White Oak Ridge Cattle Company

I’ve been saying it for years and I’ll say it again: bulk beef just works better in real life. No worrying about what’s in the meat or how many animals it’s made of, no worrying about the quality, no worries at all.

Why is black angus beef the premium beef you should expect when buying bulk? Simply put, it’s the best in every way. Don’t let someone try and pass off a Holstein or Jersey cull cow as something it’s not!

You’ll be amazed at how a side of beef will simplify your life. A variety of premium quality cuts, all ready to go in your freezer whenever you want them, and no more trips to the store for mystery meat. I’ve had people tell me it felt like their whole life was upgraded, and I’ve got to say, I can’t disagree.

When you’re about to get your first half side of beef, the name of the game is storage! I highly recommend a 16 cubic foot standing freezer so that you’re not looking for something at the bottom of a chest freezer!

Once you cut the middle man out of your beef purchase, and really taste that difference, you’ll never go back. It’s healthier, tastes better, and you know exactly what you’re getting every single time. Choose quality.

The math might sound complicated, but it’s pretty easy. Let me break it down: average hanging weight for one of our steers is 850lbs. If you get a half side of beef, that’s 425lbs. About 70% of that will go in your freezer, so that’s 297.5lbs of meat for you and your family.

And the best part is, the specifications you can make to what sort of cuts you want are endless! As always, I’m happy to hop on a call with you to go over all over this so your experience is as seamless as possible.

Black Angus is the gold standard for beef, which is why that’s what we raise here at White Oak. And trust me, you’re not finding beef of this quality at the grocery store 🥩

Do you have any idea where your grocery store beef is coming from? Yeah…neither do we. Here at White Oak, your beef comes from one place, one genetic line, one premium quality standard. It’s the way all beef ought to be.