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