Angus Freezer Beef
Members who offer Freezer Beef For Sale
Adams, David & Lorene
Sand Hill Farms & Cattle Co., LLC
2590 Barber Rd, Grass Lake, MI 49240
517-812-6430 | 517-937-3637 | dadams@jicco.com | www.sandhillfarmsmi.com
Bartels, Chet & Iona & Family
CB Angus*
8600 116th Ave, West Olive, MI 49460
616-875-8373 | 616-875-8926 (office)
Bossingham, Elaine; Schimke John
Country View Farm
5658 Milarch Rd, Manistee, MI 49660
231-632-1968 | countryviewfarm19@gmail.com
Dawson, John & Paul
Dawson Farms LLC
9296 Pulaski Rd, Hanover, MI 49241
517-524-8941 | dawsonfarms@frontiernet.net | www.dawsonangusfarms.com
DeLong, Robert
DeLong Cattle Co
8673 Hadley Rd, Cass City, MI 48726
989-551-4712 | delongcattle54@gmail.com
Dow, Kevin M.
Dow Livestock Acres
12586 Gates Rd, Mulliken, MI 48861-9764
517-649-8536 | 517-449-5399 | dowfarms@SBCGlobal.net
Hanlin, John
Hanlin Farms
9089 W. Balbec Rd, Pennville, IN 47369
260-731-8725 | 260-726-5857 | jhanlin@hanlinre.com | www.hanlinfarms.com
Hutchings, Dennis & Deborah
Hutchings Angus Farm
12155 North Ave, Bellevue, MI 49021
269-758-3190
Jerz, Craig & Mary
Jerz Angus Farms
50800 Maxon Rd, Decatur, MI 49045
269-423-8634 | 269-423-2170 cell | cjjerz@hotmail.com
Kenyon, Travis & Melissa
Hutchings – Kenyon Angus
12299 North Ave, Bellevue, MI 49021
269-420-0725 | mhutch84@yahoo.com
Klopfenstein, Denise
19465 Cleveland Rd, Galien, MI 49113
419-310-5371 (cell) | katklopfenstein18@gmail.com
Markley, Randy, Denise, Troy & Kyle
Markley Farms
11835 Lehring Rd, Byron, MI 48418
989-295-1179 | 810-240-2334 | denisemarkley@aol.com
Pillars, Rodney & Lori & Family
Clay Knoll Angus
1759 8th Street, Martin, MI 49070
269-672-9657 | 616-862-4619 | loripillars69@gmail.com
Powell, Doug, Amanda & Ryan
Oak Row Angus Cattle*
3248 Powell Hwy, Ionia, MI 48846
616-437-6565 | amandapowellcq@gmail.com | www.oakrowangus.com
Pranger, Chris & Kris
Eastview Angus Farm LLC
827 CR10, Corunna, IN 46730
260-281-2448 | 260-760-9512 | chris@prangerent.com | www.eastviewangus.com
Rosen, Jerry & Bev
11940 Pulver Rd, Laingsburg, MI 48848
517-675-7377 | rosen1@tds.net
Roszczewski, Lance
Rosy Cattle Co.
2911 Metamora Rd, Metamora, MI 48455
810-614-7739 | rosycattleco@gmail.com
Schroeder, Duane L. DVM & Lou Ann
Blue Water Angus Farm*
5800 Deckerville Rd East, Deckerville, MI 48427
810-376-4801 | 810-705-1847
Sheehan, Randal
The Sheehan Farm
1183 Wagerville Rd, Gladwin, MI 48624
989-750-5191 | 989-424-9361 | shelbysheehan33@gmail.com
Sing, Daivd & Charles
Amaizin’ Farm
PO Box 152, Dexter, MI 48130
734-426-3858 | 734-646-3767 | popcorncharlie@comcast.net
Traxler, Tom, Joan & David
Basswood Farms
14410 Co. Rd N-65, Pioneer, OH 43554
419-485-3894 | traxler@williams-net.com
VanMiddlesworth, David & Sheri
Chukaluk Angus Farm*
6404 K Drive South, Burlington, MI 49029
616-979-1885
Wall, Dennis L. & Family
Black-Wall II Farms*
3569 Maple Hill Rd, Pierson, MI 49339
616-636-8829 | dcwall3@att.net
Zellmer, Bob
Highbanks Angus
4932 Lawrence Road, Nashville, MI 49073
269-945-7796 | bob@highbanksangus.com | https://www.highbanksangus.com
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)
