Our cattle are never fed artificial feeds or animal by-products. They never receive hormones or ionophores. We raise and rotate our cattle until they are perfectly matured and fattened (finished). When each beef gets 18 to 26 months of age and fattened perfectly, we transport them to Johansen’s Meat in Orland, California.
Johansen’s Quality Meats is a sparkling clean, USDA inspected family run butcher facility. They harvest, hang and dry age each beef at least 21 days, which is one more step that helps to ensure robust flavor and tenderness. (Dry aging is a rare and time honored method that removes most of the water from the meat. The result is more intense, robust flavor.) The meat is carefully trimmed of excess external fat and hand-cut to our specifications. It is then vacuum-sealed and frozen to provide a perfect product for your enjoyment.
Thank you for your learning a little about how we get our 100% grassfed, natural beef to your table!!