About Texas Heritage Beef


(Please Note:  Currently, only our sausages [click here] are Texas Heritage Beef, none of our gourmet steaks.)

Texas Heritage Beef offers gourmet-quality, dry-aged beef. Healthier grass-fed and gluten-free sorghum-grain-finished beef produces meat that is juicy, tender, and full of flavor and essential nutrients. Beef is lower in cholesterol than buffalo, chicken, turkey, pork and lamb, making it a healthier meat choice.


Texas Heritage Beef is the Right Choice Because:

  Dry aged for gourmet quality
▬ No hormones
▬ No steroids
▬ No Antibiotics
▬ No Pesticides
▬ Lower in cholesterol than other meats
▬ Lower in fat
▬ Allowed to grow naturally, stress free and humanely processed
▬ USDA inspected and label approved

Why Is It Safe?

  ▬ Texas Heritage Beef Company maintains ownership and strict oversight of the entire life and processing of its cattle.
  ▬ Meat is processed at a USDA-inspected facility.
  ▬ Cattle are offered all-vegetarian, pesticide-free feed — NO corn, animal by-products, or other additives.
  ▬ No additives to the finished product, such as water, dyes, tenderizers, or preservatives.
  ▬ Cryovaced and frozen for your safety and convenience.
  ▬ Meets consumer expectations for environmental concerns:
  • No feedlot = no methane gas concentration
  • No feedlot = no runoff water pollution
  • Smaller stature animals so they eat less (green sustainability)
  • Smaller carbon foot print
  • Genetically has less back fat, which cuts down on trim wastage at processors, a cost savings that is passed on to our customers

How is Texas Heritage Beef Different from the Local Grocery Store?

  Meat in a grocery store:
  • is wet aged for up to 28 days. Wet aging consists of allowing cryovaced beef to break down for tenderization by remaining in its own juices. This process will tenderize to a point but will not enhance the flavor of the beef.
  • can be electro-shocked for tenderizing at the processors.
  • can be tenderized mechanically
  • may not be aged at all



Why Dry Age?


For a truly great, premium steak, beef should be dry-aged, a process rarely used in today’s commercialized beef industry where wet aging is the norm. We process our animals in a small USDA-inspected facility, where experienced butchers dry-age our beef for peak tenderness and concentrated flavor, then it is carefully trimmed and cut. The premium steak product is then shrink-wrapped (Cryovaced) and frozen to seal in the freshness and flavor.

30 years ago, dry aging was a standard for aging beef. In a mass-produced commercial environment where all the attention is to the profit margin, dry aging has been done only for a few discriminating customers. Currently, 90% of the beef sold is either wet-aged or not aged at all. There is a reason your favorite steak house insists on dry-aged beef!!

Dry-aged beef typically costs 25% more than wet-aged beef. But if you have ever had dry-aged beef, you know the cost is worth it. Dry aging has almost become a lost art, along with the neighborhood butcher.