Frequently Asked Questions about Our Meats

  • No. We use USDA-inspected meat processors in central North Carolina to slaughter, cut, vacuum-wrap, and flash-freeze our beef, pork, and lamb.

  • Aging is standard process with many foods - cheese, wine, whiskey, etc - and we feel strongly that the best beef is dry aged. After slaughter, the entire beef side hangs in a cooler room, a large insulated room with ventilation and refrigeration units to keep the temperature in an optimal refrigerated range. Our Bravo Steaks beef carcasses hang in this cooler room for 21 days. This process is called “dry aging.” During this dry aging time period, two things happen that distinguish 21-day dry aged beef from other beef - the flavor of the beef is enhanced and the tenderness of the beef improves. By comparison, commodity beef typically only hangs for just 1-3 days. Dry aging is a natural craft-butchery process that requires extra time and cost, but the resulting product is absolutely worth the extra effort in our opinion!

  • The best certification we pursue is authenticity to our customers. We believe in actions instead of labels. Our beef, pork, and lamb reflects our values of respect for our animals and the pastures we tend.

  • There are three ways to purchase our beef, pork, lamb, and tallow products:

    Shop Online
    Order anytime through our online store. We ship directly to your home, with free shipping on qualifying orders within NC, SC, and VA.

    Pick-up at the Farm
    Place your order online and select Pickup at the Farm during checkout. Orders are picked up during our scheduled pickup hours from our farm in Summerfield, NC.

    Shop Locally
    A selection of our products is also available at Sunset Market Gardens in Reidsville, NC. Inventory varies, so our online store offers the widest selection of cuts and products.

  • Yes. All of our meat is frozen at peak freshness after it's been cut, dry aged (for beef), vacuum sealed, and packaged.

    Freezing preserves quality and flavor naturally, without preservatives.

  • Vacuum sealing keeps our meat fresh much longer than traditional packaging.

    For the best quality, we recommend enjoying frozen meat within 12 months. Once thawed, keep it refrigerated and use it within 3–5 days, just as you would fresh meat from the grocery store.