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Upgrade Your Expectations
- Certified Steak Prime

Superior Angus, high marbling, and aged; our Prime steaks are graded as the top 1% of all steak available. There is no comparison between a Certified prime and a commodity steak.

Why Our Prime is Superior

The Prime cuts of steak that we offer are graded as the top 1% of beef. Read below to fully understand why our Prime beats commodity USDA Prime - everytime.

Breakdown of USDA Prime

Dairy cattle comprise 31% of the USDA Prime box. Not ours; focusing on Angus-influenced cattle ensures superior muscling that delivers consistent plate presentations without compromising yield.

Outliers include “B”maturity and those cattle not meeting the sizing, quality appearance and tenderness of our specifications.

  • “B” maturity cattle are harvested at 30-42 months of age. Cuts from younger, “A” maturity cattle, have superior tenderness, color, texture and firmness.
  • Inconsistent sizing means more variation. Eliminating extremely heavy carcasses; exceptionally large and small ribeyes; and excessively fatty product equates to thicker, more uniform cuts.
  • Safeguarding against capillary ruptures, dark cutters and Brahman cattle influence means each cut is tender, flavorful and ensures a consistent and high-quality appearance.

How are quality beef is graded.

Our Prime is so exclusive
that it must pass nine more specifications than USDA Prime.

Our Prime Angus Beef USDA Prime
Only higher quality, Angus-influenced cattle are eligible Originates from a variety of breeds, including dairy cattle
Only “A” maturity cattle (both skeletal and lean) are accepted, which have superior tenderness, color, texture and firmness Includes “B” maturity cattle harvested at approximately 30-42 months of age
Three specifications for consistency ensure thicker, more uniform steak size
  • 10 to 16-square-inch ribeye area
  • Less than 1,000 pound hot carcass weight
  • Less than 1-inch fat thickness
Accepts all ranges of ribeye and carcass weights
  • No specification on ribeye area – accepts industry extremes of 7- to 20-square-inch ribeyes
  • No specification on carcass weight – may include industry extremes of 1,250 pound hot carcass weight
  • No specification for fat thickness
Finer marbling texture ensures consistent flavor and juiciness in every bite No specification
Not allowing capillary ruptures or dark cutters ensures consistent flavor and appearance No specification
Safeguarding against significant Brahman cattle influence ensures tenderness No specification

All of our Premium Angus Beef is raised and processed in the United States.