Processing Procedures

Processing

Naturally Raised

A proud member of

​Dry Aged

Progressive Farm

Once the steers have met their optimum harvest weight of 1200-1400 pounds, they will be transferred to our processing facility where they will be humanly handled with the utmost care. During processing all of the meat is carefully inspected by an onsite USDA inspector. Once the meat has met all of the inspections, then it is weighed on a rail scale system and put into a refrigerated walk in unit. The meat then will go through a curing process called dry aging. For this stage the meat will rest for 14 to 21 days. The dry aging process provides heightened flavor and tenderness only attainable through this procedure. It is considered a specialty item at this point. 

Once the aging process is complete, it will be cut using customer provided cutting instructions as our guide. The meat is then carefully placed into vacuum sealed bags. Using vacuum sealed bags helps lengthen the time the product will be able to be stored in the freezer by 4 times that of standard waxed paper freezer wrap.  It would then be placed into the customers own dedicated boxes and stored in a deep freezer until pickup date and delivery. Customer bulk order pickups will need to be coordinated and scheduled in advance.

 Introducing T. Bone Pickens

" Tradition in every bite "

From Our Farm to Your Plate

It’s very important to know what you’re eating. It’s even more important to know what you are not eating. We want you to know that all of our beef products are hormone and steroid free. All of our steers have a certification that from birth they have not received any growth enhancers or hormones. All our steers are pasture raised and finished on grain and hay that is produced and harvested in house. This allows us to control the quality of the feed. Soybean meal is added into the feed only for protein. No animal by products are ever used in our feed.