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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

Boneless Steak 8-14 oz

Sirloin Steak

1 - 1.5 lb steak

Smoked All Beef Hotdogs

4 sausages/pkg 13 oz

Round Steak

avg. 1-1.5 lbs

Chuck Roast Boneless

3 lb Boneless Roast

Beef Short Ribs

1.5 - 2 lb package

Beef Suet

Average 2-3 lbs

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