G.L. Tate, Sr purchased our first farm in 1962 because of the soil. Of all the places he looked to purchase, he knew the land on S FM 548 could produce the best grass, that would produce the best cattle, that would produce the best tasting beef. We are one of the last family owned ranches in Rockwall County. For almost 60 years, we have grazed cattle on this land and we are proud to welcome folks to our property to see the cattle for yourself.
Feel free to send us a message from our contact page to set up a time to stop by.
Our pricing is detailed below. Due to demand in beef and processing, there is a 4-6 week wait for most orders. You will receive an order confirmation and we will contact you once we know your pick up/delivery date. Placing your order puts you in the system as a customer and ensures that you are on our list.
You can also find us every Saturday from 8am-noon, June thru September at the Rockwall Farmers Market. We will have ground beef and individual cuts of beef available at the market
Quarter side of beef is 1/8 of a cow. It is approx 75 lbs. HANGING weight and comes with approx 1 lb filet steak, 2 lbs sirloin steak, 2.5lbs ribeye steak, 2 lbs strip steak, 5-7 lbs ribs, 10 lbs roast, 4-5 lbs round steak, 3 lbs skirt steak, 4 lbs chili meat, 2 lbs stew meat, 15 lbs ground beef and 4 lbs soup bones. Due to processing and beef demands, these orders will take longer and filled in the order they are received. Placing your order ensures that you are on the list. Balance due upon receiving order.
Grass finished ground beef tends to be on the leaner side. Our beef varies anywhere between 93/7 and 96/4 beef to fat ratio. Ground beef is sold in 1 lb packages.
Our chili meat is processed to have chunkier pieces than the ground beef and contain more fat. Perfect for our Tate Farms Chili recipe.
Similar to the chili meat, our stew meat is processed to be chunkier than ground beef. Our stew meat has heftier pieces than the chili meat and with less fat.
Flank and skirt steak are similar cuts. They are a thin, long cut of beef. Both are best when seared or grilled and are excellent choices for dishes like fajitas and stir fry.
Our briskets come whole or half, depending on how we have them processed. Each cow only renders two briskets, making them limited in availability.
Sirloin steaks are a flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
Melissa Tate's personal favorite. Strip steak is a cut from the short loin of the cow, below the backbone. Tender, lean and perfect for grilling.
Ribeye's are impressive steaks for their flavor, marbling and plate coverage. Bone-in or boneless, both have a beefy flavor and tender texture. Can be grilled, pan broiled or smoked.
Round steak is a lean and less tender cut of beef. It does well when tenderized by hand and put in an overnight marinade or breaded and fried for chicken fried steak.
Depending on the age and processing of a particular cow, we will offer several different types of roast. The most common are; 7-Bone, Arm, Chuck, Pikes Peak, Round and Rump. All cuts do well in the oven or slow cooker.
Short ribs have a great beef flavor and are excellent on the grilled, braised or in the slow cooker.