Why our beef is better:

Dry Aged:

Dry aging is an age old technique for enhancing beefs taste and tenderness. Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors. The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was...

• Meat is muscle, and muscle is composed of protein structures that break down with the aging process. This results in more tender cuts of meat and more flavor.
• It's the benign bacteria within the meat itself that causes the degradation.
• Air circulation is essential in managing dry aging and is perhaps the biggest reason why dry-aged beef costs substantially more, since the resultant evaporation causes significant shrinkage. Typical shrinkage is 10 to 15%. And dry-aged beef usually cost about 25% more than wet aged beef.
• If you have ever had dry-aged beef, you know the cost is worth it!

Feed:

Our cattle receive a strict forage based diet. During the winter months they also recieve a protien substitue in the winter months, typically alfalfa. This is done to maintain some weight gain through the winter to ensure a high quality product.

Processing:

Double J packing in Pierce, CO packages our produt for you. Their facility is small enough to ensure that our product is treated with respect through the entire process.