PROCESSING

We hold ourselves to high standards, and we’re proud of the tenderness and quality of the meat we produce. Our attention to detail when cleaning, cutting and processing all livestock to the proper specifications is a top priority. That level of detail continues with tagging, labeling and inventory, as well. Our processing is safe, clean and completely transparent.

BEEF

During the dry aging process, we hang our beef for as long as possible before cutting. Smaller or leaner beef carcasses are cut within day five of slaughter. There are never two different beeves on our cutting tables at any time. Organs are cut and packaged on the day of slaughter. To ensure all organs are safe to consume, only the healthiest organs are kept.

pork

During the dry aging process, we hang our pork for as long as possible before cutting. Smaller or leaner pork carcasses are cut within five days of slaughter. Organs are cut and packaged on the day of slaughter. To ensure all organs are safe to consume, only the healthiest organs are kept.