We've done our research and have been praying for our customers and their families. It's a tough spot to be in as a small business owner, though we are unique as it is just Hannah who is handling the beef.
We're taking extra precautionary cleaning measures and will allow no outside guests on the farm, and will still be shipping premium, Nebraska beef that will help everyone stock up for whatever is to come.
The location where we purchase dry ice for shipment is having every person who enters sign a contract that they do not have symptoms of COVID-19 nor have been out of the United States or infected areas.
We hope to help you stock your beef supply while shipping is still an available option.
With that being said, as long as UPS is running, we plan on shipping weekly. We are sticking to our normal shipping schedule, which is once a week on Mondays and possibly Tuesdays, if needed.
With a perishable product, we can only ship UPS Ground to the red areas on Monday. If you are in a red area and want beef, please select 'UPS 3 Day Select' as a shipping option or 'Free Shipping' if you are okay with your order being shipped the following Monday.
If you are in other areas than the orange and red, please choose 'Free Shipping' and we will ship your order today if it is placed before 11:00AM CST.
Have you ever noticed that in most beef recipes, you are told to cut your meat “against the grain”? Have you ever wondered why this step is so important? Do you wonder what the grain is and how to cut against it? And what are the best tools to do so?
The experiences she had through the Engler Program and as a Nebraska Beef Ambassador revealed an opportunity in the beef industry. Esch, a senior animal science major, realized there was a disconnect between many producers and their consumers, and she decided to start her own farm-to-table beef supplier: Oak Barn Beef. It officially became a limited liability company in 2018.
The good news is that unless a doctor says otherwise, you do not have to cut beef completely out of your diet. You just need to readjust what parts of the cow you are preparing. And instead of purchasing a perfectly marbled ribeye, you might consider a leaner sirloin instead.