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, 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, they are then delivered to our butcher shop where they are hung in a cooler to dry age for 14-21 days. The 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 1970's vacuum packaging became more popular and convenient.
This was an advantage to the processor because they could "wet age" the beef in the bag. This would allow the beef to retain it's weight, making it more cost effective. This however changed the taste of beef, and slowly the consumer became used to this and began to forget what real beef tasted like.
Beef that is dry aged 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. Here is a great article about dry aged beef.
This was an advantage to the processor because they could "wet age" the beef in the bag. This would allow the beef to retain it's weight, making it more cost effective. This however changed the taste of beef, and slowly the consumer became used to this and began to forget what real beef tasted like.
Beef that is dry aged 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. Here is a great article about dry aged beef.
More about Beef:
"One Cow" When you buy ground beef in most supermarkets you are likely buying beef from literally hundreds of animals. Trimmings at the processing plant are heated, centrifuged, and treated with Ammonium Hydroxide, pressed into large batches which are then mixed and ground into small packages. These packages are gas flushed and sent to your supermarket shelves. Take a close look at the pre-packaged beef at your supermarket. Each pack is required to provide "country of origin" labeling. Most of these labels now list Canada and Mexico as countries where their beef may have originated from. You could be eating American, Canadian or even Mexican beef, or a mixture of all three!
Click on this link for more information. When you purchase beef from Back Home Butcher Shop, you are buying the meat of ONE steer. Your animal was raised by ONE local farmer and processed by ONE butcher with over 37 years of experience. Your beef is carefully trimmed and separated from the fat one piece at a time. The beef stays COLD. You know exactly what you are feeding your family. This is peace of mind. Support local farms and businesses, try some "one cow" beef today.
Click on this link for more information. When you purchase beef from Back Home Butcher Shop, you are buying the meat of ONE steer. Your animal was raised by ONE local farmer and processed by ONE butcher with over 37 years of experience. Your beef is carefully trimmed and separated from the fat one piece at a time. The beef stays COLD. You know exactly what you are feeding your family. This is peace of mind. Support local farms and businesses, try some "one cow" beef today.