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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!

Beef Griller Bundle (Limited Time Offer)

Steaks, burgers, Chicken, & Chicken Brats!

Ribeye Steak

Boneless Steak avg. 10 oz

Porterhouse

16 -20 oz steak

Sirloin Steak

1 - 1.5 lb steak

Round Steak

avg. 12-16 oz

Hamburger patties (1/3lbs)

3 Ground Beef Patties (1 lb package)

Brisket

3.5 - 4 lbs

Chuck Roast Boneless

3 lb Boneless Roast

Beef Short Ribs

1.5 - 2.5 lb package

Beef Suet

Average 4 lbs