Why Choose Black Angus
Black Angus are the preferred cattle breed because of their great mothering characteristic and supreme carcass quality. Certified Angus beef is tender, juicy, and flavorful. These qualities are what makes Black Angus the choice of beef cow by ranchers and farmers. When it comes to raising Black Angus cattle, the benefits are well worth the investment. In fact, the Certified Angus Beef product set a record for sales in 2019, reporting 1.25 billion pounds sold this year. It is the 15th consecutive year of sales growth. At B& B Cattle, we are proud to play a small part in this growth. Below are a few of the many reasons we love raising and selling Black Angus.
Cooking A Ribeye To Perfection
Ribeyes have a high fat content which can be somewhat dangerous for grilling. They run a higher risk of being dried out quickly from the high heat of the grill. Pan searing a Rib Eye with a small amount of butter would be a much better choice. By pan searing the Rib Eye the steak would cook a little slower and allows the fat to tenderize. Grab some friends and show them what you’ve learned!
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Welcome To Edwards Cattle Company
Edwards Cattle Company
ECC is a family owned business that breeds and sells registered Black Angus cattle directly to farmers and ranchers interested in improving the genetics of their Angus or commercial herd. At ECC, we desire satisfied customers and are happy to work with cattlemen and women to address their specific needs.
Angus Means Improved Genectics
A registered Angus bull is the path to improving your herd genetics. If you want to take the risk out of buying a bull for your commercial herd, he has the most reliable predictors available in today’s market. Whether you want a heifer bull, a clean up bull, or a herd bull, a proven Angus bull will be the cornerstone upon which you can build your herd. Try one and you’ll be glad you did.
Registered Black Angus Cattle for Sale
QUALITY-BALANCE-PRODUCTION
It is our goal to raise quality Black Angus beef cattle with balanced epd’s in order to offer replacement heifers and bulls that will improve the herd genetics for our valued customers. We strive for working cattle that produce offspring with high calving ease and low birth weight while excelling in growth traits and carcass merit. Please call us regarding private treaty sales and we will do our utmost to meet your needs.
Buying Local Is Easy In Oklahoma
Oklahomas not just a part of the Heartland, it’s the center of the Beef Belt. Whether purchasing beef in the grocery store or at the restaurant, there is a good chance it was raised in Oklahoma or a neighboring state. If you’re looking for that personal connection to your beef producer, there’s many ways to buy local. Look at labels at the grocery store, visit a farmers market, or buy direct from a farm or ranch.
The Made in Oklahoma program features a directory of beef companies that offer mouthwatering local beef to Oklahoma consumers.
Learn More
Beef Breakdown
If you are considering purchasing a whole, half or quarter of beef, it’s important to understand what you will receive in edible meat products. Use this guide to help you better understand the amount of beef you can expect to receive.
Learn More
pREPARING TO oRDER FROM YOUR LOCAL pROCESSOR
Before you place your order for a whole, half or quarter of beef, the processor will walk you through a series of questions. Here is a handy guide to prepare you for those questions. Its based upon a half of beef.
bEEF cUT cHART
From the Chuck to the Round and the Rib to Loin, there are so many beef choices.
LEARN MORE
Buying Beef for Home Freezers
This handy guide from Oklahoma State University Extension Services walks you through what you need to know before purchasing freezer beef.
Explore our cooking lessons
Steak Swaps
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Welcome To Black Angus Steakhouse
Our story began in 1964, when Black Angus Steakhouse opened its doors on Bloor Street West, in a growing area, now known as The Kingsway. Open for dinner only, after more than 50 years, Black Angus Steakhouse moved to a new larger space at the north-east corner of Bloor and Islington where guests enjoy lunch and dinner in our elegant dining room or casual bar and patio area. The ambiance has transformed due to the spacious contemporary feel of the interior and the expansive bar area where we can host larger groups. The essence and spirit of our food preparation remains, with steaks, seafood and vegetables cooked on dedicated open hardwood charcoal grills. Our stunning private dining space hosts special events, business dinners and private parties.
Aberdeen Angus Beef For Sale
New Lower Price! We have three Lowline Angus calves butchered, ready for your summer BBQs. They are packaged with 2 steaks/package, 1 lb packages of burger, and 3-4# roasts. These are grass fed, hormone free, and some of the best tasting beef you can buy. Lowlines marble extremely well on grass, so …
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Meet Braveheart Black Angus Beef
Braveheart Black Angus Beef,® available exclusively through our Performance Foodservice division, stands out from the rest because it was designed to exceed restaurant operators’ expectations for quality beef. Once we set our sights on a premium beef line, our team of brands experts spent time talking with chefs and restaurant owners, asking them about their beef with the other beef brands on the market and about what they were looking for. Four areas of importance rose to the top: taste, quality, trim and consistency. Braveheart Beef was designed to deliver the best in all four categories.
