Why Our Beef?

Oxbow Cows are Happy Cows

We take pride in the way we treat and handle our cows.  This means we handle them without undue stress, provide them as good of home as possible, and watch over them closely. We raise and purchase grain-free, hormone-free, and antibiotic-free cattle.  In 2014, we began raising our own cattle, which will be the future... read more »

Local, Grass-Finished Next to Missoula

Our cattle are raised and pastured literally right next to Missoula. In fact, our Miller Creek property borders the City of Missoula to the south.  The Oxbow Cattle Company headquarters are located here, along with our Farm to Market store (F2M). Directly to the south of our property, we have the privilege of leasing the Sapphire... read more »

No Growth Hormones, Antibiotics or Grains

Our cows are never given growth hormones, sub-therapeutic antibiotics or grains. We guarantee this by having an affidavit signed for every cow that is purchased by Oxbow and we keep detailed records showing each cow’s history. We believe cattle health and soil health go hand in hand, so rather than drench our cattle in chemicals... read more »

What We Sell:

P1040509We sell frozen, vacuum-sealed, all natural, grass-finished beef by the pound. Our beef is processed locally where it is dry aged for 10-14 days then professionally wrapped, vacuum-sealed, and flash frozen to make sure it stays fresh in your freezer.

Most bulk burger comes in a tube, called a “chub”, which doesn’t keep burger as fresh and is a challenge to organize in your freezer.  At Oxbow, we vacuum-seal our burger in 1 lb packages which keeps it fresher longer, keeps it from browning, and stacks wonderfully in your freezer.  In addition to special packaging on our burger, all of our steaks and roasts are first shrink-wrapped and then vacuum-sealed thus doubling the protection.  This attention to packaging increases the life of the beef in your freezer and maintains freshness.


Oxbow Beef Pricing:

Bulk beef pricing can be very confusing for the customer. For example, bulk beef is sold in three different ways: live weight, carcass weight or finished cut weight. Along with the different ways of selling bulk beef, additional fees are sometimes applied at the time of pickup, such as processing and kill fees. At Oxbow, we take the confusion out of buying bulk beef, we sell by finished cut weight – the actual pounds of beef that will go into each customer’s freezer. There are no hidden or additional fees. All you will pay is the per-pound price of beef that you take home.

The one unknown that we cannot navigate until your beef is processed is what the final weight of your order will be. This is because our animals are individuals, and therefore they are different sizes.  Another factor in determining the weight of beef is the time of year we harvest the animal.  As the summer progresses, our cows continue to grow and put on weight.  The highest quality animals with the best beef marbling will be harvested in late summer and early fall, but will also weigh more due to being older and larger. To help you with figuring out what your bulk beef order may cost, we give a range of weights and costs it will fall within, as well as the average weight and cost of recent orders.  As always if you have any questions please contact us.

Also, when looking at the per-pound price of Oxbow beef remember this includes ALL cuts of beef.  Buying in bulk, you pay the same low per-pound price for tenderloin and rib-eye steaks as you do burger.  Prices for these prime cuts in the grocery store can run from $17.00 to $32.00/lb for all natural, grass-finished beef like ours.

Receiving Oxbow Beef:

Once your order is placed, it takes approximately one month before you receive your Oxbow beef. We will notify you when your beef is ready, and at that time we will make arrangements for you to pick it up in Missoula. We can also ship beef wherever you desire, additional shipping costs will be applied.

Beef For Sale:

⅛ Beef

$6.65 per lb / 50-75 lbs

The number and size of cuts will vary depending on the weight of the cow and when it is harvested. When splitting a beef into an 1/8th, some cuts will not be available as there is only 2-4 cuts per animal and not 8. Here is an idea of what you will receive when ordering an 1/8 of beef from Oxbow:
  • 3-4 Rib-eyes or Rib Steaks
  • 3-4 T-bone Steaks or NY Strip Steaks and Tenderloin Steaks
  • 2 Sirloin Steaks
  • 1 Flat Iron, Flank or Skirt Steaks
  • 2-3 London Broil/Top Round Steaks
  • 2-3 Cube/Bottom Round Steaks
  • 1 Brisket
  • 1 Rump or Arm Roast
  • 3 Chuck Roast
  • 2 Stew meat
  • 2 Short Ribs
  • 22-25 - 1 lb packages of Burger
Please feel free to call or e-mail if you have any questions. TOTAL cut and vacuum-sealed weight is 50-75 lbs and the price range is $332-$499. The 2014 average weight of an 1/8th of beef was 61.2 lbs for an average cost of $406.98. For more detailed information on the amount of beef you will receive and whether or not it will fit in your freezer, read our Blog on "How Much Beef is in an 1/8th".
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¼ or Split Side

