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Adam & Aubrey Bolender specialize in all-natural, prime, dry-aged Angus & Sim-Angus beef cattle. Fifteen years of experience with direct to consumer, custom-cut orders. We work directly with a small, family owned, USDA butcher.

This site serves as a portal to the most relevant beef cattle information available to Ohio cattlemen. We are committed to providing information and educational materials that will aid in making the management decisions that will maintain an efficient and profitable beef enterprise.

E. R. Boliantz offers premium beef raised by Ohio farmers. Look for our Ohio Premium Beef brand in your market. Do you know where your beef comes from?

Working for Ohio Beef Farmers! Join the Ohio Cattlemen's Association now. BECOME A MEMBER

Buckeye Valley Beef Cooperative is your source for naturally raised, farm fresh beef in the Ohio Valley region.

Ohio Artisan Beef, located in Washington C.H., OH, values the health of the land and animals and are committed to practices that benefit the health of both the soil, the land, the environment, the animals they raise. They offer a wide variety beef order options such as individual cuts, bundles and subscriptions, and bulk beef.

About the Ohio Beef Council. The Ohio Beef Council (OBC) is a non-profit 501(c)(5) organization charged with the promotion and marketing of beef and beef products in Ohio. Checkoff dollars are used to increase beef demand through programs of promotion, research and education.

Buckeye Country Angus is a family-owned & operated farm located in Raymond, Ohio. The family started farming 20 years ago and takes pride in raising purebred Angus. They do it all - from bailing the hay they feed their cattle, to hauling them to the produce. They offer their beef in Bulk, Retail Cuts, or you can give them a try at their food truck.

Find locally produced beef Ohio’s beef industry is pleased to provide this opportunity to purchase beef directly from your neighboring beef producers. Locally produced beef is known more traditionally as freezer beef. Farmers have always raised their own beef, had it processed and aged locally and brought back to the farm to feed their families.