Beef Info

Order online and we offer a variety of ways to get your order!

1. At our feed yard office at Mountain View Feeders Mon, Wed, Fri. from 1pm-5pm: 5200 North County Rd 19, Fort Collins, CO 80524.
2. FREE local delivery with $100+ orders (Fort Collins, Loveland, Wellington, Timnath, Windsor, LaPorte, Bellvue).
3. Drop Off Locations: We can leave your order at these stores for you to pick up at your convenience during their store hours.

• CF & G Public Market & Coffee House  4138 Main Street, Timnath, CO
• Frank's BBQ Trading Post (Next to White House Black Market in Centerra) 5943 Sky Pond Drive, Suite E-172Loveland, Colorado 80538

4. Ship to your door

These options should show up in the checkout page. If not, please make a note at checkout or give us a call!

In addition to cash or credit cards, accept SNAP EBT. Select EBT/SNAP at checkout and we will complete the payment at the time of pick up.

YES! But only in our office (MWF 1-5pm) and at farmer's markets.

SOMETIMES we will post extra cuts online.

Call, text or email for individual cut and organs availability.

• All of our product is individually packaged and vacuum-sealed
• Ground beef is about 85% and packaged in ~1 lb packages
• 1/3 lb. hamburger patties are usually 4 to pack
• Steaks are cut 1-1.5"

Our beef is USDA-inspected and processed at Bear Mountain Beef in Hawk Springs, WY. The USDA states frozen, well-sealed beef can last "for a long time" (we have personally stored beef for 2+ years), but they recommend 12 months.

Vacuum seals are not perfect. Over time and with handling, the seal can break and lose the vacuum. There may be cuts that do lose their seal and should be used ASAP.

Our cattle are processed at Bear Mountain Beef in Hawk Springs, WY. We are part owners in this business and therefore are able to have a good relationship with the processors. Bear Mountain Beef is a USDA-Inspected facility and we are able to age the beef for 14+ days.

Our beef is aged for a minimum of 14 days. Aging the beef in a chilled environment allows natural processes to improve flavor and tenderness.

YES!! We just started shipping nationwide!  Still figuring it out, so please be patient with us. We ship out on the 1st Monday of the month. Select shipping at check out and be sure to give us your shipping address.

We can ship in the continuous 48 United States.  (Sorry, no HI or AK)

Shipping cost are not fun for you or us. So, we share the cost of shipping. Depending where you live, the costs may be higher due to using 2-day Air vs. Ground shipping and by the weight of the shipment. Type in your address at checkout to get the cost of shipping. We try to reuse boxes/coolers, stuffing and insulated continuers to keep the costs down.

We offer FREE local delivery with orders over $75. Select the delivery option and enter your zip to see if you are in our delivery area.  Our deliveries days are MWF 1-5pm or contact us to make special arrangements.

Approx 1 -1.5 cu. ft. of freezer space needed for 25 lbs of beef. More space is better to allow sorting and better airflow between packages.

Our bundles are personally divided equally and pre-packed with already chosen cuts. Therefore, we are unable to substitute cuts in our signature bundles. If you would like to choose your cuts, we suggest having a ½ beef custom cut with your instructions.

We finish our cattle at 18-22 months of age, generally around 1,200 - 1,300 lbs. Per USDA rules any cattle over the age of 30 months must be boneless cuts. We raise the cattle from the calf and oversee the growth and health until the finished product. All cattle records are managed through an online program that tracks their fed and health records.

Our cattle are Angus influence, crossed with other prominent English breeds (Hereford, Charolais, Red Angus, Holstein). Although genetics is an important factor in quality, the most influence of quality and taste comes from how they are raised and fed. We keep an eye and records on all of our cattle from calf to finished product, including the processing.

For the last 120-130 days they are on a high protein ration consisting of spent brewers/distillers grain, alfalfa, hay or straw, corn silage, cracked corn, and vitamins/minerals. Their diet is formulated by our feedlot nutritionist to ensure they are getting all the needed nutrients, vitamins and minerals for the best muscular development and overall health.

Supplemental hormones play a significant role in the beef cattle industry by improving feed efficiency, which ultimately results in cattle with reduced environmental impacts. 

More about cattle hormones:  

• Cattle Hormone Use              
• Hormones in Beef:  Myths vs. Facts

However, we do not utilize supplemental hormones in our cattle. Instead, we focus on optimizing genetics along with feed rations designed by a cattle nutritionist. This approach allows us to raise our cattle efficiently and sustainably without the need for supplemental hormones. 

Just like in humans, antibiotics are used in our operation only when it is deemed necessary for the health and well-being of our animals. Typically, antibiotics are administered to address respiratory issues, and are carried out under the guidance and protocols of our veterinarian.  Fortunately, illness within our herd is relatively infrequent, particularly due to our proactive approach to cattle health and welfare. We prioritize preventative measures to minimize the need for antibiotics. Usually, it is the younger cattle that need treatment, not our older ones that are close to harvest.  In cases where an older animal does experience chronic illness and ongoing treatment, we do not include them in our beef program. All cattle (ours or other operations) must adhere to the safety standards of antibiotic use and the withdrawal period prior to harvest. 

The website Beef. It's What's For Dinner is a great resource for beef, everything from the cuts and how to cook them, to many recipes by the cut. You can also find nutritional information and beef cut charts.

We often share beef recipes on our Facebook page and in our weekly emails.