Question 1

How do I place an order?/How does this work?

Accepted Answer

1. Make your selections from our online store. Prices indicated in the store are NOT the actual total cost. The final cost will be determined when your items are weighed individually. 
2. Complete the secure checkout process.  
3. We’ll fulfill your order and have it ready for pick up at the store at your convenience.
4. Pay at pickup at the store.

Question 2

How long can meat be frozen and still maintain great quality?

Accepted Answer

We suggest using your frozen meat within a year’s time, although the way our meat is packaged, studies show the quality and freshness lasts up to 18 months.

Question 3

What’s the age of the cow when it gets processed?

Accepted Answer

It all depends on the cow in how they shape up and finish.  We look for very specific high standards to determine the prime time to process.  The average age is 18-30 months.

Question 4

What makes your meat different from the rest and how does it taste so good?

Accepted Answer

It’s in what we feed them.  Our cattle are grass-fed and grain finished. This combination gives the beef more flavor and helps give the beef more marbling and tenderness.

Question 5

How is your meat packaged?

Accepted Answer

Our meat is dry-aged for a minimum of 14 days. It is then packed fresh and then frozen which preserves the longevity of the freshness and quality.

Question 6

Is red fluid in the packaging blood?

Accepted Answer

It is not blood. It is a water-based protein called myoglobin that is found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment- which is why muscle tissue is red. All blood has been removed from the carcass during process.

Question 7

How much space do I need in my freezer for my beef?

Accepted Answer

A good rule of thumb is one cubic foot of freezer space for every 35 - 40 pounds of packaged meat.

FAQ'S