Cook Ranch Beef

ng their extreme attention to humane harvesting and processing. All of our cattle are our pets and friends, tame to hand feed and we love them, so this is very important to us, as well as to the ultimate quality of the meat. Rail19 is also a USDA Inspection processor to certify the quality and stamp Prime Beef when applicable. We also subscribe to the processes of The Bearded Butchers and Whitefeather Meats in Ohio and recommend you follow these companies on social media for great meat cooking and handling tips. Why Dry Aging
Over the last several decades, dry aging process has been all but eliminated by mass meat processors to cut costs and processing time and increasing profits of heavier meat cuts. Dry aging results in a reduced carcass weight due to water loss in the process, which is not favorable to the mass meat processor. This water loss results in more meat and water purchased in each meat cut, especially prime steak cuts. The dry aging process also produces a safer meat product due to log period of exposure to cold air that kills E. coli and salmonella bacteria on the carcass. The extra hang time also allows natural enzymes to begin to break down muscle fibers. Ultimately, dry aging creates a robust beefy taste and very tender prime selection steak cuts. CRB Members
Memberships are free and limited. Members are committed to purchasing at minimum of one-half carcass each year. Membership benefits include:
1. visual access to all active steers and their stats throughout their growing process.
2. Priority carcass selection and purchase, with your own custom processing instructions to meet you family’s needs.
3. Discounted retail purchase
4. Priority to special occasion offerings.