$6.55 per lb / 100-150 lbs

The number and size of cuts will vary depending on the weight of the cow and when it is harvested. Here is an idea of what you will receive when ordering a 1/4 of beef from Oxbow:
  • 6-8 Rib-eyes or Rib Steaks
  • 6-8 T-bone Steaks or NY Strip Steaks and Tenderloin Steaks
  • 3-4 Sirloin Steaks
  • 2 Flat Iron, Flank or Skirt Steaks
  • 5 London Broil/Top Round steaks
  • 6 Cube/Bottom Round Steaks
  • 1 Brisket
  • 2 Short Ribs
  • 3 Chuck Roasts
  • 1-2 Arm Roasts
  • 1-2 Rump Roasts
  • 2-4 Stew Meat
  • 35-50 – 1 lb Packages of Burger
Please feel free to call or e-mail if you have any questions. TOTAL cut and vacuum-sealed weight is 100-150 lbs and the price range is $675.00 - $1,013.00. The 2014 average weight of a 1/4 of beef was 122.2 lbs for an average cost of $824.79.
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½ or Side

$6.40 per lb / approx. 200-300 lbs

The number and size of cuts will vary depending on the weight of the cow and the time of year it is harvested. Here is an idea of what you will receive when ordering a 1/2 of beef from Oxbow:
  • 12-16 Ribeyes
  • 12-16 T-bones or NY Strip Steaks and Tenderloin Steaks
  • 8-12 Sirloin Steaks
  • 2 Flat Iron Steaks
  • 2 Flank Steaks
  • 2 Skirt Steaks
  • 8-12 London Broil/Top Round Steaks
  • 8-12 Bottom Round/Cube Steaks
  • 2-4 Briskets
  • 2-4 Short Ribs
  • 6-8 Chuck Roasts
  • 2-4 Arm Roasts
  • 2-4 Rump Roasts
  • 4-8 Stew Meat
  • 75-140 - 1 lb Vacuum-sealed Packages of Burger
If you have any questions, please feel free to contact us by phone or e-mail. TOTAL cut and vaccum-sealed weight is 200-300 lbs and the price range is $1,280 - $1,920. The 2014 average weight of a 1/2 of beef was 241 lbs for an average cost of $1,542.40.
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Whole Beef

$6.30 per lb / 400-600 lbs

The number and size of cuts will vary depending on the weight of the cow and when it is harvested. Here is an idea of what you will receive when ordering a whole beef from Oxbow:
  • 26-32 Rib Eyes or Rib Steaks
  • 20-30 T-bone Steaks or NY Strips and Tenderloins
  • 12-16 Sirloin Steaks
  • 4 Flat Iron Steaks
  • 4 Flank Steaks
  • 4 Skirt Steaks
  • 20-24 London Broil/Top Round Steaks
  • 20-24 Cube/Bottom Round Steaks
  • 4 Briskets
  • 8 Short Ribs
  • 10-12 Chuck Roasts
  • 6-8 Arm Roasts
  • 6-8 Rump Roasts
  • 12 Stew Meat
  • 150-250 – 1 lb Packages of Vacuum-sealed Burger
  • Specialty meats upon request (bones, oxtail, liver, heart and tongue)
If you have any questions please feel free to contact us by phone or e-mail. TOTAL cut and vacuum-sealed weight is 400-600 lbs and the price range is $2,520 - $3,780.
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Burger Box

$165 / 30 lbs

An Oxbow burger box contains 30 pounds of 1-pound ground, vacuum-sealed burger packages. Please feel free to call or e-mail if you have any questions. TOTAL ground and vacuum-sealed weight is 30 lbs. Your total price for an Oxbow burger box is $165.00.
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Where can I buy Oxbow Beef Locally?

