Premium Dry Aged Natural Texas HFW-BEEF©


Naturally - Better - Beef


Animals for the 2017 are SOLD OUT.

If someone who has booked a package falls out, I will have that package available. So get your contact information to me today.

GOOD NEWS: You can still reserve a beef package for the coming harvest year.

Don't be dismayed Beef Lovers. Our next harvest starts in March-April of 2018 and a deposit of $100 will reserve your Premium HFW-BEEF™© package.

We harvest animals only once per year and it is in the March/April time frame.

FLASH: We are now taking deposits on beef packages for the 2018 harvest.


HURRY! Send us your contact information for this harvest before we are sold out.

Reservations are on a first come first served basis.

If you would like to reserve a HFW-BEEF™© package of a 1/4, 1/2 or more of an animal, please fill out form with the pertinent information and we will get with you.

Examples of our Beef Animals
Example Animal


These animals are 100% Murray Grey. The daddy of these animals is a Murray Grey and his DNA is all 6 stars, (markers), of the Tenderness gene and 4 stars, (markers), of the marbling gene. The mommas of these animals range from all 6 - 5 stars, (markers), of the Tenderness gene and 1-3 stars, (markers), of the Marbling gene. They should make good beeves.

I had 21 of these animals for the 2014 beef season and they went fast; most were spoken for with deposits in 3-4 days and all were gone in about 2 weeks. In fact some of previous customers didn't get in on this harvest. My 2015 harvest went just as fast and my 2016 animals were all spoken for in less that 12 hours. If you are interested, I suggest you notify me as soon as possible to reserve your package. Call or email now for your order.

All beef packages are on a first come first serve basis and just $100 ($200 if reserving more than 1/2) deposit will hold your beef package until the animal is gathered for harvest during March through April. A 50% deposit on estimated hanging weight is due at the time the animal is taken to the processor and the remainder is due when the meat is ready for pick up or before delivery. If the animal's actual hanging weight is less than the estimated weight when weighed by the processor, then all amounts would be less both pounds of meat and dollars. If the animal is more than estimated weight, then all amounts would be more. Your total price is $ 6.00 per pound on the actual hot hanging weight of your animal times the size of your package.

All monies paid in toward your package will be refunded if something happens to your animal and I don't have another animal held in reserve to replace it. If, however, you have a change of heart before you finish purchasing your package, all monies paid are forfeited by you. The reason for this is that I am pulling that animal off the market for you, denying anyone else the opportunity to purchase it until shortly before harvest time. Therefore, be sure you want your package before making a commitment to purchase it. In some cases I will, however, try to work with you but it in no way guarantees you a refund.

Your beef is hung in cold storage and Dry Aged for 10 to 21 days, cut to your specifications, twice wrapped, and hard frozen by a Texas State Inspected processor in Muenster, Texas. It will be ready for pick up approximately 2-3 weeks after the animal is taken to the processor; depending on the fat layer.

Example: 1000 lb. live steer would yield an (estimated) 500 lbs. hot hanging weight. 500 lbs. X $6.00 = price you pay for a whole animal. One quarter of a animal would yield approximately 125 pounds for $750.00. Actual finished packaged weight will be a less than hanging weight due to water evaporation during the dry aging process and trimming waste in the butchering process; especially if you cut the Fillet and NY Strip off the T-bone. Also if you take more roast and grind for burger. The bone in the roast is no longer part of your finished weight. The longer the carcass hangs during the dry aging process the more water evaporates from it and the beefier the flavor and more tender. Also the less the finished weight will be compared to the hanging weight.

You get the T-Bone, Porterhouse, Rib-eye, Sirloin, and flank steaks, roast, brisket, short ribs, stew meat, soup bone, and hamburger, etc.

ALL at the SAME LOW PRICE per pound.

Now that is a Deal.


