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Black Angus Beef Bones (3LB)


Because they were homegrown and grass-fed their whole lives, the black Angus beef bones are very rich in minerals — calcium, magnesium, zinc, etc. The bones are also a good source of iron, and their marrow is full of collagen. All in all, they have plenty of health properties, which many people are not aware of. You can prepare them by slowly cooking them for hours. The longer you cook them, the more beneficial they get, as they release their minerals. And they make for great soup or broth, which you can later use when cooking.

Black Angus Beef Oxtail 4 pack (1.5-2 lb)


The beef oxtail is quite an underappreciated piece of meat among the common people. However, some of the best restaurants in the world serve it as a prestigious delicacy and charge a lot for it. The beef oxtail is full of vitamins and minerals, even more than you know. Besides that, if you prepare it the right way, it can be as delicious as a filet mignon. It all depends on how you look at it. And what if we told you that it comes from a naturally fed homegrown cow, without any GMOs or hormones?

Black Angus Bone in Ribeye (19-21 oz)


The bone-in ribeye is a classic cut of beef. Many prestigious restaurants serve it, but it’s also great when it’s homemade with love. The ribeye is one of the most tender beef cuts, along with the tenderloin. It’s beautiful both on the inside, with the even marbling, as well as on the outside, with a paper-thin layer of fat. And the flavor… Where do we even begin to describe it? It’s deep and rich. And it’s all thanks to our lovely homegrown black Angus cows. Brush the bone-in ribeye with spices, sear the steak in a skillet and throw it in the oven until it’s golden brown.

Black Angus Boneless Sirloin Steak (7-9 oz)


Want some delicious steak for dinner, but don’t want to spend a fortune on it? Well, the sirloin steak is the perfect cut for you! It’s a part of the cow’s hindquarters, which is why it’s inexpensive. However, it doesn’t lack in quality or taste, believe us. It has very little fat, so it’s perfect for grilling and broiling, but you can prepare it anyway you like. In addition, this sirloin steak comes from a black Angus that has been grass-fed. There are no GMOs or hormones involved. Yum!

Black Angus Bottom Round Roast(2.3-2.8 lb)


Just like the top round roast, the bottom round roast is also quite lean and muscular. That’s why it requires longer cooking at a low temperature to achieve tenderness. It has a very low fat content, so it requires you to add some while cooking it. And the best way to cook it is by roasting it slowly in the oven or braising it in the pot with some nice gravy. But you know what the best part is? This bottom round roast is completely organic. It comes from a homegrown cow that was naturally grass-fed. No GMOs or hormones.

Black Angus Brisket, Half (4-5 lb)


The brisket is a beautiful cut of meat that is full of flavor and juiciness. It’s fattier than round cuts, so it requires some additional braising. However, it is incredibly tasty because of the fat. And not just that — just like all our meat, the brisket also comes from our homegrown naturally fed cows, which also why it’s so delicious. The brisket is best when slow cooked, smoked, or barbecued. It also works great as corned beef, cured in salt for hours. One thing’s for sure, though — whichever way you prepare it, it will be heavenly!

Black Angus Brisket, Whole (8-10 lb)


There’s nothing better than a smoked and grilled beef brisket, topped with some homemade barbecue sauce. The brisket is one of the primal cuts of beef. It’s well-known that it has a bit more fat than the other cuts. However, the fattiness is what makes it so succulent and delicious, among other things. In addition, our black Angus cows are all homegrown and grass-fed, so you can see where the flavor also comes from. Grill it, roast it, braise it, use whichever method you prefer. It will be amazing nonetheless!

Black Angus Chuck Roll (2.3-2.8 lb)


The chuck roll is a rich and flavorful cut that makes for the best pot roasts and beef stews. The incredible taste comes from its evenly distributed fat. There’s just enough fat to produce incredible flavor, but not too much so it appears greasy. Also, the chuck roll has a lot of connective tissue, which is why it’s chewy and perfect for roasting. The black Angus chuck roll also makes for the best and juiciest burgers in the world! Our cows are all naturally fed, which you can really tell by the superb taste of the chuck roll meat.

