Neesvig's Beef is a Cut Above

Fortune’s state-of-the-art butcher, Neesvig’s, brings over a century of experience and expertise to the table. Since 1913, they have sourced the highest-quality meats from Midwestern farms and ranches, building a reputation as one of the great butchers of the region.  

The skilled team at Neesvig's carefully processes and portions meat and makes proprietary grinds to meet any specification. The result is a full range of beef options, including grain-finished, 100% grass-fed, USDA Choice, USDA Prime, and beyond.

Neesvig’s is also one of the nation’s first independent distributors of Certified Angus Beef, which means every cut meets 10 standards for superior quality, ensuring exceptional flavor, consistent marbling, and juiciness. 

Find the right cut for your menu needs with our premium cuts. Our portion program can save you time in the kitchen and reduce plate costs.  Let the expert butchers at Neesvig’s do the work.

Aging with Grace 

Neesvig's ages subprimal cuts of beef in two dry aging rooms equipped with humidity and temperature controls to perfectly develop that sought-after flavor with just the right amount of funk.  Standard time in the chamber is 45 days, but our customers can also request their desired length of time in the dry ager to tailor the beef to their needs. Neesvig's offers the perfect balance of flavor, texture, and yield for dry-aged steaks, with an exceptional level of quality. 

Master of the Grind  

Neesvig’s ground meat is available in many formats: bulk, various patty sizes, and portion-controlled balls for smash applications. Beginning with the best raw product, they produce the highest-quality burgers and grinds on the market. Custom beef blends are available year-round—both fresh and frozen—and more are available through special requests.    

The ground beef program is headed by Thomas Dutton (read more here), who credits Neesvig’s with giving him the chance to learn, excel, and advance in this department.  

The grind program combines an innovative machine with custom cutting disks and the skills and hands of the team that oversees the daily grind.  Thomas sharpens the custom-made blades weekly and watches each detail to make sure cook time and mouthfeel are just right.  

Thomas is proud of the ground beef and patties he produces. The proprietary, custom “breather” plate allows room for more air and a looser consistency in the grind. The column structure of the grind allows the patties to cook more quickly with an even transfer of heat throughout the meat, and a better Maillard reaction, so the center of each patty cooks perfectly and maintains texture without the need to char the surface. This is the level of detail that makes Neesvig’s ground beef program so popular among chefs.