Whole Animal Angus Beef

Grain-finished Angus beef with real bacon and sharp cheddar blended in — 80/20, double ground, no fillers. Four 1/3 lb patties per pack.

Grain-finished Angus beef with real bacon blended in — 80/20, double ground, no fillers. Four 1/3 lb patties per pack, juicy from the inside out.

Pure grain-finished Angus beef, double ground with zero fillers. Four 1/3 lb patties per pack — thick, juicy, and built for the grill.

Pure grain-finished Angus beef, double ground with zero fillers. Four 1/3 lb patties per pack — thick, juicy, and built for the grill.

Grain-finished Angus beef with sautéed mushrooms and Swiss blended in — 80/20, double ground, no fillers. Four hearty 1/3 lb patties per pack.

Cut from the chuck, the Arm Roast is well-marbled and full of flavor. Ideal for braising or slow roasting until fork-tender—classic Angus comfort food at its best.

The bavette is the butcher's best-kept secret — loose-grained, intensely flavorful grain-finished Angus. Cook it hot and fast, slice it thin, and it earns its reputation.

Grain-finished Angus brisket with a generous fat cap — built for the smoker or the oven. Low, slow, and worth every hour it takes to get there.

Bone-in cross cut Angus shank sliced osso buco style, exposing the marrow. Rich with collagen and beefy depth — built entirely for the low-and-slow braise.

Cut from the tenderloin — the least-used muscle on the steer. Grain-finished Angus beef filet, butter-soft and lean. The special occasion cut, raised right.

Cut from the plate section of our grain-finished Angus cattle, these thick, bone-in dino ribs are built for the smoker. Season simply, smoke low and slow.

Deeply flavorful and well-marbled. Angus beef short ribs are best slow-braised or smoked until fall-off the-bone tender.

Deeply flavorful and well-marbled. Angus beef short ribs are best slow-braised or smoked until fall-off the-bone tender.

Grain-finished Angus spare ribs — bone-in, collagen-rich, and built entirely for low-and-slow cooking. Smoke them, braise them, or simmer them long. The bones make everything better.

Pure muscle, zero waste — grain-finished Angus beef tongue is one of the most flavorful cuts on the animal. Braise it low and slow, peel, slice, and serve.

Cut from the rib primal — the most marbled section of the animal. Grain-finished Angus, bone-in for flavor and drama. This is the steak that earns its reputation.

Cut from the 5th rib — right where the ribeye ends — the chuck eye shares the same rich marbling and bold flavor at a fraction of the price.

The original Sunday roast — grain-finished Angus chuck, well-marbled and collagen-rich. Low and slow in a Dutch oven turns this into something the whole table remembers.

The sirloin cap — known as picanha in Brazilian BBQ and prized the world over. Grain-finished Angus with a thick fat cap that bastes the steak as it cooks.

Richly marbled and deeply flavorful, the Delmonico is a thick-cut steak from the chuck or rib. Perfect for grilling or pan-searing to showcase premium Angus beef.