2025 ANGUS BEEF PRICES

a very popular bone in steak  that has tons of flavor and tenderness. It has both the fillet mignon and NY strip. considered the king of steaks by many.

This steak is similar to the porter house with a smaller portion of fillet but backs the awesome flavor and tenderness.

A boneless version of the rib steak, one bite and you will have them asking for more. We like to cut  these a little thicker then normal as they will melt in your mouth.

The rib steak in the bone in version of the ribeye and for all those that argue the bone adds flavor this would be your ribeye.

 Absolutely the most flavorful, melt-in-your-mouth tenderness that surpasses all other steaks.  

NY strip is a boneless cut that is in my opinion is very close 2nd place to the fillet in flavor and tenderness.

The Flat Iron is an exceptional  well marbled steak out of the front shoulder and has a similar texture and tenderness to the filet. an affordable steak that's probably the 2nd most tender of a beef animal steaks.

 The Chuck Eye or 'poor man's ribeye' is cut from the same muscle as Ribeye but into the Chuck portion of the steer. Its fat ratio gives it the same delicious texture, flavor, and marbling as Ribeye. 

 The Skirt Steak is well marbled thinner piece that works great for fajitas. just marinate a grill hot and fast makes an amazing lunch

The flank steak  is a thicker and larger, lean, flat cut of meat similar to the London broil 

 Also known as the “butcher’s steak” because butchers were known to keep this solitary cut from the diaphragm muscle for themselves! The hanger is prized for its robust flavor. Only one of these per animal and customers always want moreafter they try it.

 This steak is unknown by many but is a must try. A triangular steak out of the sirloin is lean but flavorful, this steak is a quick finish on the grill or on the broiler and is satisfying to most carnivores. 

A large but  lean steak that works well as London broil or slow and low approach. made right and sliced thin it is an excellent choice to feed you whole family 

 Beef Coulotte is a lesser known but under appreciated cut that is full of flavor and lee expensive.  It is often also referred to as the top sirloin cap or you'll find it in Brazilian steakhouses as 'Picanha'.
 

  The Ranch Steak comes from the chuck section, The ranch steak is a great, more economical alternative to premium steaks. It’s packed with a wonderful beefy flavor & tenderness as our other  steaks but at a lower price.
 

   Top sirloin is a lean, flavorful, and more affordable cut of beef from the upper loin of the cow, known for its good beefy taste and tender texture when cooked properly, often grilled, pan-seared, or cut into kebabs and steak tips
 

Peoples first choice for the easy Crock pot meal. this is excellent marbled roast great for roast beef dinner of smoked for pulled beef.

This roast is right next to the Chuck with slightly less marbling it it full of meat, another favorite for pot roast or brazing.

A leaner meat  out of the round section that makes a great roast or cuts nicely for sandwiches with no bones and less fat. 

Nothing beats  Angus burger 

Save some $ and buy in bulk. Call for larger quantity pricing .

sold in packs of  4 - 1/3  pound burgers  

Nothing like Angus beef steak sandwich, sliced thin for easy frying. 

Beef ribs are excellent braised or smoked 

want to make the best stew try our angus beef cubes. Cut for flavor these cubes will add beef flavor like no other.

 Whether you’re a pit master or entertaining friends & family, you’ll know the difference of a 100% Angus Brisket! They are great smoked, braised, or barbecued & are perfect for your next gathering. Sold in half or whole.

  Oxtail,  is used primarily for making rich, gelatinous broths, stocks, soups, and stews due to its high collagen and fat content, which break down into gelatin with slow-cooking methods like braising. It can also be shredded and used in dishes like tacos or pasta sauces, and is valued for its unique, deep beefy flavor. 

   Heart muscle has a surprisingly deep, rich flavor and tenderness rivaling filet mignon. Use it in soups & stews. 

   Tender, beef kidneys are a mineral rich organ. Best fried, seared or shared with your pet 

   The fantastic marbling & the rich marrow center of shank (soup bone) results in the most delicious cut of beef. After a few hours of braising, our shank will be melt-off-the-bone tender and full of decadent beefy richness 

   Render down and make your own tallow has tons of uses. packaged in roughly 3 lb packages. sold by the pound

   one whole beef tongue 

Excellent to make stock or give to your dog sold by the pound 

It's a Pa. Dutch tradition to fry Liver with onions or fry it alone for getting nutrients not provided by other meats, sliced in pieces for easy prep.

Includes:

2lbs Ground beef (1 lb pkgs)

2.5lbs roasts

1 pack Burger patty's (4)

1 pack chipped steak

3 ea   premium steaks 

Includes:

5lbs Ground beef (1 lb pkgs)

2- 3lbs assorted roasts

2 packs  Burger patty's (8)

4lbs  assorted steaks 

2lbs  assorted cuts (chipped steak, short ribs, stew meat, Kabobs, fajita meat, etc.)

Note: these totals could change slightly but will add up to 20lbs

 Includes:

12lbs Ground beef (1 lb pkgs)

6lbs assorted roasts

3lbs Burger patty's (8)

4.5lbs  assorted steaks 

2lbs  assorted cuts (Chipped steak, short ribs, stew meat, Kabobs, fajita meat, etc.)

Note: these totals could change slightly but will add up to 30lbs

Includes:

19lbs Ground beef (1 lb pkgs)

12lbs assorted roasts

8lbs Burger patty's

6lbs  assorted steaks 

5lbs  assorted cuts (short ribs, stew meat, Kabobs, fajita meat, etc.)

Note: these totals could change slightly but will add up to 50lbs

Includes:

35lbs Ground beef (1 lb pkgs)

25lbs assorted roasts

10lbs Burger patty's

10lbs  assorted steaks 

20lbs  assorted cuts (Chipped steak, short ribs, stew meat, Kabobs, fajita meat, etc.)

Note: these totals could change slightly but will add up to 100lbs

Deposit of $600.00 per half gets you on the list for the next available. Price is per carcass pound and will be determined at time of processing. Includes custom cut processing, Vac sealed and flash frozen. 

Deposit of $300.00 is required. Price is per carcass pound and will be determined at time of processing. Includes standard cuts, Vac sealed and flash frozen.