FAQ

How can American Ultra Lean Beef Products be so tender?

Tenderness of beef is acheived through a combination of factors.  We start with Parthenais cattle, which is known as the "fat free breed" and cross with Charlais, Simmental, Simbra and Brangus cattle to produce leaner, more muscular beef cattle.  These gentle breeds are calm and docile which promotes tender meat.

Since stress can cause meat to be tough, all of our cattle go through easy handling routines and live in wide open spaces.  At the right age they are loaded and transported to the processing facility and given a day to rest before harvesting.

Our wet aging process further tenderizes our beef products.  All products are aged for 21 to 30 days in coolers with controlled temperature and light levels.  Wet aging improves the quality of our products by producing excellent flavor and tenderness.