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Welcome to River Valley Ranch & Grassfed Beef

630 acres of prime river valley land
where we raise Angus/Charolais grassfed cattle

For more than thirty years, we have raised cattle, and since 2007 we have offered grassfed beef to our customers. We raise all natural, grassfed beef for families throughout Texas. Our cattle are bred, born, and finished exclusively right here on our Central Texas ranch.

We do not feed grain or grain supplements and manage our herd according to all-natural production, which means no hormones, steroids, or antibiotics. Our herd is not certified-organic, but we take great pride in raising our cattle humanely on the open pasture where they were born. We welcome visitors to the ranch and can show you where and how our cows are raised as well as explain to you clearly and factually the science of grassfed beef. 

FROM OUR FAMILY TO YOURS

Rick and Becky Escobar
River Valley Ranch
940 Country Road 105
Riesel, Texas 76682

ABOUT RIVER VALLEY GRASSFED BEEF
Our grassfed beef is available by the calf, side, and quarter each spring/early summer. We also offer vacuum-sealed, select cuts by the pound throughout the year, including ground beef, lean stew meat, round steak, briskets, roasts, and cutlets. While they last, we also offer tenderloin, ribeye, and New York strip steaks.

We harvest when our calves are 14 to 20 months old, and our beef is processed in Westphalia, Texas. There, the beef is dry-aged and custom-cut per order and is available in single, double-wrapped, or vacuum-sealed packaging. All orders are frozen prior to pick-up or delivery.  

When you give us a call to reserve your beef, we will send you our River Valley Custom-Cut sheet, which lets you choose how your side or quarter is prepared and packaged. For example, you will determine the fat content of your ground beef, the thickness of your steaks, and the size of your roasts. Over the years, we have helped many families, large and small, with individual taste preferences and dietary needs maximize their beef order by working with them to make the best choices and selections.

We deeply value our customer families and take great pride in offering flavorful and healthy beef at a reasonable price. We consider feeding your family no different than feeding our own. Orders may be picked up directly from the processor in Westphalia, Texas. We offer delivery to the Waco and Bryan/College Station areas.

calves on spring pasture

ANNUAL SPRING HARVEST
In the late fall, we will contact customers by email with detailed information about the spring harvest and will provide clear, thorough instructions about making a beef order. We will be available to help customers optimize their order with the cuts best suited to their taste and diet needs. Please be sure that you have sent us your contact information by clicking on the button below so that we know to send you information about this year’s harvest. You can also reach out to us through this form if you are interested in purchasing individual cuts by the pound anytime throughout the year.

yearlings on finishing pasture

Tended with care
Never confined
No hormones, steroids, or antibiotics
Bred, born, and finished on our pastures
Harvested humanely

our naturally-raised philosophy

BEEF BY THE CALF, SIDE, AND QUARTER
Sides
, which are comprised of both a forequarter and hindquarter, weigh between 200 and 300 pounds and cost $3.50/lb plus the cost of processing. 
The forequarter, which includes ribeye steaks, chuck roasts, and a brisket, costs $3.50/pound plus the cost of processing.
The hindquarter, which includes the tenderloin, rump roast, and cutlets, costs $3.75/pound plus the cost of processing.
Please click on the River Valley Custom Cut Sheet button below to review the many choices available to you–whether you purchase a side or a quarter. And we are ready to assist you in making the best selections for your beef order.

PROCESSING & PACKAGING YOUR BEEF ORDER
The butcher fee in Westphalia is $42.50/side, and the render fee is $5.00/side. Similarly, the butcher fee is $21.25/quarter and the render fee is $2.50/quarter. In addition to the butcher and render fees, which are your processing fees, customers will pay the butcher to wrap their meat. The cost for vacuum-sealed packaging–which we highly recommend–is $0.80/lb.

To give you a realistic estimate of a side of beef’s cost, consider:
A 250-pound side at $3.50/lb equals $875.
Vacuum-sealed packaging for this 250-pound side at $0.80/lb costs $200.
The butcher fee ($42.50) and render fee ($5) is $47.50.
Grand Total: $1122.50
And as a point of reference, a 250-pound side of beef will typically feed a family of four for a year.

River Valley Grassfed Beef is processed exclusively in Westphalia, Texas, where sides and quarters, which will be solidly frozen, can be picked up.

yearlings on fresh pasture

BEEF BY THE CUT AND PER POUND
We also sell beef by the individual cut until we are sold out. We are best stocked with steaks early in harvest season–in the summer months of June and July–but we sell “by the pound” throughout the year.

Beef by the CutPrice/Pound
tenderized round steak$7.00/lb
top sirloin steak$14.00/lb
new york strip steak$15.00/lb
ribeye steak$16.00/lb
tenderloin steak (2″ thick)$28.00/lb
ground beef (90% lean)$5.50/lb
brisket$6.50/lb
cutlets $6.25/lb
lean stew meat $6.25/lb
shoulder roast$7.00/lb
rump roast$7.50/lb
sirloin tip roast$7.25/lb
chuck roast$7.00/lb
short ribs$7.00/lb
meaty soup bones$5.00/lb
sliced liver$5.00/lb
oxtail$9.50/lb
tongue$9.50/lb
cheek meat$5.00/lb
heart & kidneyby request
Individual cuts can be picked up at the ranch in Riesel; we also deliver to the Waco and Bryan/College Station areas.

We eat what we grow, enjoy sharing the bounty of our garden with family and neighbors, and embrace equally the labor and beauty of life on a working farm.

replacement heifers at pasture

COME SEE US!
We have nurtured and built the cattle operation of River Valley Grassfed Beef with integrity, hard work, expertise, and gratitude since 2007. Do you have questions, comments, or special requests? We would be glad to hear from you and invite you to come see where our beef is raised. Please contact us to schedule a visit.

Our kind regards,
Rick and Becky Escobar
River Valley Ranch
Riesel, Texas

yearlings on winter finishing pasture