perks for your palate.
Dry-aged goodness from a small family farm
By Liv Combe
30% off Dogwood Hills Cattle Co.
Promotional deal expires on: Mar. 1, 2015 at 11:00 AM PST
Available For: 23 hours, 41 minutesValid online only; not valid on shipping; free shipping on orders over $100 after the BBE discount; shipping cost estimates: $20; cannot be combined with other offers; enter your BBE Passcode in the discount code box at checkout; please note: a passcode grants you access to this exclusive discount and products must be purchased on the Dogwood Hills Cattle Co. website.
What started as a butcher shop during the Great Depression has developed into the family-run Dogwood Hills. All of the beef they sell comes from their own cattle—the operation is kept small by design, but that doesn’t mean your options are limited. They offer a wide selection of steak cuts ranging from porterhouse to t-bone to filets, plus hamburger patties, ground beef, and kebab meat to put on your table.
The farmers at Dogwood Hills believe that knowing where your meat comes from—and exactly how it’s raised—shouldn’t be a luxury, and that great-tasting beef should be on everybody’s grill. And we’re not going to argue with that.
- Dogwood Hills donates 10 to 15 percent of their beef to local food kitchens.
- Notice that Dogwood’s doesn’t list their cuts at exact sizes—as they put it, “our cows aren’t cookie cutter and neither is the meat they produce.” Instead, you can order small or large cuts, and they strive to give you useful estimates of the weight.
- Looking to give a gift? Check out the Family Package, a collection of beef cuts that can easily be incorporated into everyday recipes or saved for a special occasion.
One for the ages
If you’ve ever had steak in one of the great steakhouses of the world, it has almost certainly been dry aged. But what does that mean? As compared to the more common wet-aging, which involves storing meat in sealed bags, dry-aged beef is kept in a temperature- and humidity-controlled environment. Over time, enzymes break down the tissues, tenderizing the beef, while moisture is slowly reduced, concentrating the flavor. All of Dogwood Hills’ beef is aged this way. It’s more time-consuming and more involved, so sure, it costs more. But once you’ve tasted the difference, you’ll never go back.