A Day at Beef Camp

ONE TIME AT BEEF CAMP 

The team toured the entire facility, watched beef breakdowns, inhaled the aromas of the dry-aging room, and learned everything about ground beef from the grind master himself. They gained an appreciation for how thoughtful attention to detail makes the difference when portioning and grinding meat. Then everyone enjoyed burgers fresh off the line for lunch.  

EVERY CUT HAS A CONSEQUENCE 

With keen attention to detail, the Neesvig's butcher team processes and portions meat so that restaurants don't have to. Cuts can be portioned and packaged to specific needs, from individual Cryo-vac and bulk packs to layer packs. This can save kitchens time and money, while offering consistency and precision that are appreciated on the plate.   
 

A DRY-AGED DREAM 

With two dry aging rooms equipped with humidity and temperature controls, Neesvig's ages premium beef for an exceptional level of flavor and quality. We can also custom age a variety of cuts to specific lengths of time to fit needs.   

Neesvig's standard dry aging consists of keeping subprimals of beef in the aging room for 45 days to develop the full dry-age profile, without any overpowering flavors.  With this amount of aging, Neesvig's is able to offer the perfect balance of flavor, texture, and yield for dry-aged steaks.  

BEHIND THE GRIND 

Thomas the Grind Master brings years of experience to his daily grind and has refined the program to meet the exacting demands of our customers. He keeps the meat consistently at the coldest temperature, so the blades create the desired texture, and not a fine emulsification. The blades are sharpened frequently, and every detail is monitored to make sure the cook time and mouthfeel are just right – every single patty, every single time.  

Over a century of experience 

Since 1913, Neesvig's has sourced the highest-quality meats from Midwestern farms and ranches, building a reputation as one of the great butchers of the region. Now part of Fortune Fish & Gourmet, the Neesvig's legacy continues into its second century as our state-of-the-art Wisconsin cutting house.  

With generations of experience and expertise, Neesvig's skilled team carefully processes and portions meat and makes proprietary grinds to meet any specification.  

The personal touch doesn't stop there; every box that leaves the facility carries a sticker with the name of the person who cut the steaks or ground the burger.   

Neesvig's is one of the nation’s first independent distributors of Certified Angus Beef, which means every cut meets 10 standards for superior quality, ensuring exceptional flavor, consistent marbling, and juiciness.