2 local suppliers selling bulk beef in the Fort Collins area — including 1 grass-fed options. Prices in Colorado typically range $9.75-16.00/lb per pound.
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.
Fort Collins
★5.0(44)Farm store in Fort Collins with local delivery. Known for award-winning beef and small bundle options.
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.
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.
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.