About This Farm

Our beef is butchered and aged in a way that studies prove increases tenderness by 30-35%. This is done by strategically separating the vertebrate and cutting connective tissue while the carcass is hanging. This allows the weight of the carcass to hang on the loin muscle that makes up most of your steaks, causing it to stretch and create a more tender eating experience. The carcass then hangs in a cooler for 10-13 days as it ages, increasing flavor and adding more tenderness. This exceeds the st