Barthold Bovines & D Barthold Farms are family owned & operated. With over 4 generations of cattle raising and farming under our belt, this family is deeply rooted in agriculture and the health and well-being of the livestock we raise & produce.
Buying locally allows the customer to be 100% sure of the quality and source of their beef. Meat in grocery stores labeled as "product of the USA" only have to be packaged in the US and not produced/processed here. Lots of meat products found in grocery stores are products of Spain, Brazil and other countries where beef production & processing standards are not as high as in here in the USA.
Our beef is a mix of 1/2 Scottish Highland & 1/2 Angus/Brangus. The cattle are raised on grass pastures, grain finished with locally grown corn, antibiotic & hormone free. Any of our beef program cattle that become sick or require antibiotics are removed from our program and sold at market. Our family watches over and cares for every cow that is born on the farm and we carefully select those we feel meet quality standards to be apart of our beef program.
Highland Beef is a more premium beef than your standard Angus., due to less of a thick fat cap from not having to insulate in thw winter time, Highland meat is more marbled and considered healthier than your standard angus beed. For more information and benefits to highland beef see our section below titled: Benefits of Highland Cross Beef.
Our Corn is locally grown here in Valley View, Texas by members of the extended Barthold Family. We finish our cattle by feeding corn each day for 90 days. Finishing out on corn allows us to pass a cost savings on to our customers vs other more expensive finish out options. Other benefits to finishing out on corn is that it provides the cows with high amounts of energy that helps contribute to the marbling of the beef but also helps maintain cattle gut health which gives consistent weight gain & growth. Corn is also naturally gluten-free so customers that may suffer intolerance will be able to enjoy our beef without any concerns.
Processing Date: TBD
Processing is estimated at around $250 and should result in approximately 100-120 lbs of beef. Average price of $8-9 per lb. of beef. You will need approximately 5-8 cubic feet of freezer space for your beef.
Processing Date: TBD
Processing is estimated at around $430 and should result in approximately 175-200 lbs of beef. Average price of $7-8 per lb. of beef. You will need approximately 10-15 cubic feet of freezer space for your beef.
Processing Date: TBD
Processing is estimated at around $850 and should result in approximately 350-400 lbs of beef. Average price of $6-7 per lb. of beef. You will need approximately 15-20 cubic feet of freezer space for your beef.
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You pay us directly for your beef/cow selection. When the cow is ready to be processed, we will take the animal to the processor.
You will work with the processor to determine your cuts out of your selection.
Once the processor has completed their work they will let you know your beef is ready to be picked up from their facility. You will pay the processor for their work directly when you pick up your beef from them.
The Barthold Family is steeped in over 4 generations of farming & cattle raising experience. We care for our cattle, the land and the community of Valley View that we live in immensely.
Highland beef compared to other commercially sold meat contains almost 7% more protein and almost 17% more iron, averaging over 4% less cholesterol and is low in saturated fat & other bad fats such as Omega 6 but higher levels of good fats such as Omega 3.*
Highland beef is known to be produce a more well marbled and tender meat due to their ability to grow their thick shaggy coat in the winter. With that coat there is no need for them to generate a fat cap similar to other short haired cattle like angus. Resulting in less fatty and more marbled cuts of meat.
Highland Beef is shown to be almost 23% more tender than commercial beef, scoring, at 83.27, well below the 100 which benchmarks meat as “very tender”.*
The non-selective grazing and foraging habits of Highland cattle are widely recognized as being attributed to enhancing the flavor of the beef.
Higher in levels of vitamins A (β-carotene) and E (α-tocopherol) - all antioxidants, which you can preserve by slow cooking the meat. + highland meat is packed full of vitamin B12, an essential nutrient that is important for blood formation and your brain and nervous system. It is also higher in levels of conjugated linoleic acid (CLA), which is one of the most potent defenses against heart disease, type 2 diabetes and cancer.*
The British Royal Family only consumes highland beef due to its premium quality and taste. They own their own herd of Highlands to supply their beef and even have their beef shipped so that when they travel they are still only consuming premium Highland beef.
*More information and sourcing for Highland beef information can be found at https://www.highlandcattlesociety.com/
Cuts & Amounts Will Vary. This is just a guide to potential cuts available for 1/4 cow. For 1/2 cow there is more flexibility in custom cuts but rule of thumb is to multiply by 2 for cut amounts.
1" thick; 18-22 oz per steak
6 oz per steak
4-5oz per cutlet
40-50 lbs; 1 lb packages
Cuts & Amounts are estimated and may vary by cow based on hanging weight. Above List to be used as a guide for what you can expect.