February 17, 2026

Angus Beef Steak: Understanding Quality and Grades

by Eli Jackson in Simpson's Meats Blog

At Simpson’s Meats, we’re known for providing top-quality cuts, especially our Angus beef steaks. With great marbling, natural tenderness, and bold flavor, our Angus has become a go-to choice for chefs in Knoxville and around the country who want beef that truly stands out.

The Heritage of Angus Beef

The heritage of Angus beef traces back to the Aberdeenshire region of Scotland in the early 19th century, where the breed originated. Known for their solid black or red color and naturally polled (hornless) heads, Angus cattle were initially prized for their robust builds and resilience.

Over time, these cattle gained popularity due to the exceptional quality of their meat, leading to their introduction to the United States in the late 1800s. The breed quickly became a favorite among American ranchers, flourishing in various climates and contributing to the nation's growing beef industry.

Angus Beef Quality: What Makes It So Special?

A combination of different factors determines the quality of Angus beef steak:

Natural Marbling

The Angus breed's genetic makeup is one of the most significant contributors to its superior quality. Angus cattle are genetically predisposed to develop excellent marbling, which leads to the juicy, tender Angus beef steaks prized by chefs and food enthusiasts.

At Simpson's Meats, we are continually searching for the finest Angus genetics in the country and are happy to use leading genetics from Garner Angus Ranch in Ashland, Kansas and 44 Farms in Cameron Texas.

Marbling, or the distribution of intramuscular fat, is key to Angus beef's renowned flavor and tenderness. This fat melts during cooking, infusing the meat with a rich buttery taste while keeping it juicy and tender. Notably, the more finely distributed the marbling, the more superior the steak's quality—something consistently achieved in our Angus beef steaks at Simpson's Meats.

Diet

Diet plays a key role in the quality of our beef. At Simpson’s Meats, our premium Angus cattle are finished on a fully vegetarian, grass-fed diet with no supplemental feed. This natural approach supports healthy growth and helps develop the marbling that gives our Angus beef steaks their rich, exceptional flavor.

Care

Additionally, the ethical treatment and handling of the cattle play a crucial role. Stress-free environments and humane practices contribute to better meat quality, as cattle raised in such conditions typically produce more tender and flavorful Angus beef steaks.

Simpson's Meats ensures the highest quality Angus beef through sustainable farming practices. We also partner with local ranchers who share our dedication to sustainable agriculture and the ethical treatment of livestock.

By adhering to our stringent quality control measures and promoting environmentally friendly farming techniques, we ensure that each Angus beef steak meets our rigorous standards, providing an unparalleled dining experience for our customers.

The Grading System of Angus Beef

The United States Department of Agriculture (USDA) has established a grading system that evaluates beef based on key factors such as composition, maturity, and texture. This system ensures transparency and consistency for consumers and helps them make informed choices.

Marbling scores, particularly, are a critical aspect of the USDA grading system, especially regarding Angus beef.

The Significance of Marbling Scores

Higher marbling scores indicate more intramuscular fat, which ensures the meat remains moist and flavorful during cooking. For home chefs, this means a superior steak-eating experience, as the fat melts and bastes the meat from within.

By understanding the USDA beef grading system and the importance of marbling scores, you can make the most informed choice when selecting an Angus beef steak.

USDA Beef Grades for Angus Steak

Prime

Prime is the highest meat quality grade awarded by the USDA and represents only a small percentage of all beef produced. Prime-grade Angus beef steak is characterized by abundant marbling, which translates to exceptional juiciness, tenderness, and rich flavor. These steaks are often sought after for premium dining experiences, whether in high-end restaurants or special home-cooked meals.

Prime Angus beef steaks' significant intramuscular fat content ensures they remain succulent and flavorful after cooking, making them the top choice for steak enthusiasts.

Choice

Choice-grade Angus beef is high quality and has slightly less marbling than Prime. However, Choice Angus beef steaks are still tender, juicy, and flavorful, making them an excellent option for everyday meals and special occasions alike. Choice Angus beef steaks are versatile and perform well with various cooking methods, delivering a well-rounded dining experience.

Select

USDA Select beef is what you'll commonly find in grocery stores, but it tends to be less tender, juicy, and flavorful compared to higher-grade Angus beef. Select-grade beef is leaner than both Prime and Choice, with less marbling. While this grade can still provide a tender and flavorful meal if cooked carefully, Simpson’s Meats only offers USDA Choice or higher, so you won’t find Select-grade beef in our case or online. The key to enjoying leaner steaks lies in proper cooking techniques, such as marinating and avoiding overcooking, to maintain tenderness and enhance flavor.

How Simpson's Meats Ensures Premium Quality

At Simpson's Meats, we take pride in offering only the highest-quality Angus beef steaks that meet stringent USDA inspection standards. Our commitment to excellence ensures that every cut of beef we provide is 100% USDA-inspected, guaranteeing that we adhere to the industry's highest safety and quality guidelines.

