Frequently Asked Questions

Where do you get your cattle?

Our cattle are born and raised on the 5th generation family farm in Vallonia, IN. We can tell you almost anything about each animal from who their mother was, their health history, what they ate (their whole life) etc. 

What breed are your cattle?

We raise black angus beef. Selective breeding allows us to fine tune genetics that excel in marbling, docility and daily gain. We raise all of our cattle from conception, so there's no mystery in their history.

What are your cattle fed?

Depending on the time of year, our cattle graze, or are fed, a variety of forages. These include alfalfa/grass hay, silage, wheat straw, and cover crops such as wheat and rye pasture. Later in the feeding period, grain and protein is introduced to promote marbling. All grains and forages are grown on our own farm.

Who butchers your beef?
We have worked with Memphis Meats, a USDA processing facility located about 45 minutes south of our farm since 2018.  We are blessed to have such an amazing team to work with for the butchering process. 

How will my beef be packaged?
All your beef will come in vacuum-sealed packages that can last well over a year in your freezer. (But I bet you'll devour it way before that.)

How will my beef be shipped to me?
We ship your beef frozen in a sturdy cardboard box with a 1.5-inch recyclable liner. Depending on the temperature outside and the distance your box is traveling, we will use multiple 3 lb ice packs and/or dry ice to ensure your beef arrives completely frozen. 
Will I be able to track my package?
Yes. Once your label is created, you will receive an email with your FedEx tracking number.  

When will my package be sent to me?
We ship beef mostly on Mondays and sometimes on Tuesdays to ensure your package doesn't get delayed and accidentally spend the weekend in a sorting facility.  

Bulk beef preorders will be notified before your box is scheduled to ship to ensure you will be home. 

Are there any additives in your beef?
No. You are getting a 100% natural product. Nothing is added, it's just beef.

What is dry aging?
Dry aging is the process in which beef is aged in a temperature-controlled environment for a specific length of time before it is trimmed and then cut into steaks. The dry aging process is unique in its ability to intensify the natural flavors of the beef while imparting a tenderness that you cannot replicate with unaged beef.

Is your beef dry aged?
Yes. Our beef is dry aged for 14 days to ensure the most tender, juicy and flavorful beef. 

How much freezer space do I need to buy in bulk?

  • Our 1/8 beef is about 55 lbs and requires 2 cubic feet of freezer space. This could fit in a standard fridge freezer combo.
  • Our 1/4 beef is between 100 - 110 lbs and requires about 4 cubic feet of freezer pace. A small deep freezer is needed.
  • Our 1/2 beef is between 200 - 220 lbs and requires about 8 cubic feet of freezer space. A medium to full - size deep freezer is recommended.
  • Our whole beef is between 400 - 440 lbs and requires about 16 cubic feet of freezer space. Buy a full - size deep freezer!

Do you give your cattle growth hormones?
No. Our cattle grow to a finished weight naturally without any growth hormones. 

Do you use antibiotics?
Yes, but only in a life/death situation. Antibiotics are given only if necessary, and usually just once to the animal that needs it. 

  • Did You Know... Cattle antibiotics are given in the neck subcutaneously (between their skin and muscle) and it goes into their bloodstream, not into their muscle.