Our herd has a nice life here. They are bred, born and raised on our 350 acre farm in Northeast Pennsylvania, just below the New York State border. They range freely on our open pastures throughout the year and winter in the open eating our own hay.
Steers eat our lush grass for 18 -24 months before being finished on our custom mix of grains for at least 6 - 12 months. After finishing, they travel 2 miles down the road to Bryan's Meat Cutting, a USDA Inspected, family-run processing facility. We Dry Age for a minimum of 21 days before Dan cuts them up to our precise specifications. Finally, they are immediately flash frozen and vacuum sealed.
The results are spectacular.
We have eaten a lot of good beef at some of the finest steak houses and restaurants on the planet. And we think our beef is as good as the best beef we have had anywhere.You can taste the difference.
