Red River Beef: Nature’s beef

Texoma grass-fed and finished beef

• Sign Up

  Click here to sign up as a customer for future orders

• Order Status

  The economy is hitting us all. That's why Red River Beef prices its beef in line with other sources of beef. Beef is expected to be available late fall early winter, depending on the grass year. We believe we will have as many 12 quarters available in December. Our 100+ degree temperatures are slowing the grass-year to a halt.

  Our price for 2010-11 quarters is $660 per quarter. We are asking for a 10% reservation fee, which can be paid either through the website or by check to Red River Beef, 22679 CR 3500, Roff, Oklahoma 74865.

  Watch this site for updates on progress through the fall. If you have any questions, please call 580-399-8423.

  Chris Kenney
  Red River Beef

• In the News

  Comments from the grillers and cooks for our first year's beef is that you need to watch the heat. Shannon Hayes in both of her books - "The Grassfed Gourmet Cookbook" and "The Farmer and the Grill" recommends a meat thermometer and watch the heat - usually 120 to 140 degrees. The rule is cook low and slow. Hamburger - not so much. Go to www.grassfedcooking.com to get offers on both of Shannon's books.

  Also, purchasers have told us that grass-fed beef seems to take up marinades and seasonings more that other beef. We also believe that the lower fat content tends to allow the seasoning to come through. So, be judicious until you get what you want. Don't forget that great grass-fed taste.