NOW!!

We are stocked and ready to serve you! Keep in mind we process every year the first week in October. If you want something outside of the classic staples please let us know by August.

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Yes! We ship directly to your door on the third monday of each month.

AND we also love a good roadtrip,. and deliver to customers along the way. Each summer we travel to Alabama and Colorado. Subscribe to our email list to be the first to know.

Alabama is scheduled for a delivery in late May! Get on the books now :)

We do sometimes deliver to the state of Colorado. If you’re interested in a Colorado delivery, contact us. *we will deliver to Colorado this summer! Date TBD

We ship the 3rd Monday of every month, and as available if we have large orders in between each 3rd Monday. For 2024 the Dates are as follows:

February 19th

March 18th

April 15th

May 13th

June 17th

Want to learn more? See our Shipping Page.

Our beef will arrive in a vacuum-sealed packaging that meets USDA guidelines.

Our trusted processor packages our beef in tight vacuum-sealed packaging, which is ideal for efficient use of space in the freezer.

Meaning, more room for more beef (and ice cream)!

Place the beef you are prepared to use soon in the fridge to thaw.

Remaining beef should be immediately placed in the freezer.

Please refer to the USDA guideline on Safe Defrosting Methods .

Always follow food safety guidelines.

My personal recommendations are to remove beef out of the freezer, place in a bowl, and set in the fridge for at least 48 hours.

Note Per the USDA:

“A large frozen item like a turkey requires at least a day (24 hours) for every 5 pounds of weight. “

Ideally within 24 to 48 hours.
If it is a larger cut of meat, like a roast, it can be good for 3-5 days.

Myoglobin is a protein that adds nutritional value to beef, which is a naturally-occurring part of beef.

When this protein comes in contact with oxygen, it liquifies, which is why you see it when you thaw your beef packages.

Additional resources:

USDA states: “The thawed product loses some of its natural springiness and the water will seep into the package.” Linked Here

Michigan State University mentions: “It is safe to cook and eat this liquid with the rest of the ground beef. The amount of purge will depend on packaging type, as well as storage time and temperature, and method of defrosting for frozen meat.” Linked Here

Similar Example: When you are at a restaurant and get take out French Fries, you bring your box home and put it in the fridge. The next day you take it out to rewarm and there is a box with condensation and soggy fries. When you use an air fryer it crisps them back to normal because it desaturates the fries.

The answer is myoglobin. Not only does myoglobin affect the ‘liquid’ after the meat is thawed, it is also directly linked to color.

Ranchers note: Our beef is vacuum-sealed by a USDA inspected and federally certified facility.

According to Madison State University:

“Meat that is vacuum packaged, where the oxygen is excluded, will retain its purplish color. In most retail cases you’ll find beef wrapped in plastic wrap that allows oxygen to pass through, this helps grocery store meats retain the cherry-red color that consumers have come to expect. After a time, however, continued exposure to oxygen leads to the formation of metmyoglobin a pigment that turns beef brownish-red.” Linked Here

Our family grows corn, soybeans, and alfalfa. We also have our own pasture in addition to renting pasture.

In short, largely pasture raised and grain finished.

Our cattle are raised for 3/4 of their life on pasture grass. Nebraska is known for our native prairie grasses. Our family also raises alfalfa for hay.

The other 1/4 time, the cattle are in custom made pens by Travis and brainstormed with Jordan. In college at UNL, Travis and Jordan took a class called MSYM 342 - Animal Housing Systems. Jordan’s senior capstone project was planning the yard configuration for our cattle. We made sure to include all elements needed for a thriving herd.

In addition to our layout, we care for our cattle. We check them daily and as a family every weekend. Hattie loves to go with us and triple check the cows have everything they need!

In the spring/ summer: Native pasture prairie grass or homegrown alfalfa.

In the fall: Fresh cornstalks after the corn is harvested. We also place mineral blocks out for their ‘daily vitamin’.

In the winter: Cornstalks or a variety ration. The weather really affects their diet, when it is really cold they get corn (crushed or ground) as well as distillers.

We always work closely with our nutritionist to ensure the cattle have the exact diet they need.

We showcase a lot of our practices on social media. Instagram and Facebook are great tools to showcase daily farm life!