Frequently Asked Questions

Shipping / Delivery Info

Where do you deliver?
We will ship to any address in the contiguous United States - also known as the Lower 48 - and the District of Columbia.
How does meat stay fresh during shipment?
Simpson’s Meats uses a trusted process to ensure freshness. Your order will come in a thick-walled, insulated styrofoam cooler. That cooler goes into another box to ship. Depending on the season, we’ll use gel packs and dry ice. Both are exceedingly effective in keeping food fresh for the journey. Especially with dry ice, your meat might even freeze in transit. Even if gel packs thaw during delivery, your meat will remain at a safe temperature - it should be at least cool to the touch when it arrives. Food safety is important to us, and we want to deliver top-quality products every time. This is a proven process we believe in for optimum results.
When will my order ship?
All orders are hand-cut, so, usually, your package will leave our facility within 7-10 business days from the date you order. Often, it’s shipped sooner than that. Our customer service team will keep you updated on your order status after it ships.
Can I schedule my shipment for a later date?
Yes. Include your desired shipment date in the field marked Special instructions for seller.
What if I’m not satisfied with my order?
Simpson's Meats stands behind the quality of our products 100%. Our company is built on the standards that have carried our family's farm for more than 130 years. If you are not absolutely satisfied with your purchase, we'll either replace it or refund your money, whichever you prefer. At Simpson's Meats, your purchase satisfaction is guaranteed. If at any time you have problems with an order, please email or call us.
Product Info

Product Info

Is your beef 100% USDA inspected?
Yes. The U.S. Department of Agriculture’s public health agency, the Food Safety and Inspection Service, sets a high standard for quality and transparency. A USDA Approved designation means that meat and poultry products are safe, wholesome, and correctly labeled and packaged. The agency monitors these products after they leave federally regulated plants.
How do I defrost meat properly?

The USDA recommends planning ahead. Thaw frozen meat in the refrigerator, where it will remain at a safe, constant temperature. That’s 40 °F or below. There are three safe ways to thaw meat:


A typical cut of meat will take a day to fully defrost in the fridge. Bigger cuts or whole birds take about 24 hours per 5 pounds to thaw.


Keep the meat in the package it came in. Ensure it’s not open and is still airtight - if you have any doubt, place the package in a leakproof bag. Submerge the package in cold tap water. Change the water out every half hour to ensure continuous thawing. Small cuts of meat of about 1 pound can thaw out in 60 minutes or less. Larger packages, of 3 to 4 pounds, might take 2 to 3 hours using this method.


Place the package in a microwave-safe container and cover loosely. Use the defrost setting on the microwave, which usually means about 30% power. Some microwaves rotate food on a carousel. This helps the meat thaw evenly. Many microwave ovens have a preset time for thawing meat, depending on weight.

How long do my products last in the fridge once thawed?
We recommend cooking the meat within 4 days of thawing if it’s refrigerated immediately.
Are my products ready to cook as soon as they arrive?
Yes. If the meat is frozen, it will take about 50% longer to cook than if it was fully-thawed.
How long can I keep this meet frozen?
With a good, vacuum-packed seal, meat can last as long as 8 months frozen. For freshest results, we recommend cooking your meat within 6 months of freezing.
Can I refreeze products after they have been delivered?
Beef is safe to refreeze; pork and poultry are not. For the best quality, we don’t recommend it. Meat loses moisture when it thaws, thus degrading taste quality.
What is dry-aging?
Aging is necessary for beef’s tenderness and taste. Wet aged beef is just that - it’s packed in its own liquids. Dry aging involves hanging beef on a rack to dry for several weeks. It must be done correctly, by an expert, with air, humidity, and temperature-controlled in an environment. In these conditions, beef’s enzymes break down the connective tissue in it, which tenderizes the meat. Moisture is drawn from the meat, resulting in a saturation of natural flavor and a tender texture.
How is your beef graded?

Simpson’s Meats are graded Choice or Prime, the two highest quality ratings the USDA assigns. They grade beef in two categories:

  • Quality grades for tenderness, juiciness, and flavor
  • Yield grades for the amount of usable lean meat on the carcass


It comes from young, well-fed cattle. It has ample marbling, which indicates the amount of fat interspersed with lean meat. Often sold in hotels and restaurants, prime roasts and steaks are excellent for dry-heat cooking such as broiling, grilling, or roasting.


It’s the second-highest category, with a bit less marbling than Prime. These cuts come from the loin and rib and will be quite flavorful, juicy, and tender. They’re also great for dry-heat cooking. They’re most tender braised, roasted, or simmered with a slight amount of liquid in a tightly covered pan.

Farm & Animal Info

Farm/Animal Info

Where is Your Farm Located?
Simpson’s Farm is in Athens, Tenn., an hour’s drive northeast from Chattanooga. Established in 1888, Simpson’s Farm today is a fifth-generation farm.
What type of diet are your animals fed?
Simpson’s Meats cattle grass-fed. They are pasture-centered, which means they’ve lived in a healthy, natural environment. They grow naturally, grazing in a pasture, and are never fed growth hormones or other foreign substances. Pasture-centered means these cattle live a full life on pasture, never on feedlots. The pasture must be maintained to at least 75% vegetative cover. Simpson’s Meat cattle are raised on pasture, on purpose. Grass-fed beef has less fat and calories than conventional beef and is a great source of beneficial omega-3 fatty acids. It also is lower in saturated fat.
Is your farm/animals certified organic?
No. Organic certification doesn’t guarantee measures Simpson’s Meats can maintain as a pasture-centered farm. Organic certification, in particular, has standards for living conditions that aren’t as stringent as the GAP, of which Simpson’s Meats is certified as Pasture Centered.
Where do you source your beef?
Simpson’s beef program selects only the best Angus cuts from southern states. As a cattle-farming family, the Simpsons are particular about what beef they deem worthy of the company’s branding. Simpson’s Meats sources only antibiotic- and hormone-free beef. They come from The Simpson’s family farm, Southern Natural Farms, or 44 Farms.