"From our ranch to your kitchen. What beef is supposed to taste like."
San Luis Obispo County provides our cattle with lush and natural pastures to feed upon. These grasses are native California plants that remain untreated by hormones or antibiotics. Each animal is born and raised to maturity on the Johansing farms alone.
Black Angus USDA approved and cut. Vacuum-packed for freshness.
Average numbers of packages and types of meat cuts:
Average weights: Quarter 100 lbs., Half 200 lbs., Whole 400 lbs. $7.00 per pound
| Steaks, Chops and Grilling Cuts | |
| New York Strip | A boneless steak from the sirloin. Searing, grilling, sauteing or broiling; hot and fast. |
| Tenderloin Filet | A boneless steak from the sirloin. Searing, grilling or sauteing; hot and fast. |
| Flat Iron | A boneless steak from the chuck. Tender and juicy. Searing, grilling, sauteing and broiling. |
| Rib Steak | A tender steak that is fine-grained and juicy, bone-in. Broiling, grilling or sauteing. |
| Rib Eye | A boneless rib steak. Searing, broiling, grilling or sauteing. |
| Top Sirloin | A boneless steak from the sirloin. Searing, grilling or sauteing. |
| Tip Steak | A boneless cut from the round or sirloin. Searing on the grill. |
| Skirt Steak | A boneless steak from the plate. Cut across the grain when slicing. Marinate and searing on the grill; hot and fast. |
| T-Bone | A T-shaped bone connecting the tenderloin filet and New York strip steaks, both lean and tender. Good for broiling, grilling or sauteing. |
| Porterhouse | A larger T-bone, also consisting of the tenderloin filet and New York strip steaks. |
| Tri-Tip | A triangular-shaped, boneless steak from the loin, the tri-tip is lean and tender. This was originally a local cut, originating in Santa Maria, California. Great for searing, broiling, grilling and sauteing. |
| Flank Steak | A lean, boneless cut from the belly; used often for fajitas or sauteing. Slice thin against the grain. Marinate, then braise or grill; hot and fast. |
| Roasts, Stews and Braising | |
| Short Ribs | First braise and then grill to get the full flavor. Can be cut long or short, bone-in or boneless. |
| Rib Roast | A large roast; slow cook on low heat. |
| Brisket Flat | Fat has been trimmed off; excellent cut for smoking or braising. |
| Brisket Point | Fat has not been trimmed, excellent for smoking or braising. |
| London Broil | A roast from the round. This cut is extra dry, and therefore needs to marinate before grilling. |
| Shanks | A juicy, beefy cut; great for stews and soup stock or braising. |
| Bone Marrow | Bones full of marrow; grilling or braising. |
| Soup Bones | Meaty bones full of flavor; great for soup stock. |
| Oxtail | Great for soups ans stews. |
| More Cuts | |
| Ground Beef | Makes great hamburgers and ground round; minimal fat means burgers don't shrink on the grill. |
| Liver | Marinate and sauté. |
| Heart | Sauté or grill kabob-style. |
| Tongue | Sauté, or even pickle. |
| Beef Jerky | Teriyaki or Peppercorn |
| Snack Sticks | Pepperoni |
Order Grass Fed Beef Online Here!
or contact Alan Johansing.
Phone: (805) 591-0401