there is no chance for cross contamination with wild game (deer, elk, moose). This is an important consideration in Colorado because the wild game population here can carry chronic wasting disease which is potentially transmittable to humans. Click here to learn more.
Is this beef dry aged?
Our beef is dry aged for 14 days. Beef can be dry aged, wet aged or not aged at all (flash frozen). During dry aging the beef is exposed to the air in a temperature and humidity controlled environment. During this time it looses moisture which produces a more intense flavor. Enzymes within the beef are also breaking down the muscle and fat during the aging process making for a more tender piece of meat (richer dark red coloration). Wet aging takes place in a vacuum sealed bag so the enzyme break down of tissue occurs, but because no moisture is lost the flavor does not become more intense (red in color). Click here to learn more about dry and wet aging.
Will I have to pay for hanging weight, processing/butchering fees also?
Best Colorado Beef customers only pay for the meat they receive, not the hanging weight which is typical of bulk beef purchases. The cost of the processing/butchering is also included in the per pound price. The meat is delivered double wrapped in plastic and freezer paper.
What will I receive in a 1/8th beef (55 lb.) package?
Our customers receive more steak and less ground beef than in a traditional bulk beef purchase. The 1/8th 55lb. package includes 40 lbs of steaks and roasts and only 15 lbs. of ground beef (28%). Usually when purchasing bulk beef about 50% of the delivery is ground beef.
How much freezer space will I need?
A 1/8th 55lb. package will take up about 3 cubic feet of freezer space. For a visual this is about the size of a top freezer in a frig/freezer appliance or the size of a traditional full size cooler (Not the giant ones!)
Will I receive organ meat and soup bones as part of my purchase?
Best CO Beef sells the organ meat and bones separately. This means two things. If those items are not of interest in your kitchen you do not receive them. They are also priced at a reduced rate. All organ meat and soup bones are available on a first come first served basis.
To Order Best Colorado Beef Contact Us!
P.O. Box 604, Conifer CO 80433 | Tel: 303-909-3635