Always Dry-Aged At Least 14 Days For Taste

Galileo once described wine as "sunlight, suspended by water." With meat curing, water weight can hide a lot of imperfections that we would rather you not experience with ours. Our meat is never "wet-aged" in a wet, vacuum bag of plastic-trapped bacteria, moving often from packer to distributor to retailer to you over several weeks. Au contraire, mon frere, we want to purify our product - low and slow. We want even our farmer brown ground chuck to lose some of its water weight before blend and final packaging, slowly on the butcher's rack during the first 14 days. Dry-aging closer to the Old World ways of our forefathers means that our marbled angus goodness will only step up in flavor as it moves just once to your dinner plate.  7 Brown Farms puts too much time and effort into our labels to let our products degrade in its cutting, handling, or packaging.  That's why our premium cuts are steakhouse ready and individually frozen and wrapped.