Tony’s standards of quality are second to none in the industryand our beef is among the elite top few percent of quality beef in the country!

Here are the facts:

Locally Raised
All our beef is locally raised by responsible and proud farmers with an eye for quality and the wisdom to provide superior feed and animal husbandry - there is no other way to achieve the lofty Premium Choice and USDA Prime grade!

Grass Fed
Our beef ranges freely on irrigated grasslands and non-irrigated rangelands and is constantly rotated to assure the lands are not overgrazed. Then our beef is finished for 100 days on a vegetarian grain diet for flavor, tenderness and high-grade quality.

Humane Treatment
Superior animal husbandry is the rule and one of the secrets to raising great beef – our growers always treat their animals in a kind and humane manner.

Superior Genetics
100% Purebred Black Angus (not just black-hided cattle like most other certified angus programs).

No Added Hormones
There are no added hormones, steroids, implants or growth stimulants in our beef and we confirm this with independent lab testing.

Never Fed Antibiotics
No antibiotics are ever used in feed supplements for therapeutic use.

Verified Origins
Our cattle are born, raised, fed and processed in the United States.

USDA Natural
Our beef has no added water, chemicals, flavoring or additives - just natural beef! Much of the meat available in the market today is 'enhanced' with added water and chemical flavorings - not at Tony's Market!

USDA High Choice & Prime Grade Beef
We use a combination of Premium Choice and Prime grade steaks and roasts. Premium Choice represents the top few percentage of USDA Choice beef, or those just short of USDA Prime grade. Overall, our beef represents the top few percentile of high quality in the beef industry.

Dry Aged 21-28 Days
We purchase our beef sides and primal cuts well in advance so it can age for 21-28 days before we cut it. Chefs have long known that aging under the right conditions improves the flavor and texture of beef; natural enzymes are the agent of change. We use a combination of wet and dry aging techniques, and offer dry aged beef every week.

Custom Cuts, No Gassed Meats
We cut and sell our meats the old fashion way - it's all cut by hand and in house, and we sell it fresh in the meat case - so we don't need gas packaging, color stablizers or preservatives.

In-House Ground Beef
We grind all our meat in house using the trimmings and end cuts of our natural steaks and roasts - never re-grinding beef from a bulk factory tube. Our beef is ground only from premium cuts, not bones mechanically stripped by AMR (automatic meat recovery systems). Small fresh batches are far better than the bulk beef found all over town - the taste says it all!

Who Raises Tony's Beef?
We DO NOT use only one rancher, brand, or supplier - doing so would severely limit our quality. Our beef is raised by conscientious local ranchers, usually less than 300 miles from our markets. We're blessed with the best meat in the world here in Colorado and are proud to support the quality-minded ranching families of our region. See How our Beef is Raised!

How is Tony’s Beef Raised?
Our cattle are naturally grass-range fed and then finished for 100 days on a vegetarian diet of grain & corn, which is tested free of chemical residues. This enables the animal to properly develop the marbling levels and quality attributes required to meet our strict quality and grade specifications.