Anglin Beef

Established in 1921 by Grover Bagby, the farm in Benton County has a rich history of raising hogs, chickens, cattle, and apples. Bill and Bonnah Lyn Anglin, the next generation, focused on broiler chickens, beef cattle, and dairy cows, with a tradition of smoking hams and selling beef until the early 1960s. Since 1972, the family has concentrated on dairy and beef farming, with the fourth generation now involved in the operation.

The farm raises Black Angus cattle on high-quality pastures of Bermuda and Fescue year-round. The cattle are free from hormone implants and antibiotics, ensuring natural growth. The beef is dry-aged for 21 days, processed at a USDA inspected facility, and cryovac packaged and frozen on-site, maintaining 100% traceability from birth to table.

The farm offers custom orders for whole, half, or quarters of beef, providing flexibility for customers. The commitment to quality and heritage is evident in every aspect of their operation.