Whole Animal Angus Beef

Thick, juicy, and ready for the grill, our 1/3 lb Angus beef patties are full of flavor and conveniently packaged—perfect for burgers that satisfy every time.

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.

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

Bone-in medallions packed with collagen and flavor. Ideal for braising—yields fork-tender Angus beef with rich, silky broth.

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

Also known as boiling beef, these beef spare ribs come from the plate and rib section. Rich in flavor and connective tissue—perfect for slow simmering, braising, or hearty soups.

Tender and richly flavorful, beef tongue is a traditional cut prized in many cuisines. Slow cook or braise until fork-tender—perfect for tacos, sandwiches, or sliced cold.

Richly marbled and deeply flavorful, the Ribeye is a classic Angus cut known for its tenderness and juicy bite—perfect for grilling, searing, or indulgent steakhouse-style meals.

Often called the “poor man’s ribeye”. This tender, marbled cut delivers rich Angus flavor at a great value.

Rich, well-marbled, and full of flavor, the Chuck Roast is ideal for slow cooking. This classic Angus cut becomes fork-tender in pot roasts, braises, and stews.

Extra-lean and tightly grained. Roast low and slice thin for tender, high-end Angus beef that’s perfect for sandwiches.

ForkFork-tender and elegant. This prized Angus cut offers delicate texture with subtle flavor—perfect for a high-end steak experience.

Lean, long-grained, and packed with beefy flavor. Marinate, grill, and slice thin across the grain for best results.

Exceptionally tender with fine marbling. This Angus cut is flavorful and perfect for grilling pan searing or slicing for fajitas.

Versatile and flavorful, our 80/20 Angus ground beef is double ground for ideal texture. Perfect for burgers, meatballs, sauces, and skillet meals—no fillers, just real beef.

Bold, beefy, and rare. Often called the “butcher’s steak,” it’s prized for its tenderness and deep Angus flavor when cooked medium-rare.

A steakhouse classic - tender, juicy, and wellmarbled. This premium Angus cut delivers big flavor with every seared bite.

Also known as “teres major”. This rare cut is second only to tenderloin in tenderness. Grill or roast whole.

A Brazilian favorite with a fat cap that bastes the meat as it grills. Rich Angus flavor and juicy bite.

Lean and flavorful, the Rump Roast comes from the round and is best slow-roasted or braised. Slice thin across the grain for tender, classic Angus beef flavor.