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About Texas Heritage Beef


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

Texas Heritage Beef offer gourmet quality, dry aged beef. Healthier grass-fed and gluten-free sorghum-grain-finished beef product 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 are 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 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 and then it is carefully trimmed and cut. The 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.