Beef

All Homestead beef comes from local family ranches across Western Colorado. Our cattle are raised naturally without antibiotics or added hormones and are cared for in low stress, humane environments. Ranchers focus on animal health, proper nutrition, and responsible land stewardship, which results in cleaner, better tasting beef you can trust.

Homestead beef is dry aged for 11 to 14 days before cutting. During this process, the beef hangs in a temperature and humidity controlled environment, allowing natural enzymes to tenderize the meat while flavor deepens. Dry aging improves texture, enhances richness, and creates a more consistent eating experience across all beef products.

Yes. All Homestead beef is processed in our own USDA inspected, Certified Humane facilities in Western Colorado. We do not outsource processing or mix beef from unknown sources. This full control from ranch to processing ensures traceability, food safety, and consistent quality in every package.

Fresh beef should be refrigerated and used within a few days, or frozen for longer storage. Frozen beef should remain sealed and stored at consistent freezer temperatures to maintain quality. Because our beef is aged and packaged carefully, it freezes well and maintains flavor and tenderness when properly stored.

The difference comes from how the cattle are raised, handled, and processed. Low stress care, natural diets, no antibiotics or hormones, local processing, and proper dry aging all contribute to richer flavor and better texture. Because Homestead controls every step of the process, customers experience beef that tastes cleaner, more tender, and more consistent than mass produced alternatives.