WHY “GRASS-FED” MATTERS
Grass-fed makes a difference. The hormones, antibiotics, and GMOs given to grain-fed animals are not just bad for us. They’re also bad for our food. Lean, healthy meat is possible only when animals are fed naturally. Find out more about our process and our operation.
WHY “GRASS-FINISHED” MATTERS
Often, leading up to slaughter, animals (even those considered “grass-fed”) are fed grain to fatten them up. But grass-finished ground beef comes from animals that were given grass through the very end of their lives. No grains. No hormones. No antibiotics. No GMOs, soy, or corn. Ever. It tastes better and it’s better for you.
WHY 30-DAY DRY-AGED MATTERS
Taste and Tenderness. There’s no better way to bring out the best taste and tenderness of our meat than with the dry-aging process. Dry-aging is a carefully managed, temperature and humidity controlled 30-day process where meat is tenderized while oxidation and a breakdown in enzymes bring out its flavor.