Thanksgiving is closer than you think. 🍁 🦃 🍽️ ORDER YOUR TURKEY TODAY! 🍽️ 🦃 🍁 This is one order you won't want to roost on.

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.

10 Pack Beef Patella Bone

~8 oz. each | 10 packs with 1 bone each

5 Pack Beef Dog Bones

~1 lb. packs | 5 packs with 6-8 pieces each (~5 lb., 30-40 pieces total)

5 Pack Beef Knuckle Bone

~2 lb. each | 5 individually packed bones (~10 lb. total)

5 Pack Beef Patella Bone

~8 oz. each | 5 packs with 1 bone each

5 Pack Beef Shanks

~2.1 lb. each | 5 individual packs of 2 pieces (~10.5 lb. total)

5 Pack Beef Short Ribs

~1 lb. each | Flanken style | 5 individual packs (~5 lb. total)

5 Pack Medium Marrow Bones

~1.25 lb. packs | 5 packs with 2 bones each (~6.25 lb., 10 bones total)

Beef Oxtail

~1 lb. | 4-6 pieces per pack

Beef Shanks

~2.1 lb. | 2 pieces per pack

Beef Short Ribs

~1 lb. | Flanken style | 1 slab per pack

Canoe-cut Marrow Bones

~1.7 lb. | 3-4 per pack | ~6" long