Angus Breed

We want your family to enjoy the very best beef available; that's why we raise 100% Angus beef. The Angus breed time-and-again outperforms others in the critical areas of tenderness and flavor.

To ensure that you enjoy the best Angus beef, we use bulls that are in the top 2% of the breed for quality grade. These are the best sires in the world, which means that your family will be able to savor the very best tasting beef on the market.

Pasture Raised, Corn Finished

We believe knowing where your beef comes from is important. All of our calves are born and raised on our family's farm. There they grow and graze on lush grasslands near the Flint Hills of eastern Kansas.  

​After the calves are weaned, we transition them over to a corn-based diet.  We do this so we can maximize qualities such as taste, tenderness, and marbling which will ensure a consistent premium quality you can taste. 

​Marbling

Marbling is the small white flecks of fat that appear throughout a cut of beef. As a general rule, the more marbled the beef, the better the taste – and the higher it will be rated by the USDA. Prime beef has the most marbling, Choice has less, and Select the least. 

You will be enjoying USDA prime and USDA choice grades of beef when you purchase Plum Creek Ranch beef. You will be able to taste the difference.​

Tenderness

One of the qualities that makes our beef so delicious is the tenderness. We insure tenderness in a number of ways — from our breeding program to our feeding and finishing schedule.

We also harvest our beef at a younger age than the national average. Our beef is harvested at approximately 15 months on average. Harvesting younger and dry aging are some of the keys to providing you with tender, delicious beef.

Sustainability

We care for our common home, and our family works to protect and improve the created world we share, using methods that are mutually beneficial for our cattle.

​By utilizing cover crops we are building our native Kansas topsoil, while creating a clean and high quality feed source for our herd. Simultaneously, we've taken great steps to improve our grasslands by clearing and reestablish thousand of acres of beautiful native Kansas range. 

Dry Aged

Dry aging means that immediately after harvesting, our beef hangs in a refrigerated cooler where temperature and humidity are strictly controlled.

Our beef hangs 14 to 21 days after harvest. During this time, moisture evaporates from the beef, leaving a greater concentration of rich, beefy flavor. In addition, the beef’s natural enzymes break down the more fibrous tissues, tenderizing the meat.

Dry aging is critical to a top-quality, satisfying cut of beef.