Travis and Kayley Hazard started Hazard Beef in 2019 with a simple frustration: buying beef in bulk shouldn’t require a PhD in locker-plant logistics. They walk first-timers through portions, cuts, and expectations themselves rather than sending you to a cut sheet cold.
Every order is dry-aged about 21 days, processed at a local USDA-inspected locker, and vacuum-sealed freezer-ready. The lineup mixes customizable bulk options with smaller curated bundles — grilling packages in season, snack bundles for gifting — built around how people actually buy. Small-batch monthly processing keeps orders moving without the year-long waitlists.