37 Days Aged

What is Aging?

Aged beef is similar to aging wine: it allows the tissue to gain subtle flavors and allows the muscle fibers to tenderize. There are two types of aging beef: dry aging and wet aging. Dry aging is just what it sounds like; it is storing the beef without protective packaging at refrigeration temperatures for 1 - 5 weeks. Wet aging is the process of aging in an anaerobic (no-air) environment meaning it is vacuum sealed and allowed to age in its own juices. Our beef is dry aged for 7 days followed by immediately being wet aged for 30 days. We find that by having this combination, it brings the most flavor & tenderness from our beef.

Texas Beef

Fast Shipping

How We Deliver

We ship vacuum-sealed frozen meat placed in an insulated styrofoam cooler with up to 5 lbs of dry ice. This is sealed in a shipping box and sent within 1 - 2 working days of your order. Items are shipped via UPS Monday - Wednesday.


We strive to serve the best beef available straight from our ranch to your plate.

Rewards Program Details

Earn Points

Purchase on Website

Earn points for every dollar you spend on purchases

Share your love of Great Steak

Earn 200 points (worth $10) when you refer a friend and they place their first order - psst they earn 100 points themselves when they do that

Earn bonus on first purchase

Earn 100 points when you make your first purchase

Share us on Social Media

Earn 100 points when you share us on social media

Happy Birthday!

Earn 100 points on your birthday - make sure you filled in birthday in account settings

All the required links to receive your points are on the account and loyalty pages on the Account page.

Prime vs. Choice

The USDA grade shields are highly regarded as symbols of safe, high-quality American beef. Quality grades are widely used as a “language” within the beef industry, making business transactions easier and providing a vital link to support rural America. Consumers, as well as those involved in the marketing of agricultural products, benefit from the greater efficiency permitted by the availability and application of grade standards.

Beef is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.

Beef is graded in two ways: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean?

Prime Beef

Prime beef is produced from young, well-fed beef cattle. USDA Prime is the highest in quality and marbling (the amount of fat interspersed with lean meat) and represents less than 3% of all beef produced in the United States. It is generally sold in restaurants and hotels. Prime steaks and roasts are excellent for dry-heat cooking such as grilling and roasting.

Choice Beef

Choice beef is high quality but has less marbling than Prime. Choice steaks and roasts from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if brazed, roasted, or simmered with a small amount of liquid in a tightly covered pan.