BLACK  ANGUS  BEEF         
ALL NATURAL
(No hormones or antibiotics)

Steers are sold in whole, half, and split quarter portions.  A beef sampler pack, which consists of different cuts of meats, is also available.

  

 

Black Angus Beef Beef steers will weigh between 1100 to 1300lbs on average when ready for butchering.

Here are the average yields: 

   -1200 lbs live weight 

   -750 lbs hanging weight 

   -500 lbs take home


ORDERING  

Call Roger at (262)305-5735 for further ordering details, prices are subject to change.

On average, a  HALF  order of beef would translate into: 

12-14                     ¾” thick T-bone / Porterhouse Steaks 
12-14                     ¾” thick Rib Steaks 
6-8                        ¾” thick Sirloin Steaks 
6-8                        ¾” thick Round Steaks 
3                             3 lb Rump Roast 
12-15                     3 lb Chuck Roasts 
3                              3 lb Sirloin Tip Roasts 
95 to 100 lbs       1 lb packages of Ground Beef 

Also available: pre-made patties, beef sticks, summer sausage, short ribs, soup bones, & liver.

Beef steers can be ordered year round on a first come first serve basis. Call for availability. All of our animals are delivered to a state inspected butcher shop where the butcher will custom cut the meat to your requests. The farm is paid directly for the animals and the butcher shop is paid separately for the processing. Sampler packs and ground beef are picked up right at the farm, call for availability at (262)305-5735.



BEEF RECIPIES!

Garlic Prime Rib

 

 

 

 

 

PREP TIME	10 Min
COOK TIME	1 Hr 30 Min
READY IN	1 Hr 40 Min

INGREDIENTS

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

DIRECTIONS

1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
2. Preheat the oven to 500 degrees F (260 degrees C).
3. Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
4. Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Chuck Wagon Chili

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

INGREDIENTS

• 2 pounds ground beef
• 1 teaspoon butter
• 2 large white onions, chopped
• 2 green bell peppers, seeded and chopped
• 1 habanero pepper, chopped
• 3 (15 ounce) cans kidney beans, drained
• 3 (15 ounce) cans tomato sauce
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1/2 teaspoon garlic salt
• 1 drop super-hot hot pepper sauce
   
  DIRECTIONS

1. In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
2. Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
3. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

World's Best Lasagna

PREP TIME	30 Min
COOK TIME	2 Hrs 30 Min
READY IN	3 Hrs 15 Min

INGREDIENTS

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese
   
  DIRECTIONS

1. Cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.