Beef Highest Quality

A Sophisticated Meat Company.

We offer prime, hand-cut proteins of the highest quality, all minimally processed and handled by expertly trained artisans, not machines.

Peak Condition.

Every piece is hand cut by our expertly trained artisans, individually inspected to ensure premium quality, and shipped nationwide to you directly at the peak of freshness.

The Smart Farming Environment.

Farms that engage in sustainable farming methods and practice the humane treatment of animals offer a “Smart-Farm” environment. From the Smart Farm, beef arrives to Premier Meat Company to be cut and packaged so that it can be delivered to your home with very little processing.

Flavors and Texture.

The term “marbling” refers to the amount of intra-muscular fat found inside the meat. It appears as white swirls or specks throughout the redness of the beef, which is reminiscent of marble, hence the name. Much of beef’s flavor comes from its marbling, which also makes the meat tender and juicy. Higher levels of marbling are generally preferred because they provide superior taste, tenderness, and juiciness.

Choice. USDA Choice is a grade of beef with modest marbling and a fine selection, especially for cuts derived from the loin and rib areas. It is superior to USDA Select and considered a higher-end cut.

Prime. With exceptional tenderness, flavor, juiciness, and a finer texture, USDA Prime is the superior grade of beef. It is a highly marbled cut and is considered the highest grade of beef.

Dry age. Premium dry-aged beef hangs in a refrigerated cooler for 30+ days and tastes superior to wet-aged beef. Dry aging allows the moisture to escape; leaving beef that melts in your mouth and is packed with flavor.

Red vs Brown.

A very bright red color indicates that the meat is very fresh. It will not be as tender as meat that has had time for the muscle to break down and soften. Some bright red meats you find in the supermarket may have red dyes added to make them appear fresh; You will never find these in our proteins. Dry aged beef is always brown and features a very rich flavor and buttery, velvet-like texture. Many meat connoisseurs prefer the taste of aged, brown beef.