Along with the hard work of ranching comes a great life.



We would like to buy beef right now. Can you help me understand why Omega Beef is only available in the summer and late fall?

At Omega Beef we are guided by practices that are good for our animals and good for our land. We are also guided by flavor. We know that good practices are inextricable from great flavor. We live in the north and we sell a grass-finished product. Grass-finishing means that our cattle go directly from our pastures to the butcher. Our beef cattle are not fed grain or corn to finish. Grass finishing is an art and a science. When done well, it means you have a product that is healthier for land, water resources, and for the people that eat it. When done well it means you have beef that is delicious, healthy and tender. Not all beef that carries the “grassfed or “grass finished” label has any of these qualities.

Also, our Wagyu cattle are grass-finished on rangeland, as opposed to irrigated pasture; this means our beef use less water resources and supports a diverse and vibrant prairie ecosystem and suit our climate and our ecology. In the north, grass-finishing means our product is seasonal. For beef that is grass-finished to taste good you have to butcher animals when they are gaining weight and when they are eating green grass. In our part of Montana, this means we butcher two times a year. We butcher in June before the weather gets hot and the grass turns brown. We also butcher in October or early November. We usually get cooler weather and moisture in September and early October, and we get some fall green grass and our beef animals begin putting on weight for winter.

Eastern Montana has some of the best grasslands in the world. By working with this landscape, this climate and an amazing breed of cattle we have a product that is unique and special.


Why can’t I buy a package of steaks?

By keeping things simple we can bring you the very highest quality beef for the most reasonable price. Grassfinishing takes time, and Wagyu cattle are generally smaller than other beef cattle so they take more time to grow and be ready to butcher. Selling by the half and whole beef allows us to get the highest quality beef available for the most affordable prices. In other words if we can keep our processing and delivery fees down we can put our resources into caring for our land , water and animals and bringing our customers the freshest, healthiest, most delicious beef for an affordable price. Yes, buying in bulk or buying a year’s worth of beef at one time is a very different way to buy and eat! It takes planning and space and a larger upfront cost. But it is the most economical way to buy the highest quality beef available. By keeping things simple, our customers have more choice about the kinds of cuts they want and the way they want their beef packaged. Over the years we have seen other less tangible but very valuable benefits to our customers and our community. Over and over we hear from moms and dads how helpful it is in their busy lives and family life to have beef in their freezers. Families and co-workers that get together to share a half or whole beef tell great stories of sharing Omega Beef.

Other advantages of buying in bulk: Your extra Omega Beef makes a wonderful gift for those hard to buy for loved ones. And, Omega Beef is USDA inspected and packaged you can sell your extra Omega Beef to others.


How much freezer space do i need for a half beef?

A half beef will fit in most standard sized chest or upright freezers. A rule of thumb is one cubic foot of freezer space for each 35-40 pounds of cut and wrapped beef. Allow slightly more space when the meat is packaged in odd shapes. A half will fit in a small freezer (6-8 cubic foot freezer) if your beef is you are storing. A medium sized freezer (12-18 cubic feet) will comfortably hold your half beef and other items as well.


I have to travel with my beef when I pick it up, how do I keep it frozen?

If you are traveling with a half beef you will need to plan to keep it insulated. Your half will be tightly packaged in 4-6 large boxes. Even in the summer, you can keep your beef well frozen by covering your boxes with blankets, insulated pads, or sleeping bags. Coolers usually take up too much room.


I am sharing a half with another family, what should I keep in mind?

We have found that it is best for people who know each other and share cooking preferences to share halves. When you split a half beef we ask that ONE of you be the contact with our USDA butcher for choosing cuts and packaging. You may want to consider cuts and packaging that are easy to split and share with others. For example, if you are splitting a half you will probably want to have the tenderloin cut into steaks as opposed to keeping it whole. Or, you may want to have your hamburger packaged in smaller, 1-pound packages. You may want your steaks individually packaged or in 2- steak packages. It is best if you can meet on the day of delivery to divide your half, as you will have some choices to make.


How long does beef last in the freezer?

Our beef is dry-aged 14-21 days and then it cut to our customer’s specifications and immediately flash frozen and sealed in packages. Flash freezing is a great process that allows the nutrients and flavor of our seasonal, grass-finished and dry-aged Wagyu to be preserved! It will easily last a year or even longer in your freezer.

Get in Touch

Please call (406) 984-6229 to put your name on our list of customers for the next butchering.