I run a custom packing plant. I offer locker animals, custom cut the customers animals, and cut boxed beef and inspected carcasses for use in retail and wholesale.

I have taken the most commonly asked questions and compiled them here, with their answers in an effort to better educate the general public.

The most common questions are:

• How long do you age the beef?
• Is it dry aged or wet aged?
• What grade of meat is this?
• Is this a black angus beef?
• What kind of cuts and how much do you get out of a whole/half beef?

These questions will be answered in the following pages. If there are more you would like to see here please email me and I will get them up.