The Soul of Ground Beef: Found.

Long before it was stuffed in fast-food buns or squished into shrink-wrapped trays, ground beef had soul. Born of necessity, practicality, and thrift, it has always been a workhorse in the kitchen rather than a glamorous centerpiece. It was practical, yes, but far from mass-produced. Back then, people still put in the effort, chopping it by hand, and the result was beef that actually tasted like beef.

The idea of mincing meat goes back centuries (think medieval meat pies or Middle Eastern kofta sizzling over open flames). But ground beef as we know it didn't really take off in the U.S. until the late 1800s. This was largely due to the widespread adoption of the mechanical meat grinder, an invention often found in local butcher shops that made ground beef more accessible. This period also saw the beginning of a significant shift: the move from these local butchers to larger packing houses in the late 19th and early 20th century, fueling the hamburger's slow march toward American icon status.

At its heart, ground beef was always practical, affordable, and oh-so-stretchable. It quickly became the backbone of meatloaf Mondays, spaghetti nights, and backyard cookouts across this fine nation. This, friends, was a working-class food that didn't ask for much: just a hot pan and a little salt to make magic. But let's get one thing straight, right here and now: not all ground beef is created equal!

Over time, however, something got lost. Ground beef became the poster child for shortcuts, often packed into foam trays and utterly stripped of its character thanks to something called wet aging. What is wet aging, you ask? Well, it's a modern invention from the 1960s, developed as vacuum-sealing became more affordable and widespread. This method solved two big industry problems: weight loss (because dry aging causes shrinkage, meaning less profit per pound) and shelf life (since sealed beef lasts longer without spoiling). It's now the standard for most grocery store and restaurant beef because it's faster, cheaper, and easier to mass-produce. But let me tell you, it doesn't do the flavor any favors.

We’re here to bring ground beef’s lost soul back.

So, how can our beef be that different? Well, if you gotta ask, you're not paying attention. But since you did, I suppose I can break it down. We've got a pasture full of living, breathing proof, and a whole herd of happy customers who'd kindly disagree with any notion that quality's gone out of style.

For starters, we dry-age ours for two weeks. That's 14 days. Of pure, unadulterated, natural enzyme magic. Moisture slowly, patiently, makes its exit, leaving behind nothing but concentrated flavor. Flavor so deep, so rich, it stands on its own two feet. Some folks even say it makes cheese redundant. Don't believe me? Ask Nicole, one of our customers, who confessed she preferred her burger bare because the beef was that good. (You can find her review on Facebook, bless her heart, she speaks the truth.)

Then there's what we start with. You won't find random sweepings from the cutting room floor here. We begin with a curated blend of brisket, short rib, and chuck, plus other fine steak cuts. This isn't just ground beef we're talking about, friend. This particular meat knows how to sear, how to caramelize, how to make a plain Tuesday night feel like a minor holiday. It's not just food in a pan; it's a story. A standard. A standing ovation in a skillet.

Still not convinced your palate deserves this? Don't just take my word for it.

Take Kenneth Stanley, a man who publicly admitted he's usually "too lazy to leave reviews." Yet, our beef "moved him." He called it "incredibly delicious," and then, just to be sure you heard him, reiterated, "Crossroads Beef is extraordinarily delicious?" (Yes, Kenneth, it is).

Or consider Natasha O'Connor, who not only praised the "outstanding" burger patties and hanger steaks, but noted, "There is clearly a difference with beef that is properly cared for and appreciated by the amazing farmers at Crossroads Beef!"

These folks speak from experience. Your taste buds deserve the same, and I reckon you've waited long enough for beef that truly hits the spot.

—The Herd