SO LOCAL, IT NEVER LEFT THE COUNTY-LINE.
OUR QUALITY SEAL
By sourcing from our very own pastures in Webster County, Missouri,
dry aging and hand-cutting it at our own facilities,
we’re setting a new standard for meat in the Ozarks.
Once you taste the difference, you’ll never go back.
MEAT THE WAY IT SHOULD BE
We raise top-quality beef…not grocery store meat.
The chart below shows where most grocery stores source their beef.
They are in highly competitive market and price is the only thing they seem to promote. This approach has done tremendous damage to the cattle industry over the years, ultimately taking its toll on you, the consumer.
You’re choices to purchase quality have been limited until now. We supply a grade of beef usually reserved for the high-end restaurants and we do it all right here in Webster County, Missouri.
SKIRT STEAK FOR CARNE ASADA
8 OZ MARBLED BEEF FILET
TRI-TIP LIKE YOU’VE NEVER SEEN
Valley Mountain Quality Meats are processed in our federally inspected USDA processing center. Although it isn’t graded by the USDA, our dry-aged beef consistenly runs in the upper 5% of choice or prime grade.
We raise our own herd of Angus Beef right here in Webster County, Missouri. It has been genetically perfected and has been treated humanely from the start. We aren’t like the huge packing houses and stockyards that process millions of pound of beef per day.
We have a managed herd of extremely well fed and finished cattle. We start the process of proper nutrition from the onset, instead of a few weeks before going to slaughter, like the large volume processing plants do.
This of course, costs more to do…but you will love the result.
Dry-aged beef is a time-tested method of aging beef. We dry-age all of our Prime Cut beef sides for at least 14-days.
Not only is there a difference in color, there is a tremendous difference in taste. It’s a more expensive process than wet aging
because of the water loss attributed to the aging process.
Most of the beef you’ve eaten in your life has probably been wet-aged in cryovac bags, either as a large primal or sub-primal, to be butchered into steaks, roasts and hamburger at the local store level.
While there is nothing bad about wet aging, it simply doesn’t compare to the dry aging process for flavor.
Valley Mountain Quality Meats
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Sat: 10am – 3pm