Most beef in America is wet-aged in a plastic bag. We dry-age every carcass a minimum of 14 days. Here's what the difference actually tastes like — and why it matters.

Most supermarket ground beef comes from hundreds of animals, imported trim, and additives most people have never heard of. As a North Texas rancher, here's what I think you deserve to know about what's actually in the package.

Introduction: We have all been to the supermarket and have seen the high price of beef lately. My family ran out of beef in our deep freezer, and we have to buy from the store until we get it filled back up. I was looking at a chuck roast the other day at the store which was over $10/lb.! Last year the price of beef was high, and this year, it is substantially higher still. I want to break this down for everyone to explain what is going on in the cattle market and why we

In this video, you will get to see our replacement heifer crop for this year grazing a strip of premium pasture. Instead of giving these...