Farm
Cascade Sheep & Cattle Co.
Wapato
★5.0(4)Local beef supplier in Wapato, Washington. 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 Wapato, Washington
2 local suppliers selling bulk beef in the Wapato area. Prices in Washington typically range $10.00-11.00/lb per pound.
Avg. Rating
4.8 stars
30 reviews
Half Cow Cost
$2,200-2,900
in Washington
Best Season
August-November
peak availability
Hanging Weight
$4.60-7.50/lb
before processing
When to Buy in Washington
Spring (March-May) is the reservation window—book now for fall delivery. Grass-fed peaks August-September when pasture sugar content is highest. The general 'Fall Run' (October-November) is when grain-finished cattle are harvested before winter feeding costs kick in. Processing backlogs are severe: 12-18 months out.
2 Suppliers in Wapato
Farm
Holy Cow! Grass Fed Beef
Wapato
★4.5(26)Local beef supplier in Wapato, Washington. 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 Washington Buyers
For Seattle buyers, the 'Last Mile' across Snoqualmie Pass is the logistical challenge. Pack coolers tight with no air gaps—frozen meat acts as its own thermal mass. 'Cow-pooling' a whole cow from Eastern WA saves $1/lb over buying quarters. Check WSDOT for pass conditions in October-November, and use drop-point services from farms like Farm Fresh Northwest to avoid the drive entirely.
Other Cities in Washington
Frequently Asked Questionsabout buying beef in Washington
01
What does half a cow cost in Washington?
A half beef runs $2,200-2,900 total. At $5.70-6.15/lb hanging weight (350-400 lbs), you pay the rancher about $2,000-2,500, plus $62.50 slaughter fee and $1.00/lb processing. Take-home yield is approximately 235 lbs (65% of hanging weight), making your effective cost $10-11/lb for all cuts—a significant discount on premium steaks.
02
What's the difference between Eastern and Western Washington beef?
Eastern Washington (Columbia Basin) is the production powerhouse: large-scale feedlots, grain-finished beef, consistent quality, lower prices due to economies of scale. Western Washington has rain, grass, and proximity to Seattle: small-scale artisan operations, grass-fed focus, heritage breeds like Highland and Wagyu, but higher prices due to land costs and the 'mud tax' of winter management.
03
Why is my bulk beef darker than supermarket beef?
Commercial retail beef is wet-aged in plastic and sometimes gas-flushed to maintain bright red color. Your local bulk beef is dry-aged (hung 14-21 days), which oxidizes the myoglobin to a deeper burgundy or purple. This is a quality indicator: dry-aging concentrates flavor and improves tenderness. The meat will bloom red when exposed to air.
04
How do I transport beef across the Cascades without it thawing?
A half cow (8-10 boxes) fits in an SUV. If the meat is hard-frozen by the butcher (-10°F), it acts as its own thermal mass for a 3-hour drive. Pack coolers tight with no air gaps—fill empty space with sleeping bags. For drives over 4 hours, add dry ice (place cardboard between dry ice and meat). Crack a window slightly when using dry ice in a passenger vehicle.