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We raise grass fed beef from birth to ensure we know exactly how they were raised, what they ate, and how they were treated.  We do not implant or inject hormones, feed antibiotics or any grain. Our animals eat a fresh salad bar each day in the grass growing season and eat dried grass (hay) in the winter.  Although we are not "certified organic", our practices mimick this.  However, in rare instances that an animal is injured or sick, we will use an anti-biotic to treat an animal who needs medication to save its life.  If this is the case, we'll let you know ahead of time for your particular steer (this has happened only twice since we've been farming). 


Our animals are processed at 2 - 3 years of age. Wholesale (whole or half) beef is only available several times per year when animals are grazing.  The beef will be dry aged by our butcher for 10-14 days.


This is 100% grass fed, grass finished beef.  We strongly recommend you try a smaller sample of our beef prior to purchasing a whole or half to ensure you and your family enjoy the unique flavor of grass fed beef.  


You are purchasing a deposit on a live animal.  


We are on currently booking for 2024 summer and fall beef.




*** IMPORTANT NOTE ***Deposits are for beef we take to the butcher for you on the month you select at checkout. Your beef will be ready to pickup at the butcher 3-4 weeks after that date.  Dry aging time is 10-14 days at the butcher.



Our cows are smaller breeds.  This will allow you to cut your steaks thicker, and have a great sized steak. 


Approximate take-home freezer meat from a 1/2 cow is 150-200 LBS, depending on whether you choose bone in or boneless options for your cuts.


Estimates of Cuts

65 LB Ground Beef

38 LB Roast Beef as follows:

  • 8 LB Arm Roast
  • 18 LB Chuck Roast
  • 6 LB Rump Roast
  • 5 LB Sirloin Tip Roast

35 LB Steaks as follows:

  • 5 LB Ribeye Steak
  • 1 LB Flank Steak
  • 8 LB Sirloin Steak
  • 6 LB T-Bone Steak
  • 5 LB Porterhouse Steak OR NY Strips / Fillet
  • 10 LB Round and Cube Steak

28 LB Other Cuts:

  • Brisket
  • Stew Meat
  • Soup Bones
  • Heart/Liver/Tongue/Oxtail



Sorrels Beef Company price is $5.60 per lb hanging weight. Hanging weights vary by animal but typically average 250 lb for our 1/2. Cost estimate to the farm is $1,400 - $1,700 for a 1/2 cow. Total price will vary based on the actual weight determined by the butcher the day of slaughter. We will provide a final invoice within a day of drop off.   Your final payment will be due 2 weeks after we drop off your animal.  If final payment is not received, a hold will be placed on your beef.  Your deposit will be deducted from the total price and is not refundable unless we cannot deliver your animal to the locker.



Processing cost to the butcher is SEPARATE and must be paid to them at pickup. Butcher price varies based on weight, but will be $250 - $400 for each half. Custom Processing is by USDA facility Chenoa Locker in Chenoa, IL. The butcher will walk you through the cut order to get your beef exactly as you want it. Beef will be available for you to pick up directly at the butcher in Chenoa, IL approximately 3-4 weeks after the animal is delivered. Beef will be frozen by the butcher ahead of pickup, and they'll call you when it is ready.

Reservation DEPOSIT 1/2 cow

  • Your final payment will be due 2 weeks after your butcher date.  This will be prior to pickup of your beef.  Failure to pay will result in a hold placed on your meat.  The hold will be lifted upon payment.  After 8 weeks of non-payment past your invoice due date, your deposit and the beef at the locker cut on your behalf will be forfeited.

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