About Dobecka Family Farm

We have news to share about our Beef availabilities for the next year. Please know that I don't like making changes to what we offer...but things are changing on our end. I have never felt ok raising prices, and don't do it as simply a matter of routine. The raising of our cattle and the quality of the beef we produce is still priority. They are rotated on a small piece of land that is very strategically maintained. Neighbors have stopped by to ask how we've made this land so beautiful, and they are impressed with the grasses. With the effort that David has put into the pastures, we are 100% sustainable with our own hay. It is truly a family operation. Steers are purchased at weaning from David's cousin in Cottonwood, the land David grew up on. My cousin bails our hay. The land is my daddy's. My husband and sons pick out and purchase cattle, rotate and supply hay and minerals as needed, then drive them to the processing facility we've used for the last two decades. The cattle are grass-fed and grass finished. Grain is never given. Hormones are never given. It usually takes 24 months of life before they are the size needed to process. All the years before 2020, David would let me know when he was ready to process a steer... I could call the Market and set a date, usually in the next 6 weeks. Since 2020, dates are set a year in advance. Because of this, we have to estimate a time frame as well set a date with destiny...before we even purchase the steer. It's been working okay, but our sizes are not as consistent. In 2022, we were able to purchase a steer for $800-900. Then there was drought. Texans lined up to sale everything they had. In the beginning of 2023, we purchased 3 steers for $1500 each. Last week, we were quoted $1800 each. We did not add to our little herd. 1) Price will be increased to $4.50 per pound, hanging weight. Plus your portion of the processing fee. I will also need a deposit of $400 for each half. (This is refundable if necessary and will be applied to your full cost of meat.) 3) Meat will have to be picked up by customer, from butcher in Westphalia. You will pay them for the processing fee and send me a check for the balance. 4)I will give the processing date, let you know that it has been taken in....and then you can expect a 2-3 week time frame before the beef is ready. When I call you that they have the beef ready, I would like for you to pick it up in the next 2 days. It is very important to me to keep a good reputation with my processor. They need to be paid promptly as well as the fact that they are not a storage facility. They are only able to offer half. This saves me a second trip to pick up, inventory and freezer on my end, and delivery costs. A steer has a hanging weight of 600# The processing fee usually average a bit over $1.00 per pound....so the total cow will be 600(4.50)=$2700.00 plus a processing fee of about $625. If you purchase a half... It will be $1350 + 312 for fee = $1662 for your half. You can then split it with someone as you see fit. Be prepared...last year, we had steers weighing 740 hanging. On a small note, we are requesting that Round Steaks be made into smaller portions and that Rib Steaks are packaged single. Please do research on the beef industry. A simple search of "Smallest beef heard" will give you many articles to read. We are seeing higher prices at the grocery store, but I'm thinking they are kept lower right now because the U. S is importing beef. The next year will bring challenges for producers and consumers. I may be having trouble with comments... please text 254.290.0778...and I will update this post. Thanks. Remember.... In the past, David eyeballed their size and told me to set a process date... which was 6 weeks away. Things have changed since Rona, supply chain issues and drought. Now...we have to set a date a year in advance! We set the date with butcher before we aquire the steer. Then....we have t

Our Story

A story has been percolating in the back of my mind for the last few days. If you are a big cattle producer, please skip over it. It's the ramblings of a crazy woman and a little embarrassing. Many people know about our cows and the Great Horny Momma. (She's the cow at the top of this page. Our first. A gift from David's parents.) We raise a very small herd to share with some homeschool friends. In the past, raising them from birth was very important to us....but it cut out any profit that we could make. There was the extra mouth to feed, the 9 months of pregnancy, the stillbirths, prolapsed uterus', deaths of mommas, vet bills, and way too many head of cattle on a small acreage; requiring lots of hay. Since we've moved back from Galveston, we decided no more females, only steers that we purchase from a cousin on the old Krizan farm. We've gone from 13 head to 6. Divided the land into 4 plots to afford rotation and kept them off the front patch during the rainy season. That has allowed us to bail twice for 27 round beautiful grass bails. We're small fry guys. Well back in November, we processed our last Red Man. He was HM grandson. Because of The Bug, he was processed months later than we wanted. Our average hanging weight is 500#...he was 750#!! It's hard for me. I could very well be vegetarian. (David recently showed me a picture of a fresh calf on the farm he works on...it has eyelashes! Like Christi and Celia lashes!) These animals trust us. David babies them. And we kill them. I could go to HEB and buy a package of hamburger...without a face attached to it. But I haven't in 19 years. The fact that he was so big, so RED, and so missing from the pasture bothered me for days. Troy picked up the meat and I inventoried it for customers. It still hurt. So...I wrote down who he was feeding. It was for 5 families. I wrote down the members of each household. Big Red Man was going to provide protein for 20 people! A large bull that had lived his whole life in calmness on my daddy's land. I still pull meat out of the freezer and thank God for the life of that big red bull. David & my Dad went out and purchased two steer from that farm. They will provide beef in 2022. I'm hoping that since they aren't from "family cows" that I won't get as attached. Oh...we did keep one female on the farm. A black angus mix named Stranger. She is an old friend to my sister. We have every intention of letting her retire to pasture and she will be buried alongside HM and a couple of horses and many dogs. But she will not be bred since we only $ steers. A few days ago, I saw David come in from work and head out to the pasture to give everyone a snack. He didn't come in forever. When he did...my 60 year old manly husband was like a little kid. This is how he is with all animals. Seems Big Red Man gave Ms Stranger a little love before he headed out! The reddest little bull we've ever seen. He's checked on it daily...several times. Momma's not cleaning out like she should. Yesterday, in this cold weather mess, he made an outdoor shelter for it to get in. Also moved things around in the barn and set up food and water for the pair. This morning, he found the calf dead in the barn. It was just too little for this cold. David will go out again, the second day in a row, to get sopping wet...to dig a hole to bury the little guy. David's strong. Tough. Has worked hard all of his life. He can handle it. I'd get pneumonia. I'm praying this morning for farmers all over the world that work to get food to the table. For ranchers that have so many animals to care for. For droughts and storms, difficult pregnancies, sickness, the backs of the man that climb up and down off that tractor. For a government that is ready to track our every move and control every bite we eat! I worry about the future of our food. Thanks for listening. Stay warm. Stay dry. Put a pot of soup on the back burner.

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Farm Owner · Since 2020