About Our Black Angus Cuts and Processing
Our cattle are sold based off the hanging weight, which is the weight of the carcass after being field dressed but before being aged, cut, and packaged. We like our cattle weighing 1500-1700 lbs. when harvested. You can expect hanging weight to be ~850-1,000 lbs.
The carcass is dry aged for two weeks. The meat is stored in a controlled temperature environment where the moisture evaporates and the natural enzymes in the meat are allowed to break down muscle fibers, resulting in exceptional flavor and tenderness. After two weeks the meat will be packaged with a USDA inspection label, vacuum sealed, and frozen to preserve freshness and taste.
With the purchase of a whole or half cow you are given the chance to fill out a cut sheet to your liking. This allows you to decide your preferred cuts, steak thickness, roast size, ground beef amounts, and more.
We handle all processing fees, USDA inspection, and picking the meat up, so all you have to worry about is picking it up from the farm!
For more information on Angus beef cuts, click here