Why you ask! Because you are buying an interest in a LIVE ANIMAL and not individual cuts of packaged beef. If you buy a 1/4 or 1/2 of an animal, you split the cuts with the other people who purchased an interest in that animal. I GUARRANTEE delivery of a live animal to the processor for you. This is the only guarrantee I can make. I CANNOT make any guarrantees against any mistakes the processor makes on your order. I will, however, do my best to get any situations resolved if at all possible.

I will take your animal to a State Inspedted processor in Muenster, Texas for you and pay him to have it processed for you. All you have to do is pickup your packaged, frozen beef from the processor when it is ready.

If you wish to use a different processor in the same town for your animal, I will take it there when I take the others. You MUST have a WHOLE animal for the different processor option or have a friend taking the other 1/2. I cannot do 1/4's for this option.


Hauling of your animal, the processing fees, dry aging, butchering, packaging, and freezing of your beef are paid for out of this one low price. All you have to do is pick your meat up at the processor in Muenster, TX when it is ready. This procesor is only about an hour drive from the DFW area or the Wichita Falls area.


A 1/4 animal packages consist of a 1/2 (or side) of beef split into two equal packages; IE: equal steaks, roast, burger, etc. (It is not the front 1/4 or back 1/4). However, I suggest you split a 1/2 with a friend instead of booking just a 1/4. That way y'all can agree on the cuts you want. Only 1/2 animal packages get to specify the cuts of their meat; IE: 1.5" steaks verses 1" steaks. The reason for this is the butcher will only set up his cutting for sides of beef. He won't change in the middle of a side and start cutting 1" steaks. I try to match 1/4 animal orders up but I can't guarantee your order. Sometimes I have to make an executive decision and change the orders to look the same so the butcher is looking at it as a side of beef; not 1/4's.

Organ meat is not part of the hanging weight and is thrown away unless someone wants them.

The organ meats will be split between those that want them at no extra cost.

Here's a bit of information for you.

The USDA made it legal to advertise beef as being grass fed if they grain feed or finish the animals as long as the animals have access to open pasture. Therefore, if you see grass fed beef in a store or advertised as grass fed elsewhere that has white fat, it has been grain fed or finished. Meat from animals that have been 100% grass fed and finished on grass will have fat that is a yellowish orange color. This is due to the increased amount of carotene in it. Grain fed or finished animal's fat is white and usually more marbling though the meat.



for those who want no added hormone no antibiotic grass fed but grain finished beef

In addition of offering Grass Fed/Finished beef, I am offering a new service to those who want an animal that has been free range pasture raised on grass all its life with NO added Growth Hormones or Antibiotics but Finished on Grains to Fatten them up before harvesting instead of just winter grasses like the Grass Fed/Finished animals. This service is provided to those who want to have their beef with even more flavor. The added fat gained in the muscle will give the meat more flavor when cooking and I'm not sure it doesn't make it even more tender because the animal isn't having to forage as much for its food during the final months before harvest. If you would like this option, I can do it for you at just $2.00 per pound more than my Grass Fed/Finished Beef.

Your animal will be hand fed a mix of grains and hay from the winter oat grass. This is the same winter oat grass my grass fed/finished animals eat to fatten up before harvest. This should put a thick layer of white fat over the carcass and increase intramuscular marbling in the meat before harvest. It should also allow the carcass to hang longer during the dry aging process. A longer dry aging time allows the meat to take on more of that beefy flavor and the tenderizing genes to do their work. You should end up with a package of beef that will rival any heavy dry aged prime beef that you have ever had: stuff you pay $60 and $80 dollars a pound for. Please keep in mind that the longer the carcass dry ages, the more water evaporation occurs. The more water weight loss the greater the difference in the hot hanging weight of the carcass and the finished product weight. However, something unique about dry aging the whole carcass instead of just the steaks is you end up with dry aged roast and hamburger meat; cuts you probably will never see for sale anywhere all with that good beefy flavor. In my opinion not only a product that is unique but one that is superior to anything else you can find in a store.

