Ground 85/15 hamburger (1 lb packs) = 40-45 pounds
Short ribs = 4-6 pounds
Various roasts = 12-15 pounds
Stew meat (1 lb packs) = 5 pounds
Fajita meat (skirt steak, flank steak or bavette) = 2-3 pounds
Cutlets/Cube steak (tenderized top round 4/pack) = 6 pounds
Rib-Eye steaks (1 1/2" thick bone-in) = 5-7 pounds
NY Strip steaks (1 1/2" thick) & Filet Mignon steaks (1 1/2" thick) = 4-5 pounds
Sirloin steaks (1 1/4" thick) = 3-4 pounds
Shank steaks (1 1/2" thick) = 6-8 pounds
Approximately 95-105 lbs. of beef and you will need approximately 3-4 cubic feet of freezer space.
All meat is from cattle that WE RAISE and OWN, not outsourced by any means. All of our beef is inspected and packaged at a USDA processing plant. Our meat is vacuum packed in poly bags then flash frozen to lock in and preserve the quality of the meat product and extending its shelf life.
Shipping & Returns
Shipping & Returns
All orders will be processed within 24 hours after order is placed.
All shipped orders will be sent out via FedEx on the following MONDAY after order is placed.
The shipment will arrive in cube boxe(s) with recyclable panel inserts containing dry ice and/or gel ice packs. Your order(s) may arrive still completely frozen or partially thawed - depending on the time of year it is shipped and your shipping location from Ennis, TX. If your beef arrives partially thawed, it is still perfectly acceptable to consume. Refrigerate or freeze immediatly upon arrival.
Due to the perishable nature of this product, NO RETURNS ACCEPTED.
All sales are final.
Caring for your beef.....
- Perishable foods should be stored in the refrigerator at 40°F (4 °C) or below or freeze immediately.
- Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. Bacteria that causes food poisoning multiply quickest between 40°F and 140°F.
- Ensure the fridge temperature is correct and accurate as to not spoil food.
- Thaw frozen food safely in the refrigerator - DO NOT thaw our beef in cold water or the microwave.
- Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot water with soap.
- When handling perishable food, wash all your cutting boards, countertops, pots, and utensils regularly in hot water with soap.
Our cattle are raised on a 100% antibiotic and hormone free ranch. We use rotational grazing to ensure our cattle are eating the most nutrient dense grass they can. We supplement with top quality hay that we also grow here on the farm. Our cattle are finished on a combination of grass and natural grains. The grain is a mixture of corn, cotton seed hulls, beet pellets, oats, sunflower meal pellets, and mineral. You can rest assured that we strive for the best tasting Angus beef that we can produce.
What is beef?
According to the USDA Beef From Farm To Table:
The domestication of cattle for food dates to about 6500 B.C. in the Middle East. Cattle were not native to America, but brought to the New World on ships by European colonists. Americans weren't big eaters of fresh beef until about 1870, due to the enormous growth of the cattle industry in the West. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef.
"Beef" is meat from full-grown cattle about 2 years old. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. There are at least 50 breeds of beef cattle, but fewer than 10 make up most cattle produced. Some major breeds are Angus, Hereford, Charolais, and Brahman.
"Baby beef" and "calf" are 2 interchangeable terms used to describe young cattle weighing about 700 pounds that have been raised mainly on milk and grass. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. The fat may have a yellow tint due to the vitamin A in grass.
"Veal" is meat from a calf which weighs about 150 pounds. Those that are mainly milk-fed usually are less than 3 months old. The difference between "veal" and "calf" is based on the color of their meat, which is determined almost entirely by diet. Veal is pale pink and contains more cholesterol than beef.
How are cattle raised?
All cattle start out eating grass; three-fourths of them are "finished" on specially formulated feed based on corn and other grains.
How is beef inspected?
Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. USDA-graded beef sold at the retail level is Prime, Choice, and Select. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. Retail stores may use other terms which must be different from USDA grades.
USDA Prime beef (about two percent of graded beef) has more fat marbling, so it is the most tender and flavorful. However, it is higher in fat content. Most of the graded beef sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of beef are similar regardless of the grade.
Do you own your cattle?
YES! We do not outsource our cattle. They are all raised on the farm, (which we also live on) taken to a USDA inspected processing plant, then returned to the farm for resale.
Ashcraft Angus Bull
The first characteristic to look for with an Angus bull is its breeding pedigree. Since we strive for the right genetic background, this bull has an even temperament and a strong, healthy body, and he provides fertility to our herd of cows to ensure a sufficient output of calves.
- Bulls should look masculine and be thickest through the middle of their hindquarters when viewed from the rear.
- A strong, wide, flat back is an indicator of good muscling.
- Bulls with wide shoulders are not necessarily muscular, but circumference of the upper forearm is a good indicator of muscling.