Premium Usda Certified Black Angus Beef
Unmatched quality. Unparalleled flavor.
1855® Black Angus Beef has built its legacy on producing premium beef. Using strict program specifications and partnering with family ranchers who have a passion for raising high-quality Angus cattle, 1855 delivers beef with reliable quality and unwavering consistency. Offered in USDA Prime and Upper 2/3 Choice, 1855 Black Angus Beef provides the flavor, tenderness, and juiciness that discerning chefs and retailers know they can trust.
Black Angus Beef, Sourced from Americas Best Cattle
Black Angus refers to cattle with Angus genetics whose hides are predominantly black and are best known for delivering consistent, reliable beef. While Angus is the most common breed of beef cattle in the United States, 1855 beef is sourced solely from Black Angus cattle raised in the grain-rich areas of the Great Plains, a region known for producing the richest Black Angus cattle available. We carefully choose family ranchers who understand the steps required to achieve a memorable eating experience.
Our 1855 Ambassador Program
Have a passion for cooking up 1855 in your home kitchen or on your grill or smoker? Join our Black Angus beef Ambassador family. Youll be featured on the 1855 website, social media, and other communications, and have the opportunity to make memorable eating experiences with 1855 Beef.
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Ecc Cow Family History
More Than a Name
The foundational dams in our herd come from a few established Angus cow families that have their roots deep in Angus history. The Angus Journal explains it this way:
...the cow families that have become popular throughout the years have done so because they are survivors. Economic traits such as fertility, milking ability, udder quality and fleshing ability are all reasons they survived and reasons they are the foundation for many herds. Angus Journal, April 2004
Miss Burgess
The Miss Burgess cow family in our herd traces back to Miss Burgess 37 who was born on June 20, 1927. The first record of ownership is Miss Burgess N bred by N.I. Neher in Norman, Oklahoma. Our branch of the family came to Texas when P R Crystal 9065 was purchased by Rayford and Carla Pullen of Bellvue, Texas in 1999.
Erica
The Erica cow family traces back to Erica 11 of Fairview born September 15, 1935 out of E Evergreen of Fairview owned by AJ Schuler of Junction City KS. The family moved to Texas in 1962 when Evergreen Erica was purchased by D R De Rusha of Abilene, Texas.
Rita
Forever Lady
The Forever Lady cow family traces back to the KEM cow family through Kem of Sanders born on April 20, 1942 at Airyland Stock Ranch in Lewistown, Montana. The family name changed when Forever Lady 65 G D A R was born to Denown Angus Ranch in Sidney, Montana. The family moved to Texas when EXAR Forever Lady 2790 was purchased by Cinch Ring Ranch in Parker Texas.
Enchantress
Susie
If You Would Like To Have Our Products Delivered Directly To Your Door
NaturALL Beef Company prides itself in providing top quality beef at an affordable price. What is unique about NaturALL Beef Company? All of our certified black angus natural beef is raised under one operation from the ranch to your plate. Every single head of cattle is treated humanely with top of the line care from, birth on up, which reduces stress on the animal and, in turn, provides our customers with beef that has superior flavor, tenderness, and the assurance of premium, hormone and antibiotic free beef.
Ask us about the availability of halves and quarters!
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Is Angus Better Than Prime
There is essentially little controversy with the beef debate between the USDA Prime and Angus divisions. Even though USDA Prime describes quality as prime and it refers to the beef, Angus cattle can simply be called this. Angus cow meat generally lands in the Prime category, though this is the only correlation between the two.
The Health Of The Cattle Comes First
*we follow the strictest natural protocol overseen by the USDA.
Sandhills of Nebraska where the journey begins for hundreds of our Natural Calves
“We are committed to selling a unique collection of premium quality cuts of Beef. As a Nebraska-based company we incorporate the culture and simplicity of the cowboy lifestyle into our company and attitude. Our hope is to evolve into a well-respected provider of a High Quality, Affordable, product in the Beef industry”
This website is designed and managed 100% by us. Photos are Copyrighted and Licensed to NaturALL Beef Company. Please feel free to leave feedback on functionality and navigation. Thank You!
Cattle are handled minimally, and with ease. This ensures the animals’ health quality and provides our meat with our signature tenderness.
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What Is Angus Beef
Because Angus do well in the winter, and produce a lot of meat relative to their body weight, over the next century or so Angus-influenced herds spread like crazy. Unfortunately, with no real way to control the quality of all these herds, the quality of Black Angus meats suffered, until finally in the 1970s the American Angus Association created the Certified Angus Beef Brand.
The Certified Angus Beef brand enabled the Association to influence the breeding and feeding programs of cattle ranchers, and over time Angus became the American Standard for flavor, tenderness, and marbling.
Healthy, Happy Cows. Tender, Delicious Steaks.
