There are a lot of factors that go into making great tasting
beef, and one of them is dry-aging. We dry-age our beef for 10-14 days in a
pretty extensive process. The entire carcass is placed in a temperature and
humidity controlled environment. That environment helps the natural enzymes on
the meat to break down the muscle tissue. And by breaking down the muscle
Our beef comes from cows that are 100% grass-fed and grass finished. Our beef comes from Black Angus and British White Park cows. These cows spent a lot of time outside. In fact, we practice rotational grazing with the animals, which means the "animals are moved through pasture to improve soil, plant and overall animal health." Our cows are pastured on 1,000 acres. This makes for leaner meat. And...