Carefully selected and bred for tenderness and marbling.  Whole carcass dry-aged a minimum of 14 days for optimum flavor and experience.

- GOOD BEEF. IT'S WHAT'S FOR DINNER -

• Forage-based grazing

• Enzymes and minerals derived from fermented foods

• High in “Activator X” recently known as Vitamin K2.

• Genetically selected for nutrient-dense, flavorful and tender meat

Also available for Pick-Up or Delivery by Appointment