Quick Answer
Half a cow in Florida costs $1,885-3,435 ($9.00-14.31/lb per pound take-home). There are 4 local suppliers to choose from. Best time to buy: October-December. Most farms offer grass-fed beef.
Florida maintains 1.56 million cattle, ranking 18th nationally and 9th specifically for beef cows. Historically a 'nursery' state where calves are shipped to Western feedlots, a growing direct-to-consumer movement is keeping more beef local. The subtropical climate requires heat-tolerant Brahman genetics, creating distinctly different beef than the Midwest. The 'Fresh From Florida' program verifies local origin and traceability.
Half cow: $1,885-3,435
Hanging weight: $4.00-6.75/lb
Take-home: $9.00-14.31/lb
Peak season: October-December
The forage cycle is critical: Bahiagrass (Florida's dominant pasture) peaks May-October during the 'Green Season.' Cattle harvested October-December have spent summer grazing lush, high-energy pastures and are at peak condition. Winter (November-April) grass goes dormant—beef harvested in spring without supplementation may be leaner.
Brahman, Brangus, Braford, Florida Cracker, Angus crosses
Typical practice: Grass-fed
Transport logistics matter in Florida heat: use marine-grade coolers with dry ice (not water ice) for trips over 60 minutes—dry ice sublimates without wetting cardboard packaging. Many ranches like Providence Cattle offer urban drop points at Tampa-area gyms and health food stores. The 'Fresh From Florida' logo is your verification shortcut for local origin.
Okeechobee
★5.0(22)Florida family farm producing 100% grass-fed, grass-finished beef following American Grass Fed Association standards. Also offers Wagyu with 400-day corn finishing.
Brooksville
★4.9(108)Brooksville area Florida beef with custom cuts by USDA-certified butcher. Quarter beef averages 125 lbs delivered. Delivery available within 50 miles.
Ocala
★4.3(10)Florida grass-fed, grass-finished beef shares in quarter, half, or whole. No antibiotics, no hormones. Ships directly to your door with dry ice.
Arcadia
Florida grass-finished, pasture-raised beef. Custom processed freezer beef with whole beef and quarter shares available.
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Expect $1,885-3,435 total for a half cow in Florida. At $4.25-6.95/lb hanging weight (350-400 lbs), you pay the rancher $1,490-2,780, plus $50-75 slaughter fee and $0.95-1.25/lb processing. Your take-home yield is 210-240 lbs, making effective cost $9-14/lb. Flat-rate 'boxed' pricing (all-inclusive) runs $2,990-3,117 for a half.
Brahman cattle have loose skin, sweat glands, and parasite resistance essential for Florida's heat and humidity. Older research suggested Brahman beef was tougher, but modern genomic selection has largely closed this gap. The ideal Florida beef is an F1 cross (Brangus or Braford)—combining Brahman hardiness with Angus/Hereford marbling. A healthy, thriving Brahman cross beats a heat-stressed purebred Angus every time.
October through December is optimal. Bahiagrass (Florida's dominant forage) peaks during the summer 'Green Season' (May-October). Cattle harvested in fall have spent months grazing lush, high-energy pasture and are at peak condition. Avoid spring beef unless the rancher has a robust winter supplement program—dormant winter pasture produces leaner animals.
Fresh From Florida is a state program requiring beef to be born, raised, and processed within Florida. It's your verification shortcut in a market where 'local' claims can be ambiguous. FFF beef eliminates the carbon footprint of shipping calves to Western feedlots and back. It also supports Florida ranchlands that provide critical ecosystem services like aquifer recharge and wildlife habitat.
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