Shipping / Delivery Info
We will ship to any address in the contiguous United States - also known as the Lower 48 - and the District of Columbia.
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.
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.
Yes. Include your desired shipment date in the field marked Special instructions for seller.
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.
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.
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:
IN THE REFRIGERATOR
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.
IN COLD WATER
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.
We recommend cooking the meat within 4 days of thawing if it’s refrigerated immediately.
Yes. If the meat is frozen, it will take about 50% longer to cook than if it was fully-thawed.
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.
Yes, you can!
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.
Simpson’s beef is "choice or higher" across the board while some products offered do have a USDA prime stamp. We do not feel however that a prime grade necessarily correlates to a superior eating experience. There are many other factors that affect a quality beef eating experience other than USDA grading, most notably the way an animal is raised in low-stress environments.
Simpson’s Farm is in Athens, Tenn., an hour’s drive northeast from Chattanooga, is our primary farm. Established in 1888, Simpson’s Farm today is a fifth-generation farm. We do source cattle from partner growers throughout the Tennessee Valley as well as hand-selected cattle producers in Texas and Kansas who have outstanding Angus genetics and quality beef. Simpson's Farm has strict growing protocols for humane handling and naturally raising beef and all of our partner cattle growers adhere to stringent farming protocols as well.
In addition to pasture grasses, our animals are fed an all-vegetarian feed that is free of antibiotics, added hormones, or feed additives.
Simpson’s Meats cherry picks our beef from only the very best Angus cattle that we can find. As a cattle-farming family, we are particular about what beef we deem worthy of wearing our family's brand. Simpson’s Meats sources only antibiotic- and hormone-free beef that is raised humanely and this is why we home-raise our own beef, source from Southern Natural Farms (a brand under the Simpson's Meats umbrella), 44 Farms based in Cameron, Texas, and trusted Angus beef producers who are known for humanely raising quality cattle.