OUR BEEF

Dry-aged, premium Black Angus beef is what we pride ourselves on. We raise a quality Black Angus herd and dry-age our beef at least 21 days, creating a high-end, sought after product. We age our beef three times longer than the beef you find at most grocery stores. The dry-aging process breaks down enzymes within the meat which makes the beef more tender and enhances the flavor. Dry-aging gives our beef an intense flavor profile and adds to the tenderness. The flavor and tenderness of our dry-aged Black Angus beef is something that must be experienced.

Quality Black Angus genetics from years of hard work building our herd has resulted in consistently high-performing beef. The Black Angus breed is known for its consistently high-marbled beef and rich flavor. Our beef is not just black hided, which is the main trait brands use to market Black Angus. Our herd has been built on quality Black Angus genetics that we strive to improve year-after-year. We believe in quality genetics, excellent animal care, and taking care of the land. 

Grass-fed, grain-finished beef compliments our Black Angus genetics to provide the best marbled steaks, and most robust flavored beef. Ask any high-end chef or beef connoisseur, the flavor and texture of grain-finished beef stands apart from grass-fed beef. That's not to say grass-fed beef is bad, it's just like comparing apples to oranges. That also does not mean all grain-finished beef is high in fat. Beef carcasses offer numerous lean cuts, find a complete list here. Our grass-fed grain-finished beef produces high-end restaurant quality steaks with plenty of flavorful lean cuts.

So, why not grass-finished? We prefer grain-finished beef for its tenderness and robust flavor, and we create this high-quality product in an environmentally friendly way. Our ranching operation is built on solid environmental practices. Our animals are born and raised on native tallgrass prairie and finished in a pasture with grasses and clovers to graze, quality alfalfa hay, and grain. We've worked with university animal nutritionists to develop a quality finishing program to provide our animals with optimum nutrition.