Head Butcher Bradley Newhall
Did you know that all of our meats are cut and wrapped right here on the ranch in our very own WSDA & USDA certified butcher shop? It’s true! We dry-age our beef in a hanging room for about 14 days, then it goes to the cutting room floor where our head butcher Bradley cuts it into steaks, roasts, chops and what not with the help of his assistant and a couple great ladies who help with packaging, labeling and sorting. It’s a great team that we are really proud of!
What does it mean to you, our customer? Well, ultimately, this gives us total control over the quality and chain of custody (if you will) of our meats, from the aging process, to the thickness of our cuts, to the spices in our sausage, right down to the Cryovac seal and branded label. And since our customer’s satisfaction is our top priority, having all of that within our control is central to our mission to simply provide the highest quality product possible. It also gives us the ability to fully customize WSDA orders (bulk shares of beef, pork, lamb and goat), so our customers can get exactly what they want and nothing they don’t.
In addition to cutting and wrapping custom orders for our own clientele, we also provide the service to other area ranchers. To learn more about our equipment and services, visit our butcher shop website at www.windyncustombutcher.com.