The Roseda way

Laurie Savage

Frederick News-Post

Multiple steps go into making mouthwatering steaks and burgers before grills even fire up this summer. Selecting the cut, deciding on the most flavorful marinade ingredients and choosing between coal or gas are only part of the recipe.

At Roseda Beef, a careful program of breeding, feeding and dry-aging combine to produce the best cuts of meat possible before they hit store shelves or even arrive on doorsteps.

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