We are a USDA-Inspected Facility
Why should this matter to you?
Being a USDA facility means we adhere to the strictest regulations to ensure what we produce every day is of the highest food quality. From our strict adherence to the proper temperature, sanitation, cleanliness, and safety to our state-of-the-art machinery, packaging, and especially our meat—everything in our facility is strictly monitored and regulated on a daily basis. Through this process, we are confident that we are maintaining our high standards for quality and integrity from start to finish.
All of our employees are valued members of our company. We take pride in the talent of our team who often make contributions that extend far beyond their job titles. Most of our employees have been with the company for 20+ years. This creates an atmosphere of quality and consistency seen in both our products and our services.
Our State-of-the-Art Equipment
From our vacuum-sealing equipment to our dry-aging room, we are committed to keeping up with the latest equipment to bring our customers the best product in the most efficient and cost-effective manner.
Dry-Aging vs. Wet-Aging
So what is the difference between Dry-Aging and Wet-Aging?
- Dry-Aging is the industry’s oldest proven method for increasing flavor and naturally tenderizing meat. During the dry-aging process, moisture is drawn out of the meat in our state-of-the-art Dry-Aging Room (one of the few in the industry). This causes the beef flavor to become more concentrated and more flavorful. In addition, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender.
- Wet-Aging is aging meat in a vacuum-sealed plastic bag to prevent evaporation from taking place. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. However, because there there is no fluid loss (as there is in the dry-aging process), the flavor is not as robust as it is with dry-aging.