BeefGrass and forage fed beef from exclusively native cattle breeds. Our beef is traditionally dry aged from 14-60 days and is always antibiotic and Hormone Free.

The Finest Grass Fed Steers

Kettle Range ground beef is made from local native cattle raised by us or by our close network of independent Wisconsin family farms.  Kettle Range beef is grass and forage fed and is ALWAYS antibiotic and hormone free.

We personally select each steer for health and finishing, transporting them ourselves to small, local or regional independently owned slaughter houses where we know that they will be humanely and respectfully handled.

Give it a try... We guarantee that you will taste the difference.  And in keeping with out commitment to high quality, healthy meat, we never use "downer" cows or retired dairy cows in our ground beef. 

Traditional Dry Aging

Kettle Range uses traditional methods to dry age our beef for at least 14 days.

Why does dry aged beef tastes better?  The dry aging process, which can last from a few days to as long as several months, allows enzymes naturally present in the meat to break down the muscle tissue, resulting in buttery texture and deep "beefy flavors".

There was a time when all bee was dry aged, but these days, it's more common to age beef in plastic shrink-wrap—a process known as wet-aging.

At our shop, we routinely offer select cuts that are dry aged on site for 14-45 days.  Come take a look in our aging cooler, select a cut that intrigues you, and give it a try.

Distinctive Cuts

Our butcher is on hand to help you select the perfect cut of beef, including classic and lesser-know cuts.

  • Strip Steak
  • Kansas City Steak
  • New York Strip Steak
  • Ambassador Steak
  • Boneless Cub Steak
  • Beef Sirloin Tip Steak
  • Breakfast Steak
  • Knuckle Steak

PorkUnique heritage breeds of Locally raised, pastured Pork. Always Antibiotic and ractopamine free.

Heritage Breed Hogs

Our hogs are raised with deep bedding and access to the pasture, fresh air and sunshine that all living creatures deserve.  Kettle Range pork is antibiotic and ractopamine free and is handled humanely and with respect at local or regional, independent processing facilities.

We always offer Berkshire pork, and we will often have unique heritage breeds, including Red Wattle, Mangalitsa and more.

 

 

Smoking, Curing and Sausage Making

Behind the scenes, were hand crafting gourmet fresh and pre-cooked sausages, smoked items, and even some charcuterie.  And don't forget to try our delicious house made dry cured bacon.

Distinctive Cuts of Meat

In addition to all of the classic cuts, we offer special order cuts, and even whole and half hogs.

  • Bone In
  • Picnic Steak
  • Loin
  • Chops
  • Country Style Ribs

Lamb and PoultryPasture raised Wisconsin lamb and free range poultry. Antibiotic and hormone free.

Pastured Lamb and Cage Free Chicken

Our 100% free range  lamb is raised with love on Southeastern Wisconsin pastures.

Cage free and free range chicken is sourced from local and regional producers and is always antibiotic and hormone free.

Locally sourced, humanely handled

More information about lamb and poultry

Distinctive Cuts of Meat

More information about lamb and poultry