Frequently Asked

Purchasing Beef - How does this work?

Please reach us at BartholdBovines@gmail.com if you have additional questions on our process.

1. Purchase Your Beef Selection

You pay us directly for the cow selection prior to us dropping off at the processor. We will send you a cut sheet to complete and help with any questions you have while you fill it out prior to the process date. When the cow is ready to be processed, we will take the animal to the processor.

2. Complete and Send Us Your Cut Sheet

We will send you a cut sheet to complete and help with any questions you have while you fill it out prior to the processing date. When the cow is ready to be processed, we will take the animal to the processor along with your completed cut sheet.

3. Pick Up Your Beef & Pay the Processor

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.

3. How Much is Processing

Average processing price is $1,39 per pound of hanging weight.

3. Where Do I Pick Up

We use Nocona Meat Company for all of our Cattle Processing. Customers that purchase a whole or 1/2 cow can pick up at the below address.

Nocona Meat Company- 1610 W Pine St, Nocona, TX 76255

3. What If I Buy 1/4 Cow

For Customers that purchase 1/4 cow of beef we will send you the pre-selected cut sheet that you would get and point out the limited items that you are able to add-on/change. We will manage dropping off and picking at the processor. We will call you when we have all the beef back and it is available for local pick up at our farm in Valley View. Your final invoice from us will include the price for the cow but also the final processing price. Final payment will be due at time of pick up.

Buying Local Beef & Why It Matters

About Us

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.

Why Buy Local?

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

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.

Why We Mix With Highland

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.

Why We Finish Our Cows On Corn

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.

Benefits of Highland Cross Beef

Healthier Beef

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.*

Better Quality Beef

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.

Tenderness

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”.*

Breed Behaviors Impacting Taste

The non-selective grazing and foraging habits of Highland cattle are widely recognized as being attributed to enhancing the flavor of the beef.

Vitamin Packed 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.*

Fun Fact

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/

Frequently Asked Questions