Beef Form

Beef Form
Beef Form
Please fill out the following form and we will turn it into the butcher for you! If you have any questions please feel free to call us a call or text.
Thank you for placing an order with the Angus Cattle Co- "Buy Local & Eat Good"
Angus Arthur (517) 755-8155
(Copyright Angus Cattle Co LLC)
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INQUIRY
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ROASTS
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PREMIERE STEAKS
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REMAINING CUTS
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PORK
INQUIRY
Step 1/5
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Porterhouse- known as the king of the steaks, the porterhouse combines the tender filet mignon with the meaty-flavored New York strip, eliminating the need to make a difficult choice. Best grilled, broiled or cooked on a hot cast iron skillet.

T-Bone- is similar to the Porterhouse but T-bone steaks are cut closer to the front, and contain a smaller section of filet or tenderloin. This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone best grilled, broiled or cooked on a hot cast iron skillet.

New York strips & Filets- the same cut as porterhouse and t-bone but the bone is removed, separating the two sides of the loin.

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Ribeye (or Rib Steak)- is a rich cut of meat from the rib that contains great marbling. It is an extremely tender steak and should be cooked on the grill.

Rib Roast (Prime Rib)- is when the rib is left as whole. This is commonly used as a meal for families on holidays. It is best cooked on high for a short period of time to brown the outside, and then cooked for hours at a low temperature.

Tomahawk Rib Steaks- is a rib steak with about 5 inches of left on it

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The following cuts will be ground into burger if "No" is selected (heart, liver, tongue will be thrown out)
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PORK  (1/2) or (Whole)
1/2- $400
Whole- $750

A whole pig will roughly consist of the following
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Ham- 30 lbs
Chops- 25 lbs
Bacon- 20 lbs
Hocks- 5lbs
Sausage- 40 lbs
Picnic Roast- 15 lbs
Brats- 10 lbs
TOTAL 145-150 lbs

 


 

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