About Us:
My name is E. Scott Gehman. I have been in the meat industry all my life. I grew up in the butcher shop and learned the trade from my dad and grandfather. My wife Jessica and I now run a small hometown butcher shop where we process locally raised beef. We sell individual cuts, packages, sides, and whole steers. Here is a link to a Town and Country news article written about us.
About Our Beef:
The steers are all pasture raised on local farms by farmers who care about each animal. They are hormone and antibiotic free. The steers are slaughtered at a USDA facility and are then delivered to our butcher shop where they are hung in a cooler to dry age for 14-21 days. Each steer is then processed to the customers’ individual requests.
About Dry Aging:
Forty years ago, most of our beef was dry aged. Starting in the early 1970s, vacuum packaging became more popular and convenient. This was an advantage to the processor because they could “wet age” the beef in the bag, allowing the beef to retain its weight, and therefore making it more cost effective. However, this process changed the taste of the beef, and slowly the consumer became accustomed to this flavor, forgetting what real beef tasted like. Dry aged beef forms a crust on the outside of the carcass similar to the texture of beef jerky. During this dry aging process, the natural juices are absorbed into the meat, and the enzymes go to work to make the beef more tender and flavorful. After the dry aging is finished, that crust is trimmed away. For more information on dry aged beef, check out this article.