CIRCLE W ANGUS PREMIUM BEEF
WHY ONE ANIMAL?
The typical American family may eat from over 1000 animals in any given year.
Americans average almost 200 pounds of annual meat consumption per person. This is consumed across a wide supply chain including grocers and restaurants. Ground meats alone, for example, can contain dozens if not more animals in a single pound. This results in markedly increased exposure to the industrialized meat industry. Purchasing products labeled organic or grass fed does little to eliminate the overall problems. READ MORE HERE
STEAKS
*FILET MIGNON STEAKS best bargain  Filet Mignon is our most popular steak. Butter-tender, cut from the center of the finest aged beef tenderloin. A succulent flavor not to be missed. |
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SIRLOIN STEAKS
 A favorite among steak lovers. These superb steaks are cut from the center of the Top Sirloin and are perfect for the grill.
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*NEW YORK STRIP STEAKS
 New York Strip Steak, they come hand selected from Circle W for delicious, boneless perfection
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RIBEYE STEAKS
Our tender, well-marbled Ribeye Steaks a presentation that won’t be forgotten, and a flavor that will be savored.
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CHUCK EYE STEAKS
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
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FLANK STEAK
Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.
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BURGERS
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BURGER
Bursting with rich flavor yet delicious lean, it’s everything a gourmet burger should be.
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BURGER PATTIES
The mouthwatering taste of our hearty burger delivered in a thick, juicy burger.
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ROAST
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BONE-IN CHUCK
A bone-in chuck roast is a cut of beef that comes from the shoulder area of a cow and includes a portion of the shoulder bone. Leaving the bone in a chuck roast adds flavor.
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BONE-IN SHOULDER
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BRISKET
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
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RUMP ROAST
A round steak is a circular very lean roast from the sirloin end of the bottom round, great for sliced roast beef.
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OTHER PRODUCTS
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SHORT RIBS
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
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LIVER
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TOUNGE
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SOUP BONES
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