You may elect this option for just $2.00 per pound over the base grass fed/finished price. If you have an interest in obtaining any of this beef, contact me to see if I can get you paired with another person for the other half of the animal for a hand finished beef.

Now I ask, where can you get Dry Aged Premium Beef with that kind of marbling at only $2.00 per pound more than my already low price of the Grass Fed/Finished beef.

I'm not a meat inspector but in my opinion this looks as good as any Prime meat I've ever bought.

These are pictures of steaks from an animal we raised on grain and then aged the carcass 21 days to see how it would come out before we offered it to our customers.

Take a look!

One on left is a cowboy ribeye and the right is a T-Bone.

And it's GOOD!!!!! I know; First Hand!


Click on the picture to see film clip showing steaks being cut with a fork.

Those who want grain finished beef.


I can only do this in whole animal packages. IE: I will have to get two people wanting 1/2 each , one want the whole animal, or I find someone else for the other 1/2.

Reports from some Grain Finished Beef

One person wrote me and said:

"The Steaks were exceptional. I will definitely want to do the grain finished 1/2 beef for the next harvest and you can use me for a reference for doing the extra grain finish if you like."

Well, I Like!

The people with the other 1/2 of that animal said theirs was great too. They made some steak fingers from the tenderized round for their son's birthday and fried them up. He was loving it.




To get an idea of the size of a 1/4 beef package, take the below prior harvested animal weights and divide by 4 X $ 6.00 per pound. If you want a 1/2, well, you know what to do.

The following are actual hanging weights of some prior harvested animals. These weights are whole animal weights.

2009 animals dressed out from: 530 to 779 pounds, with average of 657 pounds

2010 animals dressed out from: 489 to 768 pounds, with average of 611 pounds

2011 animals dressed out from: 378 to 693 pounds, with average of 545 pounds

2012 animals dressed out from: 429 to 635 pounds, with a average of 560 pounds

2013 animals dressed out from: 347 to 810 pounds, with average of 477 pounds

2014 animals dressed out from: 327 to 686 pounds, with average of 440 pounds

2015 animals dressed out from: 374 to 603 pounds, with average of 503 pounds

2016 Animals dressed out from: 466 to 633 pounds, with average of 557 pounds

2016 Grain Finished Animal dressed out at: 730 pounds

2017 Grass feed animals dressed out from 556 to 741 pounds with an average of 661 pounds

2017 Grain finished animals dressed out at 710, and 772 pounds


Is a 1/4 too much meat for your freezer?

Spread a little love around.

You have heard of car pooling haven't you? Well this is called "cow pooling". Split a 1/4 package with a friend. But let me warn you, an 1/8 won't last you long. You will be wishing you reserved the whole1/4.

Enjoy some Premium Dry Aged Gourmet HFW grass-fed and grass finished beef today; tender, juicy, & flavorful heavy dry aged beef.

Beef with that good beefy flavor; the way a steak is supposed to taste.

Remember, NO antibiotics, No added hormones, or No grains have been given to these animals; unless you want your animal grain finished.


Some have asked about how much space it takes for a 1/4 of 1/2 of a beef. The following may help you determine what you need.

It will take a 10 cu. foot freezer for about 200-250 pounds of meat; about 35 pounds per cubic foot. Chest type will keep your meat longer without freezer burn but hard to organize. Next in line is the stand-up type with each shelf having coils for freezing. This type is also a manual defrost but keeps your foods longer without freezer burns. This is the type that I like as it allows for organization of your frozen good. The last type which is the least expensive is the upright that freezes by circulating air. Your food will freezer burn easier in this type of freezer and won't last as long.


Lisa:  Jay: You get a thumbs up from the whole family, the family loved last nights tacos and the dog spent over 2 hours chewing on her bone.  Thanks! Lisa

: Jay, we had t-bones on the grill last night, these were even better than last year's! You have done an excellent job! Lisa

2012 Harvest: Jay, you have outdone yourself! Forest and I had steaks last night and the night before, this years harvest is your best yet! They were the best steaks we've ever had! Thanks!

