Dry Aged
Dry aging is a process of hanging the whole carcass in the locker’s cooler. Our USDA butcher dry ages our beef at a constant 32 degrees F for 2 weeks to give the meat extra tenderness and flavor.
Ribeye Steak-Boneless
1" Thick - Avg .95 lbs
Short Ribs
1 avg lb 1.75
Sirloin Steak
1" Thick - Avg .85 lbs
Sirloin Tip Roast
Avg 2.50lb
Snack stick- Cheddar
7 Per Pkg
$12.00
Snack Sticks - Original
7 Per Pkg
Summer Sausage - Jalapeño Cheddar
1 Per pkg (1lb)
Summer Sausage - Original
1 Per pkg (1lb)
T-Bone Steak
1" Thick - Avg 1.11 lbs
The Cattleman's Cut
The perfect flavorful way to have a steak night any night.
The DER Favorite
All of our favorite things!
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