Our Beef

Our beef is Black Angus. Black Angus is known for being very tender and flavorful.

To achieve tenderness and flavor so many factors must happen to produce our quality beef.

We start out with high-quality cattle we've bred, we give our cattle time to develop and don't push them with hormones, and we age our beef for a lengthy period of time to enhance the flavor and tenderness our customers enjoy.

Our ranch-raised beef offers our customers the confidence in knowing how their beef is being raised and it's wholesome for their family and ours.

The beef are harvested at a local USDA inspected facility.

Dry-aged 18 - 21 days, a natural process that enhances flavor and tenderness. (Most supermarket beef is aged only days before being placed on a shelf to be purchased.)

Vacuum sealed in 6mm wrap to keep meat fresher longer.

Custom cut and packaged with your specifications.

You may order an 1/8, 1/4, 1/2 or whole beef. Smaller quantities are also available. Request further explanation if interested.

We deliver your beef to you if the distance is within reason.

You will receive and enjoy your wholesome family ranch-raised beef your way.

The Details

Choose Your Cuts

Filets

Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin.

Ribeyes

The ribeye is a beef steak from the rib section.

New York Steak

The strip steak is a cut of beef steaks from the short loin.

Sirloin Steak

The steak is cut from the rear back portion of the animal, continuing off the short loin.

Flatiron Steak

Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder.

Flank Steak

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.

Outside-Inside Skirt Steak

The outside skirt steak is from the plate section, below the rib and between the brisket and flank.

Bavette Steak

Cut from the Sirloin Bavette

or Sirloin Flap and a good source of fajita meat.

Denver Steak

These increasingly popular steaks come from the beef chuck primal cut. Relatively tender, with nice beefy flavor, usually feature a good amount of marbling. Trimmed and sliced properly, these are great for the grill.

Cube Steak

Already tender cuts, but specially tenderized for premium quality.

Stew Meats

Nicely trimmed and tender.

Short Ribs

A cut taken from the brisket, chuck, plate, or rib area, including a short portion of the rib bone, which is overlain by meat.

Chuck-Eye Steak

The chuck eye is cut off the 5th rib. Chuck EYE steaks are a treat. There are only 2 chuck eyes per cow, so they are not always available. But, when they are, they are a discounted treat!

Roasts

Chuck roast, pot roast, and rump roasts are available.

Tri-Tips

Tri-Tip cooks like a tender steak but slices like a brisket. Saves time!

Brisket

Brisket is a cut of meat from the breast or lower chest of beef.

Ground Beef Patties

85/15 lean ground beef patties. 1/3 or 1/2 pound

Ground Beef

90/10 lean ground beef packages can be ordered in 1 lb., 1.5 lbs., and 2 lb packages.