Contact us if you are interested in purchasing a quarter, half or whole beef to fill your freezer. We have a limited number of beef ready to harvest in the spring and again in the fall. The demand is high, so get on the list soon!
Ready to order?
Email: btduncan@itstriangle.com
OR
Call or Text: Tammy Duncan (406) 399-6292 (preferred for fastest response)
Please include …. your name, address, home phone, work (daytime) phone, email, and size of beef you are ordering.
Duncan Beef
Our goal it to produce the best beef possible for the Barn AND the Table!
There’s nothing like a juicy, flavorful steak, a delicious, melt-in-your mouth pot roast or a fantastic burger with all the trimmings! We have been feeding steers to meet these “needs” for generations. These cattle carry only the hormones God gave them and are naturally grown and fed. We know what goes into them, so we can be confident you will like what goes into your freezer. The steers are grass grown and grain finished for a great eating experience every time.
Frequently Asked Questions
We sell all-natural, premium-quality, grain-fed beef. The beef in our fat pens receive no antibiotics, hormones or steroids. This is not organic beef and it is not grass-fed beef. This is the same beef we have been producing and feeding our own families for 5 generations.
You may purchase a whole beef, half beef or quarter beef. The size will vary depending on the breed and age of the steer harvested. You will pay on the “hanging weight” at the processor. The amount of meat you put in your freezer will be determined by the normal yield loss of processing and how you have your beef cut.
Please note that on a quarter beef, you are purchasing a “half of a half”, which means the half of beef is cut the same for each quarter, with steak thickness, roast size, and steak cuts the same for the entire half beef. We will make every effort to match you with another buyer of a quarter of beef with similar cutting desires, but there is no guarantee that you will get it cut exactly as you would like.
Each year we sell a limited supply of beef that is ready to send to the processor in the late spring/early summer and possibly another batch ready for fall harvesting. The number of steers we keep to put on feed is determined by the interest we have from customers like you.
If we aren’t hearing that there is a demand for the beef, we will send the steers to town instead of using up precious feed and keeping someone busy doing unnecessary chores. With that in mind, it is good to contact us as soon as you know you are ready to purchase beef, even if it’s March and you don’t want it until fall. That way we know to “put your name on one” and contact you when it is ready to go. We take orders on a first-come, first-served basis. Contact us for current prices.
To order beef, please do ONE of the following:
Email: btduncan@itstriangle.com
OR
Call or Text: Tammy Duncan (406) 399-6292 (preferred for fastest response)
Leave us your details. We will need your name, address, home phone, work (daytime) phone, email, and size of beef you are ordering.
Once we receive your order, we will call or send you a confirmation, telling you that we have confirmed your order. If you don’t receive a confirmation within two weeks after placing your order, please contact us by phone at (406) 399-6292 or (406) 292-3503.
When we deliver your animal to the Processor, we will call or email you to tell you how much your beef weighs and how much the beef costs. At this time, we ask that you send a check to Duncan Ranch for the amount of purchase. Contact us if you need to make special arrangements. Some customers prefer to pay with cash; if this is you, arrangements can be made to collect payment upon delivery. Please note that our price includes the processing fee, so you DO NOT owe anything to the Processor.
Using your contact information, we will notify you when your beef is at the Processor. Then, you will contact our processor and give them your cutting order. They will go through a list of questions about how you want your beef cut and wrapped. They will ask things like how thick you want your steaks, how many steaks per package, how big you want your roasts, how many pounds of ground beef per package, whether you want soup bones, whether you want rib steaks or rib roast or a combination, and several other questions. This is a very easy process and the Processor will guide you through it.
Our current processor is Tizer Meats located in Helena, MT and is state inspected, maintaining sanitary processing conditions. They use vacuum packaging except for the burger. If you go to their website you can pull up a copy of their cutting order options so you can make your choices before calling. The beef hangs for at least ten days to 2 weeks, and is then cut and wrapped to your specifications. (Sometimes things aren’t perfect and there is no guarantee implied here.) The Processor will contact you (if you are picking up your own meat) or us (if we are delivering). The Processor has limited storage space, so you will need to pick up your beef as soon as possible after they notify you.
There is much information available as to how much freezer space is needed for a beef. The rule of thumb is that for each 25 pounds of packaged beef you will need about 1 cubic foot of freezer space. We suggest you err on the side of “extra” space since not every package of meat will fit neatly into a cube.
Possibly, if we can make cost-effective arrangements. Many of our customers are several hundred miles from here and we do our best to make a trip west of Montana in the spring and again in the early fall (to avoid snowy mountain passes), if necessary. We charge an additional fee for this delivery to help cover fuel expenses, so if you are local and can pick up your own meat it is to your advantage. We are also happy to bring meat back to the Hi-Line for our local customers if that is more convenient. Please ask about our delivery options when you call to order your beef. We will do our best to make it work.