Enter the discount code in the coupon box in the checkout section. This will automatically generate the sale price of the item. If you are still having trouble placing your order, please contact one of our representatives at 1-877-624-6898. They would be happy to assist you.
You can track the status of your order immediately after it has been placed You can also contact Customer Service at 1-877-624-6898 or email email@example.com, Monday - Friday 8 a.m. to 5 p.m. ET.
You will receive an both an email with a confirmation number which confirms that the order has been placed as well as an email confirming that the order has been shipped for each order placed online. The email confirmation typically arrives within 24 hours. The email notifying you that the product has been shipped is sent the moment we ship it out and will provide you with your package tracking number.
All of our steaks are shipped frozen to guarantee freshness upon arrival.
Yes. You will need to choose the overnight shipping service and call customer service during regular business hours at 1-877-624-6898 or email firstname.lastname@example.org for your special request.
All of our products are shipped via FedEx. Each order both fresh and frozen are packed in a Styrofoam cooler with either dry ice or ice gel packs.
If any product has reached room temperature and is no longer cool to the touch, please contact us at 1-877-624-6898 or email email@example.com.
We currently ship to all 50 United States and Puerto Rico. We can also ship to Canada, The Caribbean, Central America, and South America under special circumstances. Please contact customer service at 1-877-624-6898 or firstname.lastname@example.org for more information.
Yes, we do ship to Puerto Rico. Unfortunately, Puerto Rico is not available for any Free Shipping Promotions.
As long as they are kept at a steady freezing temperature, our steaks/roasts can last from 12/18 months in the freezer. Seafood can last from 3/9 months.
USDA Prime is the highest 1-3% of all beef produced in the United States. It contains the highest degree of marbling (intramuscular fat). USDA Choice is the next highest level which contains an abundant amount of intramuscular fat, but less than USDA Prime.
Both program are an upper third USDA Choice. Sterling Silver Premium is Cargill's Premium Program and Grand Western Reserve is Grand Western's Premium Program.
Wagyu is a particular breed of cattle and often times exhibits greater marbling than that found in USDA Prime beef.
Our high quality seafood comes from a variety of sources. Please see individual product pages for details.
Our Wet-Aged and Dry-Aged products are Grain/Corn Fed unless otherwise noted.
Yes, we use Purdue Harvestland which is a Free Range chicken.
Aging beef is an important process that makes even the finest of meats more tender and flavorful. Dry Aging is a process where prime cuts are exposed to temperature/moisture/light-controlled coolers where an outer crust will form. This crust is carefully removed, leaving meat that boasts a distinctive flavor and tenderness that is only found when dry-aged.
Wet Aging occurs when meat is placed inside of vacuum-sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat' as complex proteins from the inside out, producing meat that boasts a distinctive flavor and tenderness only found when wet-aged.
The length of aging varies greatly as function of various factors: size of primal cut, type of primal cut, and grade. When it comes to Dry-Aged meat the process typically takes 4-8 weeks. This is because the amount of humidity, moisture, and light also affect the aging process causing it to vary. When it comes to Wet-Aged meat the process typically takes 4-6 weeks.
Ingredients and nutrition facts are not provided for single protein items (i.e.: beef, bison, fish, lamb, pork and veal). All other products have labels on them with nutrition facts & ingredients, or you can contact our Customer Service at 1-877-624-6898 or email email@example.com for more information.
(nutrition facts based on “average” steak)