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.
The United States Department of Agriculture has done all the work for you to make an informed beef buying decision. Their grade scale is solely determined by the intramuscular fat, or marbling, found in your steaks.
Only the top 2% of beef gets the USDA Prime designation, and when you see it, you know it.
The flavor potential in a Prime grade steak is exactly what chefs grill at the best steakhouses in the world. Simply put, Prime is Prime wherever you're lucky to find it. Prime beef is the best beef, and we've got it.
Not all Choice is created equal. 57% of all beef is categorized as USDA Choice. Choice is a big middle ground, and is broken down into 3 tiers. La Vaca Top Tier Choice grade beef is hand selected from what the industry defines as "Upper 2/3 Choice" or as we like to call it, Top Tier Choice.
Steaks from La Vaca Meat Company are a step above the regular Choice grade steaks found at your local meat market. And it’s delivered.
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.
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. WARNING! Will make you the King of the Grill.