Angus Beef
For recipes and tips, visit the Wisconsin Beef Council web site.
Blue Ribbon Aged Angus Beef – Direct from the Farm
Premium taste, marbling, flavor, and tenderness. Give your family the best. No added hormones, steroids, or antibiotics – Dry Aged 14-21 days. Processed in a state inspected plant, custom cut, and shrink wrapped for added shelf life.
Buy Local – Know Your Food Source.
- Halves - $2.00/# carcass wt1,2
- Quarters - $2.10/# carcass wt1,2
- Lean Ground Beef – $2.75/# - 20# minimum
- $100 Taster’s Pack – 4 steaks, 3 roasts, 8# ground beef
BUY LOCAL – Premium Quality for Less
| Comparison of Retail Cost vs Bulk Pricing | ||||||
|---|---|---|---|---|---|---|
| Cut | Angus | Pick & Save 02/16/09 Price / lb. |
1/2 Steer Quantity* |
Retail $ | 1/4 Steer Quantity* |
Retail $ |
| R - Arm | A | $3.99 | 2 | $23.94 | 1 | $11.97 |
| R - Blade | A | $3.99 | 2 | $23.94 | 0 | $- |
| R - Chuck | A | $3.99 | 9 | $107.73 | 2 | $23.94 |
| R - Round | $3.89 | 3 | $35.01 | 0 | $- | |
| R - Sirloin Tip | $4.29 | 2 | $25.70 | 1 | $12.87 | |
| R -Rolled Rump | $4.29 | 2 | $25.74 | 0 | $- | |
| S - NY Strip | A | $10.49 | 12 | $94.41 | 0 | $- |
| S - Rib eye | A | $13.99 | 12 | $146.90 | 6 | $62.96 |
| S - Round | A | $3.99 | 4 | $47.88 | 3 | $35.91 |
| S - Sirloin | $4.99 | 5 | $49.90 | 3 | $29.94 | |
| S - T-Bone | A | $11.99 | 0 | $- | 8 | $95.92 |
| S - Tenderloin | A | $18.99 | 8 | $75.96 | 0 | $- |
| S- Chuck Steak | A | $3.99 | 0 | $- | 4 | $31.92 |
| # Gr. Beef | A | $3.49 | 90 | $314.10 | 47 | $164.03 |
| Brisket | $3.99 | 2 | $39.90 | 1 | $19.95 | |
| Soup Bones | $2.19 | 12 | 6 | |||
| Retail Cost | $1,011.11 | $489.41 | ||||
| Farm Direct Pricing | ||||||
| $2.00 / # on carcass weight | 317 # | $634.00 | 159 # | $318.00 | ||
| Cutting & Wrap | 2 | $.29/# | 91.93 | $.31/# | 49.29 | |
| Bulk Cost | $725.93 | $367.29 | ||||
| Savings* | $285.18 | $122.12 | ||||
| * Quantity in pieces, weight of product, and savings are from previously slaughtered animals. Actual end product may vary. | ||||||
1Carcass weight - The weight of an animal after slaughter and removal of most internal organs, head, and hide.Our animals typically range 650-800# carcass weights. “A 1200 pound steer yields 500 pounds of retail cuts from a 750 pound carcass. 22% are steaks, 22% are roasts, 26% is ground beef and stew meat, and 30% is made-up of fat, bone, & shrinkage” says the American Angus Association.
2Processing charges are determined by the butcher, are additional charges, and payable at pick-up. Our beef is processed in a State inspected facility. The butcher custom cuts your meat per your instructions, shrink wraps, and freezes your meat for freshness.