Angus Freezer Beef

Beef Chart

These Michigan Angus Members offer locally grown, Angus Freezer Beef for sale off the farm. Find a source near you. Looking for more information about Angus Beef?

Members who offer Freezer Beef For Sale

Amaizin’ Farm

Charles Sing
Dexter, MI

Basswood Farms

Tom, Joan & David Traxler
Pioneer, OH

Black-Wall II Farms*

Dennis L. Wall & Family
Pierson, MI

Blue Water Angus Farm*

Duane L. Schroeder DVM & Lou Ann Schroeder
Deckerville, MI

Bohlen, Lisa

Lisa Bohlen
Pleasant Ridge, MI
www.previewproperties.com

CB Angus*

Chet & Iona Bartels & Family
West Olive, MI

Chukaluk Angus Farm*

David & Sheri VanMiddlesworth
Burlington, MI

Clay Knoll Angus

Rodney & Lori Pillars & Family
Martin, MI

Country View Farm

Elaine Bossingham & John Schimke
Manistee, MI

Dawson Farms LLC

John & Paul Dawson
Hanover, MI
www.dawsonangusfarms.com

DeLong Cattle Co

Robert DeLong
Cass City, MI

Dow Livestock Acres

Kevin M Dow
Mulliken, MI

Eastview Angus Farm LLC

Chris & Kris Pranger
Corunna, IN
www.eastviewangus.com

Hanlin Farms

John Hanlin
Pennville, IN
www.hanlinfarms.com

Hutchings – Kenyon Angus

Travis & Melissa Kenyon
Bellevue, MI

Hutchings Angus Farm

Dennis & Deborah Hutchings
Bellevue, MI

Jerz Angus Farms

Craig & Mary Jerz
Decatur, MI

Klopfenstein, Denise

Denise Klopfenstein
Galien, MI

Markley Farms

Randy, Denise, Troy & Kyle Markley
Byron, MI

Oak Row Angus Cattle*

Doug, Amanda & Ryan Powell
Ionia, MI
www.oakrowangus.com

Rosy Cattle Co.

Lance Roszczewski
Metamora, MI

Sand Hill Farms & Cattle Co., LLC

David & Lorene Adams
Grass Lake, MI
www.sandhillfarmsmi.com

The Sheehan Farm

Randal Sheehan
Gladwin, MI

Beef Resources

Looking for Beef Recipes?

Visit the Certified Angus Beef website for Recipes, Cooking Tips, and More!

Where do cuts come from?

Download this beef cut-up chart to learn more.

How do Cattle Qualify for Certified Angus Beef®?

To earn the Certified Angus Beef® brand name, cattle must first be Angus-influenced, with a predominantly black coat. Then, beef must pass these 10 exacting specifications:

Marbling and Maturity

1. Modest or higher marbling – for the taste that ensures customer satisfaction

2. Medium or fine marbling texture – the white “flecks of flavor” in the beef that ensure consistent flavor and juiciness in every bite

3. Only the youngest classification of product qualifies as “A” maturity – for superior color, texture and tenderness

Consistent Sizing

4. 10- to 16-square-inch ribeye area

5. 1,050-pound hot carcass weight or less

6. Less than 1-inch fat thickness

Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle)

8. Practically free of capillary ruptures (ensures the most visually appealing steak)

9. No dark cutters (ensures the most visually appealing steak)

10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)

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