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Ground Beef
Regular price $9.00Regular priceUnit price per -
Cube Steak
Regular price $12.00Regular priceUnit price per -
Beef Sausage
Regular price $7.50Regular priceUnit price per -
Fajita Strips
Regular price $10.50Regular priceUnit price per -
Flank Steak
Regular price $15.99Regular priceUnit price per -
Rump Roast
Regular price $19.50Regular priceUnit price per -
Skirt Steak
Regular price $12.99Regular priceUnit price per -
Short Ribs
Regular price $19.99Regular priceUnit price per -
Chuck Roast
Regular price $34.50Regular priceUnit price per -
Sirloin Steak
Regular price From $27.00Regular priceUnit price per -
Soup Bones
Regular price $7.50Regular priceUnit price per -
Shoulder Roast
Regular price $27.99Regular priceUnit price per -
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Quality Assurance
Our Angus and Angus/Hereford cattle graze our verdant pastures in spring and summer. After the first frost in October the cattle are fed supplemental protein block for energy, corn silage, and hay harvested by our family during the summer months. To finish our cattle, they are given a diet of our corn silage, corn (sometimes in form of distillers grain), and cotton seed which is grown and harvested in Boston. When a steer (castrated male) or heifer(female) reaches a finished weight of about 1300lbs and shows the correct physical profile of "fat", the cow is ready for the processor. The cow is taken only 30 minutes from our farm to Johnston's in Monticelllo, FL for harvesting. The meat is aged for 21 days for a more flavorful and tender taste before it is cut, and vacuum sealed for long lasting freshness.