RK Livestock’s 1st Online SaleNovember 1st
RK Livestock’s 1st Online SaleNovember 1stRK Livestock’s 1st Online SaleNovember 1st
Born here. Raised here. Finished here.
Beef for your freezer
Currently Sold Out!
How we finish our beef
Our beef is finished on alfalfa and corn for a minimum of 120 days, which we've found is the key to the best flavor possible. We charge $6.50 per pound hanging weight — this year's price, set by current calf value and feed costs.
We work with a local butcher who has a fantastic reputation, and our customers deal directly with the butcher to decide exactly how their beef is packaged. We pay all harvest fees and butcher fees, and we deliver the finished beef within our local area — within roughly two hours of the ranch.
From time to time we have extra hamburger available. We do not sell beef by the cut at this time, though we hope to offer that in the future.
Once-a-year harvest
We only harvest once per year, and we keep a running list of customers for that list. A large share of our customers are returning families who buy from us year after year.
Our beef has an unbelievable flavor, and we make sure every customer is getting a premium product. Our family feeds these cattle every day, so we know exactly what they are eating — and our customers know it is fresh and ranch-raised.
No middle man. No medicine.
These calves are born here, pastured here — or on our lease ground — and finished out here. No middle man. No medicine. We deliver them to the butcher and deliver the frozen finished product to you.
You will never get anything from us that would be considered a cull animal. The process starts before the calves are even born: we choose our bulls for carcass qualities, so we are 100% confident in what our customers are getting.
A nod to Doug
A man named Doug Adams owned a butcher shop in Shelley, Idaho for years — everyone in the area knows that if you want a good steak, you go to Doug's. Kristin's dad worked for Doug years ago, so Kristin knew him well enough to pick his brain.
When we started finishing beef, we wanted to do it right, so Kristin went to Doug and asked him the secret to finishing a beef so it tastes the best it possibly can. He shared his secrets with us, and to this day people tell us all the time that our beef simply tastes better than anything you can get in the store.
Unfortunately Doug is no longer with us — he passed last year. So thank you to Doug for sharing his secrets with us.
Get on the list
To get on our list for beef this year, please join below — or call or text Kristin. Spots fill early and returning customers get first chance each year.
208.313.0963