Aged 12-14 Days
Most commercial processors age their beef for maybe a few days before cutting the carcass for efficiency. One great benefit of our beef is we age it for 12-14 days. The extra time helps to tenderize the beef and makes it taste better!
Ground Beef Patties (1/3 lb)
3 Patties/pkg (1lb)
Beef Chuck Roast Boneless
2.5 - 3 lbs
Beef Brisket
3.5-4 lbs
Beef Short Ribs
1.5 lb avg.
Beef Brisket (Large)
4-5lbs (includes fat cap)
Beef Rolled Rump Roast
2.5 - 3 lbs avg.
Beef Round Roast
2.5 - 3 lbs
Beef Chuck Roast Bone-in
2.5 - 3 lb
Beef Cheek
1 lb avg
Ground Beef
1 lb / pkg
Beef Tongue
3 lbs avg.
Beef Soup Bones with Meat (Shanks)
2 lbs avg.
Bacon Infused Burger Patties
2 - 5 oz Patties/pkg
Beef Heart
1.5 lbs avg.
Beef Marrow Bones
3 lbs avg.
Beef Suet
1 - 2 lbs
Beef Soup Bones (No Meat)
3 - 4 lbs
- Prev
- Next
