"Thank you for your interest in Walnut Hall Beef. We are currently not taking orders until we can restock our delicious product. Please check back late September when we will have more inventory. Sorry for the delay! Feel free to email us at Walnuthallbeef@gmail.com if you want us to send you a reminder when we reopen our online store. Any orders received during this time will be shipped in late September when our beef is back in stock. Thank you!"
Thank you for visiting our website. Walnut Hall Beef has decided to focus our sales on the local area, friends and family. If you are interested in purchasing our beef we are happy to sell to you if we have it in stock. As of November 2012 we will sell beef in mixed 1/8ths ($500), Mixed Quarters ($950), and Halves ($1800) by appointment. You can email us at firstname.lastname@example.org to inquire as to our next processing dates. For the time being our online store is offline. Thanks for stopping by!
After dry-aging for 21 days, Walnut Hall’s beef is trimmed and cut by skilled butchers at a small processing facility and immediately frozen. Our meat maintains a fresh quality because the muscle fibers are preserved, retaining the innate juiciness of the meat. We use this system because it is an excellent way to enjoy our seasonal grass-fed beef year-round.
Frozen beef should be stored at 0° F or below. Maximum temperature should be 5° F. If your freezer cannot keep ice cream brick solid, then the temperature is above this recommended level. Beef stored properly will maintain its original color, flavor, texture and nutritive value. If you store beef at 0° F, recommended maximum storage times are 12 months for steaks and roasts, and 9-12 months for ground beef.
Beef purchased from Walnut Hall Beef comes to you frozen in a vacuum package. The individual packages provide flexibility in meal planning because you do not have to thaw the entire delivery we send you in order to prepare a few steaks, roasts, or hamburgers.
Beef should be defrosted in its original vacuum packaging. The preferred method is to place the meat in the refrigerator until thawed (depending on the temperature in your refrigerator, up to 14 hours).
If you are pressed for time, place sealed vacuum packs in a sink full of cold water. This will bring the thawing time down to an hour or so.
We do not advocate using a microwave set on defrost as this will detract from the quality experience of our beef. It is not recommended to thaw beef at room temperature.