Butchery
WE DO IT ALL, FROM PASTURE TO PLATE
We’re proud to be one of just a few ranches in the U.S. that does every step of the process ourselves — from breeding to raising and harvesting our livestock, to dry-aging our beef, to butchering, packaging, and shipping it right to your doorstep
GREAT BEEF BEGINS WITH GREAT GENETICS
We choose and breed our Black Angus cattle for the best quality and marbling. Black Angus beef is the gold standard for high-end steakhouses and meat connoisseurs across the globe, so it’s the only kind we raise on the ranch.
BARLEY FINISHED FOR THE BEST MARBLING & FLAVOR
In the spring, summer, and fall, they graze our green pastures. In the winter months, we feed them high-quality alfalfa and our harvest cattle get an extra ration of chopped alfalfa and steam-flaked barley for an extended finish time of 180 days. This makes all the difference!
ATTENTION TO DETAIL AND ON-RANCH HARVESTING
We put the same care and attention into the harvesting process that we put into raising our livestock. Temple Grandin herself directly participated in the design of the beef-harvest facility on our ranch and every beef harvest is done under the direct supervision of USDA personnel. Unlike mass-produced meat, we butcher animal-by-animal in-house ourselves, so we can trace every steak (and even our ground beef) back to the exact animal it came from (unlike grocery-store ground beef, which and can come from hundreds of different animals).
WE DRY AGE ALL OUR BEEF 14-28 DAYS
Dry-aging meat is a craft tradition that’s been almost entirely phased out commercially. Brian and I firmly believe that dry-aging creates the best possible beef with that amazing steakhouse taste and tenderness every time. We don’t cut a single steak or grind any meat until the whole carcass is dry-aged for 14-28 days. Dry-aging is an essential part of what makes our beef unforgettable.
WE'RE BRINGING BACK THE SMALL-TOWN BUTCHERY
Once our meat’s ready for cutting, our team of talented craft butchers move the quarters to the processing room, to cut it the old-fashioned way, by hand. This style of whole animal butchery is something that’s fallen by the wayside in recent years, but it’s a skill we’re proud to help preserve.
MEET THE BUTCHERS
Father and son duo Luke and Crawford have been craft butchering their whole lives. They’re quite possibly the only people in the world we trust to do this job right. How animals are handled can affect the quality of the meat. Luke harvests each animal with care and attention to detail. Being able to see Luke pass these skills on to his son has been an extraordinary thing to watch.
THE WHOLE PROCESS IS SO IMPORTANT TO US WE BUILT A BUTCHERY OURSELVES
To do it right, we took our time, researching and designing for six years. From coolers to rail systems, smokers to our first-class dry-aging room, our new Five Marys Custom Meat Co. butchery lets us produce a truly craft product with the utmost care. We used to have to travel long distances to harvest; now we process all our own beef right here at the ranch. This allows us to provide even more products and custom cuts for our customers. It hasn’t been an easy road, but like we say all of the time: "Nothing is easy, but it’s worth it!
WE PACK AND SHIP OURSELVES
Each cut is TRIMMED by hand before packaging, sealing, and going into blast freezer, which preserves its freshness. We ship our meat boxes overnight from our farm store right down the road from the ranch, in biodegradable, custom insulated liners with a block of dry ice.
BLACK ANGUS BEEF
Black Angus beef is the gold standard of high-end steakhouses and meat connoisseurs across the globe.
NAVAJO-CHURRO LAMB
Known as the Chef’s Choice, Navajo-Churro lamb is lean with a distinctive sweet flavor.
HERITAGE BERKSHIRE PORK
Heritage Berkshire pork is rich, tender, marbled, juicy, and flavorful.