Serving restaurants and casinos customers nationally
Individual gift box also available
To place an order, call (702) 678-6705
We deliver value from our box to your customer’s plate
We’re experts at the complex art of buying, cutting, aging, and delivering premium meats. The best premium meat is a combination of quality and value—for you and your customer.
Our expert butchers, led by CEO Carmine Romeo, have developed buying relationships across the United States and Canada and that means the meat coming into our doors is the best, bought at a price that delivers value.
Executive Chef Pete Lagerveld of the Gun Barrel Steakhouse in Jackson Hole became a believer:
“I cut all the meat here for 13 years,” he said. “Dakota Packing came in and said they could do a better job and deliver it cheaper…well, it turns out they can.”
Our network of long-term relationships with meat providers delivers the best possible raw product to our facility. We buy the best meat for the best value.
This is where we truly deliver value, cutting meats to fit your needs. We get the most out of every beef primal when we cut it, and then enhance it with at least 21 days of wet or dry aging. We bring in the best of all meats—beef, chicken, lamb—and make sure it fits your specifications.
Service comes from passionate commitment. Our commitment is to ensure that you receive the product your customers demand on time and right the first time. And unlike large food companies, we can respond fast to your changing needs.
Dakota Packing has joined an elite group, approved by the USDA, to offer USDA Prime and Choice cut steaks. We start with region-specific beef, procuring only the best corn-fed beef in the Midwest. Each primal is hand-selected, hand-cut, and hand-trimmed for uniform thickness and plate presentation. We also offer special types of beef including, Wagyu and Kobe beef.
All natural milk-fed veal from Midwestern farms.
We deliver a complete corn-fed Midwest pork, as well as Berkshire, Kurobuta, and Duroc brands.
We carry full lines of domestic and imported lamb. Our domestic lamb comes to us from farms in Colorado, and we import the best of lamb from New Zealand and Australia.
Our chicken is USDA Grade A, plus we carry Organic and Natural poultry. This includes the best in chicken, duck, turkey, and all other game birds.
We’re a full provisions provider—we can deliver all the other meats you need for your operation.
Dakota Packing CEO Carmine Romeo as a kid, working with his father, Carmine Romeo Sr. in the family butcher shop in Brooklyn.
“I’m a fourth-generation butcher,” says Carmine. “It’s all I ever wanted to do. I loved spending time with my dad and his brother in the store.”
Today Dakota Packing works with clients across the United States, delivering meat as far as Florida and Maine.
Talk with us about how we can deliver steaks to your requirements—Dry or Wet Aged.
Dry or wet aging to produce outstanding steaks
Starting with the best beef is just the beginning of a great steak. The secret to the final tenderness, flavor, and juiciness comes in the type of aging and the specifications utilized. Our dry and wet aging processes give you the consistent, and delicious results you need for your customer.
The choice of wet or dry aging for your menu items can depend on critical judgments that we develop working with each of our clients:
Specific rotation you require
The importance of supply
Our dry aging facility can produce the best cuts of dry aged beef, according to your needs, which we deliver to your kitchen cut and packed.
Much of our beef is wet aged to produce great steaks with great flavor. We suggest that beef be wet aged following these guidelines:
Tenderloins (10 to 17 days)
Ribeyes (14 to 21 days)
Strips (17 to 28 days)
All B/I Meats (24 to 32 days)
Join a great team at Dakota Packing
We’re growing our business, so we need to find great people to join us.
If you’re interested in working with a team of committed, supportive people, send us a note.
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