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 tissu...

It's the season for broths. Imagine coming from the freezing cold to a warm house and a cup of flavorful chicken broth. There are so many health benefits to chicken soup, broth or stock. Just google "benefits of chicken broth" and a ton of articles will come up, including this one: http://doctorauer.com/benefits-of-bone-broth/  Homemade chicken broth, or any bone broth, is good for your...

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...