Dry Aged Beef

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Beef aging does not pertain to the age of the cattle but instead refers to the amount of time the meat has been stored and refrigerated in a controlled environment after slaughter. Temperatures and humidity are carefully controlled between required parameters. The process will drastically enhance tenderness and flavor profile of the meat.

At Jerkins Angus Farm, we dry age our beef for a minimum of 14 days to achieve desired tenderness and flavor.  When ordering half and whole orders we can custom age beef to the customers desired results.

We take our responsibility as meat processors, cattlemen and good stewards of the land to heart.  At Jerkins Angus Farms, all of our organic waste from our on farm USDA processing facility is used in a unique compost program.  Our compost is then used as organic fertilizer for all of our grazing pastures which in turn lowers our commercial fertilizer use.  We strive to make all aspects of our nutrient program environmentally friendly and sustainable.