Our Dry-Aged Signature Ground Beef is anything but ordinary. Dry-aging is slower and more expensive than the usual process, which is why you almost never find it in a grocery store. In a temperature and humidity controlled cooler, moisture evaporates and the beef's flavour concentrates, while enzymes naturally present in the meat tenderise the muscle. Our Signature line is dry-aged all the way through, even the ground beef.

The cattle are the same: Hereford, Red and Black Angus and South Devon, raised on open mountain pasture, never confined and never in a feedlot. Never given growth hormones or steroids, and never fed antibiotics to promote growth. Their diet is grass and forage from our own pastures, supplemented with a custom blend developed with experts from the NC State College of Agriculture.

Farmed with "no shortcuts", then dry-aged for flavour and tenderness. Comes vacuum-sealed and frozen for optimal flavour and quality. Ships from our farm to most of the East Coast in two business days or less.