We sell Certified Angus Beef (CAB) and local beef for a reason – QUALITY. We are committed to providing our customers with the best beef possible at a fair price. Here are 3 things to consider before buying beef from the grocery store.

1 – Aged Beef is Better Beef

All beef bought from The Meating Place is either wet aged or dry aged. Dry aging is the process of letting meat hang in the open air in a climate controlled room. Wet aging is where you vacuum seal a cut of beef and keep it in the the refrigerator for the aging process. The goal of aging beef is to allow the cut of meat to grow microbes and enzymes that will break down its fibers. The breaking down of those connective tissues results in deliciously tender beef. Dry aging provides the best possible results and we are proud to say that all of our local beef is dry aged. However, wet aging still provides a nice, tender steak and is a part of the process for all of our Certified Angus Beef. Not all beef purchased from a grocery store is aged properly and you could be left with a tough, chewy steak.

2 – Quality Standards for CAB

Certified Angus Beef has 10 quality standards that separate the average Angus beef from the superior Certified Angus Beef. Only 3 out of 10 of all Angus steaks meet the standards that CAB has for their products. You can literally see the difference in quality by noticing the marbling of the meat. Marbling is the little white strips of fat that are seen throughout the cut of beef. For the most flavorful and juicy bite, look for marbling that is evenly distributed in the beef. You’re guaranteed beautiful, consistent marbling every time you buy a CAB steak from The Meating Place.

3 – Fresh VS Frozen Local Beef

“Fresh” isn’t just a word we add to our local beef to make it sound better. It means that it hasn’t been frozen when it comes to us or by the time it makes it to you. This allows for the aging to continue to take place even while it’s in our store. Beef purchased from a grocery store has most likely already been frozen before it hits the shelves. We’re so thankful for our partners at Honey Hog Farms that allow us to keep fresh, local beef in stock for our community.

It is worth knowing what you’re getting and where you’re getting it from. We ensure quality so you can shop confidently.


  1. Thanks a lot to you for sharing butcher shop vs grocery store 3 things to consider here, these kind of ideas are were much needed. I really appreciate that you have provided the data too, really appreciative and useful blog for us. Looking for more!!I must say this, if you get time can visit Biltongplus.co.nz for ideas on this topic.


  2. I had no idea that aging beef helps make it more tender. You said that fresh beef from a butcher has more time to age because it is never frozen. I have never bought meat directly from a butcher before so I’ll see what I can do about getting some.


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