Farm
Signature Farms
Davison
★5.0(21)Local beef supplier in Davison, Michigan. 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 Davison, Michigan
2 local suppliers selling bulk beef in the Davison area. Prices in Michigan typically range $8.00-11.00/lb per pound.
Avg. Rating
5 stars
29 reviews
Half Cow Cost
$1,800-2,600
in Michigan
Best Season
September-November
peak availability
Hanging Weight
$3.50-6.50/lb
before processing
When to Buy in Michigan
Fall harvest is optimal when cattle come off summer pasture in peak condition. However, Michigan's firearm deer seasons (November) create severe processing bottlenecks. Book processing 12-24 months in advance. The Great Lakes moderate temperatures but Michigan winters require expensive stored forage.
2 Suppliers in Davison
Farm
Top Line Farms
Davison
★5.0(8)Local beef supplier in Davison, Michigan. 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 Michigan Buyers
Holstein beef is the 'moneyball' strategy for Michigan buyers - often 30-40% cheaper than Angus while delivering Choice or Prime-grade marbling due to dairy cattle's genetic predisposition for intramuscular fat. Farms like Benjamin Beef and Wernette Beef specialize in this value segment.
Other Cities in Michigan
Frequently Asked Questionsabout buying beef in Michigan
01
What does half a cow cost in Michigan?
A half cow in Michigan costs $1,800-2,600 total depending on breed and finishing. Grain-finished runs $3.50-4.50/lb hanging weight; grass-fed/heritage is $4.50-6.50/lb. Add $100 harvest share and $0.80/lb processing. Take-home yield is about 200-230 lbs, making effective cost $8-11/lb.
02
What is 'dairy beef' and is it worth buying in Michigan?
Dairy beef comes from Holstein steers - male calves from dairy operations entered into the beef supply chain. Modern management produces Holstein beef that often grades Choice or Prime due to their genetic predisposition for intramuscular fat. It's typically 15-30% cheaper than beef breeds and available year-round since dairy calves are born continuously.
03
Why do I need to book 12-24 months ahead in Michigan?
Michigan has a chronic processing bottleneck. Popular facilities like Byron Center Meats book that far in advance. The situation worsens in November during deer season when processors convert to venison. Get on waitlists early, and be flexible on your harvest date to catch cancellations.
04
What makes Upper Peninsula beef different?
The UP is a high-challenge environment with short growing seasons, favoring hardy heritage breeds like Scottish Highland that thrive outdoors in harsh winters. 'Food sovereignty' is a central theme. Operations like Mackinac Highland Beef and Jere Farms have innovated delivery networks to ship UP-raised beef to the Lower Peninsula.