Click a product name for more info and prices.
Portion control and whole cuts.
SHIPPING ALL OVER U.S.A.
Ribeye Steak
12 oz, 14 units/box.

14 oz, 12 units/box.

16 oz, 10 units/box.
NY Steak
12 oz, 14 units/box.

14 oz, 12 units/box.

16 oz, 10 units/box.
Flat Iron Steak
6 oz, 27 units/box.

8 oz, 20 units/box.

Loin Center Cut
9 oz, 18 units/box.
Filet Mignon
6 oz, 27 units/box.

8 oz, 20 units/box.

Coulotte
Chef-ready.

3.9 lbs avg per piece.
Ribeye Roll
Chef ready.

10.3 lbs avg per piece.
Ribeye Roll in halves
Chef ready.

4.5 lbs avg per piece.
Striploin
Chef ready.

8.9 lbs avg per piece.
Striploin in halves
Denuded.

4.4 lbs avg per piece.
Shoulder Top Blade
3.8 lbs avg per piece.
Tenderloin
Chef ready.

4.5 lbs avg per piece.
Flap Meat
Denuded.

3.8 lbs avg per piece.
Coast to Coast
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Flash-Frozen is better. Why?
At Black Herd we freeze our beef using a cooling tunnel at -30°C with air velocity which allows us to preserve the product at the cellular level in the best conditions. This fast cooling process prevents water crystals from growing too big, which means the cellular membrane is not compromised and the properties of the element are not damaged.
The popular belief which states fresh is better than frozen, comes from people not knowing how to freeze/defrost properly. Buying fresh meat and freezing it at home using a conventional fridge is never recommended, which is why we ease the process by distributing our beef appropriately frozen and suggest our clients to defrost inside a refrigerator for 3 days instead of rushing the process.
Chef Night
Chef Night

Chefs Howard Silva and Alejandro Valdivia, both renowned for their expertise in creating delicious and visually stunning dishes, put on a culinary extravaganza in our kitchen. The theme of the evening was showcasing the best of Black Angus beef, and guests were treated to a range of mouthwatering dishes. The first dish we tried was […]

Chef Richard Fuentes
Chef Richard Fuentes

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