Pleasant View Farms Red Angus Ribeye Steak
Pleasant View Farms Red Angus Ribeye Steak
Frequently Asked Questions
Our meat is frozen, but please note - we don’t offer freezer delivery, so it may begin to thaw in transit. We recommend refrigerating upon arrival and using or freezing promptly.
Yes. After harvest, our beef is dry-aged for 14 days before final processing. This age-old technique naturally enhances tenderness and intensifies flavor, giving PVF beef its premium quality. Unlike commodity beef that is processed immediately, our careful dry-aging process ensures every steak and roast delivers a richer, more memorable eating experience.
After dry-aging, our beef is cut, packaged, and flash-frozen within hours to lock in peak quality. Freezing at this stage preserves the meat’s natural flavor, tenderness, and nutrients better than extended refrigeration. When you thaw PVF beef, it’s as fresh and flavorful as the day it was frozen.
Properly frozen, our vacuum-sealed cuts remain top quality for up to 12 months. After that, the beef is still safe, but flavor and tenderness may gradually decline.
Once thawed in the refrigerator, our beef stays fresh for 3–5 days. For ground beef, we recommend enjoying it within 1–2 days.
Red Angus is world-renowned for exceptional marbling and tenderness, traits that translate into a naturally flavorful and juicy eating experience. At Pleasant View Farms, our Red Angus cattle are carefully bred and selected to maximize these qualities.
Our cattle are raised on pasture and finished on a balanced diet of farm-grown, non-GMO grains. We do not use added hormones or antibiotics. Every animal is cared for on our fifth-generation family farm in Somers, CT, where stewardship and animal well-being are at the heart of what we do.
Unlike large commodity beef programs, every PVF steak carries a story. By focusing on Red Angus genetics, small-batch care, and full control from pasture to plate, we’re able to deliver consistent quality you can taste — while supporting a farm family you know by name.
At PVF, we dry-age our beef for 14 days, then cut, package, and flash-freeze immediately to lock in peak freshness. By contrast, “fresh” beef in grocery store cases is often 2–3 weeks old before it reaches the shelf. That means PVF frozen beef actually delivers a fresher, higher-quality experience when thawed.