Cattle/Beef
Angus cattle are a breed of cattle commonly used in beef production. They were developed from cattle native to the counties of Aberdeenshire and Angus in Scotland, and are known as Aberdeen Angus in most parts of the world.
They are naturally polled (do not have horns) and solid black or red, although the udder may be white. There have always been both red and black individuals in the population, and in the USA they are regarded as two separate breeds - Red Angus and Black Angus. Black Angus is the most popular beef breed of cattle in the United States, with 324,266 animals registered in 2005.
Our angus cattle have been raised in a conscience aware environment: with no hormone use, steroids or any unnecessary antibiotic or pesticide applications. The cattle are grass-fed on pasture land, with plenty of space, shade, and quality water. Maximizing the fresh grass of Spring, Summer and early Fall, then they are supplemented and finished with hay and forage that is grown on the farm as their food supply during the inclement fall & winter months. The cattle are usually processed in the early & mid winter months depending on their growth.
The Benefits of Grass-fed Beef :
* Grass-fed animals live low stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.
* Grass-fed beef is more nutritious! Compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more Vitamin E, beta-carotene, Vitamin C, and a number of health-promoting fats, including Omega-3 fatty acids, amd CLA (conjugated linoleic acid).
* Raising animals on pasteur requires more knowledge and skill than sending them to a feedlot. For example, in order for grass-fed beef to be succulent and tender, the cattle need to forage on high-quality grasses and legumes, especially in the months prior to slaughter. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth. Because high-quality pasture is the key to high-quality animal products, many pasture-based ranchers refer to themselves as “grassfarmers” rather than “ranchers.” They raise great grass; the animals do all the rest.
Click HERE for Tips on Cooking Grass-Fed Beef
*** Taste The Difference ***
They are naturally polled (do not have horns) and solid black or red, although the udder may be white. There have always been both red and black individuals in the population, and in the USA they are regarded as two separate breeds - Red Angus and Black Angus. Black Angus is the most popular beef breed of cattle in the United States, with 324,266 animals registered in 2005.
Our angus cattle have been raised in a conscience aware environment: with no hormone use, steroids or any unnecessary antibiotic or pesticide applications. The cattle are grass-fed on pasture land, with plenty of space, shade, and quality water. Maximizing the fresh grass of Spring, Summer and early Fall, then they are supplemented and finished with hay and forage that is grown on the farm as their food supply during the inclement fall & winter months. The cattle are usually processed in the early & mid winter months depending on their growth.
The Benefits of Grass-fed Beef :
* Grass-fed animals live low stress lives and are so healthy there is no reason to treat them with antibiotics or other drugs.
* Grass-fed beef is more nutritious! Compared with feedlot meat, meat from grass-fed beef, bison, lamb and goats has less total fat, saturated fat, cholesterol, and calories. It also has more Vitamin E, beta-carotene, Vitamin C, and a number of health-promoting fats, including Omega-3 fatty acids, amd CLA (conjugated linoleic acid).
* Raising animals on pasteur requires more knowledge and skill than sending them to a feedlot. For example, in order for grass-fed beef to be succulent and tender, the cattle need to forage on high-quality grasses and legumes, especially in the months prior to slaughter. Providing this nutritious and natural diet requires healthy soil and careful pasture management so that the plants are maintained at an optimal stage of growth. Because high-quality pasture is the key to high-quality animal products, many pasture-based ranchers refer to themselves as “grassfarmers” rather than “ranchers.” They raise great grass; the animals do all the rest.
Click HERE for Tips on Cooking Grass-Fed Beef
*** Taste The Difference ***
At England Acres, our meat cuts can be bought individually, or in our most popular sampler pack. This is a 30 lb. Sampler Pack and includes:
* 10 lbs. of Ground
* 10 lbs. of Steaks
* 10 lbs. of Roasts
We offer books written by Shannon Hayes, about preparing meets; or click the below link to her website:
All Meat Inspected
The most popular way to purchase England Acres Beef is in The Sample Packs at The Farm Market. A Sampler is filled with 30lbs of meat; 10/lbs ground, 10/lbs steaks, 10/lbs roasts. The beef in The Sampler Packs are labeled and frozen in cryovac packaging after being dry aged for 14-21 days at a USDA inspected processor. Prices are subject to change without notice depending on the costs of each season brings.
Ordering beef from England Acres gives you peace of mind knowing the producer and origin of your purchase. The meat will be dry aged for 14-21 days prior to cutting and will be USDA inspected.
Ordering beef from England Acres gives you peace of mind knowing the producer and origin of your purchase. The meat will be dry aged for 14-21 days prior to cutting and will be USDA inspected.
Cattlemen's Beef Association Beefcuts Chart
This chart shows available cuts of beef and how each cut can be prepared.
