We want all cattle to enjoy fresh morning dew and sunshine in green fields. Healthy, happy animals produce the best-tasting, high-quality meat by living naturally as cows do. Sunshine, fresh grass, and regular movement keep them strong and healthy.

Our Angus beef is grass-fed and grass-finished, raised humanely and organically from birth to harvest on pesticide-free pastures near Highway 47, between Canton and Mabank. Our cattle never get hormones, grain, or antibiotics.

We follow nature’s way to care for our animals. Our 2-year-old steers and heifers are finished by weight on clean pasture, usually reaching 1,000-1,200 pounds live weight and 400-600 pounds hanging weight at harvest.

Though we no longer pay for certification, we still follow the humane and grass-fed standards set by trusted organizations.

Your beef order can be cut to your specifications. Secure your order with half payment, with the remainder due upon receipt.

Meat from a typical half beef (from a 1,000 - 1,200 lb. live animal) consists of approximately: 

• 14 T-bone steaks (3/4” thick) 

• 14 rib steaks (3/4”) 

• 8 sirloin steaks (3/4”) 

• 8 round steaks (3/4”) 

• 2 sirloin tip roasts (3 lbs.) 

• 6 chuck roasts (4 lbs.) 

• 4 arm roasts (3 lbs.) 

• 2 rump roasts (3 lbs.) 

• 8 packages of stew beef (1 lb.) 

• 4 packages of short ribs (1.5 lbs.) 

• 4 packages of soup bones (1.5 lbs.) 

• 80-100 lbs. gound beef 

• (Variety meats, if desired, such as heart, liver, tongue, and oxtail)

Generally speaking, an animal will yield about 50% ground meat, 25% steaks, & 25% roasts.

Premium Cuts:

• Tenderloin Roast (or cut into filets)

• T-bone, Ribeye, Strip, & Sirloin Steaks

• Chuck & Rump Roasts

Other parts that can be cut in various ways:

• Short Ribs

• Round, Flank, & Skirt Steak

• Fajita Meat

• Stew Meat

• Chili Meat

• Hamburger

• Sausage

• Bones

• Tallow
  
  

Only one/two per animal:

• Brisket

• Heart

• Liver

• Kidney

• Tongue

• Oxtail

• Cheek Meat

• Tri-tip

• Flank Steak

• Skirt Steak