Faqs For
Dilday Ranch

Dilday Ranch has been a family-owned operation for over 30 years, with a legacy deeply rooted in agriculture and stewardship of the land. Learn more about our history and values on our About page.

What sets Dilday Ranch beef apart is our unwavering commitment to quality, sustainability, and ethical practices. Our beef is pasture-raised, hormone-free, and sourced from our own cattle, ensuring transparency and superior taste in every bite. With generations of expertise and a dedication to excellence, we take pride in offering premium, naturally raised beef that delivers exceptional flavor and tenderness to your table.

No, our commitment to providing natural, hormone-free beef means that we do not use growth hormones or antibiotics in our cattle-raising practices. We believe in allowing our cattle to grow and thrive naturally, resulting in healthier and more flavorful beef for our customers.

At Dilday Ranch, our cattle are raised in a pasture-based system, where they have access to open pastures for grazing and exercise. We prioritize their well-being by providing ample space, clean water sources, and natural forage.

Our cattle primarily consist of Angus genetics, sourced from carefully selected lineage, including the renowned Gardiner Angus Ranch. We focus on breeding for superior traits such as marbling, tenderness, and flavor to ensure the highest quality beef.

Ordering our premium beef is easy! Simply visit our online Butcher Shop, browse our selection of cuts and bundles, and add your desired items to your cart. Then proceed to checkout, where you can enter your shipping and payment details to complete your purchase.

We offer shipping options to most locations within the United States. Once your order is placed, our team carefully prepares your beef and ships it out promptly to ensure freshness upon arrival. Shipping times may vary depending on your location, but we strive to deliver your order as quickly as possible, typically within a few business days. For more information on shipping rates and delivery times, please refer to our Shipping Policy page or contact our customer service team for assistance.

The short answer, yes, we offer grass finished as a customer order. Our standard beef order is grass raised and grain finished.

Hanging beef for a period of time, typically around 21 to 28 days, is a process known as dry aging. Dry aging involves allowing beef to rest in a controlled environment with controlled temperature, humidity, and air circulation. This process offers several benefits that can enhance the flavor, tenderness, and overall quality of the meat. Here's why beef is often hung for around 28 days: Flavor Development: During the dry aging process, enzymes in the meat break down proteins and fats. This enzymatic activity helps develop a more concentrated and intense flavor in the beef. The moisture loss that occurs during aging further intensifies the flavor, resulting in a richer and more complex taste profile. Tenderness Improvement: Dry aging allows natural enzymes to gradually tenderize the meat by breaking down connective tissues. This leads to a more tender texture, making the beef easier to chew and enjoy. Concentration of Flavors: As moisture evaporates from the meat during aging, the remaining flavors become more concentrated. This intensification of flavors contributes to a more pronounced and enjoyable eating experience. Improved Texture: The breakdown of proteins and connective tissues results in a smoother and more buttery texture, which is highly desired in premium cuts of beef. Trimming of Outer Layers: During the aging process, a dry and firm outer layer, known as the "crust," develops on the meat. This outer layer can be trimmed away before cooking, revealing the tender and flavorful interior of the meat. It's worth noting that while dry aging offers these desirable qualities, it also leads to some moisture loss and a reduction in weight. As a result, dry-aged beef is typically more expensive than fresh beef due to the reduced yield. The specific duration of dry aging can vary based on factors such as the cut of meat, the desired flavor profile, and personal preferences. Some butchers and restaurants may even opt for longer aging periods, such as 45 days or more, to achieve even more pronounced effects. Overall, dry aging is a specialized process that requires careful monitoring and expertise, but it can result in exceptional quality beef with enhanced flavor, tenderness, and texture.

The amount of freezer space you'll need when purchasing a half side of beef can vary based on several factors, including the size of the animal, the cuts of meat you receive, and how the meat is packaged. As a rough guideline, a half side of beef can yield around 200 to 250 pounds of meat. On average, you might expect to need approximately 8 to 10 cubic feet (or about 0.23 to 0.28 cubic meters) of freezer space to comfortably store a half side of beef. This estimate takes into account a mix of cuts, including steaks, roasts, ground beef, and other variations. Keep in mind that this is a general approximation, and the actual space required can vary.

The meat is processed in a USDA certified butcher shop.