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Pasture Raised Beef

Our cows have it good - and happy cows make delicious beef! They spend their days on rolling pasture land with plenty of access to grass and tree shade when it gets hot. When they reach maturity to become beef we supplement with a blend of grass and grains for maximum marbling and flavor. All the beef is dry-aged for 3 weeks before being vacuum sealed and frozen. We're confident you'll be able to taste the difference.  

Black Angus Beef

Angus cows produce meat with a greater quality of marbling - and great marbling equals great flavor. Whether it's ground beef or steaks we know you'll taste the difference right away!

The life of our cows

Our calves are not weaned until they are about six months old. After that, they live their life on the food God intended - grass! They are never given antibiotics or hormones.

The final product

Once they reach maturity, we introduce a blend of grains in order to increase the marbling and flavor. Once slaughtered, all the meat is dry-aged for 21 days before it is vacuum sealed and frozen. 

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