WHOLE BABY COW

Starting at $6.00 / lb Your tier is set by carcass size — card hold at the estimate, charged by exact weight.

Pick your animal’s size. We choose an animal from that range. After slaughter, we weigh your meat. Your final price comes from the exact weight.

بِسْمِ اللهِ وَاللهُ أَكْبَرُ“Bismillahi, wallahu akbar” — recited over every animal.Live Animal — Slaughtered Fresh Upon Your Order. Never Frozen.

What’s This Animal For?

Harvested Today, Cooked Tonight — fresh on the day you choose; same-day orders often go home within hours, never past the next day’s closing.

WHEN WILL YOU PICK UP? (so we slaughter & process in time)

Animal selection: You pick the size — we select your animal from that range. Animals are sold by size range, so expect the actual weight to differ — typically by 2–3 lbs; the exact weight is taken at slaughter and your final price always comes from the actual scale weight.

Organs included free, packed separately.

How pricing works: Every animal weighs a little different. The price you see now is an estimate. After slaughter, we weigh your meat. You pay for the exact weight only. What you pay today counts toward your total.

Price by hanging (dressed) weight — smaller & younger is the premium:

  • Under 200 lb$8.00 / lb
  • 200–300 lb$7.00 / lb
  • Over 300 lb$6.00 / lb

Your estimate below updates to the matching rate once you tell us the weight. The exact band is set when your meat is weighed.

Select a date and time to begin. Once you pick a time, you can choose your cut and any extras.

Why is beef so expensive right now? Here are the receipts. 🧾

The U.S. cattle herd is the smallest since the 1950s. Live cattle are trading near record highs — about $2.56/lb on the hoof, and the young baby cows we raise cost even more, around $3.63/lb live — before a single cut is made.

And we sell baby cow — true young veal — which costs more than beef everywhere: USDA's weekly veal report shows packers paying producers about $5.24/lb (early 2025) for the bare hanging carcass alone — before slaughter, cutting, wrapping, or anyone's labor.

USDA's own survey of farms selling custom beef direct to families (Q1 2026) puts the national average at $12.70/lb hanging for a whole, $12.63 for a half, and $13.52 for a quarter — ours runs $7/lb, below that average. And unlike a website reselling frozen boxes, we are the slaughterhouse — no middlemen, no mystery. Zabeeha is our name and our standard: transparent, traceable, trustworthy. Muslim-owned & operated, slaughtered fresh every single day — and our doors are open. Come witness for yourself.

Don't take our word for it — check USDA: National Grass Fed Beef Report (quarterly) · Daily Cattle & Beef Summary · California auctions (USDA & CA Dept. of Ag) · Weekly Veal Carcass. Figures verified 2026-06-06; refreshed weekly.

Categories: ,

Description

Choose your animal’s size — we select the animal from that range. A deposit reserves your appointment; the exact weight is taken at slaughter and your final price is based on the actual weight, with the balance settled at pickup.

Terms & Conditions: Please arrive 15 minutes before your appointment — animals are processed at the selected time. Organs (liver, heart & kidneys) included. Live animal weights are averages; slaughtered meat yields roughly 45–47% of live weight. No refunds: due to the religious nature of the sacrifice, your animal belongs to you prior to slaughter. Meat not picked up for any reason is considered abandoned and donated by Zabeeha Farms to local needy Muslims. Pickup only at Zabeeha Farms, San Bernardino — no deliveries.

Smaller animals are priced higher per pound — the younger, smaller animal is the premium product.


What does “Zabeeha” mean?

Zabeeha (ذبيحة) is the Islamic method of slaughter — and here it is done the way the Sunnah describes, not the shortcut way. Every animal is hand-slaughtered by a practicing Muslim who recites the Tasmiyah — “Bismillah, Allahu Akbar” — over your animal.

  • Never stunned. No captive bolt, no electric shock, no gas. The animal is fully alive and healthy at the moment of slaughter. Much of the commercial “halal” meat sold in America is stunned first — ours never is.
  • One swift cut with a razor-sharp blade severs the throat, windpipe and both jugulars, and the blood drains out completely — the meat is cleaner and tastes the difference.
  • Kind handling. Animals are watered and rested, the knife is never sharpened in front of them, and no animal is slaughtered in view of another.
  • Grass-fed & locally raised. Pasture-raised animals, not feedlot freight.
  • See it yourself. This is a working farm — pick your animal, witness your zabeeha, know exactly where your meat comes from.