Meat Farms & Ranches near Belgrade, MT

Wickens Ranch is a fourth-generation Montana ranch outside Winifred, operating since 1911 and selling its grass-raised beef online to the Bozeman area. Cuts include thick steaks, ground beef, burgers, sausages, ribs, and jerky, all raised and processed in Montana. Orders over $150 get free home delivery in the Gallatin Valley on Mondays, Wednesdays, and Fridays, or pick up at the Bozeman freezer on Tuesdays.

Bozeman

Wickens Ranch brings cattle to the processor every month so its Bozeman customers never run short of favorite cuts — ribeyes, Delmonicos, flat irons, brats, plus tallow, suet, bones, and organs. The regenerative ranch's grass-raised, pea-and-barley-finished beef gets free Gallatin Valley home delivery on orders over $150, three days a week.

Bozeman

Wickens Ranch delivers some of Montana's best beef from a regenerative ranch to doorsteps across the Gallatin Valley three days a week, with Bozeman freezer pickup on Tuesdays. Eric Wickens raises cattle on grass and finishes them with peas and barley grown on the ranch — a formula praised by chefs at the Yellowstone Club, Shan, and 1864 as some of the most flavorful beef they've worked with.

Feddes Family Meats works out of the Amsterdam Meat Shop at 6680 Amsterdam Road in Manhattan, a plant that has processed local meat since 1949. The Feddes family has raised Gallatin Valley cattle since 1925 and owns the whole chain from pasture to counter. They sell beef that has never been given hormones, offered both grass-fed/grain-finished and fully grass-finished.

Bar 77 raises grass-fed Angus beef near Bozeman, aged 21 days and born, raised, and processed entirely in Montana under USDA inspection. They sell steaks, ground beef, and jerky as individual cuts or monthly subscriptions, with shipping or pickup at their Four Corners location west of town.

Montana Wagyu Cattle Company raises Wagyu on its own ranch in the Gallatin Valley near Belgrade, handling the animals from birth to processing rather than just distributing. The beef is raised and finished without hormones, dry-aged 14 to 21 days in carcass form, and processed under USDA inspection. A partnership with the Galt Ranch helps meet demand; they offer full cuts and custom orders.