"Product of USA" label ONLY means it's been packaged in the USA!
Ground beef can come from as many as 50 different cows!
Check out "Our Philosophy" webpage for info on how we raise our beef
Aging is a natural process all meats go through to enhance the tenderness and flavor of the product. Dry-aging produces more flavor but wet-aging is more commonly used because it retains moisture and lowers cost. The main difference in the two methods is a noticeable difference in flavor, tenderness and the price difference. Dry-aged meat is almost always labeled and is a higher price because the aging time and lost water weight must be compensated for in a higher price.
Prior to the 1950’s, virtually all beef was grass-finished and dry-aged. As feedlots emerged, where 1,000’s of beef are crowded in pens to be grain-fattened in their final months, it was too costly to have carcasses “hanging” around to be dry-aged. This led to developing wet-aging. The animal is slaughtered and the carcass is quickly cut up into primal (huge) sections, vacuum-sealed and shipped immediately to grocers.
Most Americans think their meat is dry-aged, but virtually all grocery store beef is wet-aged in the USA. It's cheaper and selling weights are considerably higher since the meat retains all its moisture. The tradeoff is wet-aged meat often has a bloody, metallic taste and is tougher than dry-aged meat. Much of the grocery beef has been mechanically tenderized and some even have added preservatives and flavoring.
Dry-aging meat continuously loses moisture while enzymes and microbes naturally tenderize it. Moisture loss concentrates the beef flavor since less water but same amounts of muscle fiber. You're getting more “meat” in aged-beef than in wet-aged beef per pound! There will be weight shrinkage by dry-aging but the flavor, texture and taste are more intense. The “hanging” time and moisture loss of dry-aged beef increases product costs and is typically reserved for high-end steaks in restaurants.
Because you receive your entire beef order at one time, make sure you have enough freezer space to accommodate your order. Below is a quick guide to ensure you have the right amount of freezer space. The rule of thumb is one cubic foot of freezer space for every 35 - 40 pounds of packaged meat. A quarter of beef will easily fit into a 4 -5 cubic foot chest freezer. A half beef needs about 8-9 cubic feet. A whole beef needs about 16-18 cubic feet of freezer.
A 1200-pound beef animal will yield a hot carcass weight of approximately 650 pounds. Once cooled, the carcass weight will be approximately 630 pounds. Remember that your meat has been dry-aged so you loose weight but not meat muscle. Our beef has low fat percentages so there’s not much wasted as in cutting off all the back-strap and in-seam muscles fat.
Here's around what you get with a HALF BEEF (your individual cuts vary depending upon the animal size, and your cut and wrap instructions) Any and all cuts can be made into ground beef
Steaks (1-1 ½” thick, 2 per package) Many cut them 3/4" so looks like more but it's too thin!
Roasts (3 lbs each) *I don't make lots of roast and make more roasts into ground beef
"Product of the USA" label simply means just packaged in the USA not raised in the USA. Major chains that have fresh meat cases most likely are selling solution-filled meats in those cases and you wouldn’t even know unless you ask.
Most likely you are getting much more than just beef (antibiotics, hormones,
GMO corn-fed, etc)
Don't be fooled. All cattle are grass-fed during part of their life. Also, it's NOT dry-aged. There's a huge difference.
Before and after pictures of meat when "chemically enhanced" by injecting machines.
Dry-aged beef's dark color (on left) is what beef is suppose to look like.
Enhanced meat can be defined as, meat that has been injected with a solution of chemicals.
The injecting machine above uses small needles to inject meat with a liquid chemical solution that may include salt, phosphates, antioxidants and flavorings.
They also use a blade tenderizer machine with very tiny needles to tenderize their beef. This breaks down muscle fibers and connective tissues so it's not tough meat.
A research laboratory recently reported some meat isn’t really the meat you think you're eating at all, especially beef. It’s actually chemically enhanced pork. Through a microbiological process the “beef” (the chemically enhanced pork) was actually treated with a chemical to give it the same color as beef but remove the pork flavor. It’s not sure how long big meat suppliers have been doing this because companies don’t disclose where their meat comes from.
Like your ground beef a bright red color? Thanks to carbon monoxide, carbon dioxide, a large amount of nitrogen and the FDA. This gas mixture keeps the red color consumers like to see. It’s completely safe to eat but messes with our concept of what fresh beef should really look like.
85% lean $9.95/lb
88% lean with heart/liver added $13.50/lb
Taste tests reveal BIG difference between dry-aged and normal processing of hamburger
$20.99 - $35.95 /lb
$20.00 - 25.07/lb
OUR PRICE averaging $1600 for half
OUR PRICE averaging $2800-3200
Average USA for a half $2000-$2700
Average USA for a whole $3849-$5400
Nothing more healthier and nutritious than USA family-owned and raised 100% grass finished beef!
Call if questions: Laura 307.360.8628