Our meat repeatedly grades High Choice or Prime. You can't get that quality of meat just anywhere, and especially locally raised beef!
Our beef is dry aged, a practice that takes equal amounts of art and science. A very small percent of America's beef is still dry aged, and an even smaller percent is dry aged correctly. When done right, it provides a clean, deep, and rich beefy flavor. You won't find any sour or bitter flavors with our dry aged product!
Our beef is cut by craft butchers, one by one. There's no factory style disassembly lines with us. You can rest assured that each cut was hand-trimmed and is the best of the best.