Joseph's Grass-Fed Beef

Joseph Cosgray, Class of 2017, started his beef business while in 7th grade at Western at his family property in Simonton, TX (long commute for a Western family with a younger bother entering 2019!). Joseph is now a sophomore at St. John SSIII High School in Katy. After learning how to raise cattle and building fences for a year, Joseph’s dad, Jeff Cosgray, loaned him funds to purchase his first calves. He raises his cattle grass-fed, in order to produce healthy, clean meat. Once the steers become ready for butcher at a young age, Joseph contacts families interested in purchasing healthy beef to fill their freezer, selling whole, half or quarter beef packages. And he is now filling beef orders @$7.20/lb (includes processing). To reach Joseph and get your hands on some of this tasty beef, please contact him at: josephcosgray@gmail.com or https://josephcosgray.wixsite.com/healthybeef, 346-257-3257.

Joseph and younger brother Paul, Paul will attend Western this coming year

Joseph and younger brother Paul, Paul will attend Western this coming year

Joseph’s website: https://westernacademy.us4.list-manage.com/track/click?u=fb0574b74d5a2e339201be6ff&id=3e4ebcbea5&e=7e311aa574

Joseph’s website: https://westernacademy.us4.list-manage.com/track/click?u=fb0574b74d5a2e339201be6ff&id=3e4ebcbea5&e=7e311aa574

A Healthy and happy looking steer is the biggest indication of tender, flavorful beef.

A Healthy and happy looking steer is the biggest indication of tender, flavorful beef.

Grass-Fed Ribeye steaks. When cattle are fed their intended diet (grass), they produce healthy, non-saturated fat because their metabolism isn't altered like it is when they are fed grain.

Grass-Fed Ribeye steaks. When cattle are fed their intended diet (grass), they produce healthy, non-saturated fat because their metabolism isn't altered like it is when they are fed grain.

Red Brangus calves that will be processed in November of 2019 after "tanking up" on the lush summer grass.

Red Brangus calves that will be processed in November of 2019 after "tanking up" on the lush summer grass.

Timothy Keenley