THE PRIME CHOICE, DELIVERED.
There’s no reason to search far and wide for the best steak. In fact, it can be as close as your doorstep with La Vaca Meat Company. La Vaca Steaks have all of the texture, flavor, tenderness and juiciness of a steakhouse experience at your house, with every bite. Yet our commitment begins months before your steak arrives. Our beef is hand selected so our quality and consistency is unsurpassed. Then we go one step further, wet aging at least 40 days to optimize flavor and tenderness before making a single cut. Whether you prefer a Porterhouse, Ribeye, New York Strip or another, you always make the right choice with La Vaca Meat Company, and we’re as close as your phone, internet or our corner store.
COLORADO IS OUR HEADQUARTERS AND OUR HOME
Our La Vaca Headquarters is in our home state of Colorado. With lifelong dedication to raising Colorado cattle, 100% of our beef is local.
From the ranch to the table, La Vaca Meat Co. was founded from a tradition of raising cattle on the plains of both Colorado and Texas. The original La Vaca families, the Mays and Mosleys, started it all and three generations later, La Vaca continues to celebrate this heritage with high-quality beef.
A CUT ABOVE BY THREE GENERATIONS
The May family began their cattle business on the high plains of eastern Colorado. Roll up your sleeves kind of people, the four May brothers had a passion for the ranching business and believed that a good steak started with a happy and healthy cow. From generation to generation, the May family has passed on the time-honored skills of raising and selling cattle. Today, the May family owns ranches from Nevada to Nebraska.
The Mosley family first became involved in the beef processing industry in the 1950's. Settling in Amarillo, Texas, the Mosley family business quickly grew into cattle feeding, grazing and ultimately, trading. When Clay Mosley and Dan May met at a Wichita Convention in the 1980’s, the two hit it off, and the creation of La Vaca Meat Co. followed.
Today, La Vaca Meat Co. has combined their heritage with a modern and innovative approach. The process begins with the cattle, who are grass fed the majority of their lives and finished the last 100 days on high-protein corn flakes and alphalfa that promote perfectly marbled meat. All of the cuts of meat are then wet-aged up to 40 days, leading to a superior product that means a juicy and tender steak. Although many companies cut corners with the aging, processing and care of their meat, La Vaca knows that for a truly delicious steak, you need premium top-tiered Angus beef.
BEFORE IT ARRIVES AT YOUR DOOR, OUR BEEF IS HELD TO A HIGHER STANDARD.
The families behind the La Vaca name developed their reputations by going above and beyond. The steaks that customers commonly describe as the juiciest and most tender come from wet aging USDA grade quality beef for 40 days.
We don’t take shortcuts. All of the convenience you enjoy from door-to-door delivery must be backed up. We want your family to say that we offer the best steaks, steakburgers and jerky, bar none.
Aging is a natural tenderization process where enzymes break down the muscle tissue. When you can truly sink your teeth into a steak, aging did that. Contrary to what you may think, "fresher" is not better when it comes to red meat. Bright red, fresh meat in your local meat market display case has certainly not been aged up to 40 days. Without the opportunity to chill out for several weeks, beef will simply not be nearly as tender.
A steak's tenderness is solely determined by the amount of time it has been aged. This is our La Vaca Meat Company promise. We take the extra time and cost to provide the best steak you've ever had.
A BONUS LA VACA BENEFIT: THE CUTS LIVE UP TO THE MEAT.
The La Vaca standard is to hand cut our steaks to a generously thick, uniform size. Our Ribeyes, Strips, T-Bones, and Porterhouses are all cut to at least 1.25" thick. This will allow for a consistent grilling experience.