Premium Angus, naturally raised
Our beef is processed under strict quality standards to ensure consistency, safety, and performance. From harvest through fabrication, every step is carefully managed to deliver a reliable, high-quality product.
Our Products
KNOW YOUR CUTS
Every section, straight from the source
Click a section of the cow to learn about that cut
Shank
Shank is the leg portion of a steer or heifer. Constant use of this muscle by the animal, it tends to be tough, dry, and sinewy.
Chuck
Meat from the chuck primal cut is from the cow’s shoulder. It’s a tougher cut of beef.
Rib
Rib section comprises ribs 6 through 12. Ribs have lots of flavor and marbling.
Flank
Flank steak is a cut taken from the abdominal muscles of the cow. Is known for its bold flavor and chewiness.
Short Loin
Short loin is cut of beef that comes from the back. It contains part of the spine and includes the top loin and the tenderloin.
Bottom Sirloin
Bottom sirloin steak is cut from the back of the animal below top sirloin and above the flank. Bottom sirloin, is less tender.
Brisket
Brisket is the steer’s breast. Beef brisket is usually tough and contains a substantial amount of fat.
Plate
Beef plate, is the source of short ribs is the first 7 ribs, and it’s found near the abdomen. Tend to be a little tougher.
Tenderloin
Tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae.
Top Sirloin
Sirloin steak is cut from the sirloin, the subprimal posterior to the short loin.
Sirloin
Sirloin steak is cut from the sirloin, the subprimal posterior to the short loin.
Round
Round cut is the area near the cow’s hind legs. This area is very lean and tough meat.
Clean, nutrient-rich, beef
Grass-fed beef is naturally leaner and rich in key nutrients. Willowvale Angus provides a clean, high-quality protein source without antibiotics or added hormones, supporting both better nutrition and better sourcing practices.
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