Got A Question? We Can Help.
Shipping
Every cut of DCA Beef is vacuum-sealed, frozen, and packed in an insulated cooler with dry ice to keep it cold in transit. Non-perishable items such as apparel ship via standard ground. Shipping rates are calculated by ZIP code at checkout. Free local pickup is available at 902 N HWY 137, Lamesa, TX.
Yes. Dry ice is designed to evaporate during transit. If your beef arrives frozen or still cold to the touch, it is safe to eat or refreeze. If you have any doubt, please contact us right away.
Beef that is partially thawed but still cold to the touch (40°F or below) is safe. You can refreeze it or refrigerate it and cook it within a few days. If your product arrives warm, please call us at (806) 759-3061 with photos and we’ll make it right.
We ship early in the week so your order never sits in a warehouse over the weekend. Depending on carrier schedules, your package may arrive one day before or after your selected date.
Yes. Expedited and overnight shipping are available for an additional fee on most orders. Contact us at Sales@DCABeef.com or (806) 759-3061 for details.
Absolutely. DCA Beef makes a memorable gift for clients, employees, and partners. We offer custom packages, bulk pricing, and gift messaging. Reach out to our sales team at Sales@DCABeef.com to get started.
Beef is considered a grocery item and is generally exempt from Texas sales tax. Non-food items such as apparel and gift merchandise are taxed where applicable.
Our Beef
Once thawed in the refrigerator, beef can be safely stored at 40°F or below for 3 to 5 days before cooking.
Beef stays safe indefinitely at 0°F or below. For the best flavor and texture, we recommend cooking steaks within 6 to 12 months.
Thaw steaks in their sealed packaging in the refrigerator for 12 to 24 hours. For a faster thaw, submerge the sealed package in cold water and change the water every 30 minutes. Never thaw beef at room temperature.
Marbling is the fine fat woven through the muscle of the beef. As the steak cooks, this fat melts and adds flavor, juiciness, and tenderness. More marbling generally means a richer, more tender steak.
Wet-aged beef is aged in vacuum-sealed packaging, which keeps it moist and tender. Dry-aged beef is aged uncovered in a controlled environment, which concentrates the flavor and gives it a nutty, intense taste.
For the best results, let your steak come to room temperature for about 30 minutes, season generously, and sear over high heat. Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Let it rest for 5 to 10 minutes before slicing.
Nutrition details are listed on each product page. For more information, email us at Sales@DCABeef.com.
STILL HAVE QUESTIONS?
We’re happy to help. Address: 902 N HWY 137, Lamesa, TX 79331 Phone: (806) 759-3061 Email: Sales@DCABeef.com