News from The Ranch
Yes. Every cut of Five Marys meat comes from an animal that never had antibiotics, growth hormones or ionophores. Here is how we do it, and what happens when one of our animals gets sick.
Frozen meat stays safe at 0°F. Here is how long steaks, roasts, ground beef and sausage keep their best quality, what freezer burn really is and how we pack our meat to last.
Dry-aged beef hangs in a cold, dry room for weeks before it is cut. Here is how we dry age every carcass at Five Marys, how it compares to wet aging and why it changes the flavor.