Dry-Aged Angus Beef

 

Angus Beef

Angus is well-know for outstanding meat quality with superior marbling, tenderness & flavor. We intentionally source all our animals from 2 exceptional farms right here in NW Illinois to ensure animal health, meat quality and a local 100% American product.

Grain-finished

All cattle (cows) eat grass throughout their life. We add energy-dense local corn to their diet at the final stage of development to produce rich marbling and robust flavor resulting in premium, tender, juicy, exceptional beefy taste. The combination of grass and corn provides a consistent meat, rich in protein, vitamins, minerals and healthy fats including Omega 3 & 6.

Tender Harvest

Beef can be 48 months old and still labeled "prime" in the store. As animals age, their meat toughens so we harvest all our cattle at peak tenderness, no older than 18 months of age. We exceed the USDA requirements to create a succulent and flavorful product

Dry-Aged

Our beef is meticulously dry-aged for a minimum of 14 days as a whole carcass before being cut into steaks, roasts and ground. This natural process intensifies flavor and breaks down connective tissue to further enhance tenderness and produce buttery melt-in-your-mouth texture. Because we dry-age the entire carcass before cutting, every cut from Filets to Roasts to Ground Beef are aged and have unique superiour flavor you can't buy in most stores. As one of our customers put it, "like biting into a soft warm donut, it's that tender".

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