Most frequent questions and answers
Dry-aging means that the beef has been hung to dry for several weeks. Only beef of a higher quality can be dry aged. Dry-aged beef is only available in upscale butcher shops and high-end steak houses. The most important reason to dry age beef is for the tenderization of the meat texture.
Yes, South 40 Beef is USDA Black Angus Certified. This means that that the USDA’s Food Safety and Inspection Service and the Agriculture Marketing Service have officially evaluated our meat at South 40 Beef. The USDA inspector has their own private office on site at our plant.
Custom Butchering is meat intended for personal consumption. Local ranchers are able to bring their cattle to us and we will process it for them. Their personal beef is not sold in our store or on our website, it is for their use. Ranchers can reserve a spot at the South 40 Beef Plant by emailing us at firstname.lastname@example.org.