About Us
Primal Cut Meat Co. is owned and operated by brothers Rance and Regan Bland. Our mission is to provide families with wholesome, Texas-raised beef—premium Wagyu or heritage Angus—while honoring our family heritage and sustainable ranching values.
Our Story
This started long before we did.
Our great-grandfather came to Texas in the early 1900s and built a life from the land. He raised cattle. He raised his family. If a neighbor needed beef, you didn’t sell it — you traded for something you needed in return. That’s how things worked. That’s how people lived.
For generations, the Bland family has called Callahan County, Texas home. Our grandfather and father carried that same love of the land forward — working it, living close to it, raising cattle on it. The land wasn’t just a place to work. It was what held us together.
In 2014, our dad Russell bought 200 acres near Cross Plains and started raising cattle again. He named it the Bland Legacy Ranch — knowing it would keep bringing our family together for generations.
We’re brothers — Rance in Albuquerque, Regan in Tulsa — and we started Primal Cut Meat Co. to carry this tradition forward and bring other families to the table. We work with a trusted local butcher to process our grass-raised, hormone-free beef and get it directly to your door. As we
grow, we’re committed to partnering only with like-minded family ranches that share our standards — so you always know the beef you’re buying was raised right, regardless of which ranch it came from.
We sell in bulk — whole, half, and quarter shares — because it’s the smartest way to feed your family well. Better quality than anything on the grocery shelf, at a price that actually makes sense. No mystery ingredients. No hormones. No inflated markup. Just honest beef from people who put their name on it.
Meet the Owners
FAQs
A whole share is about 450 lbs. of finished cuts. That’s roughly 25% steaks, 30% roasts/brisket, and 45% ground, bones & fat.
A quarter beef needs roughly 4 cubic feet of freezer space. A half needs 8. A whole needs 16. New chest freezers run $300–$600 at most big-box stores depending on size — or you can often find a used one on Facebook Marketplace or Craigslist for $50–$150. Either way, the freezer pays for itself fast when you’re saving $4/lb on beef all year.
Angus is what most people think of when they think great beef. Bold, classic flavor, consistent quality from roasts to ground. It’s what we grew up eating at Bland Legacy Ranch, and it’s what we’d put on the grill for any occasion. If you want exceptional beef at a price that makes sense, this is your pick.
F1 Wagyu-Angus is a step into a different experience. The Wagyu genetics produce finer marbling throughout the meat — more fat woven into the muscle — which means a richer, more tender bite, especially in the steaks. It’s not just “better Angus.” It’s a noticeably different texture and depth of flavor. It costs more, and for the cuts where it shines — ribeyes, NY strips, brisket — you’ll taste exactly why.
Not sure which to choose? Ask yourself this: Are you feeding a family that goes through a lot of ground beef and roasts? Start with Angus. Are you someone who gets genuinely excited about a great steak? The Wagyu cross is worth every penny.
We currently deliver to Texas, Oklahoma, and New Mexico. However, it can’t hurt to ask! Shoot us a message and let us know where you’re located.
Hanging weight is the weight of the carcass after hide, head, and organs are removed — before butchering into retail cuts. Finished cuts (what you take home) are typically 55–65% of hanging weight. We price on hanging weight because it’s the industry standard and what the processor charges against.
Absolutely. Buying from Primal Cut is on average $4 cheaper per pound than the grocery store – and you’re getting a better product with traceable sourcing. You even have the option to choose your cow’s finish for the exact experience you’re looking for.