Our ranchers pride themselves in raising our proprietary Angus-cross cattle. Harvested at 16-18 months of age and consistently grading out at up to 50% Prime, Imperial Valley Black Angus offers a unique dining experience for both the restaurant and home chef.
All our cattle are raised in the heart of California’s Imperial Valley, one of today’s vital agricultural hubs within the United States with three growing seasons. In a place that has nurtured farming innovation since the early 1900’s, fostering the land is of utmost importance to local ranchers. Our principle of regenerative farming means we prioritize the welfare of the land and environment. We produce our own compost, which we use in our soils to enrich and revitalize the farmland. This practice benefits our locally raised feed for the cattle. We partner with local ranchers to ensure our commitment to regenerative and sustainable practices are a common goal throughout our process.
Our proprietary Angus-cross cattle are raised for performance that redefines tradition. The traditional Angus breed is a market favorite, known for its excellent muscling and large cut sizes. Through unwavering passion and proficiency, our knowledgeable ranchers raise cattle with a mission to produce beef that features abundantly distributed marbling and consistent size. As a result of such expertise and consistency within our raising process, every cut boasts unique restaurant-worthy tenderness, and flavor.
Experience and share Tradition Redefined with Imperial Valley Black Angus.
Interested in purchasing premium all natural beef from Imperial Valley Black Angus for your international restaurant or distribution company?