We will ship your BEEF box the Monday after your order is placed


Ranching Philosophy

Our family is dedicated to soil and herd health for the long term. We have been stewards of this land for 6 generations.

No. Our cattle have been part of the "naturals" program for many years and none of the animals in our beef program are ever treated with antibiotics. If an animal receives antibiotics as a life saving intervention, they are blue tagged and removed from the program. We will find alternate markets for these animals and only after the antibiotic has been safely cleared from their system.
We are not 'certified' organic. We raise our herd naturally with regenerative practices in all that we do. We share our story and our daily operation on Instagram for consumers to experience knowing their farmer and where their food comes from. With this transparency you know our practices are as good or better than a 'certification' of organic.
Tantrum Farms is in South Central Montana outside Billings.

We use a local, family-owned, USDA inspected facility to process and package our beef. This insures that each package of meat comes from a single animal.

It is dry aged in a humidity controlled environment for 14-21 days before packaging. This pulls moisture from the meat over time and the result is more tender and flavorful meat. 

Dry aging is a process where the carcass is hung in a temperature and air controlled room for 14-28 days before it is cut and packed. The temperature control and air control protect the meat from harmful bacterial growth but allow for natural enzymes to break down muscle and collagen fibers which significantly increases the tenderness. Moisture is also lost during this process which results in a more concentrated and flavorful bite. Most dry aged meat hangs for 14-28 days beyond which there is minimal enzymatic activity. This process is costly on a large scale for butchers as it requires extra space and equipment to be done properly.

In contrast, most meat from the store undergoes a wet aging process. This is when the meat hangs for the minimum amount of time before cutting and packaging. The meat begins its aging process in its plastic, vacuum-sealed package and its own juices. This process is time efficient and results in the highest yield (and profit) since there is no moisture loss.

Shipping and Handling

What you pay for shipping is the actual carrier charge for shipping perishable, heavy products. If you would like a more detailed understanding from a fellow producer, please check out Little Creek Lamb and Beef's blog post. I could not have said it more simply or beautifully than she did.
Tantrum Farms ships all perishable orders weekly on Mondays and Tuesdays (Tuesday shipping dependent on volume of orders) to ensure delivery to your doorstep by the end of the week. Exclusions apply for holidays, weather delays and other unforeseen events. Orders placed after the scheduled ship days are shipped on the next scheduled day. Email alerts help you track your package.

Your order is custom packed in an insulated shipping box with dry ice. It will arrive frozen, partially frozen or below refrigerator temperature. Beef should be placed in freezer or refrigerator immediately upon delivery.

We recommend a minimum order of at least 5 pounds to ensure optimal frozen packaging, shipment, and delivery.

Yes, if beef is partially frozen and at least refrigerator cold (below 40 degrees F internal temp) it is safe to refreeze.

USDA guidelines state: If food is still partially frozen, still has ice crystals, or is as cold as if it were in a refrigerator (below 40 degrees F), it is safe to refreeze or use. It is not necessary to cook raw foods before refreezing.

Please refer to food safety guidelines when handling, cooking and serving beef: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart