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Store-bought meat is seldom aged more than 10 days, and the top quality of beef is aged 40 days (or more). The longer the beef is aged, the less the consumer pays for the excess blood & water weight. Blood & water weight can be up to 35% of your dollar. In addition, the longer the beef is hung, the more the muscles relax and the more tender the beef becomes. Any reputable steak house will always be on a 40 day (or more) aged program.

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