There are 10 – 1 oz. or 25 – 1 oz. meat sticks in each pack. Each stick is individually wrapped for easy portability, making them ideal for lunchboxes, saddle and sports bags or afternoon snacks. With a shelf life of 6 months, you can stock up on these delicious meat sticks without worrying about them going bad. Order your pack today and give your kids a tasty and satisfying snack option.

Absolutely! If a steer has to be doctored to be a good steward of their health they are pulled out of the feed pen and not placed in our processing rotation.

They provide micronutrients like iron, zinc, and B vitamins.

We use sea, Himalayan or kosher salts, they are used to enhance the flavor and preserve our beef stick. They are not a primary ingredient.

Yes. We raise our cattle from beginning to end on the trial in the pasture. When the time comes to finish out the animal, we grain-finish. Todd has painstakingly selected a propriety grain ration to feed the cattle the last days before processing while still eating quality alfalfa produced by Julie’s brother and nephew. This process creates a leaner beef with excellent marbling to offer you an alluring look of the raw meat causing a ravenous expectancy for the final tasty pleasure of sitting down and enjoying your meal.

We raise our beef from our momma cows. Occasionally Todd will find a calf that has the criteria he looks for in confirmation, muscling and temperament we will add to our starter pasture. The time we spend with the herds we can tell you almost anything about the animal you consume from bloodlines, health history, temperament, etc.

We use 3 different processers. All of which have a USDA inspector on site. We searched especially after covid and processing dates were scarce and shuffled through 7 different processing facilities before becoming content with the 3 we use now. We use Ray’s Meat Market and Processing in Woodward, OK which primarily does our ¼, ½ and whole processing. Chieftain Brand Meats out of Kiowa, KS provides us with tasty specialty cuts including our Philly steaks, minute steaks, liver steaks and of course our convenient protein packed grab and take on the go meat sticks. Then there is Fischer’s Meat Market down in Muenster, TX a great German family owned business that has been processing meat since 1927, through multiple generations. Through their facility we are able to provide you with tempting all beef treasures of brats, breakfast, chorizo, andouille, boudin, summer and Italian sausage prepared with recipes that have been tried and true. Our tallow, course ground beef and short ribs also come from this facility.

Not only is all our beef USDA inspected we are a USDA certified and Beef Quality Assurance certified producer.

All your beef will come in vacuum-sealed packages and labeled clearly.

We ship your beef frozen in a sturdy cardboard box with 2 inch Styrofoam insert along with gel packs and seasonally hot temps dry ice. You have the option to choose between overnight and 2 day shipping. Both are fine options. 2 day shipping is your free shipping for orders over $250.

Yes. We work closely with Fed Ex and UPS to ensure quality service and timely deliveries. You will be notified when your package has shipped and also be given your tracking number.

We ship on Mondays and Tuesdays to ensure your package has plenty of time to arrive to you safely prior to the weekend. Any orders placed before other days will be shipped out the following Monday or Tuesday.

Yes. All butcher facilities flash freezes all beef cuts once it's been packaged. This preserves the freshness and quality better than regular freezing and keeps the meat naturally red in appearance.

No. You are getting a 100% natural product, unlike store-bought beef that uses additives to keep meat red in appearance.  Grocery store ground beef is from multiple cattle. Our ground beef is from one specific animal. Brats and sausages are all beef. The casing for the brats is a pork casing.

Dry aging is a natural process that tenderizes the meat, concentrates flavors and removes water. When you purchase dry-aged ground beef, you’re not paying extra for the water weight found in conventional ground beef (up to 30% of its weight!).

Yes. We work closely with the butcher on all our butchering specifications, one of them being how long the beef is aged for. We dry-age our beef for 2-3 weeks, unlike store-bought beef, for optimum flavor and tenderness.

No. We don't believe in using growth hormones, plus it actually causes tougher meat in a final product.

We are stewards of our animals, the environment and antibiotics for animal use. If an animal becomes sick, we do treat the animal. Sometimes treatment bringing the animal in and supplementing their feed, giving a mineral supplement, occasionally giving electrolytes, treating with essential oils and if it is deemed necessary 72-hour antibiotic. Antibiotics are given only as a last resort treatment. Any animal that has been administered antibiotics is taken out of the processing rotation.

Our most popular package is the 25 pound package, which is about a cubic foot of space, and has no trouble fitting into the available freezer space of an ordinary home refrigerator.

Ground beef come in 1 pound packages. However, if you wish to order a half beef it can be cut custom to your specifications and you can get larger packages.