NOSE-TO-TAIL CATTLE SHARE, Every Cut of the Steer, 52lb — 100% Pure Angus
Nose-to-Tail Cattle Share, 100% Pure Angus Every Cut of the Steer, 52lb, aged for 3-4 weeks Free Shipping Fits in any freezer
100% antibiotic free, pasture-raised by Craig Good on Good Farms, in the Flint Hills of Kansas. This is the best steak you will ever taste, better than any beef available in steakhouses today. The supreme marbling of Craig's line of Angus makes for tender, juicy, and delicious cuts that are sure to please all palates.
A 52lb nose-to-tail cattle share includes individually vacuum sealed packages (steak are packaged 2 per pack and roasts 1 per pack): 3/4" Bone-in Sirloin Steak x 2 3/4" T-bone Steak x 4 3/4" Bone-in Ribeye Steak x 4 1/2" Boneless Round Steak x 2 1/2" Boneless Sirloin Tip Steak x 2 EITHER 22oz Flank steak x 1 OR 22oz Tri Tip x 1 OR 16oz Skirt EITHER 2-3 lbs Boneless Rump Roast OR 2-3 lbs Boneless Heel of Round Roast 2-3 lbs Bone-in Chuck Roast x 2 1/4 of a Whole Brisket x 1 4 lbs Bone-in Short Ribs in 2 lbs pkgs 2 lbs of Premium Stew Meat in 1 lb pkgs 5-10lbs Ground Beef - 1 lb pkgs Amounts and weights may vary slightly
About the Breed Although it is not a rare breed, rarely will you find a 100% Angus herd like at Good Farm. Craig’s father, Don, started the family line in 1961. His expertise on Angus genetics led to the naming of the Don L. Good Addition of the Weber Hall of Animal Sciences at Kansas State.
The Flint Hills, a band of hills in eastern Kansas stretching into North Central Oklahoma, is a region that is not good for plant agriculture, but ideal for cattle. This ecological region is where the most dense coverage of intact tallgrass prairie can be found in North America including Big Bluestem, Little Bluestem, Indiangrass, Switchgrass, Prairie Dropseed, and Sideoats Grama. These tallgrass varieties are responsible for producing the tastiest grass fed cattle on the planet and provide the cattle with the minerally quality and nutrients apparent in the meat's flavor. Black Angus marbles well, making the meat juicy and flavorful.
Craig's father, Don, bought the farm in 1961. Don quickly became a nationally recognized authority on beef cattle - an honor that has been passed down to Craig and his wife, Amy, through hard work and close attention to genetic refinement. During a visit to his farm, Craig told the Heritage Foods team that he was proud to be a farmer, "We feel that the family farm has been a true asset to America and we strive to work together with our fellow producers to remain a viable part of the future."