We hear it all the time that our beef is the best beef that people have ever tasted.
Why is that? What makes our beef so special?
All of our beef hangs in a climate controlled room before it is packaged. These extra days give the beef time to mature, like a good cheese or wine! Natural enzymes help break down the beef to provide a tender, delicious cut of beef! Usually, you find dry-aged beef at a high end steakhouse, but we can put premium beef on your kitchen table!
Our Ribeye Steaks are hand cut to be 1.25" thick and 1.5 pounds.
Large size steaks - We hear it time and time again from our customers. "You guys' steaks are huge! My wife and I split one and still have leftovers! Talk about a bank for the buck."
Beef that will melt in our mouth - Seriously! The marbling in our beef is unbelievable mouth-watering. The DNA test we use tells us which cattle will have the best marbling - this plays a huge role in our selection process. Our small town butcher doesn't grade the beef, but I'm guessing it's prime beef!
Tender - the tenderness score from the DNA test also plays a huge part in our selection process. This is described as knife cutability - a knife can slide through one of our steaks with ease and it will be the most enjoyable to eat because of this.
We would love to hear from you!
Please leave us a message and we will get back to you as soon as possible.