Info

In 1992, a group of Illinois family farmers dedicated to producing the highest quality, naturally tender beef, got together and founded Glacier Beef. Their entire approach to raising cattle has been based on insights gleaned from the latest research. Glacier Beef's overriding goals are: first, to distance and distinguish their beef products from the overall commodity beef markets, and secondly, to establish its primary market to local consumers in the Chicago-land area. We hand pick, hand raise, and hand cut our beef. This allows us to pay very close and careful attention to every aspect of the process, every step of the way. The Glacier Beef process combines high-quality Illinois producers, antioxidant inclusion, superior breeding, age and source identification, exceptional management practices and just-in-time harvesting techniques. Cattle are individually tracked, measured, recorded, and entered into a database designed to expedite product and process improvements. Glacier Beef also features a Residue testing program to ensure its beef products are free of detectable levels of pesticides, steroids, herbicides & antibiotics. The net result of all these efforts is "tenderer," more flavorful, all-natural, value-added beef, which has earned Glacier Beef and its family farmers both brand recognition that takes them "beyond Organic". It has been well documented that tenderness is not about marbling. Marbling accounts for only 10% of the variability in tenderness of beef. The breed, gender, age, diet, and tender handling is what makes beef "tenderer". And those are the things that separate Glacier Beef from the rest of the herd. We at Glacier Beef believe we are "Raising the Steaks" in the Beef industry.