We raise an all-natural herd of red angus just east of Denver. No hormones, no funny stuff. When not out to pasture, we feed them a blend of ground hay/alfalfa/cane and brewers grain from Dry Dock Brewery. The steers are fed out on the same blend and finished with distillers mash from Mile High Distillery. When finished to prime condition, we process them in our custom butcher shop in Deer Trail, Colorado. The meat is dry-aged for 14 days prior to cutting to obtain best flavor and tenderness. The cuts are then flash-frozen and ready to go to your freezer.