Star Ranch Angus®
Brand Beef

USDA Choice quality Angus beef products proudly produced in the USA. When you put Star Ranch Angus® brand beef on your menu, you’re serving your customers consistent, quality, all-American beef. They’ll know they can get hand-selected and hand-trimmed cuts without any added ingredients. So when your customers are looking for flavorful beef they can count on, you’ve got them covered.

More Than a Beef Brand

The Star Ranch Angus® brand believes in the importance of mealtime. We believe the people and conversations around the table are just as important as what’s on the table. And nearly 60% of consumers agree they’d rather pay more for a higher-quality product than pay less to receive average quality.¹ Your customers want dependable, trustworthy, delicious beef, so they can enjoy their time at your establishment. It’s a tradition we’re proud to be a part of.

Flavorful Foodservice Beef that keeps people coming back

Every Cut of Star Ranch Angus® Brand is Always:

100% Angus beef
USDA Choice quality grade for consistently juicy beef
“A” maturity to ensure premium color, texture and tenderness
Hand-selected and hand-trimmed for optimum uniformity and consistency
Cut to ¼” trim specification
Moderately thick or better muscling
Without added ingredients, just 100% Angus beef to satisfy your customers
Not influenced by dairy
Without neck humps exceeding 2 inches
A product of the USA

Every Cut of Star Ranch Angus® Brand Satisfies

Boneless Chuck Roll

A large boneless cut with both tough and tender meat and a rich, beefy flavor. Perfect for high-volume cooking.

Cooking Methods: grilling, broiling, sous vide, smoking

Boneless Chuck Shoulder Clod

Slightly leaner than other chuck cuts, shoulder clod is great for steaks and BBQ, as well as ground beef, cubed, sliced or diced meat.

Cooking Methods: smoking, braising, roasting

Ribeye

Well-marbled and tender, this cut is known for its exquisite flavor. We offer both bone-in and boneless ribeyes.

Cooking Methods: grilling, broiling, smoking, pan-frying

Beef Tenderloin

This cut is extremely tender and lean, with a mild flavor. It works well with sauces that add moisture and flavor.

Cooking Methods: grilling, broiling, braising

Boneless Strip Loin

Well-marbled and tender, the strip loin is full of flavor and very juicy. It’s similar to the beef tenderloin.

Cooking Methods: grilling, broiling, smoking, braising

Bone-in Short Loin

This bone-in roast is well-marbled and great for slicing into steaks (like strip steaks, t-bones, strip loins) or as a roast.

Cooking Methods: grilling, broiling

Sirloin

Moderately tender and lean with a beefy flavor, this cut pairs perfectly with a signature marinade. We offer both top sirloin and bottom sirloin.

Cooking Methods: grilling, broiling, sous vide, stir-frying, pan-frying

Hanging Tender

This cut is a steak lovers “best-kept secret.” With a rich and bold flavor, a tough texture and moderate marbling, it’s best served rare to medium rare.

Cooking Methods: grilling, braising, pan-frying

Bottom Round

A lean cut that’s best for braising, but can be cut thinly against the grain or marinated with a flavorful sauce.

Cooking Methods: grilling, oven roasting, braising, broiling

Beef Brisket

A traditional dish in most BBQ restaurants, this classic cut is highly muscular with moderate fat and a lot of connective tissue.

Cooking Methods: low and slow on the barbecue or slow cooker

Tri Tip

Boneless and lean, yet tender with a ton of flavor. It’s similar to top sirloin, but with less fat. This cut easily adopts the flavors of marinades.

Cooking Methods: grilling, broiling, sous vide, smoking, braising

Skirt

We offer two cuts of skirt steak. Outside skirt steak has the intense flavor of hanger steak, with a tough texture. Inside skirt steak is thin, tough and should be marinated.

Cooking Methods: grilling, broiling, stir-frying, pan-frying

Flank Steak

This flavorful, yet tough and lean cut benefits from being tenderized or marinated. It’s best served medium rare.

Cooking Methods: grilling, stir-frying, broiling, smoking, sous vide

Ground Beef

This classic cut is cost-efficient and versatile, and you can specify your own ratio of lean to fat.

Cooking Methods: grilling, stir-frying, pan-frying, sauteing

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