Welcome to
343 Cattle Co.
Locally Raised
Our goal is to provide the freshest quality meats to you. We are a locally owned and operated farm in Spencer, Indiana with our own processing facility less than an hour away in Clinton, Indiana near Terre Haute. We are a true farm-to-table company offering retail cuts as well as quarter, half, and whole beef for sale.
How to Order
Call Lisa at (765) 832-2112 to place an order.
We sell beef in Quarter, Half, and Whole options. Looking for Whole Hogs? We have those too!
Quarter Beef
$900
(counts are an approximation)
Hind Quarter
Round Steak – 6 cut at 1/2″ or cube steak – 4 pkgs at 4/pk.
Sirloin Steak – 3 cut at 3/4″
T-Bone – 6 cut at 3/4″
Porterhouses – 4 cut at 3/4″ or
Bone Out for NY Strips – 6 | Filets – 6
Rump Roast – 1 at 2 1/2 pounds
Tip – 1 at 2 1/2 pounds or Tip Steaks – 2 cut at 1/2″
Swiss – 1
Fore Quarter
Ribeyes (Bone in or Boneless) – 7 cut at 3/4″
Arm Roast – 2 at 2 1/2 pounds
Chuck Roast – 5 at 2 1/2 pounds
Misc. Options
Stew Meat – 5 pounds
Boiling Beef – 2 packages
Short Ribs – 2 packages
Soup Bones – 2 packages
Flank – 1 cut in half
Brisket (whole or cut in half) – 1 cut in half
Ground Beef – 30-60 pounds
Half Beef
$1700
(counts are an approximation)
Hind Quarter
Round Steak – 12 cut at 1/2″ or cube steak – 8 pkgs at 4/pk.
Sirloin Steak – 6 cut at 3/4″
T-Bone – 11 cut at 3/4″
Porterhouses – 7 cut at 3/4″ or
Bone Out for NY Strips – 12 | Filets – 10
Rump Roast – 2 at 2 1/2 pounds
Tip – 2 at 2 1/2 pounds or Tip Steaks – 4 cut at 1/2″
Swiss – 2
Fore Quarter
Ribeyes (Bone in or Boneless) – 14 cut at 3/4″
Arm Roast – 4 at 2 1/2 pounds
Chuck Roast – 10 at 2 1/2 pounds
Misc. Options
Stew Meat – 5 pounds
Boiling Beef – 4 packages
Short Ribs – 4 packages
Soup Bones – 4 packages
Flank – 1
Brisket (whole or cut in half) – 1
Ground Beef – 50-100 pounds
Whole Beef
$3200
(counts are an approximation)
Hind Quarter
Round Steak – 24 cut at 1/2″ or cube steak – 16 pkgs at 4/pk.
Sirloin Steak – 12 cut at 3/4″
T-Bone – 22 cut at 3/4″
Porterhouses – 14 cut at 3/4″ or
Bone Out for NY Strips – 24 | Filets – 20
Rump Roast – 2 1/2 pounds
Tip – 4 at 2 1/2 pounds or Tip Steaks – 8 cut at 1/2″
Swiss – 4
Fore Quarter
Ribeyes (Bone in or Boneless) – 28 cut at 3/4″
Arm Roast – 8 at 2 1/2 pounds
Chuck Roast – 20 at 2 1/2 pounds
Misc. Options
Stew Meat – 5-10 pounds
Boiling Beef – 4-6 packages of 2
Short Ribs – 8 packages
Soup Bones – 8 packages
Flank – 2
Brisket (whole or cut in half) – 2-4
Ground Beef – 100-150 pounds
We cut these to your specifications, anything you do not want will be thrown in the ground beef. Weights on ground beef vary greatly depending on how you would like your beef cut.
Whole Hog
$600
Ham – Cured: cut in 1/2, 1/3, 1/4, or center sliced OR Fresh: 2 1/2 pound Roast or cutlets
Sides – Cured (Bacon), Fresh or Grind
Jowl – Cured, Fresh or Grind
Loin – Whole (bone in or out), Pork Chops (bone in or out), or Butterfly Tenderloin
Butt – Boston Butt Roast, Pork Steak, or Grind
Picnic – Roast or Grind
Additional Options –
Spare Ribs, Neck Bones, Hocks (cured or fresh)
Grind Options – 1-pound or 2-pound package, Hot, Medium, or Mild, Sweet Italian or Plain Pork, Patties
We deliver for free within 60 miles of Terre Haute inside the Indiana borders. If you are outside of this radius and want to place an order, give us a call and we’ll work with you on delivery options!
Free delivery Zone
More than Just a Farm
343 Cattle Co. owns and operates 343 Custom Meat in Clinton, IN. Formerly Paxton’s Custom Meats, Blake – owner of 343 Cattle Co. – purchased the processing plant in 2023.
As well as being able to purchase quarter, half, or whole beef and retail products such as individual cuts of meat, 343 Custom Meats will process your beef for you. Call us today to inquire about custom processing!
Frequently Asked Questions
Hog - Can I get my whole hog in bacon?
No, bacon only comes from the belly, or the section of meat that is removed from the sides and belly of the hog.
Hog - What do I use Jowl for?
It can be used for bean seasoning or fried like bacon.
Hog - Does the curing process contain MSG?
No.
Ingredients for ham cure:
Salt, Cane Sugar, 100% Maple Syrup, Sodium Nitrite (0.86%), buffered with 0.25% sodium bicarbonate.
Ingredients for bacon cure:
Salt, Cane Sugar, 100% Maple Syrup, Sodium Erythorbate 2.70%, Sodium Nitrite (0.60%), buffered with 1% sodium bicarbonate
Hog - What can I do with my hams and bacon if I don't cure them?
Ham: Fresh roast, cutlets, fresh steaks, or into the grind
Side: Fresh side or grind
Beef - Will I get the hindquarter or forequarter of the beef if I get a 1/4 beef package?
You will get both, 1/2 beef is cut at the same time, if there is something that you choose to put into the grind that is weighed and you will get more ground beef. Both 1/4s are kept equal
Beef - Can I put my organ meat into my ground beef?
No. We are a state-inspected facility. Organ meat such as liver, heart, tongue, and tail is kept separate from the beef.
Beef - Where are my T-Bone and Porter House? I only received NY Strip and Filet.
The larger side of the T-Bone/Porterhouse is your NY Strip. The smaller side is Filet. The one is taken out at the beginning to give you a better cut of meat.
Beef - there is a cut that I don't want. Where does it go?
Anything you don’t want will go to your ground beef.
Beef - What are you taking away from to get stew meat?
None of your choice cuts are used for stew meat. End pieces that are still good cuts are used for this to give you the best meat.
Looking for something else?
Visit us at 343 Custom Meat or 343 Cattle Co. to see a range of retail options. From sirloins to sausages, we have a new variety every week!
Open Monday through Friday 8am-5pm and Saturdays from 8am-1pm
Call before you come for our most up to date offerings.
Contact Us
Looking for a Whole or Half Cow? Fill out the form below.
Call Us
Email Us
info@343cattleco.com