At A&J Ranch, we take immense pride in the quality and taste of our beef. What sets our beef apart is our commitment to quality and sustainability. Our cattle is free to graze on nutrient-rich pastures, and our beef is free from steroids and unnecessary antibiotics. We follow the highest animal welfare standards, which results in beef that is sustainable, flavorful, and rich in essential nutrients. We use eco-friendly practices that emphasize soil health and reduce carbon emissions. By choosing A&J Ranch beef, you are supporting a local Colorado ranch while enjoying premium-quality, ethically-sourced beef. Come experience the exceptional taste and quality that A&J Ranch is known for!

One of the things that sets us apart is we raise our cattle from the calving stage all the way through to processing. This not only gives us control over the quality of our beef, but it also ensures we are raising our cattle with the highest ethical and animal welfare standards. It is essential to us that our cattle always have access to clean water, proper nutrition, adequate pasture, shelter, and veterinary check-ups (if needed).

A typical breakdown of cuts for a FULL beef is as follows: 25% Steaks: NY Strips, Ribeyes, Filet Mignons, Top Sirloins 40% Ground Beef (in 1lb or 2lb packages) 35% Savory Cuts: roasts, stew meat, cross-cut shanks, Brisket, Short Ribs, Skirt Steak, and Flank Steak *All animals are cut and weigh differently. We may need to substitute a certain cut for another of equal or greater value.

Whole Beef - 15-18 cubic feet of freezer space ½ Beef - 8-10 cubic feet of freezer space ¼ Beef - 4 cubic feet of freezer space ⅛ Beef - 2 cubic feet of freezer space

We truly care about you and value your business. If you’re not 100% satisfied with your order, we want to hear from you and do everything we can to make sure we address your issue and make you a customer for life. Please email us at info@aandjranch.com.

At A&J Ranch, we recognize that choosing the right type of beef is important for our customers. Understanding the differences between grass-finished and grain-finished beef can help you make an informed decision: **Diet and Lifestyle:** All of our cattle start spend the entirety of their lives on open pastures with access to free-choice native pastures and live water sources. And during the winter months, we provide them with premium, fresh hay! It is only in the last few months of their life that we provide our grain-finished cattle, intended for the butcher, a custom finishing ration. The grass-finished cattle will remain on a grass forage diet for their entire lives. **Flavor Profile:** Grass-finished beef generally has a more robust, earthy flavor due to the natural diet, while grain-finished beef tends to have a milder, slightly sweeter taste because of the grains. **Texture and Marbling:** Grass-finished beef can be leaner and have less marbling compared to grain-finished beef, which usually features higher amounts of intramuscular fat, resulting in a juicier and more tender texture. **Nutritional Content:** Grass-finished beef often has higher levels of omega-3 fatty acids, vitamins A and E, and antioxidants. On the other hand, grain-finished beef is typically higher in calories and has more saturated fat due to the grain diet. By understanding these differences, you can choose the type of beef that best fits your dietary preferences . We are wholly committed to offer high-quality meat options, no matter the finish you desire, and we are happy to provide additional information to help you make the best choice for your needs.

The term "Wagyu" simply means "Japanese cow", and it is a breed of cattle originating from Japan. In Japan, there are four genotypes that make up the Wagyu breed – Japanese Black, Japanese Brown, Japanese Shorthorn and Japanese Polled. At A&J Ranch, we proudly raise Japanese Black Wagyu. This type of beef is renowned for its superior marbling, tenderness, and flavor, making it a luxury choice for meat enthusiasts. We offer a selection of premium wagyu beef products that showcase the exquisite taste and quality synonymous with this extraordinary breed. Whether you're looking to elevate a family dinner or impress your guests at a special event, our Wagyu beef is sure to provide an unforgettable culinary experience.

Wagyu specializes in umami (or “savoriness") because its high marbling or thin lines of fat are distributed uniformly throughout the meat. Thanks to its unique characteristics, Wagyu beef offers a very hearty and luxurious dining experience. The marbling originates from intramuscular fat cells and distinguishes standard beef from its Wagyu cousin. Also, the fat in Wagyu beef melts at a lower temperature, which allows you to taste the richness more quickly while eating this kind of beef. Wagyu beef also has fat that is better and healthier than other types of meat. Best of all, Wagyu is not only mouth-wateringly delicious, it’s proven to be good for you, too. Wagyu comes packed with a higher concentration of monounsaturated fats (the good fats), omega-3 and omega-6 than other beef. It is also high in cancer-fighting conjugated linoleic acid, a naturally occurring fatty acid.

While it’s true that high-quality Wagyu beef can be expensive, this price reflects the meticulous care, breeding, and feeding practices involved in its production. Wagyu cattle are raised under an extended-care plan with specific nutritional requirements that can take 2 to 3 years. Compare that timeline to conventionally raised beef cattle in the U.S., which are already butchered and at market by the time they’re 1.5 years old. More time means more expenses. The cost also accounts for the premium marbling and flavor that Wagyu offers. However, not all Wagyu is prohibitively expensive. There are various grades and cuts available at different price points, allowing you to enjoy Wagyu beef at a price point comfortable for you.

We think so!!! (and here’s why) Tenderness. Chalk it up to massages, a steady diet of Bach and Beethoven (just kidding) or the special feed — Wagyu is superbly tender. It practically melts in your mouth, creating a five-star sensory experience. Marbling. Fat equals flavor, and Wagyu is packed with thin lines of fat or marbling that melt into the steak once the meat hits the heat. It’s like buying a steak that bastes itself in the most mouthwateringly tasty bath of beef fat. Intense umami taste. There’s a lot of talk about Wagyu’s rich and buttery flavor profile, but this is far from a one-note protein. Wagyu is remarkably robust, largely thanks to the meat’s high glutamate content, but there’s also an underlying sweetness that balances out the savoriness. Juiciness and succulence. It’s hard to dry out Wagyu, thanks to all that intramuscular fat content. You don’t have to worry about a tough, fibrous filet. Instead, you can press on a cut ribeye and watch a river of juice run out (but be careful — it’s much nicer to leave that juice in the meat until you eat!). Versatility. All of that tenderness, marbling, and intense flavoring makes Wagyu a very versatile meat. You can grill it, braise it, pan sear it, cook it sous vide, stuff it into hot dog casings, or grind it into burgers and get a superb end result every single time. *Pro tip: The more marbling your Wagyu has, the less heat it needs to transform into the perfect meal. For instance, the fat on a piece of A5 Wagyu melts at just 75 degrees Fahrenheit. You can flash sear a piece and the marbling will melt beautifully. Thinly slice it and serve to a chorus of oohs and aahs.

A Highland cow is a distinctive breed of cattle known for its long horns and thick, wavy coat. Native to the Scottish Highlands, Highland cattle are one of the oldest breeds of cattle in the world--dating back to at least the 6th century! These cows are renowned for their hardiness and ability to withstand harsh weather conditions. Highland cows have a gentle temperament and are often used for their high-quality beef, as well as for their aesthetic appeal in agricultural tourism. At A&J Ranch, we offer premium Highland beef products that showcase the exceptional quality of this remarkable heritage breed.

Scottish Highland beef has a flavor profile and richness that is often touted among the most desired cuts of beef in the world. Their two layers of hair help them stay warm in the winter months, meaning that they do not need to develop an extra layer of fat to fend off the cold winter weather. This unique trait leads to Highland beef having less fat and less cholesterol than traditional commercial beef, while also being higher in protein and iron pound per pound! Additionally, Highland beef has higher Omega 3s and cancer-fighting CLAs!