FAQ

Q: Can my order be refrozen?

A: If steaks become thawed out, they can be refrozen as long as they are still cold. But we advise, only refreeze once before consumption!

 

Q: Why is the grade of beef so important to the flavor and tenderness of a steak?

A: The grade of beef is detrmined by how much marbling is in the main muscle of the steak. The more marbling, the more flavorful and tender the steak will be!

 

Q: What is Wet Aging and what affect does it have?

A: Wet Aging is the time period we store beef from the time it is harvested until we process it into steaks. That time frame is 21 days. By that time, the enzymes in the meat start working to make the steak more tender.

 

Q: What is Dry Aging?

A: Dry Aging begins after the product has wet aged for 21 days. The packaging is removed and the product is put on racks in one Dry Age cooler for a minimum of 30 days. During that time, the airflow and humidity are carefully monitored to allow the product to naturally age for the ultimate in tenderness and a truley unique flavor.

 

Q: How are your products packaged?

A: All of our products come in a vacuum package with a barrier film. This elminates freezer burn and flavor transfer that is associated with products bought in retail stores.