How to buy beef from our ranch

Even if you’re not in the cattle business yourself, you still have the opportunity to purchase grass-fed, grain-finished purebred Angus beef from our ranch. You have the option of purchasing a half or whole beef. For half beef purchases, we sell in half quarters, meaning you will get a half of the front quarter and half of the back quarter, ensuring you get diverse cuts.

When you purchase beef from Spring Grove Ranch, you’re purchasing beef from cattle that have been raised humanely, and that have lived on a foraged, free-range diet until roughly the last 90 days. During that 90 day span, we transition our bulls to a grain diet for added nutrients. Our cattle are never given growth hormones.

know the beef cuts

Hind Section

  • Short Loin – The short loin is where the Porterhouse, ribeye and t-bone come from. This portion is made up of muscles that don’t get a ton of exercise from the cattle, so they’re tender and juicy.
  • Flank – The flank is more tough than a loin or rib steak and, therefore, should be reserved for recipes with marinades or braising methods. The flank will be lean, but flavorful, and should be thinly sliced against the grain when carving.
  • Sirloin – This cut comes from the back of the bull, right off of the short loin referenced above. While it’s not quite as tender as the short loin, it tends to be more flavorful.
  • Tenderloin – This is considered the premier cut of meat, as this is where the filet mignon comes from.
  • Top Sirloin – The difference between a top sirloin and a sirloin is that the bone, tenderloin and bottom round muscles have been removed. A top sirloin cut is typically lean, tender and flavorful.
  • Round – This cut is from the rear leg of the bull and is typically divided into the eye of round, bottom round and top round. This cut can be a bit tough, as it’s from a portion that gets a lot of exercise and, therefore, doesn’t contain a lot of marbling.

Front Section

  • Chuck – This is a common source of beef for hamburgers. This cut contains a lot of connective tissue and collagen which will melt during cooking but makes the meat too tender to leave whole.
  • Brisket – This cut comes from the breast or lower chest of beef, which means the brisket is usually a large cut of meat.
  • Shank – This is the toughest of cuts from a bull and, therefore, is ideal for stews, soups and more hearty meals.
  • Rib – This will include short ribs and rib eye steak. A bull has 13 ribs on each side. The first five ribs are in the chuck cut and the next seven will make up the short ribs. The remaining rib is the loin cut.
  • Plate – The plate is a forequarter cut from the stomach area of the bull, just below the rib cut. This is the fattiest cut of beef.

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