We offer a wide selection of premium USDA Choice meats or higher, ensuring a premium dining experience for our customers. Our extensive range includes Prime and Choice-grade Angus beef, allowing you to choose the right cut for any occasion.

Whether you're planning a gourmet meal or a casual family dinner, Simpson's Meats delivers top-tier, delicious, and juicy beef that meets the needs of many homes in Knoxville and Nashville, TN.

Shop High-Quality Angus Beef Steaks in Knoxville, TN

Discover the premium quality of Simpson's Meats Angus beef steaks to elevate your next dining experience. Our carefully selected meat cuts guarantee tenderness, flavor, and juiciness that will impress even the most discerning steak lover. Whether you're hosting a special occasion or simply preparing a luxurious meal at home, our Angus beef steaks are perfect for any event.

Have questions or ready to place an order? We're here to help! Contact us today at (865) 336-6036.

Tags: Angus beef steak

January 28, 2026

How Much Meat Do You Get From a Cow: A Comprehensive Guide

How Much Meat Do You Get From a Cow? If you’re considering freezer beef for the first time — or comparing a half cow vs. buying individual cuts — one of the most common questions we hear is simple: How much meat do you actually get from a cow? The short answer: less than most people expect, but more than enough to stock your freezer with high‑quality Angus steak, roasts, and ground beef for months. Below, we’ll break down realistic beef yields, explain what affects your final take‑home weight, and help you decide whether a whole cow or half cow is the right fit for your freezer. Live Weight vs. Take‑Home Meat (Why the Numbers Change) A live steer weighs far more than the beef that ends up in your freezer. That’s because several steps happen between the pasture and your packaged cuts. Here’s a realistic breakdown: Live weight: ~1,100–1,300 lbs Hanging (carcass) weight: ~60–62% of live weight Final take‑home beef: ~36–43% of live weight Once the hide, head, organs, bones, excess fat, and moisture loss are removed, the final packaged beef weight is significantly lower — but what remains is the good stuff. How Much Meat Do You Get From a Whole Cow? From an average Angus steer, you can expect approximately: 400–430 lbs of packaged beef from a whole cow That beef typically includes a mix of: Premium Angus steak cuts (Ribeye, New York Strip, Sirloin, Filet) Roasts (Chuck, Tri-Tip, Brisket) Short ribs, Stew Meat, and specialty cuts A large portion of Ground Beef For many families, a whole cow provides enough beef for 12–18 months, depending on household size and consumption habits. How Much Meat Do You Get From a Half Cow? A half cow is the most popular freezer beef option for households that want bulk savings without needing commercial freezer space. On average, a half cow yields: 190–220 lbs of beef, fully packaged and frozen This typically breaks down to: 60–70 lbs of steaks 40–60 lbs of roasts and other cuts 90–110 lbs of ground beef A half cow comfortably feeds a family of four for 6–9 months. Why Ground Beef Makes Up a Large Portion Many customers are surprised by how much ground beef comes from a cow — and that’s a good thing. Ground beef is made from trim produced while cutting steaks and roasts. Rather than waste high‑quality beef, it’s ground and packaged, making it one of the most versatile and valuable items in your freezer. From burgers and tacos to meatloaf and weeknight dinners, ground beef is usually the first thing customers reorder. What Affects Your Final Beef Yield? Several factors influence exactly how much meat you’ll receive: Animal size and breed – Angus cattle are known for excellent yield and marbling Cut preferences – Steak thickness, and roast sizes Fat trimming level – Leaner trimming slightly reduces total weight At Simpson’s Meats, we focus on consistency, careful trimming, and cuts that maximize both flavor and value. Is Freezer Beef Worth It? For most customers, the answer is a clear yes. Buying freezer beef allows you to: Lock in pricing against grocery store inflation Stock your freezer with premium Angus steak and roasts Get a reliable supply of high‑quality ground beef Know exactly where your beef comes from When you break it down per pound, freezer beef is often more economical than buying comparable cuts individually at retail. How Much Freezer Space Do You Need? As a general rule: Half cow: 8–10 cubic feet of freezer space Whole cow: 16–20 cubic feet of freezer space A standard chest freezer works perfectly for most half‑cow orders. Order Freezer Beef from Simpson’s Meats If you’re ready to fill your freezer with premium beef, Simpson’s Meats offers carefully raised, expertly butchered freezer beef shipped directly to your door. Whether you’re choosing a half cow or a whole cow, you’ll receive a balanced selection of Angus steak, roasts, and ground beef — all vacuum‑sealed and ready for the freezer. 👉 If you have any other questions, please give us a call! Frequently Asked Questions About Freezer Beef How much meat do you get from a cow? From an average Angus steer, you’ll take home about 400–430 pounds of packaged beef from a whole cow and 190–220 pounds from a half cow. Final weight varies based on animal size and cut preferences. How much ground beef comes from a cow? Ground beef typically makes up 40–50% of the total take-home weight. This includes trim from steaks and roasts and is one of the most versatile cuts in your freezer. Is freezer beef cheaper than buying beef at the grocery store? In most cases, yes. Freezer beef offers better value per pound compared to buying individual Angus steak cuts and ground beef at retail, while also locking in pricing. How much freezer space do I need for freezer beef? Plan for 8–10 cubic feet of freezer space for a half cow and 16–20 cubic feet for a whole cow. A standard chest freezer is usually sufficient for a half cow. What cuts come with a half cow? A half cow includes a balanced mix of Angus steaks, roasts, short ribs, stew meat, and ground beef. Exact cuts depend on how the cow is split and your cut selections. How long will freezer beef last? When vacuum-sealed and kept frozen at 0°F, freezer beef will maintain quality for 12 months or longer, with ground beef typically best within 9–12 months.

