FROM OUR FAMILY TO YOURS
“Enjoy locally raised Montana beef from anywhere you call home”
Know Your Beef
We have been testing and tracking our genetics for eating quality and health since 1994. We understand the need for responsibly raised meat and have been positioning ourselves to sell beef directly to the consumer for many years. We have been breeding, raising and collecting important data to significantly increase the quality of our beef. What we have learned about genetics over the decades has allowed us to produce more efficient cattle that provide a much better eating experience.
Generations of Genetics
The Lucky Cross Beef story starts in 1924, when our great-great-grandfather, Harry Butcher, homesteaded just out of Winifred, Montana. Just an hour north of where our current ranch sits. Today we are fourth generation ranchers, with almost 100 years of experience. 100 years of perfecting our cattle's genetics to provide our consumers with the healthy and safe meat that they deserve.
Life on the ranch
Our cattle are our lives and livelihood and we treat them accordingly. We do everything we can to ensure the health and safety of the animals on our ranch. We do not use any equipment that could potentially harm our cattle. The environment we provide allows for a stress free life for our cattle.
Grass Fed
Grain Finished
Our cattle are grazed most of their life on the lush meadows of the Snowy Mountains in Montana. Before harvest we put our cattle on a grain finishing diet that makes the beef more tender as well as builds on the marbling and flavor profile of the meat.
PROCESSING
Our beef is processed in Central Montana at a facility that holds the strongest standards of health and safety of their products and their employees.
Our beef will be aged for flavor and tenderness. Once aged and cut, our meat will be vacuum sealed for freshness with no additives or preservatives.
