Snow Creek Ranch’s dry-aged beef has been allowed to hang in a dry, climate-controlled environment for 3 weeks. The dry aging process concentrates the beef’s flavor by reducing the water content through dehydration (and thus giving you more beef for your dollar!). While hanging, the beef’s natural enzymes go to work breaking down the muscle fiber, and tough connective tissue in the muscle, leading to beef that is actually more tender than it would be if grilled fresh.

While most supermarket steaks are wet aged for just a few days Snow Creek Ranch steaks are dry aged for 21 days, so they’re buttery smooth, like a fine wine, with complex flavors and incredibly tender. 

While a program of regular growth hormones and steroids makes it cheaper (up to 30% cheaper!) for industrial ranching operations to produce beef, we believe it is unhealthy for our cattle, and for you. As a small, independent, family ranch, our goal is to produce healthy cows. That’s why we never use hormones or steroids, and we only use antibiotics when we absolutely have to, like when we have a sick or injured animal.

We’re committed to producing safe beef, fit for our children and yours, even if it costs more to do it. It’s just the right thing to do, and you get a better steak in the end.

When you are looking to enjoy the best steak Angus cattle have to offer, you’re looking for 2 characteristics: large ribeyes and excellent marbling.

The Ribeye is our signature steak. And thanks to our herd’s unique genetics, ours are some of the largest around, weighting in at about 1.3LBS. They are also some of the most delicious you’ll ever taste.

In addition to large Ribeyes, our beef has amazing marbling, thanks to our herd’s amazing DNA, combined with a special feed program. This combination produces beautiful Intra-Muscular Fat (IMF, or Marbling). It’s what makes your Snow Creek Ranch Steak so tender, flavor-packed, and healthy.