Washed In Hot Water

The USDA requires that the outside of beef and pork carcasses are sprayed with an antimicrobial agent during the hanging and aging process. This is to prevent the spread of potentially harmful pathogens. A grand majority of processors use harsh chemicals like chlorine or citric/lactic acids.

Instead, we partner with a processor that uses hot water. We do this to produce the most natural food possible, reducing the amount of toxins for everyone and everything.