TX Bar Grassfed is a family cattle ranch in Los Molinos, Northern California. Our family has raised cattle here for five generations, and everything we sell is born on our ranch, raised on open pasture and harvested off our own ground.
Our cattle are 100% grass-fed and grass-finished. They’re on grass their whole lives, never grain, with no feedlot, no hormones and no antibiotics. We harvest steers and heifers between 24 and 30 months, slower than most of the industry, and that’s a big part of why the beef tastes the way it does.
We sell half and whole beef direct to families. You buy the animal from us, and a local, family-run butcher calls you after harvest to take your cut list: steak thickness, roasts, how much you want ground and how it’s packaged. Most orders come vacuum sealed and keep for years in the freezer.
We’re pickup only, with no shipping or delivery. You collect your beef from the butcher shop once it’s cut and wrapped. Customers drive in from Redding, Sacramento, the Bay Area and Southern Oregon and make a day trip of it, coolers in the back. Plan on 8–12 cubic feet of freezer space for a half and 16–22 for a whole.
We only harvest against a complete whole beef order. If you want a half, we’ll pair you with someone taking the other side.
Call or text Travis on 530-949-4241, or email txbargrassfed@gmail.com. More at txbargrassfed.com.
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