Quick Answer
Half a cow in Arizona costs $2,200-3,500 ($9.50-12.00/lb per pound take-home). There are 15 local suppliers to choose from. Best time to buy: October-December. Both grass-fed and grain-finished options available.
Arizona maintains approximately 970,000 cattle with 171,000 beef cows. Production is split between low desert feedlots and high desert range operations. The state's unique geography - from Sonoran scrublands to alpine meadows - creates distinct beef 'terroirs' based on elevation and the monsoon-driven grazing cycle.
Half cow: $2,200-3,500
Hanging weight: $4.99-8.25/lb
Take-home: $9.50-12.00/lb
Peak season: October-December
The 'Monsoon Finish' is key: summer rains (July-September) produce lush forage, and cattle are harvested October-December at peak condition. Reserve shares in spring for fall delivery. Grain-finished beef is available year-round. Avoid pre-monsoon (June) grass-fed beef which may be lean.
Black Angus, Corriente/Criollo, Brahman crosses, Hereford
Typical practice: Mixed (pasture-raised, grain-finished)
Don't overlook Corriente/Criollo beef - these heritage Spanish breeds browse mesquite and cactus, are perfectly adapted to the desert, and produce lean, intensely flavored meat that's a revelation for health-conscious consumers. The cuts are smaller than Angus but the flavor is exceptional.
Cochise
★5.0(145)Major aggregator with delivery to 30+ pickup locations in Tucson and Phoenix. Focuses on regenerative grazing.
Kirkland
★5.0(8)Historic 5-generation Arizona ranch in Kirkland. 100% grass-fed beef in whole, half, and quarter portions. Personal delivery to Prescott, Phoenix, Scottsdale, and Glendale.
Kingman
★5.0(1)Verified natural Angus beef in Mohave County. Sells whole, half, and quarter shares.
Sedona
★5.0(1)Family-owned Sedona ranch offering half and whole beef shares with custom butchering. All beef aged minimum 14 days, Prime and High Choice quality. Small-batch processing through local butchers.
Payson
★4.9(19)Retail beef shop in Payson. Uses Angus crosses with Brahman for heat tolerance.
Wickenburg
★4.7(44)Holistic ranch offering beef, pork, and orchard fruit. Solar-powered operations and on-farm events.
Willcox
★4.5(238)Cattle raised on native range and finished on irrigated pasture near Mt. Graham.
Flagstaff
★4.3(2308)Leader in conservation ranching sourcing from Bar T Bar Ranch. Supplies Diablo Burger and emphasizes landscape-scale conservation.
Dewey
★4.3(2152)Vertically integrated agritourism hub in Dewey. Beef available through farm market.
Patagonia
★4.1(11)Operating in the pristine San Rafael Valley. Certified grass-fed beef with conservation focus.
Tucson
★4.0(17)Family owned Tucson and Phoenix area farm. Pasture-raised cows free of hormones, antibiotics, and chemicals. Quarter and half cow available.
Camp Verde
★3.7(23)100% Arizona ranch-raised beef with quarter, half, or whole cow delivery. USDA inspected, vacuum sealed. Free pickup in Phoenix or Camp Verde.
Prescott
Specializes in Criollo cattle, a heritage breed. Markets 'athletic meat' - leaner and finer-textured.
Camp Verde
Family-run since 2011 with unique brewer's grain finish from local breweries.
Flagstaff
100% grass-fed beef raised at high altitude with seasonal sales.
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Explore suppliers in neighboring states - many offer delivery or are worth the drive.
A half cow runs $2,200-3,500 in Arizona depending on genetics and finishing. Standard Angus/barley-finished is $4.99-6.20/lb hanging weight; premium grass-fed heritage breeds reach $8.25/lb. Add $100-150 slaughter and $0.95-1.25/lb processing. Take-home yield is 210-250 lbs, making effective cost $9.50-12/lb.
Arizona's summer monsoon (July-September) triggers explosive grass growth across the rangelands. Cattle graze this lush forage and put on weight rapidly. The prime harvest window is October-December when grasses have cured but before winter dormancy. This is when Arizona grass-fed beef is at peak quality - avoid pre-monsoon (June) when forage is depleted.
High Desert (Yavapai, Coconino - 4,000-7,000 ft elevation) is ideal for grass-finished beef. Cooler temperatures mean less heat stress and longer grazing seasons. Low Desert operations often grain-finish to overcome the extreme heat. For premium grass-fed, look to Chino Valley, Prescott area, or the southeastern 'Sky Islands' (Cochise, Santa Cruz).
The cold chain is critical in 100°F+ temperatures. Use rotomolded coolers (Yeti/RTIC), not cheap styrofoam. For drives over 60 minutes, add dry ice (available at some Bashas'/Safeway - call ahead). Never use a truck bed without heavy insulation. A half cow fills 3-4 large coolers. Get it into your freezer within 2-3 hours of pickup.
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