We sure do! If this isn’t the best piece of beef you ever sunk your teeth into we will buy it back! – Craig Hamilton and Eric Walker

Before the meat products can be distributed and sold, a final inspection is conducted by USDA inspectors. They review the packing process, verify that all requirements have been met, and issue the necessary certifications or marks of inspection that indicate the meat products meet the USDA standards.

The USDA packing process is designed to ensure that meat products are safe, wholesome, and accurately labeled. By following these rigorous procedures and inspections, the USDA helps to maintain consumer confidence and protect public health. All of our cuts are USDA certified and are cut and packaged right in Wyoming.

Our Black Angus Cattle are raised on grass and finished on corn, grain and beet pulp. This is beef which has never once in it’s life had an antibiotic shot or a growth hormone implant, and is backed by our rock solid Great American Beef Co. Guarantee.

1. Ribeye: This is a well-marbled, tender, and flavorful steak that comes from the rib section of the animal.
2. Tenderloin/Filet Mignon: This is a highly tender and lean cut that is sourced from the loin area. It is known for its buttery texture and mild flavor.
3. Striploin/New York Strip: This cut is taken from the short loin and is known for its excellent balance of tenderness and flavor. It has moderate marbling and a slightly firmer texture compared to ribeye.
4. Sirloin: The sirloin region offers a range of cuts, including top sirloin, bottom sirloin, and sirloin tip. These cuts are flavorful and moderately tender.
5. T-Bone and Porterhouse: These cuts are formed by including both the tenderloin and striploin sections, separated by a T-shaped bone. The Porterhouse has a larger tenderloin portion compared to the T-Bone.
6. Chuck: This section includes cuts like chuck roast, chuck steak, and ground beef. These cuts are often used for pot roasts, stews, and ground beef recipes.
7. Brisket: Brisket is a flavorful and relatively tough cut that comes from the lower chest area. It is commonly used for slow-cooked dishes like barbecue brisket.
8. Short Ribs: These are meaty and flavorful ribs that come from the rib section of the animal. They are often used in braising or slow-cooking recipes.
9. Flank Steak: This is a lean and flavorful cut that is sourced from the abdominal muscles. It is often used for dishes like fajitas and stir-fries.
10. Round: The round section offers various cuts, including eye of round, bottom round, and top round. These cuts are leaner and less tender but can be used in roasts, stews, or thinly sliced for sandwiches.
11. Skirt Steak: Skirt steak is a long, thin cut of beef that comes from the diaphragm muscles of the cow. It is a relatively lean cut of meat with a strong, beefy flavor. Skirt steak is often used in fajitas, tacos, and stir-fries.

Our cattle are born and raised on our partner ranch in Burlington Wyoming.