All Orders Placed After 8/25 will be Shipped on September 9th Due to Labor Day!

What makes Oak Barn Beef so different? 

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?

  1. Superior Genetics: We use a DNA Test to ensure only the highest quality cattle transition into our beef program.
  2. Grass-Fed and Grain-Finished: The cattle's diets are designed by a certified nutritionist to make sure their nutritional needs are fully met and they are making the best beef.
  3. Small-Town Butcher: Our small-town butcher hand-cuts every steak, and extra care goes into the whole process.
  4. Dry Aging: The butcher dry ages our beef, which makes it much more tender and flavorful.
  5. Knowing Where Your Food Comes From: By knowing and directly buying from a farmer, you get to be a part of the whole experience and enjoy the products!

Nebraska Raised Beef. From Family Farms.

Nebraska Beef For Sale Online Premium Beef Ribeye Porterhouse TBone Steak
Dry Aged Beef? What's That?

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.

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Made For Beef Connoisseurs

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.

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