A: We have maintained a closed herd for many years. We have not introduced any new animals to our herd except bulls which are quarantined for observation for a period of time. A closed herd greatly minimizes any risk to our herd.
Plus we take utmost care in keeping our herd healthy by using natural farming methods.
Each cow is individually tagged with a number so we can keep precise records on its care. If we ever had to treat a sick animal with antibiotics, we would know about the treatment and would take the cow out of our beef program. That cow would be sold in the open market with similar animals.
Q: What cooking preparations are necessary?
A: It is best to thaw meat using the refrigerator. Using this method, a one pound package will thaw in approximately 20-24 hours. Microwave ovens are less friendly than the refrigerator; however, if used, select the lowest power setting to avoid cooking the outside while the inside thaws. Check the meat frequently to monitor microwave thawing.
Cook ground beef until no pink remains, or until the meat temperature registers 160 degrees Fahrenheit. Slow-cooking methods that retain moisture work great on lean, red meat. Braising is recommended for roasts and high heat is ideal for steaks.
Steaks should be prepared to a minimum of 140 degrees Fahrenheit (rare) to a maximum of 160 degrees Fahrenheit (medium) to harvest the best tenderness and flavor.
Q: What about special orders? I want a cut not listed on your site.
A: Yes, we often do special orders. Just remember that dry aging takes a minimum of 2 weeks so allow enough time for your order to be processed.
A: Our steaks,
roasts and beef patties are packaged in "Cryovaced" (vacuum
sealed), clear, heavy weight plastic. This does an excellent job of providing
fresh beef even with extended storage in your freezer.
Each steak and roast is individually packaged,
so you can easily prepare what you need. You will find it is very easy
and quick to thaw in a basin of water or in the refrigerator.
A: Depending on the destination, time of year and contents, we have learned through experience how to package your beef for safe shipping. We combine dry ice with sheets of non leaking, reusable super ice placed in a special insulated container which has proven to keep our shipments frozen for days.
Q: Is there any advantage from a quality perspective to have the beef shipped overnight?
A: We ship frozen beef via Federal Express only primarily on the Wednesday following your order. Please call if you need and expedited order. We provide you with a tracking number so you will know when to expect the delivery. We guarantee your satisfaction with our delivery method.
Q: I just placed my order online. How will I know the order was received?
A: You will
receive two email confirmations for each order placed online. The first
email should arrive within 24 hours. It confirms receipt of your order
and provides you with your order confirmation number. The second email
is sent the moment your product is shipped and provides you with your
package tracking number.
Q: How can
I pay for my order?
A: You can pay for your order by using your credit card with the time
tested and heavily used PayPal site. The payment process in integrated
in our web site’s order processing.
We do not currently offer payment by check at this time.
However in the future, we may offer this service.
Q: I don't feel comfortable giving my credit card information over the Internet. How can I place an order?
A: The wyomingsalersnaturalbeef.com
website uses the latest in security technology to insure your sensitive
information is protected. However, you may also place an order toll-free
at 1-866-360-0213.
Q: What if I receive something
that I am not satisfied with?
A: At wyomingsalersnaturalbeef,
we guarantee you will love our product! If not, we will cheerfully replace
the item(s) or refund your money. It's that easy with our no worries,
no hassles guarantee!
