Description
All Natural (No Hormones, No Antibiotics) Beef, Dry Aged for 21 days! Our cattle are humanely raised outdoors with ample space to roam. We feed all non-gmo feed. Dry Aged Beef is hard to come by and is usually limited to Steak at a high end steak house. We age the entire carcass. In this process we lose 20% moisture weight and have about 5% additional trim loss. This is why they don’t do it at the large scale slaughter houses. The moisture loss concentrates the flavor so you get the real flavor of Beef. Each day you Age you give time for the enzymes to break down and the meat gets more and more tender. So you’re getting more flavorful, more tender beef! Our cattle are raised in the open lands of Eastern Washington overlooking the Snake river.
For those wondering about fat content, our butchers process one beef at a time and each beef is different. On average it will be about 85/15 equivalent, but will vary from 80/20 to 90/10. With the dry aging the meat cooks down differently without the water weight, and we rarely have to drain anything when making tacos or other ground beef dishes.
We suggest doing burgers with your first lb of ground beef. When my wife and I do burgers we don’t add any seasoning because there is so much natural flavor!
*FYI* Ground beef packs range from 1.0-1.4 lbs typically. If you order 8 lbs you’ll expect 6-7 packs, 10 lbs would typically be 7-9 packs etc.
Delivered to your doorstep, just like Smith Brothers Farms Seattle, Washington.
