08/17/2026
A week out from the processor date, and people keep asking us the same two things about the Wagyu-Beefmaster halves — so here are straight answers.
"What does it cost?" A half is $3,000, processing included — $1,000 reserves it, and the balance isn't due until pickup. That works out to roughly $14–15 per pound across every cut: ribeyes, tenderloin, roasts, and ground alike. With grocery beef at record prices right now, that's dry-aged Wagyu-cross for about what ordinary beef costs at the store — and less than what most Texas ranches charge for the same thing.
"Where would I even put it?" A half fits in a standard chest freezer — the kind that runs about $250 at any big-box store. And if 200 pounds is more than your family needs, grab another family and split one. A hundred pounds each is the easiest way to do this for the first time.
Our first Wagyu-Beefmaster set heads to the processor Monday, August 24. A few halves and wholes are still open — first come, first served.
Reserve at monteithranch.com/beef — the form takes two minutes, and we'll walk you through the rest, cut sheet included.
