What makes Ranney Ranch beef special?

We are proud to produce specialty grassfed beef: our animals are exclusively range fed and are harvested young, nourished entirely by mother’s milk and the native perennial grasses of our high mesa pastures. Customers say the meat has a flavor and texture unlike any other and we are proud of our management practices that foster ecological resilience in trying times. In 2017, we were selected as the pilot ranch in New Mexico for the Audubon Conservation Ranching program.

How do I know that this is really grassfed beef?

We are proud to be certified by the American Grassfed Association (AGA) and by Animal Welfare Approved (AWA)Certifiers visit the ranch annually to confirm our grazing management and animal handling practices. Our animals live on the open range their entire lives. No hormones or antibiotics have been administered at any time to our animals. And buying direct from a ranch such as ours keeps your food dollars in your community and state, as well as supporting a family ranch operation.

How do these prices compare to beef I can buy at the store?

We offer whole and half beeves. The approximate price per pound of our beef is typically 20% to 25% less than the average price of grassfed beef at the grocery store. Additionally, you would never be able to specify the range of cuts that you do with us.

How will I get my beef?

We work with two wonderful processors:  Mathews Meats in Belen, NM, and Fort Sumner Processing in Fort Sumner, NM.  You will work with Steve Cordova at Mathews to complete your cut order and you will pick up your beef directly from his facility.  If you opt to process with Darrin Burns at Fort Sumner, you may pick up your beef there or he will ship the meat via FedEx, an additional cost beyond the price of the beef.

How much space will my order take?

You will need 3 – 5 cubic feet of freezer space for a half beef. This is the size of the entire freezer compartment of a side-by-side refrigerator. Many customers invest in a small chest freezer and find it wonderful to have extra storage for storing garden or farmers market produce as well.

How much beef will I get?

The average beef, after it has been processed, weighs approximately 240 pounds.

Is grassfed beef difficult to cook?

No!!!  However, it is important to know that since grassfed beef is much leaner than conventional grainfed beef, it cooks much faster.  Most likely, the “tough” reputation that grassfed beef had in the early years was due to overcooking.

What about the taste?

The taste of grassfed beef varies with its “terroir” just like a good wine. Our beef is raised on high-altitude native grass pastures on sandy soils with a hefty trace of limestone, we believe this gives it its sweet and mineral-rich flavor. Click here to see what our customers have to say about Ranney Ranch beef.

What cuts will I receive?

After two weeks dry-ageing, both processors will cut and package the beef to your specifications. At the Ranney Ranch we like to eat the “Rancher’s Pack” but if you would like to custom order your own cuts, you may do so at no extra charge.



  • Roast


  • Steaks cut 1 ¼” thick
  • Whole Brisket
  • Soup Bones


  • Rib Steaks   cut 1 ¼”
  • Short Ribs
  • Flank Steaks   cut 1 ¼” thick
  • Skirt Steaks     cut 1 ¼” thick
  • Top Sirloin Steaks    cut 1 ¼” thick
  • New York Steaks & Filet Mignon       cut 1 ¼”


  • Bone-in Rump Roast
  • Sirloin Tip Steaks     cut ½” thick
  • Round Steaks       cut ½” thick
  • Pikes Peak Roast (heel of the round, boneless)


  • Packaged in 1 lb. packages   (approx. 30 lbs.)


  • Cut in 2” squares

ORGAN MEATS (unless otherwise specified)

  • Liver   Sweet Breads   OxTail   Kidney

All steaks come 2 per package.


Any of these cuts may be requested alternatively as Ground Beef


  • Steaks OR Roast


  • Steaks OR Roast
  • Brisket
  • Soup Bones


  • Rib Steaks OR Ribeyes OR Standing Rib Roast
  • Short Ribs OR Ground Beef
  • Flank Steaks
  • Skirt Steaks
  • Top Sirloin Steaks
  • T-Bone Steaks OR New York Strips and Filet Mignon


  • Sirloin Tip Roast OR Sirloin Tip Steak (1/2” OR 1 1/2”)
  • Bone-in Rump Roast OR Rolled Rump Roast
  • Round Steak 1/2” thick OR 1 1/2” thick Check here if you would like them tenderized.
  • Pikes Peak Roast (Heel of the Round, Boneless)


  • Cut in 2” squares


  • A half beef yields approx. 30% ground beef or 30+ lbs. (Ground beef will be wrapped in 1 lb. packages unless otherwise specified.)

We cut our steaks at 1 1/2” as our young tender beef cooks very quickly! (Round and Sirloin Tip may be cut thin at 1/2” if you wish, many customers like thin “breakfast” steaks; or you may leave them at 1 1/2” and cut as smaller steaks. Please note your desired thickness above.) Steaks are wrapped 2 per package unless otherwise specified.

***SPECIALTY CUTS*** (Please mark your choice)

  • Hanger Steaks OR Ground Beef (Tasty when prepared with marinade)
  • Coulotte Steak (Very tender; if requested, it will be cut as a smaller steak from the Top Sirloin Steak)
  • Tri-tip Roast OR Ground Beef


  • Liver Heart
  • Sweet Breads
  • Tongue
  • OxTail
  • Kidney

How do I order?

Send an inquiry to Joseph Ranney via our order page. He will send you all the details about where to send your deposit and will collect your billing information.