Quality beef

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Cliftons Farms beef comes from calves sired by our bull from our cows. What that means is we control the genetics from the beginning. So we know that the calf is capable of producing quality beef.

At the proper time we begin to introduce more grain into the diet. This process is called finishing. The objective of finishing is to add just the right amount of marbling and fat to the animal to bring out more flavor and improve the meat texture. This process usually takes 100 days.  

Our goal in finishing is to achieve the equivalent to a USDA quality grade of prime or high choice. This process is certainly not an exact science so we may not quite achieve that goal every time but we can assure our customers that our beef will be some of the best they ever tasted. 

Because the meat processor we use is not a large federally inspected plant there is no USDA inspector around to quality grade our beef. The butcher we use has years of experience cutting beef. We have an agreement with him to perform a quality grade on all of our beef. He notifies us of his opinion of what he believes the USDA quality grade would be. In the event that this grade is not to our standards we will contact the customer and offer a full refund.

Once the animal is slaughtered it will hang in a climatically controlled room for 21 days to dry age. Dry aging allows water to evaporate from the meat and enzymes naturally present in the meat to break down the muscle tissue. This results in improved texture of the beef and locks in flavor.