Beef that tastes better

because it's feed is carefully selected, it's growth attentively curated Learn More

Beef that really is better

because its marbling comes from natural fat, not hormones

Beef that melts in your mouth

because it's dry aged 21 days before butcher

Beef that's fresher

because it's raised in your backyard Order Now

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Beyond the Grill, 

Perry Land & Cattle’s 10-page guide to cooking beef like a pro.