PORTION CONTROL

• Buckhead Beef is nationally recognized as the leader in the steak business
• We start with the best raw product available: Premium quality, Well-Marbled, Midwestern Corn Fed Beef
• Naturally Aged 21-35 Days to maximize tenderness and flavor
• Hand cut by meat specialists to rigid specifications
• You get exactly what you want. No extra trim or waste
• We process nearly 250,000 pounds of beef in our cut shop every week

Advantages

• It saves time and money
• Better trimmed products ensure higher consistency and satisfied customers
• High quality packaging ensures shelf life
• Custom portion cuts fit the specific menu needs
• Food Safety
• Inventory management/control
• By leaving the portion cutting to us you will minimize the risk for product waste & inconsistencies

LEADERS IN DRY AGING

In 1997, Buckhead Beef commissioned a dry aged beef study with Kansas State University to determine what variables create the ultimate flavor profile, juiciness and tenderness of dry aged beef. Moreover, we aimed to determine the safest way to achieve these results.  Sourcing the right raw material is a key aspect of successful dry aging as the process requires large subprimals with evenly distributed fat content.  The process enhances beef by two means.  First, moisture is evaporated from the muscle.  This created a greater concentration of beef flavor and taste.  Second, the beef's natural enzymes break down the connective tissue in the muscle which leads to more tender beef.  A dry aged steak is firm, yet tender at the same time, with a nutty, robust and rich flavor.