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