Choosing a breed that is known for the taste and tenderness of its meat is the first ingredient for producing quality beef. Black Angus has been the breed of choice on the Moe Ranch since the 1950’s. Angus are well adapted to the Montana climate, have good maternal instincts and produce quality calves.
The second, equally important, ingredient to taste and tenderness is the growth timetable. Moe Beef calves are steroid free and allowed to grow out naturally on grass.