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We begin with the highest quality breeds – all of our cattle are genetically Angus. This is noteworthy because other so-called Angus programs are not as strict as ours, allowing the cattle to qualify as Angus solely because of their hide or color. Additionally, our beef is graded USDA Choice or Prime – the highest rankings for tenderness, juiciness and flavor. Our Angus cattle are born and raised on small, family ranches in Idaho, Utah, the Pacific Northwest and the Midwest. They have ample grazing room on pasture and are finished on grain. Our calves are weaned at an older age than the industry standard to allow more time on pasture with their mothers. Our cattle are only fed a 100% vegetarian diet without the use of antibiotics or hormones. Strict standards dictate the humane handling of our cattle during transport, providing a low-stress environment throughout their lives. The combination of superior genetics, humane farming practices and high quality diet all influence the rich marbling and delicate flavor that is characteristic of our beef.
Niman Ranch started in the early 1970’s on family-owned cattle ranch in Bolinas, CA, a small coastal town just north of San Francisco. Back then, our cattle were raised with care using traditional, humane methods with wholesome, all-natural feeds – the same way we raise them today. The buzz about our great tasting beef spread quickly and, before long, our burgers and steaks became favorites in local grocery stores and popular San Francisco Bay area restaurants. Our mission is earnest: We raise livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world.
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