In August of 2010, Rare Cuts opened its doors in New Orleans, Louisiana with one goal in mind: provide the highest quality cuts of premium meats to the home cook. All of Rare Cuts products are all natural, always fresh and are never frozen. Every cut of beef is aged a minimum of 20 days and each animal is fed a 100% vegetarian diet and treated humanely. Each ranch that Rare Cuts sources its products from has been carefully vetted from the top down to ensure that you receive a consistent and quality product.
Our Dry-aged beef starts with the finest USDA Prime Angus Beef available. It is then placed in a meticulously controlled environment to dry for up to 6 weeks. This process changes beef by two means. Firstly, moisture is evaporated from the muscle, which creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.