As you can see from looking at some photos of our own herd, Black Angus cattle are predominantly black.
To qualify as certified Angus Beef, their hide must be at least 51% black.
Stressed animals produce stringier, tougher, and rangier-tasting meat.
At Snow Creek Ranch, we think this is so important that Grandma Kisses Every Cow!
Its also why our cattle are pastured for their entire lifecycle. It makes the cows happier because they have plenty of room to roam. It makes us happier because we believe responsible stewardship of our land is so important. And it makes you our customer happier because you get to enjoy ethically raised, naturally delicious steaks, roasts, and burger.
Good Genes. Great Flavor
Why does this matter to me? youre asking.
Or Call 844-34-ANGUS X503.
Big Ribeyes
Upper Prime Black Angus
Upper Prime Black Angus – Not all Prime is created equal. Up until a decade ago, only 1-2% of all cattle harvested in the US qualified as Prime. However, in the last decade the USDA Prime category has recently grown to about 6% of harvested cattle, the vast majority of which are “lower” Prime, what the USDA defines as “slightly abundant” marbling.
Enter Holy Grail’s USDA Upper Prime Black Angus. Hand-selected by our producer partner to be in the “upper” part of the marbling spectrum, these are the most tender, succulent, and juicy Black Angus steaks you can get. With only about 1,000 head available each year, these steaks are highly coveted by top steakhouses. You won’t find them at your local grocery store or butcher. Simply put, our partner is the best and most consistent Black Angus cattle producer in the country with the purest genetics around.
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Grassfed Black Angus Beef For Sale
Raising cattle in the foothills of the Rocky Mountains since 1972 our USDA Black Angus Beef is a cut above the rest. Utilizing sustainable and regenerative ranching methods to ensure a low carbon footprint and superior quality, Our all natural pasture raised beef has unrivaled genetics that crea …
Boneless Ribeye Nutrition Facts
39.68g
If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.
Season with our signature steak seasoning.
When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.
Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.
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And Why Is It So Delicious
Celebrated for its rich flavor, melt-in-your-mouth texture, and heavy marbling, Black Angus Beef has become widely celebrated lately as some of the tastiest beef available. Black Angus meats are so popular today that even chain, quick service, and fast food restaurants have added Angus beef as a description on their burger menus.
You may have noticed that you sometimes pay a premium for Black Angus meats as well.
The question is, what makes Black Angus worth the extra expense? Why is it so much tastier than regular supermarket beef, or fast food burger?
Class is in session for this months Angus U!
Today, were going to take a deep dive into Black Angus beef, exploring what it is, where it came from, why its so damn tasty, and how we make sure Snow Creek Ranch Black Angus is the tastiest you can get your hands on.
Organic Grass Fed Beef Raised On A Michigan Family Farm
Taste is king! Grahams Organics customers have come from other organic beef farms, and they keep coming back to our farm because of the taste of our beef. The taste comes from what the animal eats, and our animals feed is actively managed. Our years of experience make the difference. Knowing what to feed our Black Angus cattle, and the timing of that feed schedule this is what creates the best tasting beef. Cattle can be called organic and be raised on whatever they forage. However, we actively managed our animals diet to create the best tasting beef for our customers.
Our returning customers are the best complement to our beef. Our customers keep coming back, year after year, for their regular beef order. We are even privileged to serve multiple generations of the same family. Some customers have found our grassfed beef through the direction of their naturopathic doctors or chiropractors. Many customers come just for soup bones, to make organic health-sustaining beef stock or beef broth. Customers also like the security of knowing that our beef is raised from birth to processing entirely on our farm. We control the feed, pasturing and processing of our organic beef.
Have Questions about our company or our products? Check out the links below.
- 4 packages of Short Ribs
- 4 packages of Soup Bones
- 80-100 lbs of Ground Beef
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How To Cook The Perfect Steak
1. For steaks that are 1-inch thick or greater: grill or sear for 3 minutes per side for medium-rare, 4 minutes per side for medium.
2. For steaks that are less than 1-inch thick: grill or sear for 2 minutes per side for medium-rare, 3 minutes per side for medium.
3. Use a meat thermometer to properly cook your steak. Just insert it horizontally into the side of the cuts center while making sure not to touch any bones or fat.
- Medium Rare: 145°
- Medium: 160°
- Well Done: 170°
4. To avoid releasing the juices of a steak when using a meat thermometer, test for doneness using your hand. With your left hand, palm facing up, touch the tip of your thumb to the tip of your pinky finger. Using your right index finger, press the muscle at the base of your thumb. This is what well-done feels like. Compare to the feel of your steak. Touch your thumb to your ring finger for medium-well, middle finger for medium and index finger for rare.
5. Meat continues cooking even when removed from heat. To achieve desired doneness, all steaks should rest for at least 5 minutes.
