We set out to produce culinarily superior beef that is extensively dry-aged, rich with healthy fats, and free from added hormones, steroids and antibiotics and all raised from birth on our family ranch in Brady, Texas. Winters Family Beef is well marbled and dry aged a minimum of 28 days to provide the very best of steakhouse-style beef to customers, family and friends. Beef is divided into large sections of meat called primal cuts. These “primals” are then broken down into smaller individual steaks and other retail cuts.