**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.
**Quick chilled to maximize marbling, flavor, and shelf life.
**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.**
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin.
The steak is cut from the rear back portion of the animal, continuing off the short loin.
Outside-Inside Skirt Steak
The outside skirt steak is from the plate section, below the rib and between the brisket and flank.
Already tender cuts, but specially tenderized for premium quality.
Chuck Eye Steak
Often referred to as the poor man's rib eye, and that's for good reason. Rib eyes are cut from the 6th to 12th rib. The chuck eye is cut off the 5th rib. Don't confuse with chuck steaks. 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!
Ground Beef Patties
90% lean ground beef.
1/4, 1/3, or 1/2 pound patties
The ribeye is a beef steak from the rib section.
Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder
Cut from the Sirloin Bavette
or Sirloin Flap and a good source of fajita meat.
Nicely trimmed and tender.
Chuck roast, pot roast, and rump roasts are available.
90% ground beef packages can be ordered in 1 lb., 1.5 lbs., and 2 lb packages.
New York Steak
The strip steak is a cut of beef steaks from the short loin.
The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.
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.
A cut taken from the brisket, chuck, plate, or rib area, including a short portion of the rib bone, which is overlain by meat.
Brisket is a cut of meat from the breast or lower chest of beef.