Selected from our cow/calf operation
The steers offered through Goodman Farms are selected each year from our family’s cow/calf herd.
GOODMAN FARMS • OKLAHOMA
Reserve your custom beef.
Quarter, half, and whole beef reservations with a simple online cut sheet that walks you through every choice.
Oklahoma RaisedLocal beef from Goodman Farms
Processing IncludedSimple all-in pricing
Your Cut, Your WayGuided online cut sheet
Family FarmReal people, direct service
Delivery-Included PricingQuarter $7.00/lb • Half $6.85/lb • Whole $6.65/lb
Pickup discountSave $50 with pickup
Expected ProcessingMay 2027
HOW OUR BEEF IS RAISED
Quality beef takes time.
Each year, I select steers from our family’s cow/calf operation and raise them through a deliberate pasture and finishing program before processing.
Pasture Raised for 10–15 Months
Our calves remain pasture raised for approximately 10–15 months before moving into the finishing phase.
Corn-based finishing ration
They are finished on a corn-based ration for a minimum of 120 days. We typically target about 150 days, although the exact finishing period depends on processor scheduling.
Preventative herd health
All cattle receive the preventative vaccinations and deworming medications needed to maintain herd health. No growth hormones or hormone implants are used.
ANTIBIOTIC USE
Used only when an animal needs treatment.
Antibiotics are not used routinely, for growth promotion, or included in the daily feed ration. On rare occasions, if an animal becomes sick, antibiotics may be used to aid recovery when recommended by our veterinarian.
HOW IT WORKS
From reservation to freezer.
Reserve
Choose a quarter, half, or whole beef and create your customer account.
Processing Date
Your order shows the expected processing date and Goodman Farms keeps the status updated.
Fill Your Cut Sheet
A guided popup walks through the processor cut sheet in order so every applicable choice is answered.
Processing
Your selections are converted to the processor's required cut sheet and sent with your order.
Final Weight & Payment
Your final invoice uses the processor's actual hanging weight. Delivery is included in the listed price, or you can choose customer pickup and receive the flat $50 pickup discount. My Beef shows the remaining balance and fulfillment status.
CUSTOM BEEF PRICING
Simple pricing based on hanging weight.
Normal processing and Goodman Farms delivery are included in the listed price. Your final beef charge is based on the processor's actual hanging weight for your share, not the packaged take-home weight. Choose customer pickup and save a flat $50.00 per order.
¼ BEEF
Quarter Beef
Delivery included$7.00/lbCustomer pickupSave $50.00
A practical entry point for customers wanting a smaller share. The quarter carries the standard Goodman Farms beef price.
900-lb carcass exampleApprox. 225 lb hanging weightAbout $1,575 delivered • $1,525 pickup
MOST POPULAR
½ BEEF
Half Beef
Delivery included$6.85/lbCustomer pickupSave $50.00
The half beef is expected to be the most common order and receives a modest volume discount while still fitting many home freezers.
900-lb carcass exampleApprox. 450 lb hanging weightAbout $3,082.50 delivered • $3,032.50 pickup
WHOLE BEEF
Whole Beef
Delivery included$6.65/lbCustomer pickupSave $50.00
Buying the entire animal receives the largest volume discount. The discount is for purchasing the whole beef, not because processing is cheaper.
900-lb carcass exampleApprox. 900 lb hanging weightAbout $5,985 delivered • $5,935 pickupAbout $180 less than two halves at the listed delivered price
ESTIMATE YOUR ORDER
Hanging-weight cost estimator
Use this only for planning. The processor's actual hanging weight controls your final invoice.
Listed rate$6.85/lbEstimated total$3,082.50
Pricing questions
What is hanging weight?
Hanging weight is the carcass weight measured by the processor after harvest and before cutting and packaging. Goodman Farms bills your share using that hanging weight. Your packaged take-home pounds will be lower after aging, trimming, bones, fat, and your cut choices.
What does the price include?
The listed beef price includes normal processing and Goodman Farms delivery. If you choose pickup, the pickup discount is applied automatically. Specialty requests outside normal processing may be discussed separately if they create an additional processor charge.
How does delivery and pickup pricing work?
Goodman Farms delivery is included in the listed price. If you choose customer pickup, you receive a flat $50 discount on the final invoice. The discount is per order because the delivery effort is tied to the delivery stop, not the number of pounds purchased.
Are the example totals guaranteed?
No. The 225, 450, and 900 lb figures use a 900-lb hanging carcass only as an example. Your final invoice uses the actual hanging weight supplied by the processor.
