Ranch to Table.

By the half or quarter.

Real Wyoming beef from producers you can name, processed close to home, and picked up right here at the Market. Know your rancher. Fill your freezer.

Reserve Your Share 
◆ Grass-fed and finished on Wyoming rangeland — born, raised, and processed within the Wind River Region.◆

Why buy local beef?

You deserve to know where your food comes from.

Buying a quarter or half beef is the most direct relationship you can have with your food. You pay the rancher fairly, you skip the supply chain, and you stock a freezer that feeds your family for months.

01 Know your rancher

Every animal is traceable to a local Wind River Region producer. No feedlots, no mystery — just Wyoming-raised beef from people we know personally.

02 Better value per pound

Buying in bulk means a significantly lower price per pound compared to retail cuts. A family of four can eat local beef for a year on one half.

03 Your cuts, your way

Work with our butcher to customize your cut sheet — thickness of steaks, roast sizes, ground beef vs. burger patties. It's your beef.

04 Keeps dollars local

Every purchase through Meadowlark stays in the Wind River Region economy — supporting our ranchers, our processor, and our market community.

Choose your Share

Quarter or Half Beef

Both options include a custom cut sheet, vacuum-sealed packaging labeled by cut, and pickup at Meadowlark Market in Lander.

Quarter Beef

Ideal for smaller households or first-time buyers

Hanging weight

150–200 lbs

before processing

Take-home weight

~100–140 lbs

finished, packaged cuts

Freezer space

~4 cu. ft.

standard chest freezer

Estimated cost

$650–$900

deposit required at order

Includes a proportional mix of: steaks (ribeye, sirloin, T-bone), roasts (chuck, arm, rump), ground beef, short ribs, stew meat, and soup bones.

Half Beef

Best value — feeds a family for most of the year

Hanging weight

300–400 lbs

before processing

Take-home weight

~200–280 lbs

finished, packaged cuts

Freezer space

~8 cu. ft.

7–8 cu ft chest freezer

Estimated cost

$1,300–$1,800

deposit required at order

Full selection including: premium steaks (ribeye, NY strip, T-bone, sirloin, flank), large roasts, brisket, short ribs, back ribs, ground beef (30–40 lbs), stew meat, organ meats (on request), and soup bones.

Frequently Asked Questions

What you're probably wondering.

  • Hanging weight is the weight of the carcass before it's processed into cuts — before bones, fat trim, and moisture loss. You'll typically take home 60–70% of hanging weight as finished beef. Pricing is usually quoted per pound hanging weight, so the math matters.

  • A standard chest freezer works well. A quarter beef fits in about 4 cubic feet; a half needs roughly 7–8 cubic feet. Budget chest freezers in that size range are widely available new or used, and the beef pays for itself in per-pound savings over time.

  • Vacuum-sealed beef keeps well for 12–18 months at 0°F. Ground beef is best used within 8–12 months. We recommend rotating your stock and keeping your freezer at consistent temperature.

  • Processing windows vary by producer and season. We typically have beef available in fall following the grazing season, with some spring availability. Submitting an inquiry early helps us match you with the right producer and processing date.

  • Grass-fed/finished animals eat only forage their entire lives and typically produce leaner, slightly firmer beef with a richer, more mineral flavor. Grain-finished animals receive supplemental grain in the final months, adding marbling and a milder taste. Both are Wyoming-raised and humanely handled.

Reserve your Share

Let's get you started.

Fill out the form and we'll follow up within a few business days to confirm availability, answer questions, and walk you through next steps. No commitment required at this stage.

  • Meadowlark Market & Kitchen is a project of Slow Food Wind River, a nonprofit committed to building a resilient local food system in Fremont County.

  • 228 Main Street, Lander, Wyoming — open year-round. Questions? Email us or stop by the Market and talk to someone in person.

  • Beef availability is seasonal and limited. Submitting early gives you the best chance of securing your preferred share size and animal type.