Black Angus Filet Mignon (7-9 oz)


When you think about luxury and elegant dining, you think filet mignon! Infamous for its price, this quality cut of meat is probably the most famous in the world. And why is that? That’s because it’s the most tender piece of meat you can consume. It has almost no fat and it’s lean, but it’s not chewy or tough. Far from it! It has a beautiful texture that will make anyone’s mouth water instantly. You can get the most out of it by sauteing it with some butter and herbs. And don’t forget to keep it medium rare!

Black Angus Flank Steak (1.5-2 lb)


Whether you want to prepare it Moroccan, French, or Irish-style, the flank steak is a perfect Sunday night dinner choice for the family. It’s a gorgeous cut of meat — it’s lean, and it has very little fat. And considering that it comes naturally and organically from our grass-fed and homegrown black Angus cows, you know that it’s high-quality. The flank steak is already flavorful as is, but marinating it will truly make it stand out. Cut it into thin slices and put it on the grill. Believe us, you most certainly won’t be disappointed.

Black Angus Flap Steak (2.8-3.2 lb)


The flap steak comes from the bottom sirloin at the butt of the cow. It’s not that famous of a cut. People typically go for the top sirloin and neglect the flap steak, even though it’s a beautiful and tender piece of meat. It’s very thin and it has just enough fat to keep it moist, but not too much, so it’s greasy. Because of that, the flap steak is absolutely perfect for grilling. For the same reason, this cut of meat also makes for a good burger patty. And you know what the best part is? It comes from our own black Angus cows, which were homegrown and grass-fed.

Black Angus Flat Iron (14-18 oz)


The tenderloin steak is the winner when it comes to tenderness, but the flat iron steak is a close second. Aside from its, well, tenderness, the flat iron steak is also famous for its incredible taste and succulence. The reason why the flat iron is so superb is its even marbling. It’s absolutely divine when you grill it or saute it to a medium rare. Another reason why it’s so delicious is because it’s 100% naturally produced. It comes from organic grass-fed black Angus cows, which never fail to provide us with wonderful cuts of meat.

Black Angus Ground Beef (1 LB)


We’re all familiar with ground beef and we’ve all eaten it a million times. We’ve eaten grandma’s fantastic meatloaf and dad’s 4th of July burgers. However, this ground beef is nothing like you’ve ever tasted before. And that’s because it comes from a black Angus that was homegrown and naturally fed all its life. This ground beef is tender and juicy, and it makes for the best burgers in the entire world, even better than dad’s! If you don’t believe us, try it. You won’t regret it, that’s for sure.

Black Angus Ground Beef (1/2 LB Patties)


Burgers have always been the classic US dish that you can prepare for almost every occasion. They are insanely delicious, so it’s no wonder they’re so popular. But a burger is nothing without its delicious beef patty, pink in the middle, but seared to perfection on the edges. Of course, if you want the perfect patty that we just described, you need to prepare it with high-quality meat. And that’s where we come in. Our ground beef comes 100% naturally from our grass-fed and homegrown cows. So you can rest assured that your burgers will be sublime.

Black Angus Ground Beef (1/4 LB Patties)


Is there anyone who doesn’t love a good burger? No! Everyone can appreciate the perfection that is a well-constructed and grilled burger. But let’s be real. The real star of the burger is the actual patty itself, the meat queen. That’s why it needs to be perfect. In order to achieve that, you need very high-quality meat with equal parts of fat and muscle. Luckily, that’s exactly what we have right here. Our ground beef comes from the most tender parts of the black Angus. Besides that, our cows are all homegrown and 100% naturally fed.

Black Angus New York Steak (12-16 oz)


Whatever steak house you go to, you won’t be able to miss the New York Strip. It’s usually the highlight of the place’s menu. And although it is important how you prepare it, this cut of meat is wonderful on its own, too. It comes from the sirloin of the cow, so it has the perfect balance of fat and muscle. The New York Strip has an even marbling of fat all across, which allows it to be very tender and juicy. And what makes this New York steak better than the rest? Well, this steak came from our homegrown black Angus cows.