Please review the list of locations below: Where to purchase beef to cook: Where to eat a delicious meal featuring our beef:

Top 10 Health Reasons to Eat Grassfed Beef:

To learn more, click on any of the links below:

  1. 1Lower in total fatMore Info
    Lower in total fatCows were designed to eat grass, which means that they process it and maintain a healthy digestive system. Feedlot cattle are finished with a grain diet, mainly corn and soy, which makes for a quick weight gain and a higher percentage of fat in the tissue.

    Grainfed cattle also receive hormones in the diet, again to make them grow fast and gain weight quickly. This also results in a higher fat content in the muscle. Pasture-raised cattle are not given artificial hormones and so are naturally more lean than their feedlot counterparts. According to the Duckett study, the overall total fat content of pasture-raised cattle is usually about 25% lower than grainfed cattle.

    Since grassfed meat is lean, it is also lower in calories than grainfed.
  2. 2Higher in beta-caroteneMore Info
    Higher in beta-caroteneAccording to a California State University study, meat from pasture-fed steers contains a seven-fold higher concentration of beta-carotene than grain-fed animals. This is probably a result of the high beta-carotene content of fresh grasses as compared to cereal grains.

    Beta-carotenes are precursors of retinol (Vitamin A), a critical fat-soluble vitamin that is important for normal vision, bone growth, reproduction, and cell division. The overall integrity of skin and mucous membranes is maintained by vitamin A, creating a barrier to bacterial and viral infection. In addition, vitamin A is involved in the regulation of immune function by supporting the production and function of white blood cells.
  3. 3Higher in vitamin E (alpha-tocopherol)More Info
    Higher in vitamin E (alpha-tocopherol)The meat from the grassfed cattle is four times higher in vitamin E than meat from feedlot cattle and almost twice as high as meat from feedlot cattle that have been given vitamin E supplements.

    In humans, vitamin E is linked with a lower risk of heart disease and cancer. This potent antioxidant may also have anti-aging properties. Most Americans are deficient in vitamin E.
  4. 4Higher in the B-vitamins thiamin and riboflavinMore Info
    Higher in the B-vitamins thiamin and riboflavinThiamine, also known as Vitamin B1, helps to maintain the body’s energy supplies, coordinates the activity of nerves and muscles and supports proper heart function. Riboflavin, Vitamin B2, helps protect cells from oxygen damage, supports cellular energy production and helps to maintain the body’s supply of other B vitamins.
  5. 5Higher in the minerals calcium, magnesium and potassiumMore Info
    Higher in the minerals calcium, magnesium and potassiumCalcium helps maintain healthy, strong bones; supports the proper functioning of nerves and muscles and helps blood to clot. Magnesium helps to relax nerves and muscles, builds and strengthens bones and keeps the blood circulating smoothly. Potassium helps to maintain the proper electrolyte and acid-base balance in the body and helps lower the risk for high blood pressure.
  6. 6Higher in total Omega-3sMore Info
    Higher in total Omega-3sOmega 3 and Omega 6 fatty acids are polyunsaturated fats that play an important part in growth and metabolism. They can't be synthesized by the human body, so they have to come from our diet. Omega 3s reduce inflammation, lower the amount of serum cholesterol and triglycerides, prevent excess clotting and reduce the risk of cancer.
  7. 7Better ratio of Omega 6 to Omega 3 fatty acids (1.65 vs 4.84)More Info
    Better ratio of Omega 6 to Omega 3 fatty acids (1.65 vs 4.84)While both Omega 3 and Omega 6 fatty acids are important individually, they also work in tandem and the ratio is critical. According to a 2008 study, a typical Western diet can be excessively heavy on the Omega 6s – up to a 30:1 ratio – when the ideal is closer to 1:1. While the body requires some Omega 6, an excess can foster cardiovascular disease, cancer, and autoimmune disorders, which are suppressed by Omega 3s. The proper ratio can reduce the risk of those and other chronic illnesses.
  8. 8Higher in conjugated linoleic acidMore Info
    Higher in conjugated linoleic acidCLA is another potent weapon in the arsenal against chronic disease. CLA can reduce cancer, high blood pressure, cardiovascular disease, osteoporosis and insulin resistance.
  9. 9Higher in vaccenic acidMore Info
    Higher in vaccenic acidVaccenic acid is a transfat that occurs naturally in ruminant animals, but unlike its synthetically-produced cousins, is important for good health. A recent study published in The Journal of Nutrition showed that vaccenic acid protects against atherosclerosis, a contributing factor in cardiovascular disease.
  10. 10Lower in saturated fats linked with heart diseaseMore Info
    Lower in saturated fats linked with heart diseaseSaturated fats (cholesterol, triglycerides and low-density lipoproteins – LDL or "bad" cholesterol) all play a significant role in heart disease and stroke.

