Frequently Asked Questions

Yes, our beef is grass fed, meaning it is raised on pasture to graze grass and hay.  However, we finish our cattle on grain to prepare the meat for harvest.

Finishing refers to the conditioning of meat for harvest.  Our cattle are supplemented with grain that we grow on our farm to add fat to the meat in preparation for slaughter.

While our meat is not organic, we do not add any additional hormones or antibiotics to our finishing calves.

Our beef is heads and shoulders above commercial beef in quality.  Where grocery store beef is wet aged, our beef has been dry aged in whole carcasses.  This process allows natural enzymes to begin to break down muscle fibers, making each cut more tender.  Plus, because of the dry aging process, our beef has been hung and drained for around two weeks.  This means that not only are you not paying for water weight (like you would in a grocery), but the beef will not shrink nearly as much as commercially purchased beef. 

At this time, we are limited to shipping within a two day delivery of our location.  The allowable areas are indicated in Light Blue and Pink in the map below.

We will pack your meat in a Styrofoam cooler with gel packs to ensure it stays cold.

When you open your cooler, your meat may be partially thawed.  As long as it is still cold to the touch*, you can place it in the refrigerator for immediate use or in the freezer to refreeze.

*The USDA states that the safe zone for raw meat is below 40 degrees Fahrenheit