You and your family deserve the best. Our family will do our part to provide you with the best beef you have ever tasted.

The Varner family has been in the cattle business for 17 years. The last 10 have been on our 80 acre place 1 1/2 miles south of Leeton, MO. In 2006, we decided to go into grass finished beef. We use no antibiotics, growth hormones, herbicides or pesticides. Our cattle are not fed grain of any kind at any time in their lives. We have a 100% closed herd and do not use any sale barn animals. If we are out of beef, we will have to wait until the next harvest. We will have a few 18-24 month olds to butcher this fall and spring. They are available to buy in whole, halves, or split halves. Hetherington meats, a MO State approved and inspected processor, does this for us. The meat is dry aged for about 2 weeks. Delivery is available in a 100 mile radius of Leeton for large orders. As a convenience to our customers we are now offering split quarters. These should weigh about 50 - 60 lbs. and fit in a large refrigerator freezer. Your cost is about $5.65 per lb. Split quarter are cash only and you will need to come pick up at our place at Leeton. Please call for more information. We will have hamburger only at certain times. Call for availability. Price is $4.00 per lb, cash only and you pick up.

Our brochure can answer the following questions:  is grass-fed meat better? is grass-fed meat tender? what's in a half? what am I getting and how much is it?  

There is a lot of research that substantiates the health benefits of grass-fed meats.  You will notice that grass-fed animals have a higher level of conjugated linoleic acids (CLA).  They have TVA, and their ratio of omega-3 to omega-6 is typically a healthy 1-1 to 1-4.  Grain fed (feed lot beef) can be as high as 1-16.

You will notice that tenderness is mostly genetic. This is why we chose a north Devin bull to breed our 100% home raised Angus-Gelbvieh cross cows. Please go to www.northamericandevin.com for more info. Thanks so much, Glenn. 

The brochure has a panel that shows the break-out, by percentage, of the various cuts in a side of beef.

Finally, in the brochure, there is an explanation of how we price our beef.