Butcher
Shrocks Country Butchering
Buffalo
★4.9(127)Local beef supplier in Buffalo, Missouri. 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 Buffalo, Missouri
2 local suppliers selling bulk beef in the Buffalo area. Prices in Missouri typically range $9.00-12.00/lb per pound.
Avg. Rating
4.9 stars
127 reviews
Half Cow Cost
$2,000-2,800
in Missouri
Best Season
May-July or November-January
peak availability
Hanging Weight
$4.25-7.95/lb
before processing
When to Buy in Missouri
The Spring Flush (late May-early July) is the gold standard for grass-fed beef when pastures are lush with clover and vegetative fescue. Late Fall/Early Winter (November-January) is ideal for grain-finished beef. Avoid late August-September grass-fed beef due to 'fescue toxicity' heat stress. The Deer Blackout (November-January) severely limits processing availability.
2 Suppliers in Buffalo
Farm
Local beef supplier in Buffalo, Missouri. 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 Missouri Buyers
Missouri lies in the 'Fescue Belt' where Kentucky-31 Tall Fescue hosts a fungal endophyte toxic to cattle in summer heat. For grass-fed beef, target late spring harvest (June/July) or ask about 'stockpiled fescue' winter harvest when toxin levels drop after hard freeze.
Other Cities in Missouri
Frequently Asked Questionsabout buying beef in Missouri
01
What does half a cow cost in Missouri?
A half cow in Missouri typically costs $2,000-2,800 total. Conventional grain-finished runs $4.25-5.50/lb hanging weight, while grass-fed/regenerative is $5.50-7.95/lb. Add $60 kill fee share and $1.10/lb processing. Your take-home yield is about 225 lbs, making effective cost $9-12/lb for all cuts.
02
Why can't I get beef processed in November-December in Missouri?
The 'Deer Blackout' - Missouri's massive deer hunting season (mid-November through January) overwhelms local meat lockers. Processors switch almost exclusively to venison. If you want beef for the holidays, reserve your animal and schedule slaughter by late October. Otherwise, plan for February pickup.
03
What's the difference between Northern Missouri and Ozarks beef?
Northern Missouri (above I-70) is grain country producing high-marbling, steakhouse-quality beef. The Ozarks is grass-fed territory where rocky terrain makes row crops impractical. Northern beef tends to be milder and fattier; Ozarks beef has a more robust, mineral-rich flavor with yellow-tinted fat from beta-carotene.
04
What is 'fescue toxicity' and why does it matter for Missouri beef?
Missouri is in the 'Fescue Belt' where Kentucky-31 grass hosts a fungal endophyte toxic to cattle. During summer heat (July-August), affected cattle enter a 'Summer Slump' - they stop gaining weight and suffer heat stress, potentially affecting meat quality. Buy grass-fed beef harvested in spring (May-July) or after the first hard freeze when toxin levels drop.