FAQ - Quick Answers
Where did that cool name come from?
Stay Classy Meats was born from an idea to make food today a reminiscent of an early 1900s perspective, when food was simple and ingredients were natural. We look to marry the timeless, age-old traditions of ranching and farming with the modern palate – food can taste good and be nutritious. “Stay Classy” is a throw-back to the golden-era of when meat was produced how nature intended, nutritious and clean of impurities – just like we are offering.
How long has Stay Classy Meats been in business?
We have been in the wholesale meat business in Montana for the Northern Rockies for the past 10 years. Stay Classy Meats is a new extension that allows us to delivery this high quality product currently only available at wholesale, straight to your doorstep.
Where are your farms located?
Our Bison is from just outside the National Bison Range in Western Montana. Montana Bison is the tastiest of Bison given the nutrient rich grasses they eat. Our Cattle and Pork come from various small-batch, heritage ranchers across the Northern Rockies region, strategically located in the most fertile areas, with plenty of natural nutrient rich grass, feed, and water. We source our chicken from small-batch family ranches and farms the North Eastern part of the US because vegetarian feed is abundant and grown locally.
Are you certified Organic?
Our animals Bison, Elk and Cattle are all free range animals, foraging on natural grasses growing wild in the fields that replenish itself yearly. We rely on nature to do its part to grow nutritious grasses so the animals have feed. Fortunately, we have a lot of water and sun so the process is very natural and efficient. We do it the old school way with our time-honored tradition which is a natural process. This is what the spirit of the organic movement is all about. We’re not certified organic for a couple important reasons 1) the animals are free range and eat naturally growing grasses in an environmentally sustainable area with abundant fresh water and naturally nutritious grasses and 2) the costs involved for the rancher/farmer are too high, even with government subsidies.
What happens if I do not like my product?
We back our product 100%. If you are not happy, we will refund or replace the product, whichever you prefer. We have been working with high-end restaurants, personal chefs and very strict co-ops/boutique natural grocers over the past 10 years.
How are our products different from what is found at the grocery store of other online retailers?
The small batch ranchers and farmers we work with all adhere to age-old practices that are not commercial in economic sense but rather highly valuable in the perseverance of husbandry practices to produce the highest quality products. The animals are fed high quality fresh feed which provides a very tasty and highly nutritious product. Our goal is to provide you the cleanest, most nutritious protein available. Our product is limited, much like you would find at a local farmer’s market. Fortunately, we have deep relationships that allow for us to secure the necessary supply to ship to you and everyone else who orders from Stay Classy Meats.
About Quality Meat
What is “ABF”
ABF is an acronym for antibiotic free. You will see this in our chicken and pork. We avoid the use of antibiotics because the ranchers/farmers with whom we work take excellent care of the animals. Animals that tend to get sick are normally near other animals, as one would find in a feedlot application.
What is “never-ever”?
Never-Ever is a term used in the meat industry to refer to a clean animal; no hormones, no antibitotics, EVER. This is a superior product, without a doubt. It not only eats and tastes better, it is better for you. Even if you do not purchase from Stay Classy Meats, please do us all a favor and only purchase Never-Ever product. This will ensure that we improve the animal husbandry in the US.
What is “blast-frozen”?
It is a process whereby the meat is frozen in freezers at a rapid rate. This advancement in meat storage revolutionized the industry. Blast freezing is a fast-freezing method that within 24 hours the product reaches 0 °F. This method not only curbs bacteria growth, it also prevents rapid nutrient deterioration. This means that the product you receive is as nutritious as it was the day it was cut.
What is “small-batch”?
Small-batch refers to the quantity of animals being raised or processed. Within the small-batch environment most farms/ranches adhere to sustainable practices and highly animal-centric. The belief that if the animal is well kept, it will eat better, be more nutritious, and preserve better. Humane handling and high animal husbandry minimizes sick animals who need antibiotics. Hormones are never needed in a small batch grass-fed setting because the animals are eating what they are supposed to eat. The lower the stress level the higher the quality.
Are these animals grass-fed?
Our cattle, bison, and elk are all free range, grass-fed animals that are supplemented on grains. We feel this allows for more of the protein-rich grass and seed (grain) to create a better tasting and more nutritious product.
Is Wagyu Beef the same as Kobe?
Wagyu is any of 4 Japanese breeds of beef cattle. Kobe is the capital city of the prefecture of Hyogo where a particular strain of Wagyu is raised. Kobe is often used in lieu of Wagyu. The Wagyu we use is an American Wagyu, this is a pure Wagyu bred with a pure Angus. It is referred to as American Wagyu, Kobe or American Kobe are the same as American Wagyu. Given the cross, it makes for the tastiest of meats you have ever tried. If you make a hamburger with this ground, for example, you will never want to go back to any other hamburger!
What is Dry-Aged?
Dry aging beef to enhance its flavor and tenderness is used by a very small number of meat purveyors for upscale hotels and restaurants and by an even smaller number of retailers for the gourmet market. Dry aging is a process whereby beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be described as “dry-aged beef.”
How much is shipping?
Shipping is free 😊.
Where does Stay Classy Meats ship?
We ship to all 50 states. In the contiguous 48, it is a 2-day ground/air shipment. For Alaska/Hawaii, it is a 1-day air.
Why is there a delay between ordering and shipping?
The small batch family ranches, farms and processors require substantial lead time and we curate a blend of products from this availability. We don’t work with large commercial operations and this means we have longer lead times to build the orders for customers
This is a custom curated program that rotates to small rural ranching and farming communities across the Northern Rockies and we build orders for this program based on demand.
Essentially our customers are buying into a CSA (community supported agriculture)/ Farmers Market type product offering and because of this we can’t start it out with all the product on hand. There is a limited supply and there will be an advantage for customers to sign up early to guarantee product.
We will quickly move to decrease this delay as we build up demand and sales for our product.
How long does it take to receive my product?
We ship all products 2-day (ground or air). All orders will be shipped out Monday-Wednesday to ensure that all packages arrive between Wednesday and Friday.
Will the product ship frozen?
Yes, the product will ship frozen. We will use frozen gel packs to maintain the temperature in shipping for up to 72 hours (the orders will get to you in 48 hours).
Do I Have To Be Home When My Order Arrives?
No, our packages are designed to keep the meat frozen at your front door until the end of the day it arrives. Just put it in the freezer or refrigerator when you get home. the USDA recommends, meat that is cool to the touch (between 32F-40F) is perfectly fine to return to a freezer setting. USDA Food Safety Facts
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