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 Oxtail
~ 2 lbs
Beef Short Ribs
~2 lb package
Beef Tongue
~ 3 lbs
Beef Heart
1.5 ~ 3 lbs
Beef Suet
Average 1 - 2 lbs
Beef Soup Bones (No Meat)
3-4 lbs
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