Order your half now!
Next Slaughter Dates:
October 2, 2026
December 4, 2026
About Hall Prairie Beef
We believe great beef starts
long before it reaches your plate.
It begins with open pasture, fresh air, and
a commitment to doing things the right way.
Who Is Hall Prairie Beef?
The owners are Herb and Betty Wheeler. Herb has been working with the cows since his teenage years. He started milking on his parents’ dairy farm as a young man. Prior to his parents passing, they converted from dairy to beef cows. He’s been raising beef cows for several years now.
Betty married Herb in the fall of 2020 and became involved with the cows. “I knew nothing about farming, ranches, or cows, and was afraid of them. Now, after working with them for 5+ years, I know a lot more about raising cows, and I’m comfortable around them.”
Why did the company name changed to Hall Prairie Beef & Produce?
We started selling beef direct to customers in 2021 as a way to utilize extra calves. Since then we have revitalized the 2 acre, blueberry patch that was planted by Herb’s dad. Customer’s are welcome to U-Pick. We also sell frozen blueberries.
Besides cows, Betty also keeps busy with gardening, canning, freeze-drying, and dehydrating foods.
How did Hall Prairie Beef get its name?
Our main location is near the community of Arago, which in past history was called Hall Prairie. We decided to go with Hall Prairie Beef as a tribute to the area’s history.
As the photo depitcs, we care for the cows in all weather.
Quality
Real Beef. Raised Right.
Trust
Pure Beef. Nothing Added
Locality
From Pasture To Plate
Benefit
Know Your Beef Source
Shop at our local store!
Call us for an appointment and stop by our farm store in Myrtle Point, Oregon.
FAQ
Grass finished or grain finished?
We strive to always provide grass fed and finished beef to our customers, but on various days when lack of grass, lack of water, or lack of hay, we may feed grain to ensure the health of our cows. Contact us if you are on a strict grain free diet.
Do you vaccinate your animals?
For those concerned about vaccinations, we do give shots to our calves for pneumonia and scours. The cows received treatment for worms and flies.
Do you name your cows or calves?
Not typically, but on occasion we have bottle-fed calves, so those usually get named. I do have one cow named Bertha, which was named by a friend that often fed her apples.
We have used names such as Elivra, BBQ, Tommy and many more.
How many cows do you have?
The amount of cows varies year to year. Typically we have 100 or more cows plus calves.
Do you have your beef professionally butchered or butcher it yourself?
We have our beef professionally processed at Crystal Creek Meats in Roseburg, Oregon. This business is USDA certified and inspecting meat after slaughter.
What is your process to buying a half of beef?
You have two options:
Option one is to purchase a half that we cut to our standard cut list. Then pay the total price to the farmer at pickup.
Option two is to custom order and work directly with our butcher. We drop off the animal and have it slaughtered. When we know the hanging weight, we calculate the farmer fee prior to talking with the butcher. You mail that payment to us. Then we notify the butcher which half is yours and give them your phone number.
You pay the butcher fees. They will work directly with you to create your cut list and you pay them directly for the slaughter and cut and wrap fee. You will also pick up your piece at their location.
Since beef is sold by the hanging weight, how much meat will I get?
Typically you calculate 60% of the hanging weight to figure the portion of meat you receive. That’s why the purchase of half a beef is a lower average price than an individual cut of meat.
