Eastern Montana Meats is both owned and operated by father and son duo, Steve and Dillon Lunderby. Steve has been in the livestock industry all his life and started his journey in Sidney in 1997. He started out working in the feedlot that he eventually bought and still operates today. EMM is proud to be working with local ranch families to produce and provide consistent, high quality Montana beef from ranch to table. Calves are born and raised on local ranches and brought to Lunderby Livestock for finishing in the feedlot on high grain rations. Finished animals are moved across the property from the feedlot to the EMM plant for processing. The greatest thing about Richland County is the community support and the tireless families who have a passion for ranching and make the cattle industry go round.
Eastern Montana Meats, LLC
Our goal is to have consumers that look forward to buying our beef and supporting us so we can support the growers that are part of Eastern Montana Meats.
Our family knows the source and the care of these animals through their entire life therefore, we can guarantee the highest quality and food chain safety of our Montana grain fed beef.
Dry Aging
Time tested method of aging.
More Costly than wet aging.
Requires a large amount of storage space during the aging process.
Requires management of very tightly controlled temperature and humidity levels.
Loss of moisture during the aging process concentrates flavor.
During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. This aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender.
Wet Aging
More recent method of aging.
Less expensive version of aged meat.
Requires less storage space during the aging process.
Requires management temperature.
Moisture is not lost, less concentrated flavor.
Beef has a more rare, acidic flavor.
During this process, cuts of beef are vacuum-sealed in plastic and allowed to age and tenderize using the meats own juices.
Mark Lange
Mark Lange, Cut Floor Supervisor, started his career in 1987 as an hourly production employee. Since that time, he has learned all facets of meat cutting and operations through various positions. He is extremely knowledgeable in carcass breakdown and primal and portion cuts. His goal with Eastern Montana Meats, LLC is to be able to share his knowledge, continue positive growth and development, ensure product quality and achieve safe work practices.
Beef Cuts
Summary of Federal Inspection Requirements for Meat Products
Being a federally inspected facility, our plant will have a federally provided USDA inspector on hand. The Federal Meat Inspections Act requires USDA inspectors to provide the inspection of all live animals before they enter the plant. After the animal has entered the plant, postmortem inspections are done on all the appropriate organs and carcass to ensure the animal is free of any disease or pathological conditions. Additionally, inspections are done on the carcass and the meat before it leaves the establishment. Without the inspector present, the facility cannot process any cattle. This ensures that the safest food supplies are being delivered to our consumers. Because we are a federally inspected facility, this allows EMM to offer the highest quality controls. If you are interested in learning more about USDA laws and regulations, click on the link below.
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