We don’t use scraps and trimmings to make our ground beef.  Instead, we make it with steaks cut from the Chuck and Round.  It is very rare to find ground beef that has been dry-aged.  And we may be the world’s only producer of 45-day dry-aged ground beef made from pasture-raised Japanese Wagyu hybrid cattle.  Compared to conventional ground beef that is sold in grocery stores, the beef flavor is much more intense.  It is a truly unique product that you won’t find anything like it within 3,000 km.