FREEZER BEEF 101
Know what you’re buying before it reaches the freezer.
Buying beef by the quarter, half, or whole is different from buying individual packages at the grocery store. These quick guides explain hanging weight, expected take-home beef, freezer space, and why your cut choices matter.
RESEARCH-BASED GUIDANCE
Oklahoma State University Extension
Adapted for Goodman Farms customers
1Live AnimalStarting weight
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2Hanging WeightCarcass after harvest
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3Aging & CuttingMoisture, bone & trim removed
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4Packaged BeefWhat goes in your freezer
THE BIG ONE
Hanging weight is not take-home weight.
Your price is based on your share of the hanging carcass. The pounds you carry home will be lower because aging, trimming, bones, excess fat, and your cutting choices all affect finished yield.
OSU example
A 1,200 lb grain-fed steer may produce about a 756 lb carcass. After aging, OSU shows roughly 355–460 lb of finished packaged beef depending on trimming and bone-in versus boneless choices.
PLAN YOUR SPACE
How much freezer do I need?
OSU’s rule of thumb is about 1 cubic foot of freezer space for every 35–40 lb of cut and wrapped beef.
1 cu. ft.≈35–40 lb
Actual packaged weight varies from animal to animal and with your cut sheet.
CUT SHEET BASICS
You can’t turn every part into every cut.
A carcass contains a fixed amount of each muscle. Choosing one cut can reduce or eliminate another cut from the same section. That is why the Goodman Farms wizard explains each choice as you make it.
Example: steak thickness, bone-in versus boneless cuts, roast choices, and trim level all change what ultimately gets packaged.
WHAT TO EXPECT
A whole beef is more than steaks.
OSU notes that the remainder of a carcass beyond the premium grilling steaks is typically divided among roasts, other steaks, stew meat, and ground beef.
20–26 ribeyes*
22–28 T-bone/Porterhouse*
6–8 filets*
10–14 sirloins*
*OSU whole-animal example only. Actual counts vary with carcass size, steak thickness, and cutting instructions.
Want the source material?
These explanations are adapted from Oklahoma State University Extension guidance and are educational estimates—not a guarantee of individual carcass yield.
BEEF CUT GUIDE
Understand the cuts before you fill out a cut sheet.
Use this guide to learn about the various cuts available from a beef carcass and how those choices affect what comes home in your freezer. It covers steaks, roasts, ribs, ground beef, organ meats, packaging, and other common options. Organ meats and dog bones should be requested before the animal is dropped off for processing so the processor knows to save them.
STEAK CUTS
Know the steak choices before you decide.
Ribeye
From the rib primal. Ribeye is one of the most marbled and tender steaks on the beef. The extra intramuscular fat gives it rich flavor and helps it stay juicy, making it a very forgiving steak for grilling or pan searing.
Chuck Eye
From the chuck, next to the rib. Chuck eye has much of the beefy flavor of a ribeye with a little firmer texture. It is a good grilling or pan-searing steak when you want strong beef flavor.
Sirloin
From the sirloin primal. Sirloin is leaner than ribeye but still tender enough for grilling. It has a straightforward beef flavor and works well as a steak, for kabobs, or sliced for meals.
Round Steak
From the round. Round is lean and firmer than the loin steaks. It can be kept as round steak or mechanically tenderized for chicken-fried steak and other quick-cooking meals.
Flank Steak
From the flank. Flank is lean, strongly flavored, and best cooked quickly and sliced thin across the grain. It is especially good for fajitas, stir-fry, and steak salads.
Skirt Steak
From the plate. Skirt is thinner, richly flavored, and cooks very quickly. It is a classic fajita cut and is best served sliced across the grain.
Hanger Steak
From the plate area. Hanger is a small, deeply flavored steak. It is best cooked hot and fast to medium-rare or medium and sliced across the grain.
SHORT LOIN CHOICE
T-Bones or New York strips and filets?
T-bone/porterhouse steaks, New York strips, and filets all come from the same short-loin primal. The processor is deciding whether to leave the strip loin and tenderloin together on the bone or separate them into individual cuts.
Goodman Farms ordering notes
Quarter beef: the Goodman Farms standard is always New York strips and filets.
Half beef: choose either T-bone/porterhouse or New York strips and filets.
Whole beef: you may choose either option for the whole beef, or have one half cut as T-bone/porterhouse and the other half as New York strips and filets.
Ready to reserve?
Create your account once. After that, your reservations, cut sheets, payments, and processing status stay together on your My Beef page.