Beef for Sale
Over the last 45 years our cattle have won many of the carcass contests in the Midwest at least once. Everything from World Beef Expo, Wisconsin Livestock Shows to our 2013 Top Carcass Merit Indexing Bull Overall breeds at Purdue University. We have always been committed to raising cattle that will eat good.
We only process Registered Black Angus cattle that are born, raised and fed by us. We have complete quality control of how the mom cows are handled and fed even before the calf is born, most places can’t say that. All the Feed (corn and hay) are grown here where the cattle are raised so we have control of genetics, how the cattle are raised and what the cattle eat. I don’t feed them anything I wouldn’t eat myself.
There is talk these days about how much better grass fed beef can be. It still comes back to the individual animal; some of ours will do better on grass while others do better on grain so we offer both. The difference is taste and texture. When it comes to health its more of a myth than fact that grass fed is better than grain fed.
One big down side to grass fed can be the length of time it takes some animals to reach maturity on grass. Our grass fed target is 16-20 months for maturity, not 2-3 years. Our grain fed target is 12-16 months.
We take meat orders year round however we process no animal until it is ready to provide the best possible product. At the time of your order we can give you an estimate of when the next animal will be available. The meat is available as a mixed quarter, half or whole. While most people don’t require a whole animal you can save money by purchasing a whole animal and splitting it with family and friends.
The price depends on the market so please ask. Our beef is processed in a State inspected facility. The butcher custom cuts your meat per your instructions, you control the thickness of the steaks, how the hamburger is packaged, etc.
This chart is a good example of where the cuts of meat come from and the options you have with the butcher. http://www.angus.org/pub/beefchart.pdf
As an example these numbers are what you would get from a processed quarter. These numbers will vary a little.
T-Bones 3-4Steaks
Sirloin Steaks 4 Steaks
Round Steaks 4 Steaks
Rib Steaks 6-7 Steaks
Rump Roast 1
Chuck Roast 6 - 7
Ground Beef 50 lbs
Soup Bones 3-4 packs
Short Ribs 3-4 packs
We only process Registered Black Angus cattle that are born, raised and fed by us. We have complete quality control of how the mom cows are handled and fed even before the calf is born, most places can’t say that. All the Feed (corn and hay) are grown here where the cattle are raised so we have control of genetics, how the cattle are raised and what the cattle eat. I don’t feed them anything I wouldn’t eat myself.
There is talk these days about how much better grass fed beef can be. It still comes back to the individual animal; some of ours will do better on grass while others do better on grain so we offer both. The difference is taste and texture. When it comes to health its more of a myth than fact that grass fed is better than grain fed.
One big down side to grass fed can be the length of time it takes some animals to reach maturity on grass. Our grass fed target is 16-20 months for maturity, not 2-3 years. Our grain fed target is 12-16 months.
We take meat orders year round however we process no animal until it is ready to provide the best possible product. At the time of your order we can give you an estimate of when the next animal will be available. The meat is available as a mixed quarter, half or whole. While most people don’t require a whole animal you can save money by purchasing a whole animal and splitting it with family and friends.
The price depends on the market so please ask. Our beef is processed in a State inspected facility. The butcher custom cuts your meat per your instructions, you control the thickness of the steaks, how the hamburger is packaged, etc.
This chart is a good example of where the cuts of meat come from and the options you have with the butcher. http://www.angus.org/pub/beefchart.pdf
As an example these numbers are what you would get from a processed quarter. These numbers will vary a little.
T-Bones 3-4Steaks
Sirloin Steaks 4 Steaks
Round Steaks 4 Steaks
Rib Steaks 6-7 Steaks
Rump Roast 1
Chuck Roast 6 - 7
Ground Beef 50 lbs
Soup Bones 3-4 packs
Short Ribs 3-4 packs