Quick Answer
Half a cow in Colorado costs $2,100-3,600 ($9.75-16.00/lb per pound take-home). There are 19 local suppliers to choose from. Best time to buy: August-November. Both grass-fed and grain-finished options available.
Colorado maintains 2.55 million cattle with 1.08 million on feed - a major finishing hub for the region. The state is split between the grain-fed Eastern Plains and grass-finished operations on the Western Slope. High-altitude ranching (6,000+ feet) creates unique 'terroir' - cooler temperatures and intense UV increase grass sugar content, producing distinctly flavored beef.
Half cow: $2,100-3,600
Hanging weight: $4.50-9.25/lb
Take-home: $9.75-16.00/lb
Peak season: August-November
For grass-fed, August-November is optimal when cattle have grazed alpine meadows all summer. Grain-finished is available year-round with spring harvests (April-June) common. Processing is booked 12-18 months out - plan far ahead. Colorado's dry climate requires vacuum sealing to prevent freezer burn.
Black Angus, Red Angus, Hereford, Charolais, American Wagyu
Typical practice: Mixed (pasture-raised, grain-finished)
Colorado's Ranch to Plate Act is revolutionary - you can buy as little as a 1% share (5 lbs of meat) legally under Custom Exempt. This opens bulk beef to apartment dwellers without large freezers. Also: insist on vacuum sealing, not paper wrap. Colorado's dry air causes brutal freezer burn.
Kersey
★5.0(110)Family raised, natural Red Angus beef from a Colorado ranch. Dry-aged for 14 days, processed at Stagecoach Meat Company. Custom cuts with flexible payment plans.
Colorado
★5.0(37)Ships dry-aged beef boxes directly from the ranch. Modern e-commerce approach to ranch sales.
Kersey
★5.0(2)Grass-fed and barley-finished beef serving the entire Front Range corridor from Fort Collins to Castle Rock.
Fort Collins
★5.0(44)Farm store in Fort Collins with local delivery. Known for award-winning beef and small bundle options.
Carbondale
★5.0(4)A staple of the Carbondale valley, supplying many local restaurants and families with locally adapted genetics.
Strasburg
★4.9(126)Strasburg, Colorado grass-fed Wagyu/Angus and Angus beef. Antibiotic, hormone, and steroid free. Never given grain or corn.
Basalt
★4.9(47)Catering to the luxury market of the Roaring Fork Valley. Raises American Highland cattle.
Saguache
★4.8(27)Certified Organic and Audubon Certified. A leader in holistic management and high-altitude grazing in Saguache.
Denver
★4.5(845)Premium aggregator sourcing from multiple ranches with door-to-door delivery on the Front Range.
Del Norte
★4.5(8)Located on an island in the Rio Grande producing grass-fed beef since 1874.
Colorado Springs
★4.5(423)Hub in Colorado Springs operating as a processing facility, retail store, and distribution center.
De Beque
★4.4(35)Large-scale operation combining guest ranching with regenerative agriculture. Grass-finished and highly regarded.
Fort Collins
★4.3(3)Fort Collins and Denver area 100% grass-fed, grass-finished beef. Free range, pasture-raised using sustainable and regenerative farming.
Rush
★3.0(4)Grass-fed and finished beef operation southeast of Colorado Springs, also offering heritage pork.
Colorado Springs
Specializes in quarter and half shares for the Pikes Peak region.
Durango
Destination ranch in Durango with on-site market and grill. Pioneers in regenerative grazing.
5th-generation family ranch offering grass-fed beef and lamb. Regulars at the Greeley Farmers Market.
Pierce
Known for extremely transparent pricing structures and providing detailed cut lists online.
Fort Morgan
One of the few Eastern Plains operations focusing strictly on grass-fed/finished bulk shares.
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Explore suppliers in neighboring states - many offer delivery or are worth the drive.
Grain-finished half cow runs $2,100-2,800 ($4.50-5.50/lb HW). Grass-finished premium beef costs $2,850-3,600 ($8.00-9.25/lb HW). Add $500-650 for processing (slaughter + cut/wrap). Your effective take-home cost is $9.75-10.50/lb for grain-finished or $15-16/lb for grass-finished. Compare to $18+ ribeyes at Whole Foods.
Colorado's 2021 Ranch to Plate Act (SB21-079) allows ranchers to sell animal shares as small as 1% without state licensing. This means you can legally buy just 5 lbs of Custom Exempt beef rather than committing to a quarter cow (100+ lbs). It's ideal for small households, apartment dwellers, or first-time bulk buyers testing the waters.
Colorado has a chronic shortage of small-scale meat processors relative to demand. Popular facilities like Crippen's and Steve's Meat Market book 12-18 months in advance. The fall rush (cattle before winter, 4-H animals, hunting season) makes September-December nearly impossible. Place deposits in January-March for fall harvest.
Yes - water boils at 202°F in Denver (lower in the mountains). Braising and stewing take 25% longer because the liquid temperature is lower. Colorado's dry air also dries meat faster. Use tight lids, marinades, and reverse-sear techniques. For grass-fed (leaner), this is especially important to avoid tough, dry results.
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