Farm
Wyoming Authentic Beef
Cody
★4.9(15)Local beef supplier in Cody, Wyoming. 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 Cody, Wyoming
2 local suppliers selling bulk beef in the Cody area. Prices in Wyoming typically range $9.50-11.00/lb per pound.
Avg. Rating
4.7 stars
60 reviews
Half Cow Cost
$2,000-4,200
in Wyoming
Best Season
October-November
peak availability
Hanging Weight
$4.25-7.00/lb
before processing
When to Buy in Wyoming
Fall harvest (October-November) coincides with the end of the grazing season when cattle are at peak weight and body condition. This timeline aligns with Wyoming's severe winter onset, creating transport challenges. For grass-finished, late summer to early fall (September-October) captures animals at maximum fat deposition. Processing slots book 12-24 months out.
2 Suppliers in Cody
Farm
Wyoming Legacy Meats Custom
Cody
★4.4(45)Local beef supplier in Cody, Wyoming. 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 Wyoming Buyers
Wyoming's extreme winter weather (frequent I-80 closures) creates transport challenges for fall pickups. The best strategy: load a chest freezer into your vehicle and pre-cool overnight. The thermal mass of 400 lbs of frozen meat (-10°F) will self-insulate for 24-48 hours if unopened. Monitor WYDOT 511 for real-time road conditions.
Other Cities in Wyoming
Frequently Asked Questionsabout buying beef in Wyoming
01
What does half a cow cost in Wyoming?
A half cow in Wyoming ranges from $2,000-4,200 depending on tier. Value-oriented grass-fed (High Plains Beef): ~$2,000 at $4.25/lb HW. Standard grain-finished (Kompac): ~$1,925 at $5.50/lb HW inclusive. Premium market (Lockhart): ~$2,100 at $7.00/lb HW inclusive. Your effective take-home cost is $9.50-11.00/lb for all cuts.
02
What makes Wyoming beef different from other states?
Wyoming's high-altitude ranching (4,000-7,000+ feet) requires cattle genetically adapted to lower oxygen levels. Progressive ranchers PAP-test herds for cardiac robustness. The sagebrush steppe terroir - diverse native grasses, forbs, and sagebrush - imparts a distinct herbal complexity to grass-fed beef that connoisseurs describe as richer and more mineral-forward than Midwest feedlot beef.
03
Why do I need to book 12-24 months in advance?
Wyoming has a chronic shortage of processing capacity ('shackle space'). Following early 2020s supply chain disruptions, small processors remain booked 12-24 months out. The 'kill date' is sacrosanct - if a rancher misses a slot, they feed the animal another year. Place deposits in early spring to secure fall harvest slots.
04
How do I transport beef across Wyoming in winter?
I-80 is notorious for winter closures due to wind, snow, and blow-overs. Strategy: load a chest freezer in your vehicle, pre-cool overnight, pack the meat tight. The thermal mass of 400 lbs frozen at -10°F self-insulates for 24-48 hours if unopened. Add dry ice for peace of mind but crack a window for ventilation. Monitor WYDOT 511 for real-time closures.