It’s all about the climate. Our beef is sourced from select areas in the world with ample rainfall and where the daytime temperature ranges from 50°F – 70°F depending on the season. This means there is plenty of grass that cattle can munch on year-round.

This means we only use antibiotics in the case of illness, not as a preventative measure. Antibiotics use is extremely uncommon in the areas that we source from, as pastoral farming practices limit an animal’s exposure to disease, but if it happens, we remove it from the herd until the antibiotics are out of its system.

All grass, all the time. Our cattle are not finished on corn or other grains to help them gain weight, but they are kept on pasture, munching away on grass for their entire lifespan.

Our cattle are pasture raised year round, on nutrient dense grass. In addition, most of our famers have other animals graze with the cattle to create a good ecosystem on the ranch.

We have specific, numerical scores that we adhere to to ensure consistency. We treat our marbling like Goldilocks and the three bears. Not too much, not too little - just the right amount for the perfect, flavorful steak.

Did you know that grass fed and finished beef will have a more ivory color of fat compared to the extremely bright white fat of grain fed beef? This subtle yellow color is thanks to beta-carotene, the same compound that gives color to carrots.

We adhere to strict meat color parameters, which ensures our cattle were not stressed prior to slaughter.

Ossification is the process of bone formation. The more bone that has formed in the spine of a beef cattle, the more stressed that animal’s life was. If the cattle had more cartilage and less bone, it lived a happy and nutritionally balanced life. While many people look at the age of the animal, we prefer to look at the quality of life.

pH is important to monitor to ensure animals are not stressed prior to slaughter. But pH also keeps us on track for tender, juicy steaks.

We only use Steers and Heifers. Steers are castrated males and Heifers are females that have not born a calf. Bulls are males used to populate the herd, while Cows are animals that have given birth (and are then used in the dairy industry).

There are many different breeds of cattle. We only use British breeds, as they are smaller and provide more tender beef. Other types of breeds, like Tropical breeds, for example, are usually tougher animals. They can even be raised in desert-like areas because they can handle the heat.

All cattle have hormones; they are living creatures! The term “no added” means that our beef is not given additional, non-naturally occurring hormones to promote growth. It isn’t necessary.

Animals should be treated with respect. The 5 freedoms we abide by are: Freedom from hunger and thirst, Freedom from discomfort, Freedom from pain, injury, and disease, Freedom to express normal behaviors, Freedom from fear and distress.

At a minimum beef should be aged at least 21 days to develop flavor and become tender. There are two different kinds of aging: Wet and dry. We use wet aging, which means the enzymes naturally present in beef can break down the muscle fibers and tenderize the meat while sealed airtight.

We measure and control the size of our subprimals. This allows us to cut steaks at a consistent thickness too. We’ve done all the work behind the scenes to help you confidently cook your steak to the perfect doneness.