Dry Aged Chuck Burgers
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.
Grill
StovetopProduct Tour
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.
Grass-Fed, Grain Finished
Grass-Fed, Grain Finished
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.
