Frequently Asked Questions
Why is most of your meat vacuum packaged?
Simply put, it's a much better way to store and display our product. We get our beef and pork in, in primals, and we cut the steaks and chops on-site. We immediately vacuum package them for maximum freshness, then display them and sell it directly to you. Please see our page on vacuum packaging.
Can you process game that I bring to you?
No, we are not currently a custom exempt processor. This requires extra licensing at both the state and city level. If we experience enough demand, we may look into this more over the fall and winter.
Do you have access to hanging 1/4, 1/2, and whole cows?
Currently we do not process quarters, halves, or whole animals. Check back soon for more details, we may offer this in the fall.
Do you have dog bones?
Yes, we carry frozen, raw, half (canoe style) marrow bones.
Can you special order in a product for me?
Yes. Depending upon the minimum quantity that I can order of a specific product, there may be a minimum purchase amount and or down payment required for special ordered. Please ask us, and we will do our best to accommodate you.
Do you carry grass-fed beef?
We do not normally stock this. We can order it, but it does require that you purchase a whole loin.
How long do you dry-age your beef for?
We dry-age all of our beef for a minimum of 21 days. Almost all of our bone-in steaks are cut between 21-28 days. Occasionally we may go longer and offer up a small quantity beef aged from between 45-90 days.
Can I buy a whole dryaged primal (bone-in ribeye, tomahawk ribeye, or shortloin)?
Yes, you can. Typically this requires you to pre-order one, and we will begin the dry aging process for the pre-determined period of time. We sell a lot of these for the holidays as well. We begin taking pre orders for the holidays in November.
Do you offer package pricing?
Check back soon!