Meat Redefined
Taste the Craftsmanship
Crafted from hand picked 100% USDA prime grade black Angus, our beef undergoes a bold process designed by Chef Justin infused with old-world charm and innovative science that only we’re doing. Each bite is a testament to our commitment to quality and flavor.
How it Works
Once you place your order, our premium meat is processed at our facility. Each cut is weighed, placed on racks, and inoculated with noble molds. After a minimum of 35 days, the aged meat is ready for perfection.
What Are Noble Molds
Noble molds are a unique and essential part of the dry-aging process. These beneficial fungi develop naturally on the surface of the beef during aging, forming a protective crust that enhances both flavor and texture.
Meat Our Buddies
Join the #NobleMold Revolution
“Pardon my French, but holy sh*t!”
“We don’t always eat bacon, but when we do we CRUSH Brunson Bacon!”
“Absolutely the best steak you’ll ever try”
"The only bacon I'll buy anymore!"
You Can’t Beat Our Meat
Chefs Trust Brunson Meats, Why Should You?
Exclusive to us in the US, this method brings back the art of slow, intentional food.
Grass Fed, Grain Finished
USDA Approved
USDA Prime Grade Beef
We're Raising the Bar
Our meats are free from artificial additives. With precision aging, and our noble molds, we reduce bacteria which enhances tenderness. We’re the only people doing this in the US - we’re bringing back slow food that is very intentional.
No B.S. is Our M.O.
The Secret Behind Our Beef Dry Aging
Noble Molds
We kick off with a badass blend of noble molds, infusing our beef with insane flavors like brown butter, popcorn and a hint of delicate nuttiness.
Precision Aging
Temperature and humidity are our playground—crafting perfect, tender cuts every time.
USDA Inspected & Approved
We’re freakin' meticulous from farm to processor (abattoir), ensuring you only get the best, safest USDA prime dry aged steaks on your plate.
Frequently Asked Questions
Dry-aged steak is beef that has been aged under controlled conditions, allowing natural enzymes to tenderize the meat and intensify its flavor. It's special because it offers a unique taste and tenderness compared to regular steak.
We age our steak for a minimum of 35 days. During this time, the meat undergoes a process of dehydration and enzymatic breakdown, resulting in a more tender texture and concentrated flavor profile.
Our dry-aged steak is infused with flavors like brown butter, nuttiness, and popcorn, thanks to our unique noble mold aging process. These flavors are distinctive and elevate the taste experience to a whole new level.
We recommend searing the steak's exterior in a pan or on the grill, then finishing it in a 225°F oven or on the cool side of the grill until it reaches an internal temperature of 117°F. Let it rest for 7 minutes before slicing and serving with a generous seasoning of salt and pepper for a mouthwatering experience.