Dry Aged Beef
It's hard to take a top of the line product and make it even better, but that is exactly what Dry Aging USDA Prime Beef does! Sitting at just 39 degrees primal cuts of beef including shorloins (porthouse & t-bones) bone-in ribeyes and striploins rest and age for a minimum of three weeks.
Perfecting The Art
The craft of butchery is truly an art and something the Anderson Family has been practicing for three generations and over 70 years. "Paul Anderson Sr. started something amazing and its an honor to continue the tradition as it's passed on from generation to generation. My father Dennis is a true master butcher, and I can not wait to teach and pass on the skill to my kids" -Paul Anderson
"Ranch to Table"
Quality starts far before we create the final product. From the way the cattle are raised to what they are fed. The way the animal is cared for from start to finish shows in the taste and texture. That's why we use a small handful of ranchers we can trust have the same goals as we do. Quality of Quantity.