Our Farm is located approximately 30 minutes from the processing center.   Animals are humanely transported and do not have to spend hours on a trailer.

Beef is dry aged for approximately two weeks.  The dry aging process allows the enzymes to break down muscle tissue while the meat is slowly dehydrating.  This process yields a more tender and flavorful beef than the typical wet aged beef which is most commonly found in the grocery store.  Cuts are flash frozen, and vacuum sealed keeping beef fresh in the freezer for up to a year.