News

Sirloin Two Ways: Aged Sirloin and 28-Day Dry-A...

How our Aged Sirloin and our 28-day Dry-Aged Sirloin differ, and which to choose.

Aged Tenderloin: The Most Tender Cut

Why tenderloin is so tender, how lean it is, and how to cook it.

Aged Ribeye: The Juicy One

Where ribeye is cut from, why it is juicy, and how to cook it.

Kansas Steak: The Classic Striploin Cut

What a Kansas steak is, what it tastes like, and how it differs from a ribeye.

What Is Aged Meat? Why We Give Our Beef 14 to 2...

What aged meat is, what happens during aging, and why we give our beef 14 to 21 days.