Wet Aged 3-5 Weeks
When our beef is processed, the parts (AKA primals) are vacuum sealed and let to age for 3-5 weeks in the cooler. This helps develop tenderness and flavor naturally. Then, it's butchered into cuts and frozen. Compared to dry aged beef, wet aged meat has a bolder flavor, softer texture, and lower histamine levels.
4 Pack Beef Breakfast Herb Snack Sticks
~5 oz. each | 4 packs of 4 sticks (16 sticks total)
5 Pack - Beef Arm Roast
~2.5 lb. each | 5 individually packed roasts (~12.5 lb. total)
5 Pack Beef Bacon
~12oz. each | Thick cut | 5 packs of 6-8 slices (~3.75 lbs. total)
5 Pack Beef Brisket Point
~1.5 lb. each | 5 individually packed points (~7.5 lb. total)
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Support Regenerative Farming
3752 106th Street NE,
Bismarck, ND 58503
| 701.805.8870
