Welcome to The Horned Beef Company

What is Marbling and Why do I Care?
Marbling is white flecks of fat within the meat muscle. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy.
 

How do you ship the meat I order?

Our meats can either be shipped to you via carrier or can be pick up locally at our site.  If shipped to you we pack all of our meats in boxes with enough dry ice and/or gel packs to be sure your meat is frozen and arrives to you safely.

What can I do to keep my beef safe while cooking or storing?

This is probably the most commonly asked question. For this we have an entire section on meat handling here.

How & Why is Some Beef Aged?
Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator.

What is the difference between whole muscle and pressed beef jerky?
Whole muscle jerky is what you are used to seeing in the store shelves, it is the entire piece of muscle flavored and dried to provide the a great piece of jerky.  Pressed beef jerky is ground beef that is seasoned, formed, pressed and dried to make softer beef jerky while retaining all the great flavor of beef jerky.
 

*All Natural Tender Aged Beef

No artificial  ingredients and aged for a minimum of 14 days