Ask a Homesteader
WHAT MAKES YOU “Homesteaders”?
We are a company that was founded on the core value of giving back. Since 1932, our family has invested into strengthening our local community by providing quality service & products at an affordable cost. Even before then Now, 86 years later, we are keeping that same principal alive with our Mall Mega Meat Market. With each city that we service, we pledge to give back a portion of our proceeds to the local Food Bank or charity. That means that together we can make a difference and bring more “greatness” into the world, one city at a time. That’s the "Homestead Steaks’ promise.
WHAT DO YOUR CATTLE EAT?
Our cattle eat a vegetarian based diet consisting of grass, hay, sorghum silage, corn silage, flaked corn (non GMO). Our Homestead Program has strict protocols and the cattle are allowed eat healthy.
HOW LONG IS YOUR PRODUCT AGED?
All of our steaks are wet aged for a minimum of 28 days.
WHAT IS THE DIFFERENCE BETWEEN DRY AGE AND WET AGE?
The difference between wet aging vs. dry aging is in how the meat is dehydrated. For dry-aging, whole sides of beef or primal cuts are hung in open air at a temperature just above freezing and left to age for several weeks. Not only are the enzymes working on the muscle tissues during this time, but the meat is also slowly dehydrating. This concentrates the meat and changes the texture and flavor. With wet-aging, cuts of beef are vacuum-sealed in plastic and shipped to the market. The aging takes place in the 4-10 days between slaughter and sale while the meat is in transit and the enzymes have time to tenderize the meat. The biggest plus is that there's no weight-loss in the meat due to dehydration. It is a relatively recent technique that developed along with advances in vacuum seal technology and refrigeration.