From our ranch beneath the Sheeprock Mountains

Quality Wagyu/Angus Beef

Bennion Beef Products
Quality genetics, no hormones, no antibiotics, rotational grazing, & regenerative agriculture.

Wagyu Angus Cross Beef

1/4 Wagyu Angus Cross Beef

You decide how it is cut: steak thickness, roast size, short ribs, special cuts, brisket. Typically the beef are 20 percent steak, 30 percent roast, 10 percent short ribs, and 40 percent ground-stew-soup bone-brisket.

Wagyu Angus Cross Beef

Whole or 1/2 Wagyu Angus Cross Beef

Typically our whole and half beef are cut to 20 percent steak, 30 percent roast, 10 percent short ribs, and 40 percent ground beef, stew meat, soup bone, and brisket.

Delicious Beef

Ten Pound Variety Box

Our 10 lb Variety Boxes are distributed by The Food and Meat Co-op up and down the Wasatch Front. They contain 2 lbs ground beef, one package of 4 patties, and 7 lbs of specialty cuts, two cuts will be steaks. 

Wagyu Angus Cross Sliced Beef Jerky Bennion Beef

Sliced Beef Strip Jerky

We sell our superior quality American Wagyu beef strip jerky directly through the mail. Cut from the round, it has the smooth fat of the American Wagyu and tastes amazing.

We absolutely LOVE Elizabeth and Alan Mitchell. They know every single one of their cows by name and treat them with great respect from birth to finish.

Dorothy Tester Schafer

 

ABOUT US

Daughter returns home to ancestral ranch

Her faithful collie Nurk by her side, Elizabeth checks on the cows. In 1997, her husband and 5 genius children joined her in a quest to restore the ranch which had been in her family since pioneer times (5 generations). They remodeled the house, reclaimed fields that had been taken over by brush, built 16 miles of fence, cleared cedar trees, replanted range ground, grew range grass seed, put in trough and waterlines, built a hoop house garden, …

 

 

Uncle Bob Bennion was one of our inspirations when returning to the ranch because he had grown up here and other parts of the west desert of Utah. His great-grandfather John Bennion began a grazing outpost in the1860s. His grandfather, Israel Bennion, developed various ranches in the valley and finally settled below Greenjacket Hill and built a house in 1916–the house we live in today. His son, Glynn Bennion, ranched in Indian Springs and Riverbed, and at Greenjacket. Next was Colin Bennion, who ran Greenjacket while living in Vernon, six miles away. Elizabeth and her husband Alan moved to Vernon in 1997, restored the ranch house in 2000, and took over full control of the ranch in 2001. 

 

Our Ethic

Our herd. Genetics for Quality. No hormones. No anti-biotics. Gentle handling. Rotational grazing, Wildlife friendly. Regenerative agriculture. Pasture raised and grain finished.