We're changing the way meat is being produced. How so? Our cows are roping steers––meaning you are eating an athlete, not a couch potato! Our cattle are grass fed the majority of their life, and exercised a couple times a week. For the last few months of the steer's life, we add grain into the diet to bring the fat marble back into the meat. After the cattle are slaughtered at a USDA Facility, the beef is then dry aged for 14-21 days, which helps with human digestion when consumed!