Frequently Asked Questions

How is the meat packaged?

After the carcasses have been dry aged and hand-cut, the meat is then vacuum sealed in premium easy-tear, BPA free packaging. This packaging is designed to seal completely around each cut of meat, meaning the edging of the package can survive slight damage without compromising the vacuum seal. Once the product has been packaged, it is then immediately flash frozen to preserve freshness and flavor.

How is my order packaged?

All meat items come individually packaged and frozen. Your items will always be packed in boxes or bags for your convenience.

How long will product last in my freezer?

Cuts will stay fresh up to one year in the freezer as long as the vacuum seal has not been compromised. If a seal should happen to come loose, the product should be fine. Just use this package first. Once product has been thawed, cook within two to three days of refrigeration.

Is the meat freshly frozen?

Unlike a common industry practice, our product does not spend “fresh” time on a sales shelf and then frozen as a last resort to extend its life. Rather, all of our meat products are flash frozen immediately after processing to preserve ultimate freshness!

How much freezer space will I need?

As a general rule of thumb, one cubic foot of freezer space will hold up to 25 pounds of meat.

What do you feed your cattle during the winter?

During the snowy winter months we provide our cattle with hay. Hay is a mixture of grass and forages that are harvested and stored during the Spring and Summer months. This ensures these animals are consuming their natural diets regardless of the season.

How do I prepare beef?

Our Homegrown grass-fed, grain finished beef is significantly lower in fat than what you may be used to. To enjoy all the tender, rich flavor, you’ll have to pay a little extra attention when cooking.

Here are a few simple steps to take:

1. Bring your meat to, or close to, room temperature.
2. Sear and brown the outside on high heat – not burned, but caramelized.
3. Turn down the heat to medium and finish cooking to the desired internal temperature. In general, the more rare, the better! (See the chart below.)
4. Use a meat thermometer to measure the internal temperature or cut into the meat to check its doneness.
5. The final crucial step is to remove the meat from the heat and let it rest for 5-15 minutes. Cover your meat with aluminum foil – loosely for rare and tightly for a little more done.
6. Enjoy your homegrown, flavorful, healthy beef. And we’ll see you again real soon. We’re sure of it!

Internal Temperature Table

Remove from Heat/Ideal Temperature After Resting/USDA Recommendation

Rare -- 120º-130º/125º-130º/140º
Medium-Rare -- 130º-135º/130º-140º/150º
Medium -- 135º-150º/140º-150º/160º
Medium-Well -- 150º-165º/155º-165º/170º (not recommended)