Our Beef Program
Every animal on our range is raised the same way — on good Utah land, with honest care. The breed determines the marbling. You pick your tier.
Choose Your Tier
Breed determines marbling. Marbling determines flavor and texture. Here's exactly what you're buying with each tier.
Entry Tier
The American standard for a reason. Well-marbled, honest flavor, and raised on our range with no shortcuts.
Mid Tier
Wagyu genetics crossed with Angus. Noticeably more marbling, richer flavor — at a price that still makes sense for regular buying.
Premium Tier
Pure American Wagyu. The marbling is exceptional — buttery, complex, and genuinely different. Our flagship. Raised right here in Utah.
Understanding Marbling
Marbling is the intramuscular fat that runs through a cut of beef. More marbling means more flavor, more tenderness, and a richer eating experience. All three of our breeds exceed commodity beef — they're just starting from different baselines.
BMS = Beef Marbling Score, the Japanese standard for grading Wagyu. The USDA scale tops out at Prime. Wagyu exceeds it.
American Wagyu is Japanese Wagyu genetics raised in the United States. The cattle carry the same intramuscular fat genes as Kobe or A5 beef — raised on American rangeland, processed here, sold direct. No import markup. No mystery supply chain.
F1 means "first generation cross" — a Wagyu bull bred with an Angus cow. The offspring carry 50% Wagyu genetics, producing significantly more marbling than standard Angus at a more accessible price point. Most people who try F1 never go back to commodity beef.
Feedlot beef is raised for speed and volume. Ranch-raised beef develops naturally — on grass and open land — which affects fat composition, flavor depth, and overall quality. It takes longer. It costs more. It's worth it.
Available Cuts
All cuts available across all three tiers. Exact inventory varies by processing schedule.
Ground
1 lb packages. Our most versatile cut — burgers, tacos, bolognese, meatballs.
Ribeye
The steak lover's steak. Maximum marbling from the rib primal. Best on high heat.
Loin
Firm texture, bold beefy flavor. Less fat than ribeye — more structure on the plate.
Loin
The most tender cut on the animal. Lean, fine-grained, and luxurious when Wagyu.
Sirloin
Lean and beefy. Great everyday steak. Exceptional flavor in Wagyu grade.
Chuck
Built for low-and-slow. Braises beautifully — rich, fall-apart texture every time.
Brisket
The BBQ benchmark. Full packer or flat. Wagyu brisket is in a different league.
Rib
Braised or smoked — short ribs are rich, unctuous, and deeply satisfying.
+ Flank, Skirt, Flat Iron, Tri-tip, Osso Buco, Oxtail, Bones, and more. Availability varies.
Our Promise
Every animal on our range — regardless of breed — meets the same non-negotiable standard.
Growth hormones are common in commercial beef production. We don't use them. Full stop. Our cattle grow at the pace nature intended.
We don't use antibiotics as a growth tool or routine prevention. Animals that need treatment get it — but it's the exception, not the operating standard.
Our range sits in the high desert near Mt. Pleasant, Utah. Animals have space, clean air, and a natural environment. That shows up in the meat.
We sell direct — no broker, no grocery distributor, no retailer markup. You pay for the beef, not the supply chain.
All processing is done at a USDA-inspected facility. Every pound is federally inspected and compliant before it ships.
You know what you're buying. When you order from Circle 7, the animal was raised on our ranch in Utah — not sourced from a commodity pool.
All three breeds in stock. Individual cuts or whole/half animal shares available.
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