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grain-finished angus: our on-tap variety

If you've heard of beef in America, you've heard of Angus. It’s the most widely known, and best-marketed, breed in the country. And at Hi Bräu, our Grain-Finished Angus is the anchor of our “On Tap” lineup for good reason. It’s buttery, consistent, deeply marbled, and hands-down one of the most approachable ways to experience craft beef.


But there’s more going on under the surface of that steak. Let’s dig in.


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what makes angus so popular?

Angus cattle have long been favored for their:

  • Excellent marbling potential

  • Tender, juicy beef

  • Consistency across cuts

  • Docile temperament (a plus for farming)

  • Strong maternal genetics


In short, it’s a “do-it-all” breed. That’s why you see the Angus name everywhere, but not all Angus is created equal.


Our grain-finished angus, raised differently

We’ve been raising Angus cattle on our family farm in South Carolina for three generations, selecting for animals that thrive in our hot Southern climate, native grasses, and local pastures.

While most Angus in America are sent to feedlots at around 9 months old and finished exclusively on grain, our process is slower, cleaner, and more deliberate.


Here’s how it works: 95% Grass, 5% Grain


Our cattle are grass-fed for their entire lives, with a small supplement of locally milled grain added in the finishing phase, about 20% of their daily diet at that point. They’re never removed from pasture and always have access to fresh forage.


We like to call the grain their ice cream, a dessert on top of a full day’s salad bar. It helps fully express the Angus breed’s natural marbling potential, while the grass contributes complexity and depth of flavor.


This is true grain-finished beef, not feedlot-finished. Most grocery store beef is finished on 90–100% grain, often in confinement. Ours is not.


grass Influence + grain finish = better beef

Because of this balanced approach, our Grain-Finished Angus beef delivers:

  • A smoother, more buttery flavor

  • Rich marbling (often grading High Choice or Low Prime)

  • Tender texture without being overly fatty

  • A touch of grassy, mineral flavor that sets it apart from bland commodity beef


If you’ve tried our fully grass-finished South Poll, you’ll find this has a rounder, mellower profile with slightly more marbling, but still a clean, pasture-raised finish.


a foundational breed

Angus has been the backbone of our herd for decades, and it remains one of our most trusted and in-demand offerings. That’s why it’s one of only two breeds in our On Tap lineup, available year-round and grown with care, intention, and consistency.


This is the ideal starting point for anyone looking to get into the world of craft beef, or for those who want a familiar, flavor-forward experience that still goes far beyond the grocery store.


what to expect at the table

  • Flavor: Buttery, smooth, slightly grassy

  • Texture: Tender and juicy, even in leaner cuts

  • Marbling: High Choice to Low Prime, often surpassed only by our Wagyu or Premium Angus

  • Versatility: Great for grilling, searing, smoking, or slicing


This is our most versatile, crowd-friendly steak—and for many customers, it’s love at first bite.


ready to taste the difference?

Whether you’re grilling ribeyes or slow-roasting chuck, our Grain-Finished Angus delivers the kind of flavor, tenderness, and quality you’ll never find in a grocery store, and the kind of sourcing you can feel good about.


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