Angus Beef

Whole or Half Angus Beef

Our Angus steers are raised on our farm here in Molino, FL.  Our cattle are provided plenty of pasture for grazing and supplemented with hay throughout their lives. We finish them on hormone-free grain to create a tender, juicy, flavorful cut of meat. We make every effort to maintain a natural, healthy environment to allow our herd to grow and develop stress-free. We believe this produces healthy, delicious meat.  

All of our meat is processed locally and is available for pickup at our farm. We also provide limited local delivery (free for orders over $100).  

T-bone Steak / Porterhouse

These steaks are known for their tenderness, rich flavor, and a T-shaped bone with meat on each side. Both cuts come from the loin area with the Porterhouse cut closer to the rear end of the short loin and the T-bone cut closer to the front of the loin. The Porterhouse contains a larger portion of tenderloin as it is a larger cut of steak. Both steaks are considered premium cuts and are great for grilling, broiling, or cooking in a skillet. For those special occasions these cuts are winners every time.

Sirloin Steak

Sirloin is one of the most popular steaks purchased. This cut of meat is leaner than the Top Cuts but is still a very savory steak. This is the first choice of steak for my grandchildren and several of our adult children. The key to a juicy sirloin is to let it rest at least 5 minutes after removing it from the heat. Don’t pass this steak up. It’s definitely worth a try.

Ribeye Steak

The ribeye is my husband’s favorite cut of meat…and most of our friend’s as well. The ribeye has more marbling which adds a rich, buttery flavor and plenty of juices. He prefers a ribeye with the bone in as the meat on the bone is some of the best tasting meat you can find in a steak. Add a baked potato and your favorite salad and you have a meal considered one of the best by many people. A real “steak and potato” meal at its best!

New York Strip

The New York Strip has an intense, bold, beefy flavor. Many people enjoy this steak for its flavor and “good chew”. Each cut of steak offers its own unique experience, making your favorite cut a personal choice. Be bold, try new things, and find your favorites. 

Oxtail

A collagen rich part of the steer is the oxtail. The oxtail is a fatty, bone-in meat that is great in soups and stews but also makes a delectable sauce. The key to cooking oxtail is to cook it slowly for a long time in a crock pot or other slow cooker. Oxtail has a deep, rich flavor and when cooked correctly is very tender with a smooth texture. Believe it or not, this cut is one of the higher-quality cuts of meat because of its amazing flavor and versatility in cooking. Looking to try something new with an amazing taste? Try oxtail.

Filet Mignon

One of the most tender cuts of meat, and my personal favorite, is the filet mignon. This extremely tender cut of meat is great for grilling and has a delicious flavor. This steak is so good some consider it a sin to cook it past medium-rare. My favorite sides are a baked potato and a wedge or garden salad. The filet is definitely a beef delicacy.

Short Ribs

Short ribs are a cut of beef taken from the brisket or chuck. They are the short portion of the rib bone and are very tasty when cooked properly. The key to cooking good short ribs is to braise them and then slow cook at a low temperature in a crock pot or covered in the oven. Our family likes to add our favorite BBQ sauces and finish the meal with great “picnic” sides like baked beans, slaw, potato salad, and banana pudding. A mouthwatering summer meal.

Beef Liver

Looking for a low fat, low calorie, nutrient-dense food full of vitamins and minerals? Look no further than beef liver. Here’s a tip for great tasting liver. Soak it in milk for 30-40 minutes to remove the bitter flavor, then it’s ready to cook to your liking. Due to its high levels of vitamin A it should be consumed in moderation as our own liver is unable to process these high levels of vitamin A if eaten too often. Need a healthy boost? Try delicious beef liver.

Hanger Steak

Want in on a little known secret? The hanger steak is an extremely tender cut of meat full of flavor, but don’t overcook it or it will be chewy. It is also known as the Butcher’s Cut for a good reason. If you do opt in on this rich cut of meat make sure you know how to prepare it first.

Brisket

Looking for great BBQ? Our brisket is a great choice. Cook it slowly in the crockpot or on the grill or smoker. Either way, slow cooking is the key to juicy, delicious brisket. Our favorite side dishes are potato salad, baked beans, coleslaw, and green beans. Enjoy the brisket alone or pile it on a bun or Texas toast. Yum!

Ground Beef

Our ground beef is our number one seller and receives the highest compliments from our customers….and our friends and family that come to dinner on hamburger night. We like to season our ground beef with Greek seasoning, Worcestershire, and salt and pepper. Dress it up any way you like it and get ready for one of the best tasting, juiciest burgers ever! Our favorite side is homemade French fries. You won’t find a better burger.

Roasts

We sell Chuck, Shoulder, Sirloin Tip, and Rump roasts. Each roast offers a different flavor to create a unique taste for each meal. The key to any roast is slow cooking at a low heat in a covered pot to hold in the juices and flavor. These savory juices make delicious gravy to accompany the meal. I like to add potatoes, carrots, and onions to my roast to enhance the flavor. Not to mention, you’ll have amazing side dishes without the extra work.

Cube Steak

This is one of my personal favorites. The best part is the leftovers the next day. Our cube steak comes 2 to a pack which can be cut in halves for a total of 4 servings. I prefer to cut it into bite sized pieces, dredge in flour, salt, and pepper and fry in olive or canola oil. Of course, you can choose your favorite cooking oil to get the flavor you enjoy. To finish this meal off I make mashed potatoes and gravy from the steak drippings. My favorite part? Eating cold leftover steak bites the next day. Really, you should try it. This meal is Southern Comfort through and through.

Stew Beef

For an easy dinner try beef stew. This hearty stew is packed with flavorful bite-sized beef, potatoes, sweet peas, onions, and carrots. Feel free to add your favorite vegetables to the stew. We like to marinate our beef in red wine or Worcestershire sauce for a few minutes and then braise the beef in a skillet until browned before adding the stew broth. This is a meal in itself.

Soup Bones

Do you love soup? I do! I enjoy soup all year round, and a great nutritious addition to a rich, flavorful broth is to add soup bones. In addition to the tender meat on the bone, the marrow gives your soup broth a nice consistency and appetizing flavor. Soup bones can also be cooked down for a healthy broth that can be eaten alone or added to other meats. The collagen in the bones is full of glucosamine which helps relieve joint pain and reduces inflammation.  In the mood for soup or stew? Don’t forget the soup bones.