sagrerafarms

We sell our steers for $6 per pound out the door. The price is based on the hanging weight of the animal at harvest. Our typical hanging weight is 950-1,000 pounds per animal.

We sell whole animals, half and quarters !

Give us a call, thanks, Shawn

Our wait time has been minimal, a week or so. As we move into January and February we have cattle that are ready to be processed and the wait on those will be about 30 days or so. Technically you can literally drive up here, choose your animal, we send to processor and we age it for 28-35 days. We cut the side to your specifications, vacuum seal it, freeze it and then it’s ready. Our cattle weigh about 1500 lbs. live, 950 pounds as it hangs on the rail. Thanks for your interest!

Shawn

Yes, I am from the same family. I am a fourth generation cattleman whose great great grandfather settled in New Orleans back in the 1840’s. My great grandfather, Dr. Raphael Sagrera started ranching in the marshes of South Louisiana in 1894. Every Sagrera has been tied to ranching at some point of their lives ever since.

Thank you for your kindness and encouragement. When we started this project our goals were two fold, yes market some extreme high quality beef locally, but more so to help educate consumers about the value and benefits of no added hormone locally grown beef. As I mentioned in an earlier post, there are a dozen variables that can easily effect your dining experience. We should all learn what are those variables that way we are never surprised by the outcome.

If you purchase the side……it’s pretty much all yours! Everything you mentioned is yours! Rarely get requests for the organs. However, those that know how to properly prepare them…..love them!

Good morning to all! I am Shawn Sagrera, owner of Sagrera Farms in Ethel, La. A friend and neighbor sent me the link for this beef discussion. We love beef, we love good beef, we actively promote the beef industry for ALL BEEF PRODUCERS! Beef is tremendous product yielding many different cuts that can be prepared in dozens of ways. I encourage everyone to educate themselves as to WHERE AND HOW your particular beef purchases were raised, cared for and ultimately processed. Typically each ranch has a different management style which ultimately yields a product that will look and taste slightly different from their peers. If you love grass fed beef, go check out the ranch, see what the animals look like in the pasture before slaughter. If you love grain finished, drive out to the ranch, see what their cattle look like. Please understand it’s NOT one size fits all. There are so many different variables to consider when purchasing a side of beef! We really try to educate our customers on what they are receiving and what they should expect from our ranch. Consider this, not every family is cutout for a full side, it’s simply too much quantity. So what’s best for one person doesn’t always carry over to the next.

I’ll finish with what we do at our farm. We raise the TOP 1% Angus Cattle in the Nation for marbling and tenderness, we know their DNA, we know their decades of genetic history, we know their Sires and Dams. We use ultrasound technology on ALL calves at weaning to verify quality, we start them on grass and finish them in grain for 200 days, we process then age the carcasses for 35 days. Finally we cut to your specifications, vacuum seal and flash freeze. The product you will receive will ONLY grade PRIME or the Highest 10% of CHOICE produced In the country. We are truly a local, operating ranch, actively involved in all phases of the cattle industry. We welcome visitors and always look forward to helping educate new customers about this great product we call BEEF!

Shawn