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Beef is an excellent source of protein and supplies essential nutrients, including B-vitamins, zinc, and iron that support an active and healthy lifestyle.
Brandie Mustain.
The Four SixesTM Ranch beef is graded USDA Choice or Prime, the highest rankings for tenderness and flavor.
We achieve this with superior Angus genetics, traceability, and good stewardship of both the livestock and land.
Protein Benefits
Beef gives your body more of the high-quality protein you need!
25 Grams of Protein
With beef, less is more!
Aim for 20-30g of protein each meal
Daily fuel to thrive throughout all stages of life!
Beef is a Nutrient-rich Food
An excellent source of protein, supplying essential nutrients that support an active and healthy lifestyle!
We are proud to produce exceptional beef, the same beef that our ranch families enjoy daily. Our staff works long days, sometimes in extreme conditions, and they need to fuel their bodies by consuming high-quality protein. Beef is an excellent source of what the body needs to support strength and maintain a healthy weight, while also containing these essential nutrients:
- Iron – 14%
- Zinc – 39%
- Selenium – 38%
- Vitamin B6 – 24%
- Niacin B3 – 25%
- Riboflavin – 14%
- Vitamin B12 – 41%
- Choline – 13%
- Phosphorus – 20%
*The Daily Value (DV) is the amount of nutrients needed for a healthy adult on a 2000-calorie diet.
Cuts of Beef Reference
Select the perfect cut next time you’re at the meat case!
Chuck: This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Loin: The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Sirloin: Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Round: Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
Brisket: This is the animal’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
Rib: Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
Shank: A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts, which are braised to make flavorful, fork-tender dishes such as Osso Buco.
Plate: The section right under the rib primal with higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Flank: Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.
Loin: The area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.
Sirloin: Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Round: Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. Often sold as roasts, steaks for marinating or Ground Beef.
Brisket: This is the animal’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
Rib: Situated under the front section of the backbone and used primarily for support. Popular cuts from the Rib include the rich, flavorful Ribeye Steak and the Prime Rib Roast.
Shank: A portion of the leg, which is used extensively for movement. As a result, it is typically cut into cross sections called Shank Cross-Cuts, which are braised to make flavorful, fork-tender dishes such as Osso Buco.
Plate: The section right under the rib primal with higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Flank: Located below the Loin and home to the Flank Steak. Cuts from this area are lean, very flavorful, and best when braised, or marinated and grilled.
Quality Grading
When you buy Beef, understand the Quality Grades
Decoding the Label
Cattle are raised responsibly and beef is wholesome and nutritious. Know your beef choices..
Most Valuable Protein
BEEF. It’s what’s for Dinner
Beef Retail Cuts
Materials Courtesy of Beef, it’s what’s for dinner.
