Our Dry-Aged Burger is made from a premium grind of Antibiotic, Steroid and Hormone-free Black Angus Chuck. It’s dry-aged for 21 days, resulting in the bold, beefy taste coveted by steak lovers. A little more dense than the average patty, this burger is as flavorful as it gets – like eating a premium steak on a bun.
*All products shipped frozen and are raw unless otherwise noted.
Our Dry-Aged burgers are ground from the Chuck primal, a large section at the front of the cattle that includes the neck, shoulder and upper portions of the chest. But it’s the dry-aging process itself that is responsible for much of the flavor and tender texture of this burger. During dry-aging, water from inside the meat evaporates, causing the beef flavors to intensify while natural enzymes tenderize the beef.
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.