Dry-Aged 14 Days

Most commercial processors age their beef for maybe a couple days before cutting the carcass for efficiency. One great benefit about our beef is we dry aged it for 14 days. The extra time helps to tenderize the beef and make it better tasting!

Ribeye Steak (Delmonico)

Boneless Steak 11-12 oz

Smoked All Beef Hotdogs

4 sausages/pkg 12.8 oz

Chuck Roast Boneless

2-2.5 lb Boneless Roast

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