Farm
3 Board Farm
Downsville
★5.0(13)Local beef supplier in Downsville, Louisiana. Contact them directly for current availability and pricing on bulk beef purchases.
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsBuy Half a Cow in Downsville, Louisiana
2 local suppliers selling bulk beef in the Downsville area. Prices in Louisiana typically range $9.00-10.50/lb per pound.
Avg. Rating
5 stars
17 reviews
Half Cow Cost
$1,800-2,200
in Louisiana
Best Season
April-June
peak availability
Hanging Weight
$5.00-6.75/lb
before processing
When to Buy in Louisiana
The spring 'ryegrass flush' produces peak quality beef - cattle finishing on lush ryegrass in April-June achieve the best marbling and flavor. Avoid October through January when deer season overwhelms local processors. Summer beef (July-September) may be leaner due to heat stress and lower forage quality.
2 Suppliers in Downsville
Farm
Canaan Farms LLC
Downsville
★5.0(4)Local beef supplier in Downsville, Louisiana. Contact them directly for current availability and pricing on bulk beef purchases.
Natural
1/4 Cow · 1/2 Cow · Whole Cow
Farm Pickup
View DetailsLocal Tip for Louisiana Buyers
Louisiana humidity is brutal on frozen meat storage. Invest in vacuum-sealed packaging (worth the extra processor fee) and use a chest freezer in your garage rather than an upright - chest freezers maintain temperature better when opened and resist the humidity-caused frost buildup that plagues uprights here.
Other Cities in Louisiana
Frequently Asked Questionsabout buying beef in Louisiana
01
How much does a half cow cost in Louisiana?
Expect to pay $1,800-2,200 total for a half cow in Louisiana. This includes $5.00-6.75/lb hanging weight to the farmer, plus $50-75 kill fee and $0.55-1.00/lb cut and wrap to the processor. Take-home yield is approximately 200-230 lbs, working out to about $9-10.50/lb effective cost.
02
Why does Louisiana beef taste different from Midwest beef?
Louisiana cattle often contain Brahman genetics (the 'ear' you see on many local cattle) which provides essential heat tolerance. This creates a slightly leaner, firmer texture. The ryegrass-based diet also contributes a more robust, distinctly 'beefy' flavor compared to corn-finished Midwest beef. The yellow-tinted fat from beta-carotene in green grass is a sign of quality pasture finishing.
03
When should I avoid buying beef in Louisiana?
Avoid planning a harvest between October and January. Deer season overwhelms local processors - they switch almost entirely to venison processing. If you want beef for the holidays, book your slaughter date by July at the latest. The optimal window is April-June during the spring ryegrass flush.
04
What Louisiana cuts should I request on my cut sheet?
Always request soup bones and shanks for gumbo stocks. Keep brisket whole for Creole daube (beef stew). Have round steaks tenderized/cubed for chicken-fried steak rather than leaving them as tough full steaks. Request oxtails - they're a local delicacy that processors often discard if not specified.