All of our beef are bred, born, raised and finished on our farm. Our herd is primarily Angus and Charolais and bred for tenderness, flavor and easy demeanor. Once finished, we take them to a Certified Humane processing facility to ensure that our animals are handled with care and respect in the end.
Our cows are raised on pasture and remain on pasture their whole time on our farm. Once ready for finishing, we supplement them with grain that we grow to condition the meat for harvest.
While you may find a Dry Aged premium steak at a high end steakhouse, Dry Aged beef is not a common thing. Commercially, all beef is Wet Aged, meaning the meat is shipped and stored after slaughter in it's own bodily juices.
After slaughter, our beef is allowed to Dry Age for about two weeks in whole carcasses, meaning anything you buy from us from Ribeye to Ground Beef has been dry aged.
We do not use added hormones or antibiotics in our beef. Should one of our cows need antibiotics, they are removed from our finishing program.