Why we’re

America’s angus

Why we’re

America’s angus

It’s a simple idea that takes a dedicated effort:
Deliver dependable, quality Angus beef that satisfies without fail.

Every cut of Star Ranch Angus beef you bring home is always:

100% USDA Choice Quality Angus

Hand-selected & hand-trimmed

Proud product of the USA

Consistently Juicy and flavorful

A cut Above: Your guide to beef cuts

If you’ve ever wondered what makes Filets so tender and flavorful, or why there’s a Top and Bottom Sirloin in the meat case but no Middle Sirloin, you’ve come to the right place. Our beef cut guide gives you the lowdown on the eight standard beef cuts, called primals, how they’re broken down, and the best way to prepare them. It’s everything you need to go to your local meat department and ask for Star Ranch Angus beef with confidence.

Chuck

Guaranteed cookout crowd pleasures like the Flat Iron Steak and must-haves like Ground Beef come from the well-marbled primal known as Chuck. To really turn up the flavor, use cooking methods like grilling, braising or smoking.

Rib

The backbone of beef cuts is actually the Rib. Large, savory cuts like the Short Rib, Prime Rib and Ribeye Steak are ideal for celebrations and large get togethers. Smoke, grill or braise Rib cuts to enhance their natural flavors.

Loin

Porterhouse, T-Bone, Filet Mignon, New York Strip, Sirloin Steak: they all come from the Loin. A tender, juicy portion of beef, you’ll find cuts from the Loin on all your favorite restaurant menus.

Round

When you see cuts in the store with names like Top Round, Bottom Round or Eye of Round, they come from a larger cut called – surprise – the Round. It’s a leaner, larger side of beef best suited for roasting or marinating.

Brisket

A favorite in the BBQ scene, this cut is lower in marbling but immensely flavorful, making it ideal for low and slow cooking methods like braising, slow cooking, smoking and stewing.

Shank

Hind Shank and Fore Shank, the most popular cuts of Shank, are perfect for the low and slow cooking required for stews and roasts. Shank cuts are mouthwateringly delicious. And with only 7% fat, they are considered extra lean, making them an ideal addition to ground beef.

Short Plate

Ready to impress? As one of the most prized and delicious beef cuts, the Short Plate —which includes Hangar Steak and Skirt Steak — is sure to please. These juicy steaks are best enjoyed marinated or simply seasoned and grilled.

Flank

Flank cuts like the London Broil and Flank Steak are the stars of weekday dinners. Marinated overnight and well-seasoned, these lean cuts are the perfect protein for stir-fry and fajitas.

Shank Shank Cut

Hind Shank and Fore Shank, the most popular cuts of Shank, are perfect for the low and slow cooking required for stews and roasts. Shank cuts are mouthwateringly delicious. And with only 7% fat, they are considered extra lean, making them an ideal addition to ground beef.

Rib Rib Cut

The backbone of beef cuts is actually the Rib. Large, savory cuts like the Short Rib, Prime Rib and Ribeye Steak are ideal for celebrations and large get togethers. Smoke, grill or braise Rib cuts to enhance their natural flavors.

Loin Loin Cut

Porterhouse, T-Bone, Filet Mignon, New York Strip, Sirloin Steak: they all come from the Loin. A tender, juicy portion of beef, you’ll find cuts from the Loin on all your favorite restaurant menus.

Flank Flank Cut

Flank cuts like the London Broil and Flank Steak are the stars of weekday dinners. Marinated overnight and well-seasoned, these lean cuts are the perfect protein for stir-fry and fajitas.

Round Round Cut

When you see cuts in the store with names like Top Round, Bottom Round or Eye of Round, they come from a larger cut called – surprise – the Round. It’s a leaner, larger side of beef best suited for roasting or marinating.

Chuck Chuck Cut

Guaranteed cookout crowd pleasers like the Flat Iron Steak and must-haves like Ground Beef come from the well-marbled primal known as Chuck. To really turn up the flavor, use cooking methods like grilling, braising or smoking.

Short Plate Short Plate Cut

Ready to impress? As one of the most prized and delicious beef cuts, the Short Plate —which includes Hangar Steak and Skirt Steak — is sure to please. These juicy steaks are best enjoyed marinated or simply seasoned and grilled.

Brisket Brisket Cut

A favorite in the BBQ scene, this cut is lower in marbling but immensely flavorful, making it ideal for low and slow cooking methods like braising, slow cooking, smoking and stewing.

Need a little Mealtime Inspiration?

We’ve got you covered.

Beef Sirloin with Mustard Glaze

Game Time Steak Sliders

Slow Cooked Pot Roast with Balsamic Sauce

Ranch Burgers

FIND US

FIND US

Shop Star Ranch Angus beef. Find your nearest retailer.

The satisfaction promise

Our Satisfaction Promise is simple – if you’re ever dissatisfied with our product, we’ll make it right. Period.

How do we do that? Just inform us of your experience and we’ll take care of you from there!

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