Prime Angus Beef for Sale
Our cows are vegan so you don't have to be.
No antibiotics. No growth hormones. Never. Ever.
Whole Beef
A whole weighs between 600-800 lbs.
contact us for pricing
$500 to reserve.
Half Side of Beef
A half side of beef weighs between 300-400 lbs.
contact us for pricing
$500 to reserve.
Quarter Side of Beef
A quarter side of beef weighs between 150-200 lbs.
contact us for pricing
$500 to reserve.
Beef Bundles
$120 - 10 lbs. ground beef
$300- 30 lbs. ground beef
Limited quantities available.
Contact us to make reservations or ask questions.. We accept cash, check and Venmo.
We raise small herds of Angus prime beef. Our calves will never ever be given growth hormones, antibiotics or chemicals. Never. Ever. They are grass fed and grain finished right here on our family farm in Springville, Alabama. Grain finished simply means our herd is free to eat a balanced diet of grain, grass and hay with plenty of clean, fresh water.
We only offer dry-aged, prime beef.
Prime is produced from young, well-fed cattle. It has the most marbling and is produced in smaller quantities than other grades.
Dry-Aged Beef : A true labor of love
Dry-aged beef is a traditional butcher shop technique in which beef ages openly for up to 21 days in controlled dry-aging coolers to tenderize the meat and enhance the flavor and tenderness. It goes through a flavor transformation.
Dry aged beef has a flavor that is unmistakable and a texture that is vastly superior. Ultimately, dry aging is for those who are looking for a next level eating experience.
There are a lot of beef cuts, below are some of our favorites. For both whole and half sides of beef, we offer custom cuts from our butcher.
Porterhouse
Porterhouse is a well-marbled classic consisting of the New York strip and filet/tenderloin connected by a telltale T-shaped bone. The tenderloin is 1 1/4 inch or larger in diameter., otherwise it is a T-bone.
T-Bone
T-Bone is a well-marbled classic consisting of the New York strip and filet/tenderloin connected by a telltale T-shaped bone. The tenderloin is less than 1/3" to 1 1/4 " in diameter.
Bone in Ribeye
A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.
Bone in NY Strip
This premium, lean, bone-in steak is a steakhouse classic, known for its marbling, tenderness and flavor.
Filet Mignon
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.
Stew Meat
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces. . Commonly cut from the sirloin but can come from any tender cut.
Chuck Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue. Ask about our famous recipe.
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