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!
20 - 5 lb Bulk Pkg Ground Beef
Ideal for Restaurant
100 pack ground beef (Wholesale)
Perfect for Retail
15 - 5 lb Bulk Pkg Ground Beef
Ideal for Restaurant
10 - 5 lb Bulk Pkgs Ground Beef
Ideal for Restaurant
50 pack ground beef (Wholesale)
Perfect for Retail
5 - 5 lb Bulk Pkgs Ground Beef
Ideal for Restaurants
25 pack ground beef (Wholesale)
Perfect for Retail
20 pkgs - 1/3 lb patties (1lb/pkg)
3 Patties/pkg (1lb)
Beef Griller Bundle (Limited Time Offer)
Steaks, burgers, Chicken, & Chicken Brats!
5 Pack Hamburger Patties (1/3lbs)
5 pkgs - 3 Patties/pkg
Tenderloin Filet
6 - 7 oz
Delmonico Steak (Ribeye)
Boneless Steak avg. 11-13 oz
New York Strip
10 oz avg.
Porterhouse
16 oz steak
Flank Steak
1.2 lbs avg
Sirloin Steak
12-14 oz
Skirt Steak
16oz avg.
Sizzler Steak
6-10 oz
Beef Cheek
2.5 lb avg
1/2 Grass-fed Beef
$400 Deposit
1/4 Grass-fed Beef
$200 Deposit
Whole Grass-fed Beef
$800 Deposit
1/8 Grass-fed Beef
$100 Deposit
Tenderized Round Steak
12-16 oz
Ground Sirloin
1 lb
Sirloin Tip Roast
3 - 3.5 lbs
Hamburger patties (1/3lbs)
3 Patties/pkg (1lb)
Beef Cubed Steak
1 lb avg
Chuck Roast Boneless
2.5 - 3 lbs
Brisket
~ 2.5 lbs
Chuck Roast Bone-in
3 - 4 lb
Brisket (Large)
~ 6 lbs
- Prev
- Next
