Sides of Beef
A side of beef is just that, one side of the cow. We have the animal humanely processed, then we leave the side of beef to hang so that it will 'dry age' in a cooler, that is about 33 degrees Fahrenheit, so that all the access liquids will drain and evaporate, and an enzyme action will take place to tenderize the meat and add flavor. Depending on the size of the side, it typically hangs for approximately 12 days.
After the dry aging, we have the meat for your side of beef cut to fit your family's needs and vacuum packed. It is then flash frozen to assure freshness for at least one year, if you keep your meat frozen.
'The Greatest Meat on Earth'