American Grassfed Association


  1. Grain-finished beef is less healthy for you.
    • See the Top Ten Health Reasons to Eat Grassfed beef above.
  2. Grain-finished cows are unhealthier.
    • Grains, which are simple carbohydrates, were not intended for a cow’s diet. When fed grain, it changes the natural bacteria and digestive process in the intestines making them prone to acidosis.
    • Cows are confined in a feedlot in very tight quarters which promotes infections resulting in the use of sub-therapeutic antibiotics, and are fed grains to accelerate the process of finishing.
  3. Grain-finished beef is not as good for the environment.
    • Feed for grain-finished cows has to be planted, harvested and shipped using large sums of fossil fuels.
    • Many grain and vegetable crops require from 5 to 10 calories of fossil-fuel for every calorie of food or fiber produced.
    • Growing corn and soy causes six times more soil erosion than pasture.



  1. Grass-finished cows produce healthier beef.
    • It has been scientifically proven that grass-finished beef is healthier than grain-finished beef.
  2. Grass-finished cows are healthier.
    • Our cows spend their entire lives on open pasture living in the environment nature intended for them.
    • They forage on complex carbohydrates which their digestive system is developed for.
    • Nothing about the grass-finishing process is accelerated – it happens in due time.
  3. Grass-finished cows are better for the environment.
    • A diet of grazed grass requires much less fossil fuel than a feedlot diet of dried corn and soy.
    • Beef from grass-finished cows requires only one calorie of fossil fuel to produce two calories of food. 
    • On pasture, grazing cows do their own fertilizing and harvesting.
    • Grazed pasture removes carbon dioxide from the atmosphere more effectively than any land use, including forestland and ungrazed prairie, helping to slow global warming.
  4. For more information on the research behind these benefits see the Eat Wild website.

Beef Cuts & How to Cook Them:

Download PDF


If you are new to cooking grassfed/grass-finished Oxbow beef, we recommend that you read “Tips for Cooking Grassfed Beef” on the American Grassfed Association website.  Our customers who have used the “tips”say that they have helped them create delicious meals and are grateful for them!

Links to More Grassfed Information:

POWER STEER by Michael Pollan.  A great article by Michael Pollan that was published in the New York Times.  He follows steer #534 through its life in the commodity beef world, definitely worth your time to read.

The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan. He follows each of the food chains that sustain us—industrial food, organic or alternative food, and food we forage ourselves—from the source to a final meal, and in the process develops a definitive account of the American way of eating.

EatWild.com has a wealth of information on the health and environmental benefits of grass-finished beef and the science behind it.  Visit their website to learn more about the benefits of Oxbow beef to you, your family, your community, and the environment.



What You Need to Know About Grass-Fed Beef by Doctor Mercola.  A very good article by Dr. Mercola on Grass-finished beef such as ours.

And another good article on grass-fed beef.  Why Grass-Fed trumps Grain-Fed by Chris Kresser.

ox · bow
/ 'äks,bō /
An abandoned channel in the course of a river, shaped like a U. We graze our cows on the ancient "oxbows" of the Bitterroot River, where these sub-irrigated fertile remnants of the Bitterroot provide lush feed for grass-finishing cattle.