Ribeye
Heavily marbled, full-flavored, the steak Alabama grills were made for. Cut thick — perfect over hot coals.
Our Steaks
Cuts done right, from Alabama’s Mulberry River.
Black Angus, raised on our family farm in Holly Pond, finished on grain for the marbling that makes a steak unforgettable. Order ahead — supply rotates with what we have processed.
New York Strip
Tight grain, even fat cap, and the kind of beefy bite that makes a steakhouse a steakhouse. A favorite of our restaurant accounts.
Filet Mignon
Lean, tender, and clean-tasting. Cut from the heart of the tenderloin — best with a hot sear and a quick rest.
Sirloin
Workhorse cut. Honest flavor, fair price, and reliable on a weeknight grill.
Ground Beef
Whole-muscle ground from the same cattle as our steaks — burgers and meatloaf the way they should taste.
Quarter, Half & Whole Beef
Best per-pound value. Custom cut sheet, processed to your specs, packaged for the freezer. Plan ahead — these book up.
What “quality” actually means here
Anyone can claim quality. Here’s what it looks like on our farm:
- Black Angus genetics, sourced from neighboring Cullman County farms
- Raised slow on Mulberry River pasture — never feedlots
- Minerals and rough forage to keep digestion healthy
- Finishing grain blend for marbling and flavor
- USDA-inspected processing in small batches
- Vacuum-sealed and frozen for the trip home
Ready to order?
The simplest path is a Facebook message or a phone call. Tell us what you want and how much, and we’ll set up pickup or local delivery.
Message Us on Facebook Send a messageFrequently Asked Questions
Why does Bend Beef taste different from grocery-store beef?
Three reasons: lineage, land, and time. We raise the cattle ourselves on the same pastures our family has tended for generations, we never rush their growth with hormones, and we finish each animal on grain so the marbling has time to develop. The result is a deeper, beefier flavor and a tenderness most mass-produced beef can't match.
How are your cattle finished?
Our cattle spend most of their lives on grass, then finish on a high-quality grain blend during their last stretch. Grain finishing is what gives our steaks their rich marbling, juiciness, and flavor.
Is your beef graded?
Yes — our cattle are processed through a USDA-inspected facility and consistently grade in the top tier for marbling and quality.
What cuts do you offer?
Ribeyes, NY strips, filets, sirloins, ground beef, and family/freezer packs are available depending on supply. Cuts rotate based on what we have processed each season — message us on Facebook for the current list.
How do I order steaks from The Bend Beef?
Easiest path: send us a message on Facebook (facebook.com/austin.sartain.7) or call 256-590-5840. Tell us what you want and how much, and we'll arrange pickup or local delivery.
Do you offer freezer or bulk packs?
Yes. Quarter, half, and whole-beef freezer orders are available with advance notice. These are the best value per pound and give you a custom cut sheet — call ahead so we can schedule your processing.
Where can I pick up?
Pickup is at our farm at 16 County Road 691, Holly Pond, AL 35083. We can also coordinate meetups in nearby cities — ask when you order.
Do you sell to restaurants?
Yes — Bend Beef is featured by select restaurants across north and central Alabama. Chefs interested in a wholesale conversation can call 256-590-5840.