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January 28, 2026

How Many Steaks Are in a Half Cow? The Breakdown

How Many Steaks Are in a Half Cow? Buying a half cow is one of the best ways to stock your freezer with high-quality beef, but one of the first questions people ask is simple: how many steaks do you actually get? The short answer is: plenty. The longer answer depends on how the beef is cut and how thick you like your steaks. Below is a realistic breakdown of what you can expect when you purchase a half cow from Simpson’s Meats. What Comes From a Half Cow? A half cow typically yields around 200 pounds of packaged beef after processing. From that total, roughly 80–90 pounds will be steaks and roasts, with the rest made up of ground beef, brisket, short ribs, stew meat, and other versatile cuts. Most customers receive approximately 30–40 individual steaks. The exact number depends on steak thickness and how certain cuts are allocated during processing. Common Steak Cuts in a Half Cow While every animal is different, a typical half cow includes a mix of premium and everyday steak cuts, such as: Ribeye Steaks New York Strip Steaks Filet Mignon Sirloin Steaks Flank Steak Skirt Steak Flat Iron or Tri-Tip (depending on cutting preferences) You can choose thicker steaks, which results in fewer total pieces, or thinner cuts if you prefer more individual portions. Our butchers cut everything to order, so your half cow is tailored to how you actually cook. Can You Customize the Cuts? Yes. One of the biggest advantages of buying a half cow is customization. You can decide: Steak thickness How many roasts versus steaks How much beef is turned into ground beef Package sizes that fit your household If you grill often, you may want to prioritize ribeyes and strips. If you rely more on slow cooking or meal prep, you might opt for additional roasts and ground beef. The final mix is up to you. How Much Freezer Space Do You Need? A half cow requires about 8–10 cubic feet of freezer space. A standard chest freezer works well and allows you to organize beef by cut. All beef is vacuum sealed, which helps maximize freezer space, prevents freezer burn, and keeps everything fresh for long-term storage. Why Buy a Half Cow? Customers choose a half cow for several reasons: Better quality: Beef is responsibly raised and hand-cut by real butchers Cost savings: Buying in bulk lowers the average cost per pound Consistency: You know where your beef comes from and how it was processed Convenience: A well-stocked freezer means fewer trips to the store For families, frequent home cooks, or anyone tired of inconsistent grocery store beef, a half cow is a practical long-term solution. Frequently Asked Questions How many steaks are in a half cow? Most customers receive 30–40 steaks, depending on steak thickness and cutting preferences. What types of steaks will I get? Common cuts include ribeye, New York strip, filet mignon, sirloin, flank, and skirt steak. Some specialty cuts may vary depending on the animal and your preferences. Can I choose how thick my steaks are? Yes. Steak thickness is customizable. Thicker steaks mean fewer total steaks, while thinner cuts increase the number of individual portions. How much freezer space do I need? Plan for 8–10 cubic feet of freezer space. A chest freezer is ideal for storing a half cow. Is a half cow worth it? If you value quality, consistency, and long-term savings, buying a half cow is often more cost-effective than purchasing individual cuts at retail prices. How long will the beef last in the freezer? When vacuum sealed and kept at a consistent freezer temperature, beef can maintain quality for 12 months or longer. Final Thoughts So, how many steaks are in a half cow? For most customers, the answer is 30–40 high-quality steaks, plus a wide variety of other cuts that make meal planning easy. If you’re looking for better beef, more control over your cuts, and a freezer full of reliable options, a half cow from Simpson’s Meats delivers on all three.

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September 16, 2025

Mastering Beef for Cool-Weather Comfort

Discover the best beef cuts for braising vs. slow cooking, with tips to make flavorful crockpot and comfort meals this fall and winter.

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Angus Beef Steak: Understanding Quality and Grades

The Heritage of Angus Beef