Black Angus Whole Share

Real Meat. Ranch Direct. One whole Black Angus steer, cut to your spec, vacuum-sealed, flash-frozen, and ready for pickup on August 15, 2026. Approximately 485 pounds of finished beef at $12 per pound. The most cost-effective way to source beef for a family, a co-op, or a serious home cook with a chest freezer.

Cut Story

A whole share is the entire steer. One animal, end to end, cut to your specification at a USDA-inspected facility. You get every cut the animal produces: two of every steak, all four primal roasts, both shanks, both briskets, all the short ribs and stew meat, and roughly 150 to 180 pounds of ground beef. The carcass is processed into a freezer-load of single-source beef with a per-pound cost that is meaningfully below the half share rate because you take the whole animal.

The whole share is how cattle ranching worked before commodity beef. A family bought a steer from a neighbor, paid for processing, filled a freezer, and ate from it for the year. That economic relationship is still the most efficient way to source high-quality beef in volume, and it is the relationship we are rebuilding with our share program.

Our Black Angus animals are born, raised, and finished on our ground in Colorado City, Arizona. The animal that becomes your whole share has an ear tag we can show you. We can tell you which pasture it grazed on and what week we moved it to finish ration. That visibility is the whole point.

Marbling and Grading

USDA grade target: Choice to Prime. Black Angus genetics in our program consistently grade in the upper Choice range with a meaningful percentage hitting Prime. Marbling distributes across the carcass with the rib and short loin sections carrying the most.

How It Ships

Whole shares do not ship. Pickup is at the ranch in Colorado City, Arizona on August 15, 2026, or via local delivery to St. George, Hurricane, Kanab, and Page on the same day. We notify you 7 to 10 days before pickup with your cut sheet to review.

Suggested Cooking Method

Varies by cut. The share covers everything from quick sear (steaks) to long braise (short ribs, brisket). We send a complete cut guide with the pickup detailing recommended methods. See [INSERT BLOG LINK: How to Manage a Whole Share Over 12 Months].

Cut Specs

What’s Different About Circle 7

A whole share from us is one animal you can identify by ear tag. You can come visit the ranch and see the herd before harvest. The pickup is a relationship, not a transaction. Most aggregator brands cannot offer this because they do not own the herd. Ranch direct at the whole-share level means you are buying from a rancher, not a brand.

Customer FAQs

Q: What cuts are included? A: Everything the animal produces, doubled (because a whole steer has two of each cut). Ribeyes, strips, filets, sirloins, flat iron, flank, skirt, chuck and round roasts, brisket, short ribs, stew meat, shanks, ground beef, bones if you want them.

Q: How much freezer space do I need? A: A 14 to 17 cubic foot chest freezer. A whole share will not fit in a kitchen freezer alone or even with a small chest freezer.

Q: Can I split it with another family? A: Yes. We can package two cut sheets, or you can split after pickup. Common configurations are 50/50 or 60/40.

Q: How long does a whole share last a family? A: A family of four eating beef three to four times a week works through a whole share in about 12 months.

Q: Do I have to come to the ranch? A: We deliver locally to St. George, Hurricane, Kanab, and Page on pickup day. Outside that radius, you pick up at the ranch.

Q: What’s the price difference between half and whole? A: Half is $13/lb. Whole is $12/lb. The whole share saves you $1/lb because we are not double-handling the carcass.

Q: Can I lock in next year’s share now? A: Yes. We open the next cycle’s reservation 60 days after the current pickup.

Q: What if I want some Wagyu cross in my share? A: The Wagyu cross is sold as a separate share program (F1 Wagyu Cross Whole Share, launching March 2027).

Pairing Recommendations

A whole share pairs with a chest freezer, a freezer inventory sheet, and a meal planning rhythm. We send the inventory sheet with the pickup. If you want a smaller test of our program first, start with the Steakhouse Starter Bundle.

Storage Instructions

Transport home in a cooler if local delivery is more than 30 minutes. Get into a chest freezer at zero F within 90 minutes of pickup. Whole muscle cuts last 12 months. Ground beef lasts 6 to 9 months.

Related

• Product: Black Angus Half Share
• Product: F1 Wagyu Cross Whole Share
• Blog: How to Manage a Whole Share Over 12 Months
• Story: Our Black Angus Program

Image Specs

• Hero: 2400x1600, full share laid out on butcher table, every cut visible
• Beauty: 1600x1600, primal cuts arranged showing scale
• Lifestyle: 2400x1600, family chest freezer organized with the share
• Package shot: 1200x1200, individual vacuum pack with Circle 7 label
• Cut diagram: 1600x1200, full side-of-beef with each primal labeled

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