Dunham Cattle Farms

We have been raising beef cattle in Talladega county since 1994. We have recently noticed a need in the Birmingham area to buy local locally raised beef. While we are not certified organic or grass fed. We believe our natural/humane way of raising cattle provides an excellent product to our consumers that is free from antibiotics, steroids, or growth hormones. Our cattle remain on our 160 acres of pasture all year plus they receive a supplement of hay and some grains when weather does not provide sufficient grass alone. Our Brood Stock is made up of around 60 black Angus and Simmental Angus crosses many of which were born and raised on our property. We typically calve in December-late February. These calves are kept until they reach around 700 lbs. they are then given grain ration every day for the next 60-120 days. During this they are still on natural forage everyday until ready for slaughter. We are currently using a USDA Federally inspected slaughterhouse in central Tennessee. This is the only time when the cattle are not in our care. During this time everything is inspected from the time we back to trailer up to the holding pens until meat is ready for pick up 3-4 weeks later. C&F Meat prides themselves on precise aging of the meat.Your Beef will dry age approx 21 days or longer if requested but you will have to purchase a whole cow to age longer than 21. We can give you a cut sheet that will give you the different processing options (i.e. boneless vs bone in steak and roasts). Once you fill this out you we can give you cost estimate as the butcher fees can greatly affect total cost of the beef. and we will take the sheet to processor when we take the next round cattle. This is to ensure you get exactly what you want.

Pricing:
Quarter beef 4.80/lb dressed weight+special cuts.

Half/Side 4.60/lb dressed weight+special cuts.

Whole/2 sides 4.45/lb dressed weight + special cuts

We sell Beef- on the whole, half, quarter as well as by the individual steak when available.

All individual steaks will be roughly 1.5 inch think except for filet which will be 2 inches for standard cuts.