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    Mullet Black Angus
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    Juicy, Flavorful, and Always Farm-Raised to Perfection.

    Get More. Pay Less.

    Bulk Black Angus Beef Available Now.

    Enjoy rich, flavorful beef the way it was meant to be—grass-fed, grain-finished, and raised with care. We offer premium Black Angus beef by the quarter, half, or whole cow, giving you unbeatable value and quality you can taste in every cut. Whether you're feeding a family or stocking up for the season, our bulk beef options are the smart, sustainable choice. No middlemen, no mystery—simply from our pasture to your table.

    • How does bulk beef work?

      Once your cow is ready, we personally transport it to Contentnea Farms, a USDA-inspected facility, where the beef is expertly dry-aged for 21 days to enhance tenderness and flavor. Every cut is then carefully handled, vacuum-sealed for freshness, frozen, and proudly labeled with our Mullet Black Angus name.


      When you purchase beef in bulk, you’ll work directly with the processor to complete a custom cut sheet—meaning your beef will be cut and packaged exactly the way you like it. From steak thickness to roast sizes, you can tailor each order to fit your family’s needs.

    • What are the different cuts of beef?

      Black Angus beef is known for its marbling, tenderness, and flavor. Here's a breakdown of the main cuts:


      • Rib (e.g., Ribeye, Prime Rib): Highly marbled, juicy, and tender. Ideal for grilling or roasting, offering rich flavor and buttery texture.

      • Loin (e.g., Tenderloin/Filet Mignon, Striploin/New York Strip, T-Bone): These are premium cuts. Tenderloin is the most tender, Striploin balances tenderness and flavor, and T-Bone includes both in one cut.

      • Chuck (e.g., Chuck Roast, Shoulder Steak): Flavorful and well-marbled but tougher. Best for slow cooking, braising, or stews.

      • Round (e.g., Top Round, Bottom Round, Eye of Round): Leaner and less tender, suitable for roasting, slicing thin, or making deli meat.

      • Brisket: Tough but flavorful, full of connective tissue that breaks down during slow cooking or smoking, creating a tender, rich result.

      • Flank & Plate (e.g., Flank Steak, Skirt Steak, Hanger Steak): Long, flat, and lean cuts with strong beefy flavor. Best when marinated and grilled, then sliced thin against the grain.


      Each cut serves a different purpose, so cooking methods should match the texture and fat content for the best result.

    • How much freezer space do I need?
      • ½ Cow: Needs around 8–10 cubic feet. This yields approximately 200–250 pounds of beef. A mid-size chest or upright freezer works well.

      • Whole Cow: Takes about 16–20 cubic feet. Expect 400–500 pounds of packaged meat. You’ll need a large chest or upright freezer, and possibly some extra space depending on cut choices and packaging.


      Bone-in cuts and bulky packaging may require slightly more space.


      Pro-tip: Upright freezers make storing our Mullet Black Angus beef a breeze—easy access, better organization, no digging required!

      Freezer example for 1/2 cow purchase

    • How do I get my beef?

      Pick-up for your beef will be arranged directly between us and you, based on the butcher's processing dates. We’ll keep you updated every step of the way to ensure a smooth and convenient delivery. Buying our beef means you're getting high-quality, locally raised meat—straight from our farm to your freezer, with personal service you can trust.

    SHOP BULK BEEF

    1/2 Black Angus Cow

    1/2 Black Angus Cow

    5.0

    $3,380.00

    $ 500 Non-refundable

    Deposit Required

    Whole Black Angus Cow

    Whole Black Angus Cow

    5.0

    $6,100.00

    $ 1000 Non-refundable

    Deposit Required

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