Snider Beef

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Snider Beef Proudly offering high quality, grass-raised, grain-finished beef that you can trust and will enjoy.

10/05/2026

When new cattle come in, sometimes they dont know how to eat the way we need them to. Getting them on feed and on a proper regimen takes time, attention, and calculation. Too much feed at once could lead to acidosis, bloat or death. Too little feed, they just wander around restless and hungry.
We have to adjust their rumen microbes slowly. There are two different type of rumen microbes: one for grass and hay and one for grains. Coming straight off grass pasture, they don't possess the proper bacteria to break down large amounts of grain.

In the first few days, they get fed a small amount and what doesn't get eaten, gets taken away. They have to to wait 12 hours for the next feeding. Once they start licking the feeder clean they get a few more pounds per feeding. Eventually, when they come to the bunk, stay there the whole time, pick it clean, and walk away, they will be granted full access to full feed whenever they want it.

10/01/2026

Denver Steak going down on a Wednesday. Look closely at that marbling underneath the salt and pepper.
What is a Denver steak? I have never heard of it.

The name was created in 2002 by a marketing focus group. Researchers wanted a name that sounded western, high-end, and approachable, so they ran consumer test groups and "Denver Steak" won.

In the late 1990s and early 2000s, meat scientists at the University of Nebraska and the University of Florida conducted a massive $1.5 million "muscle profiling" study. They mapped every single muscle on a steer to find hidden, high-value cuts buried inside traditionally tough primal cuts. The Denver steak (Serratus ventralis) was one of their prized discoveries.

It was ground into hamburger for decades
Because it sits deep inside the beef chuck (shoulder)—a primal usually reserved for slow-cooked pot roasts—butchers used to trim right past it or grind the whole section into ground chuck.

Even though shoulder muscles usually work hard and stay tough, this specific muscle barely gets used. Muscle tenderness testing ranks it fourth overall—behind only the Filet Mignon (tenderloin), Flat Iron, and Ribeye Cap (Spinalis dorsi).

We have plenty of these for you guys to try and fall in love with. $18/lb.

09/24/2026

RESERVE YOUR BEEF: January Harvest Slots Open!

Want your freezer completely stocked with premium, pasture-raised local beef for the entire year while locking in the best price per pound?

We are now taking reservations for quarters, halves, and whole beefs for January delivery. Best of all? Processing is completely included, and you get a fully custom cut sheet so every steak, roast, and burger patty is cut exactly how your family likes it.

The Details:
• Price: $8.00 / lb hanging weight (Steers average 900–950 lbs hanging)
• Custom Cut Sheet: Your beef, your way (steaks, roasts, burger, and specialty cuts)
• Processing: Included!

Reservation Deposits:
• Quarter Beef: $750 deposit (Est. ~231 lbs hanging)
• Half Beef: $1,000 deposit (Est. ~425 lbs hanging)
• Whole Beef: $2,000 deposit (Est. ~925 lbs hanging)

Secure your harvest slot before they fill up for January!

📲 Comment below, send us a direct message, or give me a call to lock in your deposit today!

🔥Bone in Ribeye(rib steak). 1.25"🔥💲$30/lb.💲-season with salt and pepper-grill wide open over open flame.-flip and rotate...
09/23/2026

🔥Bone in Ribeye(rib steak). 1.25"🔥
💲$30/lb.💲

-season with salt and pepper
-grill wide open over open flame.
-flip and rotate 90 degrees every 2 minutes.
-Medium rare.
-pull at 120 internal temp, add 2 pats of salted butter, rest for 5 minutes.
-down the hatch.

Alternative...
-low, heavy, smoke for an hour or until internal temp is about 105-110.
-pull, and rest while your grill is warming up.
-sear wide open for 60-90 seconds per side.
-down the hatch.

09/22/2026

The Driveway. We packaged one of these up and sent it home with a customer this morning. This was put together and built around what you'd get at grandmas after church on Sunday. Stews. Soups. Meatloaf. That classic Pot Roast. Chicken Fried Steaks. Barbecued crock pot ribs. Maybe even a steak.

If you're looking for a solid mix of everyday ground beef, roasts for slow cooking, and a few good cuts for the smoker or grill, this one covers pretty much all the bases.

​Here’s what’s packed inside:
​15 lbs Ground Beef
​1 Chuck Roast (avg. 3 lbs)
​1 Arm Roast (avg. 3 lbs)
​2 Packs Sirloin Steaks (~1 lb each)
​2 Packs Beef Plate Ribs (~3 lbs each)
​2 Packs Cube Steaks (4 per 1 lb pack)
​1 Pack Stew Meat (~1 lb)
​1 Pack Soup Bones (~2.5 lbs)
​This comes out to right around 34 pounds of beef total.
$300

​If you want to grab one, just shoot us a direct message or leave a comment below. Only 3 of these left.

09/21/2026

We spent yesterday in western Oklahoma weaning calves, having some fried chicken at mama's table, and picked these 2 up and brought them home. We got home and got to do everything in the dark with the crickets and tree frogs singing.

09/20/2026

When i talk about "we or us": this is my business partner. If you get a thank you note, written in crayon, in your order, its from my "assistant". We also have a Head of Marketing/Human Resources and she has an assistant that you might get to meet at the farm or if we are out and about sometime.

09/19/2026

September's boxed sets are here.

💥The 15 boxed sets for September are here. 💥 This is our first crack at this, so just bear with us. We know how to move ...
09/19/2026

💥The 15 boxed sets for September are here. 💥
This is our first crack at this, so just bear with us. We know how to move halves and wholes, but these curated boxes have been a new journey. You have been patient and it's time that it pays off. If you have any questions about anything you see, don't hesitate to send us a message or leave a comment on the box you are interested in. There simply isn't enough room in a photo to answer all the questions.

We will do pickup directly from the farm, in Blanchard, on a set date and time. As they get claimed, I will update the quantity left in the comments of the photo. If there is something you want to see in future boxes, be sure to drop it in the comments and let us know. We can't help if we don't know. There is a little Easter Egg hidden in the post and we will send a free hat to the first person that finds it and says what it is.

Headed to pick up 1,060 lbs of PREMIUM, USDA INSPECTED, OKLAHOMA BEEF this morning. I've got a 4 hour drive, so will be ...
09/18/2026

Headed to pick up 1,060 lbs of PREMIUM, USDA INSPECTED, OKLAHOMA BEEF this morning. I've got a 4 hour drive, so will be announcing the boxes this afternoon. We have some realllllly cool stuff heading into the freezer. What are you hoping to see?

Address

Blanchard, OK
73010

Telephone

+15803317335

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