Frequently Asked Questions

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HHFRB offers healthy beef, free from antibiotics and hormones.  Our beef is sold by 1/4, 1/2, or whole.  Each animal weighs approximately 1000 to 1200 lbs. when taken to the processor with an average hanging weight of 600 lbs. 

HHFRB is committed to the highest standards of animal welfare. Our cattle are raised in a stress-free environment, with plenty of space to roam and graze.  As our calves are weaned, they are fed hay from our pastures and locally sourced grain until they reach processing weight.

To reserve your beef, a deposit is required.  Deposit amounts are $1000 for a whole cow, $1000 for a half, and $500 for a quarter.  Once your deposit is received, you will be given a processing date. 

When processing is completed, your order weight will be totaled and a final invoice will be sent to you, which must be paid within 24 hours.

As soon as payment is completed, we will contact you to arrange pick up or delivery. Our delivery radius is up to two and a half hours from Greenville, TX. 

Below are the cut sheets for a whole-, half-, and quarter-order:

Whole Beef:

Brisket: Briskets (2) □ OR Grind □

Shank: Roasts (4) □  OR Grind □

Chuck: Roasts (6) □ OR Chuck Breakdown (Flat Iron (4), Denver (8), Chuck Eye (6), Boneless Roast) □   OR Grind □

Rib Steaks: Bone In (20) □ OR Boneless (20) □ OR Roasts (2) □

Ribs:  Short Ribs (4) □  OR Plate Ribs (4) □ OR Flanken Style (6) □ OR Grind □

Loin:  T-Bone (10) & Porterhouse (10) □ OR  New York Strip (23) & Filet Mignon (21) □ OR  Grind □

Sirloin: Top Sirloin Steaks (11) □ OR Roasts (2) □ OR Grind □

Bottom Sirloin Tri-Tips (2) □ AND the rest in Roast □ OR Steaks (10) □  OR  Grind □

Round: Top Round Roasts (4) □ OR Steaks (12) □ OR  Grind □

Eye Roasts (2) □ OR Steaks (12) □  OR Grind □

Rump Roasts (2) □ OR Grind □ 

Flank Flank Steaks (2)  AND  Outside Skirt Steaks (4)  AND Inside Skirt Steaks (2) AND 

Hanger Steak (1) □

Steak Thickness: (1 ¼ inch is standard) 1 inch □ 1 ¼ inch □ 1 ½ inch □ 2 inch □

Steaks Packaged: Individually □ Pairs □

If Ground Beef is chosen, what package size? 1lb. □  2lbs. □  5 lbs. □

Patties: (20 lbs. minimum; must choose all one size)   2oz. □ 4oz. □ 6oz. □ 8oz. □

For an Additional Charge:

Jerky ($70 for 8lb. batch) Hickory □ Pepper □ Pepper Garlic □ Jalapeño □ Original □

Mesquite □ Honey BBQ □ 

Summer Sausage ($70 for batch)  Pepper Garlic □ Jalapeño □  Original □ 

($15 per batch to add cheese) Cheddar □ Pepper Jack □

*Roast weight is typically 2-3 lbs.*

*All portions are approximate depending on size of animal/hanging weight.*

Half Beef:

Brisket: Briskets (1) □ OR Grind □

Shank: Roasts (2) □  OR Grind □

Chuck: Roasts (3) □ OR Chuck Breakdown (Flat Iron (2), Denver (4), Chuck Eye (3), Boneless Roast) □   OR Grind □

Rib Steaks: Bone In (10) □ OR Boneless (10) □ OR Roasts (1) □

Ribs:  Short Ribs (2) □  OR Plate Ribs (2) □ OR Flanken Style (3) □ OR Grind □

Loin:  T-Bone (5) & Porterhouse (5) □ OR  New York Strip (10) & Filet Mignon (10) □ OR  Grind □

Sirloin: Top Sirloin Steaks (5) □ OR Roasts (1) □ OR Grind □

Bottom Sirloin Tri-Tips (1) □ AND the rest in Roast □ OR Steaks (5) □  OR  Grind □

Round: Top Round Roasts (2) □ OR Steaks (6) □ OR  Grind □

Eye Roasts (1) □ OR Steaks (6) □  OR Grind □

Rump Roasts (1) □ OR Grind □ 

Flank Flank Steaks (1)  AND  Outside Skirt Steaks (2)  AND Inside Skirt Steaks (1) □ 

Steak Thickness: (1 ¼ inch is standard) 1 inch □ 1 ¼ inch □ 1 ½ inch □ 2 inch □

Steaks Packaged: Individually □ Pairs □

If Ground Beef is chosen, what package size? 1lb. □  2lbs. □  5 lbs. □

Patties: (20 lbs. minimum; must choose all one size)   2oz. □ 4oz. □ 6oz. □ 8oz. □

For an Additional Charge:

Jerky ($70 for 8lb. batch) Hickory □ Pepper □ Pepper Garlic □ Jalapeño □ Original □

Mesquite □ Honey BBQ □ 

Summer Sausage ($70 for batch)  Pepper Garlic □ Jalapeño □  Original □ 

($15 per batch to add cheese) Cheddar □ Pepper Jack □

*Roast weight is typically 2-3 lbs.*

*All portions are approximate depending on size of animal/hanging weight.*

Quarter Beef:

Brisket: Brisket (1 small) □ OR Grind □

Shank: Roast (1) □ OR Grind □

Chuck: Roast (1) □ OR Grind □ 

Rib Steaks: Bone In (4) □ OR Boneless (4) □  OR Roast (1 small) □

Ribs:  Short Ribs (1) □  OR Plate Ribs (1) □ OR Flanken Style (1) □ OR Grind □

Loin:  T-Bone (2) & Porterhouse (2) □ OR  New York Strip (4) & Filet Mignon (4) □  

OR  Grind □

Sirloin: Top Sirloin Steaks (2) □ OR Roast (1 small) □ OR Grind □

Bottom Sirloin Roast (small) □ OR Steaks (2) □  OR  Grind □

Round: Top Round Roast (1) □ OR Steaks (2) □ OR  Grind □

Eye Steaks (2) □  OR Grind □

Rump Roast (1 small) □ OR Grind □ 

Flank Steaks (could be inside skirt, outside skirt, or flank) (1) □   

If Ground Beef is chosen, what package size? 1lb. □  2lbs. □  5 lbs. □

Patties: (20 lbs. minimum; must choose all one size)   2oz. □ 4oz. □ 6oz. □ 8oz. □

Steaks Packaged: Individually □ Pairs □

For an Additional Charge:

Jerky ($70 for 8lb. batch) Hickory □ Pepper □ Pepper Garlic □ Jalapeño □ Original □

Mesquite □ Honey BBQ □ 

Summer Sausage ($70 for batch)  Pepper Garlic □ Jalapeño □  Original □ 

($15 per batch to add cheese) Cheddar □ Pepper Jack □

*All steaks are cut 1 ¼ inch thick. * *Roast weight is typically 2-3 lbs. unless otherwise noted.*

*All portions are approximate depending on size of animal/hanging weight.*