Our USDA Federally Inspected Facility hangs every carcass for 10-21 days in a carefully controlled environment with precise temperature and humidity levels. In addition to an increase in tenderness, the flavor of the beef is altered during this process from a combination of bacteria, enzyme breakdown, and oxidation. As only dry aging intensifies the flavor.
We know that when we take a steer to harvest, we will get our beef back. At the end of the day, we want our customers to know with certainty where their beef is coming from and how it was raised.
Our goal is to provide families with natural, quality beef at affordable prices. Our program allows you to stock your freezers with a variety of cuts while saving time and money.