Select Page


Wet Age –
improves tenderness

Primal loins, such as ribeye, bone-in rib and strip, are vacuum sealed and placed in a 35 degree cooler for a minimum of 30 days

Dry Age –
improves flavor

Loins are removed from vacuum seal, placed on stainless racks in our temperature and humidity controlled dry aging room.

We dry age in increments of 21, 30 and 45 days (depending on the cut and what we need in stock). We can do extended aging upon request.

We can dry age whole loins for customers as well. Please contact us for more information!

Packaged in Sous Vide Rated Barrier Film

High barrier

Air can not penetrate the meat, extending the shelf life of our products

Thermal forming

Our state of the art Ulma packing machine uses a thermal forming mechanism to vacuum seal the product while simultaneously creating a strong seal on the package

Sous vide rated

You can cook it in the package! All you need is a sous vide cooker or immersion circulator and you can drop your steaks in – allowing for the perfectly cooked steak every time

Why Age Beef?

  • To put it simply, aging improves tenderness and flavor.
  • The wet aging process tenderizes the loin, giving you that delectable fork-tender texture you want in a steak.
  • The dry aging process is all about that flavor. Dry aging intensifies the flavor, giving the steaks a robust, umami-like flavor profile.

What Is Beef Aging?

  • Storing a carcass or whole muscle cuts at regulated temperatures and humidity to improve flavor and tenderness.
  • Shrinkage does occur during the aging process – in short, the longer you age, the greater the weight loss.
  • Dry-aged beef does not spoil because of the amount of environmental control it is put under. Moisture levels and bacteria are carefully watched, ensuring that only “good” bacteria is growing and helping the beef to dry age.

Quality is our mission. Sustainability is our passion.

At Circle M Meats, we know the importance of not only feeding yourself and your family high-quality foods, but also being mindful of the environmental impact of the agricultural industry as a whole. That’s why our mission is to produce and provide premium-quality, sustainably-sourced meats delivered straight to your door.



We are a multi-generational family farm in the heart of the midwest.



Our team is educated in agricultural sciences to maximize the quality & environment in which our animals are raised.



Our objective is to be the most sustainable, vertically integrated meat company in the U.S. We strive to source from local vendors who share our passion for being good stewards of the land.



We deliver premium dry-aged beef, pork & chicken directly to your door.




Butcher Block Cow

Situated below the chuck and adjacent to the plate, the brisket is found on the breast of the cow. The brisket is typically prepared in a slow-cooker or cooked low and slow on the barbecue.

The chuck primal cut comes from the shoulder, or forequarter, area of the cow. This primal is comprised of the upper arm, the shoulder blade, and part of the neck. Cuts from the chuck primal are known for their rich and beefy taste with meat that is perfect for slow-cooking or grilling.

Looking for a lean yet flavorful cut? The flank primal, located below the loin primal, is a great choice for you. This area is the source of the flank steak which is perfect for braising or grilling.

Also known as the short plate primal, the plate primal is located directly below the ribs of the cow. This area is known to have a higher fat content and produces highly popular cuts such as ground beef, short ribs, and skirt steak.

The rib primal is found under the backbone on the forequarter of the cow and includes meat from the 6th through the 12th ribs. Cuts yielded from the rib primal are often described as rich and flavorful – such as the prime rib roast and the ribeye steak.

Sometimes called the “beef hip,” the round primal is located on the backend of the cow. The round primal is the source of lean cuts of meat that come from hind legs and rump. Because of the location of this primal, cuts are often less tender and are sold as roasts, ground beef, and steaks for marinating.

The shank primal is situated on the cow’s leg between the elbow joint and the shoulder. Cuts from the shank primal include the shank cross-cut and the shank center-cut, which are often braised – making the beef tender and flavorful.

Perhaps the griller’s favorite primal, the loin primal is known as the source of the most popular, tender, and flavorful cuts of beef. Located below the backbone, the loin primal is home to the Filet Mingon, tenderloin roast, strip steak, Porterhouse steak, T-bone steak, and more.

Known for being the source of a variety of cuts that are great for grilling and roasting, the sirloin primal is located behind the short loin and above the flank primal. The sirloin primal is separated into the top sirloin butt and the bottom sirloin butt before being segmented into an array of popular steaks. The bottom sirloin butt yields cuts such as the Tri-Tip and Sirloin Bavette, while the top sirloin butt provides cuts like the coulotte roast and top sirloin steak.


602 N 17th Street | Monett, MO 65708


Come full circle and
get your meat from the source!

20% OFF your first purchase!
When you sign up for our newsletter!

It's more sustainable, better for the community & just plain better food.


You have Successfully Subscribed!