FAQs

• What is Sadler Farm's Natural Beef?

• What grade of beef is Sadler Farms Natural Beef?

• What are the USDA grades of meat?

• What is the dry aging process, and why do you do it?

• What is marbling and why do I want it?

• What's the big deal about anti-biotics anyway?

• Why vacuum packaging?

• How much freezer space will I need?

• How should I defrost the meat?

• I'm not sure about the color of my hamburger / meat. Is it fresh?

• Liquid in package?

• What are safe cooking times?

• What herbs do you recommend to season the meat?

• What is your refund policy?