Quality beef starts with genetics, which is why we choose to raise Angus cattle. The Angus breed is well known for its tenderness and ability to marble.
Dry-aged beef has a richer flavor and a more tender texture, and it is typically only found in specialty butcher shops or high-end steakhouses.
Marbling enhances the juiciness, tenderness, texture and flavor of beef. Animals that make our meat program are supplemented with natural grains milled locally to achieve nicely marbled beef.
We follow kind, gentle and responsible farm practices.
We occasionally source some of these items from other local farms and process them under our same high quality standards.