Our cattle are grass-fed for their entire lives, enjoying a natural, pasture-raised diet right here on our farm. In the final weeks, we finish them with a small amount of grain to enhance marbling—giving the beef that perfect balance of rich flavor and tender texture. It’s the best of both worlds: clean, wholesome nutrition with a mouthwatering finish that sets our beef apart. Taste the difference in every bite!

Black Angus beef is known for its marbling, tenderness, and flavor. Here's a breakdown of the main cuts:

• Rib (e.g., Ribeye, Prime Rib): Highly marbled, juicy, and tender. Ideal for grilling or roasting, offering rich flavor and buttery texture.

• Loin (e.g., Tenderloin/Filet Mignon, Striploin/New York Strip, T-Bone): These are premium cuts. Tenderloin is the most tender, Striploin balances tenderness and flavor, and T-Bone includes both in one cut.

• Chuck (e.g., Chuck Roast, Shoulder Steak): Flavorful and well-marbled but tougher. Best for slow cooking, braising, or stews.

• Round (e.g., Top Round, Bottom Round, Eye of Round): Leaner and less tender, suitable for roasting, slicing thin, or making deli meat.

• Brisket: Tough but flavorful, full of connective tissue that breaks down during slow cooking or smoking, creating a tender, rich result.

• Flank & Plate (e.g., Flank Steak, Skirt Steak, Hanger Steak): Long, flat, and lean cuts with strong beefy flavor. Best when marinated and grilled, then sliced thin against the grain.

  
  

Each cut serves a different purpose, so cooking methods should match the texture and fat content for the best result.

• ¼ Cow: Requires about 4–5 cubic feet of freezer space. You’ll get roughly 100–125 pounds of packaged beef. A small chest freezer is usually sufficient.

• ½ Cow: Needs around 8–10 cubic feet. This yields approximately 200–250 pounds of beef. A mid-size chest or upright freezer works well.

• Whole Cow: Takes about 16–20 cubic feet. Expect 400–500 pounds of packaged meat. You’ll need a large chest or upright freezer, and possibly some extra space depending on cut choices and packaging.

Bone-in cuts and bulky packaging may require slightly more space.

Pro-tip: Upright freezers make storing our Mullet Black Angus beef a breeze—easy access, better organization, no digging required!

Pick-up for your beef will be arranged directly between us and you, based on the butcher's processing dates. We’ll keep you updated every step of the way to ensure a smooth and convenient handoff. Buying our beef means you're getting high-quality, locally raised meat—straight from our farm to your freezer, with personal service you can trust.