4. Dry Age
14 days of carcass hanging in cooler. This is natural process of tenderizing, enhancing the flavor.
- All
- On Sale
- ground
- hamburger
- Roast
- Ribs
- organ
- heart
- tail
- bones
- marrow bone
- brisket
- boneless
- fajita
- little steaks
- fillet
- patty
- strip
- steak
- tenderized
- chicken fry steak
- cube
- thin cut
- philly
- picanha
- sirloin cap
- bone - in
- chunks
- tips
- sirloin
- skirt
- soup bone
- bones with meat
- stew
- tallow
- hot dogs
- chopped brisket
- shreded
- bbq
- beef stick
- summer sausage
- rib
- bundle
- variety
KC Strip Steak
-2 Steaks per pkg
Porterhouse Steak
1" thick 1 per pkg
Ribeye Steak
1" thick 2 per pkg Boneless
Sirloin Steak
-1" thick 1 per pkg boneless
T Bone
-Bone-in 2 per pkg. 1" thick