About Our premium Beef
We source the finest Black Angus steers locally...
We then "fatten them up" (improve the marbling) with a steady diet of corn & grains. The beef is then dry-aged for 21 to 24 days … most providers hang their beef only 5 or 6 days!
Our beef is then processed per our cut orders, then vacuum-sealed and flash frozen to preserve the taste and tenderness. We will monitor customer demand for the most popular cuts, and adjust accordingly. No need to buy a half or whole cow, you can now buy only the cuts that you crave!
The benefits of our corn-fed and dry-aging process will be obvious in the taste and texture of our beef. But there’s another very important reason to appreciate our beef...
Good beef is expensive these days, and great beef is ridiculous.
We intend to make an impact on the local beef market, with extremely attractive pricing. These prices will be posted here, and updated regularly, to create and then maintain a competitive advantage.
It’s a tall task, but we’re looking forward to it.
