Karri25: the grass fed, organic beef we bought is dry aged (I think 3 weeks?). It is extremely lean, so you have to cook it a little differently than feedlot beef. It has incredible flavor. And... no guilt about eating it RARE RARE RARE! I heartily encourage you to do this. We got 4 families together and split a whole animal. It ended up costing about $5.25 or so (can't remember exactly) per pound, averaged over the hamburg, steaks, and roasts. Since tenderloin grass-fed organic is $19/# at Whole Foods, and the cheapest I ever saw the burger is $5/#, I think we got a great deal. We also have reduced our portion sizes of beed since it's more expensive than cheapo supermarket stuff.... also healthier. (We did a pig as well)