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

A Plus Angus Farms

Stephen Peters

Columbus, MI

Amaizin' Farm

Charles Sing

Dexter, MI

Angus Acres

Mark & Geneece Osier

Standish, MI

Apple Hill Angus

John & Jaci MacMaster and family

Harrisville, MI

Barker Creek Cattle Co

Ken & Deb Geuns

Bath, MI

Basswood Farms

Tom & Joan Traxler

Pioneer, OH

Berry Cattle Company

David Berry

Fowlerville, MI

Black River Angus Farm

Darcy Lipskey

Minden City, MI

Black-Wall II Farms

Dennis L. Wall & Family

Pierson, MI

Bloom Angus Farm*

Donald C. Bloom

Westville, IN

Bullard Farms*

Kurt & Beth Bullard

Elkhart, IN

Butternut Ridge Farms

Phillip AcMoody

Coldwater, MI

Byelich Family Farm

Louella J. Byelich

Harrisville, MI

C.P. Mann and Family

Charles Mann

Imlay City, MI

Canfield Farms

Mark & Bonnie Vanderwall

Clarksville, MI

Cary, Jon

Jon Cary

Columbiaville, MI

Clay Knoll Angus

Rodney & Lori Pillars & Family

Martin, MI

Country View Farm

Elaine Bossingham

Manistee, MI

Dal-Den Farms

Denise Klopfenstein

Galien, MI

Dawson Farms LLC

John & Paul Dawson

Hanover, MI

ELS Farms

Edwin Smith

Clinton, MI

Filhart, Brian

Brian & Clarissa Filhart

Clare, MI

Fitzner Farm

Steven & Judy Fitzner

Wolverine, MI

Gaffney Farms

Leo & Lori Gaffney

Wales, MI

Grand River Angus Farm

Wayne Bleyenberg

Grand Rapids, MI

Hawkins Angus

David & Kathleen Hawkins

Mason, MI

Higgins Angus Farm

Jerrad Higgins

Saranac, MI

Highbanks Angus

Bob & Becky Zellmer

Nashville, MI

Jerz Angus Farms

Craig, Mary & Justin Jerz

Decatur, MI

Lapeer's Farm

Jim & Kelly Lapeer

Afton, MI

LaPorte's Harvest Moon Farm

Shane & Doria LaPorte

Clarklake, MI

Little Cedar Cattle Co.

Steve & Julie French

Beaverton, MI

Maple Side Farm

Aaron & Elizabeth Phelps

Cedar Springs, MI

Markley Farms

Randy & Denise Markley

Byron, MI

McCarthy Angus Farms

Matt McCarthy

Edmore, MI

Meiburg Angus

Doug & Vicki Meiburg

North Branch, Michigan

Hutchings-Kenyon Angus

Melissa Kenyon

Bellevue, MI

Omega Farms

Clifford H. Simmons II

Senoia, GA

Precision Livestock LLC

Kendra & Ben Diekevers

Lowell, MI

Pride & Heritage Farm

Troy Nelson

Wolverine, MI

R-Value Farms

M & G Benaske

Rosebush, MI

Blue Water Angus Farm

Duane Schroeder DVM

Deckerville, Michigan

Seldom Rest Farms

Bruce, Scott, Andrew & Lois Foster

Niles, MI

Sheridan Stock Farm

William & Sally Sheridan

Mason, MI

Single Tree Farms

Evan & Grace Boehmer

Charlotte, MI

St. Nick's Cattle Co.

Kent & Shelley Nickolaus

Addison, MI

Sterzick Farm

Kirk Sterzick

Lowell, MI

Stough Livestock

Dave & Chris Stough

Marshall, MI

Sugar Ridge Farm

Gregory & Tamie Cunningham

Rapid River, MI

T.J. Angus

Tammy & Jeff Frankovich

Rapid River, MI

VanDenBerg Angus

David VanDenBerg

Hudsonville, MI

Voogt Farms

Gary & Shirley Voogt

Marne, 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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