Kettle Range beef comes from local native cattle raised by us or by our close network of independent Wisconsin family farms. We select each steer for health and finishing, transporting them ourselves to small, local, or regional independently owned slaughterhouses where we know they will be humanely and respectfully handled.
Kettle Range beef is grass and forage-fed and is ALWAYS antibiotic and hormone-free. We guarantee that you will taste the difference. And in keeping with our commitment to high-quality, healthy meat, we never use “downer” cows or retired dairy cows in our ground beef.
Kettle Range uses traditional methods to dry age our beef from 7 to 14 days and routinely offer specialty select cuts dry-aged on-site for up to 45 days.
Why does dry-aged beef taste 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 a buttery texture and deep “beefy flavors”.
There was a time when all beef was dry-aged, but these days, it’s more common to age beef in plastic shrink-wrap—a process known as wet-aging.
We’re thrilled to announce a new delivery partnership that allows us to deliver from both our Milwaukee and Elm Grove shops to any address within 20 miles.
For a limited time, we’re offering $5 off your first home delivery of $50+.
Use code SAVE$5 at checkout.