Lilybird Ranch: WHAT IS IN YOUR BEEF?

Lilybird Ranch Cattle – Bulls and Beef For Sale


What they eat, you eat.            What is freezer beef?

All of our cattle are growth hormone- and antibiotic-free. The custom sweet feed fed to our cattle has no additives. We do not use any chemicals on our fields.

Our freezer beef is:
very lean, tasty, juicy, flavorful, and tender.

Lilybird Ranch Freezer Beef Sales

We are now taking orders for 2018 beef.
This beef will not be available until October 2018

We are also taking orders for January 2019.

These 2017 steer / beef pictures are an Angus-Romagnola Cross

american romagnola
Angus-Romagnola Cross T-Bones, May 2017
Filet Mignon (Klondike)
Filet Mignon 750# dress weight  June 14 2017 (Klondike)
June 2017 klondike ribeyes tbones
June 14 2017 ribeyes t-bones 750# dress weight

Call Us: 479-518-3001 or email ( to order today.

Click to Enlarge Picture

Herd Sire, Buddy

Romagnola Beef Buddy
Herd Sire Buddy 6-18-16,
Registered Full Blood

buddy genetics cropped
Buddy’s Genetics (click to enlarge)


Nutrition Information About Lean Beef:

Small Testimony:  We’ve met customers who told us they were unable to eat beef for one reason or another. Mainly they became very ill if they ate any beef product. 

A few were interested in testing our claim of hormone free, antibiotic free, chemical free, and steroid free. We gave them a couple of pounds of our lean ground beef to test. They tried it and told us they were never ill. 

While we can’t guarantee our beef is why, it is a good thing to keep in mind.


Lilybird Ranch began operation in 2010 with the purchase of two full blood Romagnola from Tom Dixon, Hector, Arkansas.  The current herd sire, Buddy, was purchased from the Flanigan Ranch in LaCygne, Kansas in 2013.  Forty cows were purchased from Roy Chisum in Hector, Arkansas in February 2016.  Some of the cows had a rendezvous with his black Angus bull.  This has proven to be a very good thing in our freezer beef taste tests!

Our Red Poll cattle were purchased in 2016 from Phil Wyrick, Little Rock, Arkansas, Esquire Land & Cattle.

We can trace our cattle.  We know where they come from!



First thing – on the t-bones, there is an outer layer of fat. This layer needs to be trimmed off prior to cooking. There is no layer on the rib eyes.

Something to keep in mind about our breed:  lean beef cooks more quickly – some sources say in about two-thirds the time you may be used to and at a lower heat temperature. Many a person has discovered this to their dismay – i.e., that first steak has been overcooked!

The good thing is that they still taste great. Generally, you’ll find that cuts cooked rare and medium-rare are just about perfect, even if you normally like them cooked to medium. Let the steak sit a few minutes before cutting or serving (3-4 minutes).

Check here for more thawing information.

Freezer Beef will be sold through Red Market Beef Butchery Storefront & Café, coming soon.



Lilybird Ranch
Full Blood Romagnola, Red Poll, RedRoma,
Wagyu, Angus-Romagnola cross, Commercial
Leland W. Loyd

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