Quick Answer
Half a cow in Oregon costs $2,400-3,200 ($9.00-13.00/lb per pound take-home). There are 3 local suppliers to choose from. Best time to buy: June-October. Most farms offer grass-fed beef.
Oregon maintains 1.24 million cattle, making beef the first or second most valuable agricultural commodity at over $900 million annually. The state's geography creates two distinct cattle economies: intensive grass-based operations west of the Cascades, and extensive rangeland operations in the high desert east. The direct-to-consumer movement is strong, particularly in the Portland metro area.
Half cow: $2,400-3,200
Hanging weight: $4.50-7.55/lb
Take-home: $9.00-13.00/lb
Peak season: June-October
For grass-finished beef, late spring through early fall (June-October) aligns with peak forage quality. Western Oregon's 'mud season' (November-May) affects pasture operations—producers often harvest before deep mud or rely on hay. Eastern Oregon beef comes off summer range in October. Book 4-6 months ahead, especially for fall.
Black Angus, Hereford, Red Angus, Highland, Galloway
Typical practice: Grass-fed
For Portland consumers, the 'drop site' model works well—Carman Ranch delivers to eligible zip codes, Lonely Lane Farms services specific quadrants on scheduled days. You don't need a truck or country drive for bulk beef. For Eastern Oregon beef (often better pricing), coordinate with producers who deliver to Portland hubs.
Redmond
★5.0(11)Redmond, Oregon high-desert valley ranch. All-natural grass-fed, grass-finished Angus beef serving Central Oregon.
Nehalem
★5.0(2)Oregon Coastal Range pasture-based farm. Animal Welfare Approved and Certified Grassfed. Raised with respect for animals and land.
Wallowa
★5.0(5)Wallowa, Oregon regeneratively raised, grass-fed, grass-finished beef. Quarter, half, and whole shares available.
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Explore suppliers in neighboring states - many offer delivery or are worth the drive.
A half cow in Oregon costs $2,400-3,200 total. At $5.50/lb hanging weight (400 lbs), expect ~$2,200 for meat, plus $85 slaughter/disposal (half share) and $1.10/lb cut and wrap (~$440), totaling ~$2,725. Your take-home yield is about 260 lbs, making effective cost ~$10.48/lb. Premium grass-fed Willamette Valley operations run higher.
No. Custom Exempt beef is stamped 'Not For Sale.' You purchase a live animal share before slaughter; the processor serves you as the owner. This meat is strictly for your household and non-paying guests. It cannot be resold, donated to a food bank, or served in a restaurant. To resell, meat must be USDA or Oregon State inspected.
Willamette Valley land is among Oregon's most expensive agricultural real estate. Small-scale farms have higher per-acre overhead. Intensive rotational grazing requires more labor. Grass-finishing takes 6-10 months longer than grain-finishing—an extra season of care. Eastern Oregon benefits from vast economies of scale and lower lease rates on public rangelands.
Shrink is weight lost during aging (water evaporation) and cutting (bone/fat removal). Your packaged weight is typically 60-65% of hanging weight. Grass-fed cattle may yield slightly less due to lower fat content. Ordering boneless cuts further reduces weight but increases pure meat per pound. Clarify if pricing is based on hanging or live weight to budget accurately.
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