The beef is dry-aged at a controlled temperature, professionally trimmed, vacuum sealed, frozen and packaged individually to preserve the juices and optimal flavor. The cattle are owned and maintained from birth and produce an all natural beef, which contains no preservatives, added water or coloring. No hormones are used in the process, a true rarity in the industry, which studies have proven create a more lean, juicy and flavorful beef.

This time-honored process allows enzymes in the meat to act as a natural tenderizer, which gives the beef a richer, more concentrated flavor.

NEWS

Nicholas D. Kristof:
The spread of superbugs
Pittsburgh Post Gazette
Monday, March 08, 2010

Until three months ago, Thomas M. Dukes was a healthy executive at a California plastics company. Then, over the course of a few days in December, E. coli bacteria ravaged his body and tore his life apart.
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