R O S E F A M I L Y M E A T S
What to Expect
We take pride in our product. In fact, it’s all our family eats. We’re excited to bring Rose Family Meats beef right to your door!
1. Place your order on the website. We are always updating our inventory, and you can reserve quarters, halves, and whole months in advance.
2. We will reach out to you and get your order on the delivery schedule. You can expect your beef to be delivered within two weeks.
3. You receive your beef! We deliver in Kalispell, Helena, Butte, Bozeman, Townsend, and Great Falls monthly.
frequently asked questions
why the name “rose family meats”?
We represent four generations of Roses: Mary Rose (1), John Rose (2), Jacob, Karoline, & Jackson (3), and Jasen & Ellie (4). We have lived in Southwest Montana for 35 years, and in our current home outside of Toston for the past 10 years. We have agriculture on both sides of our family and we love being part of a family legacy. We are truly a family operation, working to put the best quality meat on your table!
how does order delivery work?
We deliver our meat in Bozeman, Helena, Butte, Townsend, Great Falls, and Kalispell once a month. Your order is non-refundable. If you order and can't pick up, we donate the meat to a local food bank. You can expect to get your delivery within 2 weeks.
WHAT DO THE USDA GRADES PRIME, CHOICE AND SELECT MEAN?
The USDA Food Safety and Inspection Service (FSIS) conducts both mandatory safety inspection at the slaughter plant, and voluntary quality grading that is paid for by the beef company. The quality grade assigned to each beef carcass is based on the amount of intramuscular fat, those "white flecks" or marbling present.
Each carcass is graded visually, and aided by Visual Imaging Analysis (VIA) between the 12th and 13th rib for consistency. Quality grade is determined by marbling because it is a good indicator of the tenderness and flavor potential of the beef from that carcass. The white flecks of fat liquefy during the cooking process, making the beef juicy and flavorful.
USDA PRIME
Prime grade beef is produced from young, well-fed beef cattle. Only about 1%-2% of beef carcasses achieves a Prime grade. It has abundant marbling. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling). The premium eating experience, and rarity of Prime graded beef is what explains it's prime price tag and place at white tablecloth restaurants and steakhouses.
USDA CHOICE
Most of the beef sold by local retailers in the northwest is Choice. It is high quality, but has less marbling than Prime. Roasts and steaks from the loin and rib will be very tender, juicy, and flavorful for grilling and roasting. Cuts from the Round and Chuck may be best prepared by braising in liquid.
USDA SELECT
Select beef is available at some local grocers. It is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
where are you located?
The cattle are raised in Toston, Montana and summered outside of White Sulpher Springs on our summer grass.
Do you sell custom cuts?
The best way to get custom beef cuts is to order a quarter, half, or whole beef. We will send you a cut sheet and you specify exactly how you’d like it cut! We do not sell individual cuts at this time.
is your beef grass-fed?
It is grass-fed and grain-finished. We feed potatoes, silage, and grain as they are getting fat.
WHAT IS THE DIFFERENCE BETWEEN GRASS-FINISHED AND GRAIN-FINISHED BEEF?
There is very little nutritional difference between grass-finished and grain-finished beef. Both are nutrient-dense protein sources packed with 10 essential vitamins and minerals that are valuable to your healthy diet. Cuts of beef from grass-finished and grain-finished beef can both be lean. Lean beef has less than 10 grams of total fat and provides almost half the daily recommended value of protein in just 3 oz. and about 150 calories.
what is your fat ratio?
We aim between 85-15 and 80-20 for burger.
what determines the price of beef?
Beef prices are a function of supply and demand. Tight supplies due to drought in states where about 45% of the U.S. cattle herd exists led to record high cattle and beef prices. A rebuilt herd (although still at the lowest levels since the 1950's), lower feed costs, and cattle sent to slaughter at larger weights is resulting in a larger amount of beef entering the market at lower prices. Prices haven't been this low in years, so it's a great time to enjoy a steak or a burger out, or stock up your freezer at home!
where can i learn more about your story?
Learn more and follow us on:
• KRose Company, our sister company
what can i expect in a half beef?
A typical half beef will include the following items and quantities:
• Ground Beef [150 lbs.]
• Chuck Roast [12 lbs.]
• Shoulder Roast [12 lbs.]
• Round Steak [12 lbs.]
• Ribeye Steak [10 lbs.]
• New York Strip [8 lbs.]
• Top Sirloin Steak [8 lbs.]
• Rump Roast [8 lbs.]
• Round Roast [8 lbs.]
• Filet Mignon [5 lbs.]
• Sirloin Tip Steak [5 lbs.]
• Stew Meat [5 lbs.]
• Sirloin Tip Roast [3 lbs.]
• Flank Steak [2 lbs.]
• Flat Iron Steak [2 lbs.]
• Liver [2 lbs.]
what breeds of cattle do you have?
We raise Angus Crosses because we believe they produce quality genetics and superior in marbling, consistency, and flavor!
is beef from cows given antibiotics safe to eat?
There is no difference in the safety of beef from cattle that have received an antibiotic and those which have not. Here is how we know beef from cattle given antibiotics is safe:
Farmers and ranchers follow veterinarian-developed protocols to determine if an animal needs an antibiotic to recover from a bacterial illness.
When it is determined that antibiotics are needed, only FDA approved treatments are used, according to the label.
Cattlemen then adhere to the label-designated withdrawal period and never ship cattle to slaughter prior to when the drug leaves the animal's system.
If the beef from cattle shipped to slaughter tests positive for antibiotic residue, that beef is not put into the food supply, the farmer isn't paid, and he can be banned from selling cattle for slaughter.
have another question?
We’d love to hear from you! Get in touch today.