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All Natural Standards
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 Taste The Difference of all Natural, Free Range Beef!
Cattle ranchers around the world have long known great tasting beef doesn't come from great cooks; it comes from great cattle. They reckoned you had to start out with good stock to get a good steak. It turns out they were right.
At Ney’s Big Sky we're bringing back the flavor of the "Old West" to folks across Wisconsin. We start by personally selecting Hereford and Angus influenced cattle which posess the carcass traits of ribeye area, muscling, and marbling to produce tender, juicy and flavorful beef.
These great cattle are raised according to our all natural standards which allow them to eat as much natural feed as they want when ever they want. They have constant access to fresh water as well as free range. They are raised without growth hormones or unneeded antibiotics.
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 Ney’s Big Sky All Natural, Free Range Standards:
• All feed certified free of ruminant animal protein and bone meal
• No use of growth promotants, hormones or steroids
• No use of illegal drugs as defined by USDA or FDA
• No use of genetically modified feeds
• All pastures and hay free of herbicide and pesticide
• No use of plastic as a fiber substitute
• All animals have access to sunlight, shade, shelter and exercise
• No unnecessary antibiotics
• All carcasses are dry aged for a minimum of 21 days
• Dry Aging Makes The Difference
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 Selecting the right cattle is just the first step. For a truly great steak, beef should be dry aged for 14 to 21 days, a process rarely used in today's commercialized beef industry.
We process our animals at smaller, USDA inspected facilities, where experienced butchers dry age our beef for peak tenderness and flavor. They hand cut and carefully trim each carcass. The finished product is wrapped and flash frozen to seal in the goodness.
The result is a difference you can taste. No more bland, tasteless, tough steaks. Our products are guaranteed fresh, tender, and full of flavor.
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