top of page

Fiddlers' Farm Angus Beef

We want to offer our Angus beef to the general public. It started with friends and family who wanted to buy beef, but it's grown so much that it's part of the family business. Everything is grass-fed/grain-finished at our farm. If you're interested in our beef, you can come by the farm to look at and select an animal. 

dads cows.jpg

After raising cattle for 38 years, we decided it's time to sell our beef directly to the customer.

Our cattle range from 1100 to 1300 pounds at the time of processing. We consider Auburn University's 60/50 ratio, which means your hanging weight should be around 60% of the live weight (the 1100-1300 lbs) and your finished weight should be 50% of the hanging weight. These numbers are just an example and not guaranteed. The amount of finished meat will depend on your choices in processing.


The pricing is $5.50 per pound hanging weight. A $500.00 non-refundable deposit is required to secure your processing date.

The processing cut sheet will need to be completed and returned to us prior to your animal being delivered to the processor. Final payment will be due prior to pick up date.

We can be contacted at and will be happy to answer any questions.

Beef Benefits

Hormone Free

We care about what we eat and we know you do too. We want you to know that our cattle are hormone-free.

Quality Control

Our cattle are monitored daily for any irregularities.

Grass/Grain Fed

Our cattle are grass-fed, grain-finished. 

Angus Beef

In order for a cow to qualify as Angus, it must be 51% black-hided. Our Angus cattle average at 95% Angus. We currently average 12 generation Angus on our farm.

Generational Cattle

Most of our cattle are born and raised at Fiddler's Farm. Our current herd goes back generations, from mother to great-grandmother.

Beef Cuts


Thicknesses: 3/4 inch, 1 inch, 1 1/2 inch, 2 inch

  • T-Bone

  • New Strips & Filet

  • Club Steak or Ribeye

  • Sirloin Steak


Sizes: 2 lbs, 3 lbs, 4 lbs

  • Chuck Roast

  • Shoulder Roast

  • Sirloin Tip Roast


  • Short Ribs

  • Brisket

  • Flank Steak

  • Cube Steak or Round Steak

  • Beef Stew

  • Liver

  • Hamburger

bottom of page