At Genesee Valley Organic Beef, we take the extra step to ensure you will receive a high quality product.  We ensure every phase is performed with quality, flavor and tenderness as our primary focus and highest priorities.  Dry Aging, for example, is one of the most important phases. All of our beef is aged for 21 days, “the old fashioned way,” which allows nature to work its “miracle”. 

The ever-increasing demand for beef has caused the meat industry to cut corners and quality.  Today’s industry standard includes a process called “wet aging”.  In this process, the beef is cut and wrapped in vacuum bags with a preservative called Sodium Nitrite within 2-5 days of slaughter. Please visit the Organic Consumers Website for further information on the negative effects of Sodium Nitrite. This causes the beef to develop a strong flavor and decreases the tenderness of the product.  Sodium Nitrite has also been known to cause severe allergic reactions.      

Dry aging is just one example of our unyielding commitment to quality.