Our beef is antibiotic and hormone free to make for a high quality, all natural product for the betterment of our farm, our family, and the customers we feed.
We dry age our beef, which in simple terms is the process of allowing beef to be stored at refrigeration temperatures for 1-5 weeks, to allow the natural enzymatic and biochemical processes that improve tenderness, and gives our beef an unique flavor that is buttery and rich.
Our dry aging process is typically 12 days. We do it this way because we believe it allows for a natural tenderization and flavoring process without compromising the quality of any cuts of the meat.
We use a local, family owned butcher shop that continues to work with us on specialty cuts. They have gone above and beyond to help us and our customers.