So Here’s what happens when you order Farm to Freezer Beef:
The animal is picked up from the ranch in East Texas and transported to a local Certified, State Inspected, USDA Meat Processor. The Slaughterhouse inspects the meat, approves, and performs the harvest. The carcass is dry aged for 21 days, which improves flavor and allows natural enzymes to make the meat more tender. After dry-aging, the beef is ready to cut into your custom order.