Flatwater Beef provides 21 day Nebraska dried up aged meat throughout the continental United States. There are many explanations why Flatwater sells truly unique steak, roasts and floor beef. First, the complete beef is dry aged beef. The process involves suspending the meat in a climate controlled cool for 21 times before being cut into steak, roasts, brisket and much more. While some competition offer the high grade cuts like this it's very rare that might be roasts and surface beef dry out aged. This is especially important to the entire taste and tenderness of the meat since during the aging process the moisture content evaporates providing you a more flavour condensed cut. During the process the natural enzymes breakdown the meat and in turn gives it more tenderness. Secondly, Flatwater Meat only places their cattle from the center of meat country in central Nebraska. How come this important? I'm glad you asked. It really is popular that Nebraska Beef has a far greater track record for better quality and flavour. While other guys source from from coast to coast, Flatwater uses only known sources, from small ranches. This can help keep a higher level of quality control. And lastly, Flatwater Beef is 100% all natural. Meaning there is no added preservatives, colouring or flavoring and is minimally processed, the way it should be. Other resources of meat may involve several different suppliers, including feed a lot, packing plant life, etc. while theirs goes from rancher to butcher to your home table. This is Beef Country. Â