Premium Angus Steaks



We recommend cooking your beef within 5-7 days. 

We recommend consuming the beef within 1 year of receipt.

1) Take a picture of the package and its contents exactly as it arrived. Please also note the exact condition of the product. 

2) Send this information, along with your name, email address, phone number and order number to our customer service team

3) If the steaks are thawed but cold to the touch, they are safe to store in the refrigerator for 5 to 7 days, but we recommend consuming them within this time period.

4) If the steaks are warm to the touch, they should be discarded and not consumed.

Prestige® Beef comes from our conventional cattle, as opposed to All-Natural cattle. Cattle that we use to produce Prestige® beef products may have been administered an antibiotic or growth hormone at some point during their life, which is the way virtually all beef on the market is currently produced.

All-Natural products, by USDA definition, are “food products that receive no further processing upon harvest.” In addition to meeting all USDA requirements for “All-Natural” our “All-Natural” cattle never, ever receive antibiotic or growth hormones at any point in time.

Blue – This is when a steak is quickly seared on both sides. The inside of the steak will remain uncooked. This is the most “rare” that a steak can be ordered at most restaurants, although not all restaurants will oblige the request. Internal temperature will be from 100 to 110F. The texture of a “Blue” steak is different, and for most fans of “Blue steak,” it is an acquired taste. It is executed best with a properly aged steak. For those who like Blue steak, there is no substitute. 

Rare – Red center from edge to edge. The middle 75% of the steak should be very red.  Finished internal temperature of meat is recommended to be 120 – 130F.  What we have found is that pulling the steak at an internal temperature of around 110 – 115F will generally “coast up” (latent heat will migrate to the center of the steak) to around 120F.  If you leave it on a hot grill until the thermometer says 120 – 125F, you’ll end up with a “Medium Rare” steak. 

Medium Rare – This is how the vast majority of steak lovers enjoy their steaks. The middle 50% of the steak should be red, and both edges should be a dark brown color that migrates to light brown. We generally take the internal temperature to 120 – 125F before we pull the steak off the grill to rest. The experts say medium rare is an internal temperature from 130 – 140F.  We believe to hit the perfect Medium Rare, the finished internal temp should be 127 – 133F. But that’s just us … 

Medium – The “experts” call internal steak temp of 140 – 145F “Medium.” Around here, a medium steak will usually result in groans. We’ve done it purposefully on occasion, and to achieve Medium doneness, you’ll want to pull the steak at approx 135F and allow at least 5 minutes to rest so the internal temperature can equalize. 

Medium Well and Well Done – You’re on your own.  We cook burgers from 145 – 150F, but that’s about it unless we’re cooking a brisket or other low & slow cut. 

Thickness will vary a small degree from steak to steak. We cut our steaks to a target weight so that we can sell them in equal portions by weight. If we cut them to equal thickness, the weight of the product would vary and make selling them much more difficult.  

USDA Prime – “Slightly Abundant to Abundant Marbling” 

USDA Choice – “High Quality, but less marbling than Prime”  

USDA Select – “Normally leaner than Prime or Choice. It is less tender, but because it has less marbling, it may not have as much juiciness or flavor.” 


If you have questions, or need helping placing an order, please call our office at (308) 876-2250. Our hours are 7:30am – 4:30pm Central Time, Monday thru Friday.

Just give us a call and we will gladly help you out. Please have your order number and tracking number ready when you call to help speed the process.

We ship ALL frozen packages with Dry Ice. Dry Ice is unique in that it goes from a solid (ice) to a gas (carbon dioxide) without ever becoming a liquid. This process is called sublimation, and it makes dry ice perfect for shipping frozen foods. We add the optimal amount of dry ice to get your shipment to you in good condition. It is very likely that the dry ice will have sublimated by the time the package arrives. As long as the steaks are “mostly frozen” they are perfectly safe to consume and it is fine to store steaks in the freezer for up to 1 year or until you are ready to enjoy them. NEVER touch residual dry ice with bare skin, as it will cause instant freezer burn!! 

When viewing your cart, you will enter your code in the box that is under the product name and states “Enter Coupon Here”. Then click the button that says “Apply Code”. Your Cart Total should then update to reflect the coupon or discount amount.


We ship our products via USPS, UPS and FedEx. Small seasoning and jerky orders will typically be shipped USPS. Frozen products and other larger orders will be shipped either UPS or FedEx. If you prefer one service, please let us know in the “Order Notes” section during check out or give us a call – (308) 876-2250. 

Generally, transit times are 2-5 days from the day the order ships. To see transit times to your area from where we are located (Central Nebraska) view the linked maps. Our zip code is 68949.  

FedEx – 

UPS – 

We double check to make sure your area offers weekend/holiday deliveries. If they do not offer weekend/holiday deliveries, we may opt to wait until the next business day to ship out your package to avoid delays.