If you’ve been paying attention to the beef industry lately, you’ve probably noticed the headlines: beef prices are up, the U.S. cattle herd is shrinking, and it’s getting harder to find high-quality beef at a fair price. So, what’s really going on behind the scenes, and what does it mean for your next steak dinner? Let’s break it down.

When winter hits and the green pastures go dormant, the feeding routine changes, but the commitment to quality at Hi Brau Beef doesn’t. Instead of just tossing hay into a ring and calling it a day, we use a method called bale grazing: a smarter, more sustainable way to feed cattle during the colder months while improving the soil beneath their hooves.

At Hi Bräu, we don’t believe in shortcuts, just good beef raised right. One of the best-kept secrets behind our bold flavor and buttery texture? Dry-aging. It's a traditional process that adds serious depth to every bite and sets our steaks apart from the pack. So what is dry-aged beef, and why should you care? Let’s break it down.