Brunson Meat Company

A perfect steak is one that doesn’t take much fuss, is juicy, full of flavor and just melts in your mouth. I make good steaks. In fact, I think I make very good steaks. But yesterday, I think I had a perfect steak, thanks to Chef Justin Brunson, owner and founder of Brunson Meat Company, here in Denver.

I met Justin through LinkedIn. We share a common love of food, and steaks in particular. I met up with him yesterday. First he had me go to his house, where we talked food and steaks, and then he cooked up a couple of perfect steaks for us to try. I was in Heaven! He cooked a NY steak and a ribeye to absolute perfection, with nothing but a little coarse salt for additional flavorings. Both were fabulous, and completely different. The NY steak had flavors of hazelnuts and buttery popcorn, and the ribeye had hints of bleu cheese. Nothing else was added to the steaks but the coarse salt. These flavorings come naturally through Justin’s dry aging process.

These steaks were perfect for a few reasons. One, Justin is a master butcher and chef and has owned a few high end steak houses all around Colorado, both in and around Denver, as well as the touristy mountain resort areas. And Justin certainly KNOWS his steaks! He starts with the best beef from the best cattle in the country. He said he likes the Black and Red Angus Beef and buys all his beef from ranches in Nebraska. He likes the Nebraska beef and cattle because they are bigger cows and they produce a lot of marbling in their meat, which adds extra flavor, as well as makes them more tender. Those are definitely reasons enough, but his real secret to a perfect steak is in the dry aging method that he created.

Meet Chef Justin Brunson, the mastermind behind Brunson Meat Co. Justin’s journey to aging meats began in the kitchens of Denver, Colorado. Growing up in the heart of Iowa’s farming country, he was surrounded by farmers and open pastures at a young age. As an acclaimed chef, butcher and maker of fine salumi and whole muscle cures, Justin started to develop a much deeper appreciation for the art of aging and sharing quality experiences with friends, clients and family.

Drawing on years of experience and a knack for innovation, Justin has created a process for curing and dry-aging meats that’s as diverse as it is delicious. From prime dry aged steaks over live-fires to mouthwatering bacon crisped in cast-iron, each product tells a story of tradition, craftsmanship, and preservation.

Justin has spent the last two decades building relationships with notable chefs and restaurants, supplying some of the best dinner tables across the country.

• Sourcing from Responsible Farming Partners: We ensure top-quality meat from sustainable sources.
• Advanced Dry-Aging and Bacon Rotation: Our climate-controlled environment guarantees premium dry-aged beef and bacon.
• Flexible Packaging & Cutting Plans: Custom cutting and portioning are important to us because they are vital to you.

After sampling some absolutely perfect steaks, Justin took me to his drying unit, at Tonali’s Meats, also in Denver. All of this was brand new to me, and I was so excited to learn about the meat processing and aging. Tonali’s Meats has been processing some of the best steaks in Denver for over 60 years. They are located at 3890 Dahlia St. Denver, CO 80007. You can call them and order from them at (303) 940-8700, though they are mostly wholesalers who sell to restaurants and meat vendors.

Justin’s secret to his aging process comes from mold. Yes, you read that right, mold, just like you would find being used to dry salamis and to age cheeses. He ages his meats anywhere from 35-45 days in a cold refrigerated room kept at about 34-36 degrees F, then cuts off the mold and processes the meat. He re-uses the moldy ends that have been cut off and the whole process begins again. The “moldy ends” are used like a starter for sourdough bread, and live indefinitely. All of Justin’s meats are USDA certified, and the meat certifiers check the meats daily.

Justin ages pork as well, using the same dry aging method. He is also thinking of branching out to start aging venison, elk and bison too.

This aging room is just one of a few that Justin has. This is his only drying room in Colorado, and then he has two additional rooms, even larger than this one, in Iowa. He currently has about 4000 lbs of meat just in this drying room in Denver. This is a whole lot of EXCELLENT meat!

Justin is very proud of the quality of his meat, as he should be too. It is some of the best steak I have ever tasted. 🙂

Justin with his friend at Tonali’s.

You can order meats from Brunson Meat Co. online at Brunson Meat Co.2025 © Brunson Meat Co.

Not only is Justin a great chef and butcher, but he also has a big heart and works with a lot of local charities too.

1. Justin Brunson is proud to support Risers 4 Rett, a charity that has raised nearly $1 million for the Rett Clinic at Children’s Hospital Colorado through annual fly fishing events. Since 2014, this dedicated group of volunteers have created a fun, relaxing way for fishing enthusiasts of all levels to contribute to a meaningful cause. Whether you’re a novice or an expert, every cast helps make a difference.

2. Making a Difference, Together! We’re incredibly proud to share that through our partnership with We Don’t Waste, we’ve been able to provide 100,484 servings of food to our local community in 2024! Every bite matters, and we’re honored to work alongside such an amazing organization dedicated to reducing food waste and feeding those in need. Thank you for supporting Brunson Meat Co. and helping us give back to our community. Let’s continue making a positive impact together! #WeDontWaste #CommunityImpact #BrunsonMeatCo #DenverColorado.

Every time you bite into a delicious Brunson steak, not only are you going to experience some of the most delicious steaks and meat you’ve ever tasted, but you will also be helping out some local Denver and Colorado charities too.

Justin and I had a great time together, and I learned so much from him. I am so glad we had a chance to meet and to partner up. Thank you Justin for a deliciously fun and informative day. I thoroughly enjoyed the whole experience.

Have a great day and make everyday great. Stay safe and stay well. And always, keep learning. There is so much great stuff out there to learn, just waiting to be discovered and shared with others. ‘Til next time.