We bring meat straight from the farm to you.

We sell:

• Top Quality Meats that are
• Locally Raised, Sustainably Farmed,
  Pasture Raised,
  Humanely Treated, and
  Healthier For You
• For a price that is less expensive than supermarkets.

Is your meat good enough?

Almost all US consumers buy their meat in supermarkets and warehouse clubs.  Unfortunately, the big supermarkets don’t care about all of the important health, economic, environmental and taste aspects when providing meat.  White House Meats cares about where your meat comes from, what was it fed, how it lived, how It died, how it was stored cut and packaged, how far it traveled, and finally, how it tastes. (Our Products)

We can count the number of people on one hand who had a part in producing our meat from the animal’s birth through to delivery to you, and we know them all.

- Locally raised

All of White House Meats’ products come from local farms within 100 miles of Washington, DC.  All of the farms practice sustainable agriculture techniques, and every product we sell can be traced back to the exact farm where the animal was raised.  All of the animals are naturally raised, killed under humane conditions, and inspected by the USDA. (How to Buy)

- Natural and Humane

All of our animals are fed nutritious diets without antibiotics or growth hormones, and are raised with shelter, resting areas, sufficient space, and the ability to engage in natural behaviors. The slaughter of our farm animals is as painless and stress free as possible. See our products page for more information.

- Dry Aged

White House Meats dry ages all of its beef for a minimum of two weeks in a proper temperature, humidity, and air-circulation controlled space at the abattoir.  The dry aging process allows enzymes to break down the meat fibers, which leads to a tender meat with tastier complex flavors, and is much safer to eat.  Moisture loss that occurs during the dry age process concentrates flavors and can allow the beef to be frozen and thawed easily and quickly with little degradation to taste, making our meat ideal for long-term storage in your freezer.  Supermarkets and warehouse clubs do not offer dry aged meat and typically “wet age” their meat in vacuum-sealed bags for only a few days to avoid moisture loss and maximize the product’s weight. Dry aged beef is hard to find and is far superior, in many ways, to wet aged beef. (More about dry aging)