Ross:  Hello Mr. Biedenharn,  I just wanted to take a minute to let you know how much we have enjoyed the beef so far! We have cooked steaks twice now and have been very pleased with the quality of the beef – regarding flavor and tenderness. We have had grass-fed beef in the past that was flavorful but tough due to the lower fat content. Yours however, was both lean and tender – remarkably so, in fact. We also used some ground beef in our spaghetti sauce last week, which was delicious. We will be celebrating Memorial Day this Monday with HooFinWings burgers!  Thanks so much for working with us on the order. We could not be happier.  Keep us in the loop regarding your future cattle operations and please give our best to your family.

Rebecca: Hi Jay, Rebecca and Jimmy here... we recently received the beef from Susan.... Cooked up the first batch... All I could say was " Thank you God for letting me eat this before I leave the earth"   it was so delicious. I had almost given up on eating ground beef or any beef. For the past 3 yrs the beef from the grocery was horrific. It tasted like they were grinding the kidneys or liver or something in with it!  I kept thinking, Oh it's just this batch, however it was consistently bad!!!  I am delighted and looking forward to doing more business with you....    yes, count us in on the next harvest... Rebecca and Jimmy

Jeremy P: Jay, We tried some steaks last night and they were wonderful. Just a little olive oil, salt and pepper... nothing else. Great flavor. I would like to reserve a 1/2 package for next year. I'll put a check in the mail if this is OK. Thanks!

2012 Harvest: I don't know what is different this year, maybe because my steaks were cut thicker but man, this beef is awesome! Good job and Ill keep you in the loop should the move not happen. Have a great day,

Ray & Lynn: 2012 harvest: Jay, We are enjoying this years crop. So far we have tried the hamburger meat and a bone in chuck roast (slow cooked) and both were excellent.
As you know we picked up our meat on the way back from OK and the pickup went very smooth. They were professional in the handling our order.
Thanks again for growing our meat.
We love you and Jamie and are enjoying the fruit of your ranch labor.
Ray & Lynn


Bon - Appetite' Y'all



All prices are figured on the Hot Hanging Weight of the animal at the time it is harvested.

2018 Beef price is $ 6.00 per pound (Hot Hanging Weight)

If you want information on our beef program and the availability of animals for this year's harvest, please fill out the form below.

To contact Jay: If you have trouble with the form, E-mail me your information.

Email Address

Submit Form


I wanted to put this out as a feeler to see if anyone would be interested in purchasing hand raised pork.

I am currently working with a man that buys show piglets that are not thought to be champion material so the breeder will sell them cheaper than his champion stock. These animals are not the common pig bought from a hog farmer. They are bred and raised to be champion material. He will take these animals and hand raise and hand feed them for butchering. These animals will be raised WITHOUT added growth hormones or antibiotics. They will have access to pasture but their main diet will be a grain and protein mix as this is the custom feed for them. They will be hand raised and hand fed to approximately 300 pounds live weight and then take to the processor. An estimated hanging weight would be about 200 pounds when the animal is harvested or 100 pounds per side. Your side will consists of the ribs, bacon, hams, butt, which is front leg (go figure), loin or chops, tenderloin, sausage, etc. We are presently raising some personally and checking out a processor as to how good his sausages are,etc. This processor will make your sausage however you want it or use his recipe or a combination of both. IE: no MSG, no nitrites or nitrates, etc. Same for the bacon and hams if you want. However, This will be a limited number of animals that will be able to be raised and there will be at most a Fall and Spring harvest. We think that it could be probably a maximum of 10 animals on each of those harvest. We think we can do it for $5.25 per pound hot hanging weight.

If anyone has an interest in booking any pork packages, please get in touch with me and let me know. Reference: "Interested in Pork packages"


I appreciate your feed back on this and thanks for your time.