Premium Meats

Premium Meats

At Iron Wood Meat Company, we deliver more than meat—we deliver rare experiences. Alongside the Angus–Wagyu beef we raise at Iron Wood Cattle Company, we offer an elite collection of the world’s finest specialties: authentic Japanese A5 Wagyu, celebrated for its unmatched marbling; Iberico pork, prized for its rich depth of flavor; and artisan-cured meats from Italy, Spain, and Ireland, including Serrano ham, speck, and traditional salumi.

Every item in our collection is chosen for craftsmanship, heritage, and taste. From pasture-raised cattle in Oregon to centuries-old curing traditions in Europe, we bring together the very best under one brand. Iron Wood is for those who demand excellence on their table—cuts and creations that carry both power and refinement.

Our Process, How It Works, From Pasture to Plate, What to Expect

Purchasing Our Beef
At Iron Wood Meat Company, we believe in keeping things simple and honest. The prices listed on our website are estimates, because your final cost depends on the hanging weight of the animal—the weight after harvest but before cutting, trimming, and aging. Each animal is unique, so the final packaged weight will vary, but we’ll walk you through the whole process so you know exactly what to expect.

Here’s how it works:

  1. Reserve Your Beef: Place a deposit to hold your quarter, half, or whole beef share.

  2. Processing & Aging: Your beef is dry-aged for 14–21 days to deepen flavor and tenderness.

  3. Cut Sheet Choices: You’ll have a chance to select how you’d like your beef cut—steaks, roasts, ground, etc.

  4. Pick Up or Delivery: Once ready, you can pick up directly from the butcher shop or arrange local delivery/shipping through us.

Timing: Animals are processed quarterly, and we’ll keep you updated on when your beef will be ready. Most customers receive their order within 3–4 weeks of processing.

This way, you get premium beef raised right, aged to perfection, and packaged to last—whether you stock your freezer or cook it fresh.

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