We have a strict no returns and no refunds policy since most of our products are perishable and can not easily be shipped back and forth and we can not accept frozen products back for resale. If you need to return a t-shirt or apparel, our printing company handles all returns and exchanges. This does NOT apply for meats - all meats are NO returns or refunds, no exceptions.

All cows in our beef program are Black Brangus. We select the best Registered Angus Bulls from around the area and constantly improve our herds genetics to provide you with the best beef possible! We have recently incorporated Hereford genetics into our herd.

Our cattle live on pasture 365 days a year and have access to fresh grass during the grazing season and hay in the winter.

No, our cattle are grass-fed only. The only thing extra that our cattle have access to is mineral to fill in their nutritional gaps.

Dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation. By exposing the meat to air, moisture is pulled out and the natural enzymes in the beef break the muscles down slowly over time, making it more tender.

All of our beef is dry aged for a minimum of 10-14 days. All beef ages differntly and we rely on our butchers expert eye to decide when a carcas is ready for butchering.

Yes , all cattle in our beef program are born and raised on our home ranch. As we grow and demand increases beyond our current production, we may partner with neighboring ranches to meet demand.

No, we have selected a local MSA Certified Processor to process and pack our beef. The local processor we use is a state inspected facility. All vacuum packaged beef will have this certification on the label as well as food handling instructions.