Angus Freezer Beef
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)
