When comparing wet aging vs. dry aging, contrast how the meat is dehydrated. For dry aging, whole sides of beef or primal cuts are hung in open air at a temperature just above freezing and left to age for several weeks. Enzymes work on the muscle fiber during this process while the meat is slowly dehydrating. This concentrates the meat and changes the texture and flavor. The wet-aging process involves vacuum sealing cuts of beef and shipping directly to the market. The aging takes place between slaughter and sale while the meat is in transit and the enzymes have time to tenderize the meat. The biggest plus is that there is no weight loss in the meat due to dehydration. It is a relatively recent technique that developed along with advances in vacuum seal technology and refrigeration.

All our beef is dry aged for a minimum of 12 days for maximum tenderness.

The price of individual products may vary based on the items weight. We Pre-authorize your credit card at the max weight until your order is picked and we know the exact weight for that item. Your credit card will only be charged for the actual weight of the product. 

If you’ve selected in-store pickup during the checkout process, you can come in any time that’s convenient for you, on your scheduled pickup day. While we are open, of course! We will have your order ready for pick up on your scheduled pickup date and not a moment sooner. 

Ideally we would hand-deliver every piece of beef as customer service is the most important part of our business. However, if you are not able to be home when our staff arrives with your delivery. We ask that you leave us accurate details to access your designated cooler. This includes gates codes, cooler location, house description (if necessary), call ahead if needed etc.

If you are able to meet us at your delivery location one of the Ruby Cattle Company team member will actually knock on your door to hand-deliver you the package. Your beef will be frozen, and vacuum packaged, as we believe it's the best way to store meat products.

As a rule of thumb, you can keep the beef in your refrigerator for 3-4 days. However, it will likely last MUCH longer if you make sure the beef stays between 30 and 34 ºF.

We recommend freezing it upon receival if you do not plan on consuming it in the next few days.

Frozen beef will usually stay fresh for about 6 months. Vacuum sealed beef can last up to 2 or 3 years. Do note that over time, freezers will drain the flavor out of frozen foods. Our recommendation is not to exceed 6-9 months of storage.

Sometimes the vacuum seal will break while in transport, especially with products with odd shapes or bones. This is perfectly normal when handling vacuum sealed packaged products and should not affect the quality of the item. This is a normal risk of ordering meat online to be picked and delivered from elsewhere.

If you defrost your meat properly, the flavor will be great. The best way to thaw meat products is in a refrigerator. DO NOT thaw your meat at room temperature. Place it on a tray, inside the refrigerator and let it thaw for a minimum of 6 hours. Thicker pieces may require longer defrosting times.

If you need it sooner, you can thaw the vacuum sealed bag in cold water bath for around 45 minutes. The last alternative is to use the defrost feature in a microwave (not recommended).

Yes, we do! Get as many products as you would like and on the checkout page make sure to click on the "Gift" option box, leave us a message and we'll take care of the rest for you.

We offer "subscribe and save" options for most of our products. Once you select the subscription product, you can modify your subscription directly on your account page or by contacting us at [email protected]

Your recurring subscriptions will be fulfilled using the default delivery option defined to your address and the payment method selected on your account.