Frequently Asked Questions

What is the meaning of “sustainably-grown?” It is a method of farming that produces safe, nutritious beef while balancing environmental stewardship, social responsibility, and economic viability. What is “marbling?” Marbling, also known as intramuscular fat, is the fat intermingled with the beef muscle, and it is the leading factor that determines the quality grade of beef. Marbling ensures and is a visual way to identify beef tenderness, flavor, and juiciness. It improves the overall palatability of the beef. Why doesn’t a 1,300 pound live animal yield 1,300 pounds of beef? The average weight of a live steer or heifer that is ready for harvest is 1,300 pounds. A butcher will remove the hide, head, and internal organs, which leaves about 62% of the animal’s original weight, resulting in an average 806 pounds, which is known as the “dressing percentage.” The dressing percentage can vary by animal, depending on hide thickness, presence of horns, if the animal was grass- or grain-fed, etc. The beef carcass is then chilled and hung. The chilling process converts the muscle to edible meat. Once properly chilled, the carcass is then aged so that the meat develops flavor and becomes more tender. A small amount of weight is lost during this process due to water evaporation. Once the aging process is complete, the beef carcass can be made into retail cuts. More inedible parts are removed, and the yield is about 639 pounds of edible beef. About 38% of this weight will be converted to ground beef. The remainder is cut into steaks and roasts. What nutrients does a person gain from eating beef? Beef provides iron to help your body use oxygen, choline to support nervous system development, protein to help preserve and build muscle, Vitamins B6 and B12 to help maintain brain function and provide energy, phosphorus to help build bones and teeth, zinc to help maintain a healthy immune system, niacin to help support energy production and metabolism, riboflavin to help convert food into fuel, and selenium to help protect cells from damage. What is beef “grading?” The USDA has a grading system for beef. The system classifies prime as the best beef for eating. “Canner beef” is the least desirable. The system grades the beef on the expected eating characteristics of tenderness, juiciness, and flavor. Is there a cost savings when buying from Deer Creek Angus Farm? A consumer will spend at least $4.50 per pound when buying meat from a supermarket, cut by cut. Our price is $3.00 per pound on the hanging weight. At $3.00 per pound, the consumer is saving over $1,000 on a whole cow! As a bonus, it is locally-raised in Phillips, Wisconsin and locally-processed at Whiskey Ridge in Radisson, Wisconsin or Heritage Meats in Butternut, Wisconsin. How much freezer space will I need? Generally, one cubic foot of freezer space will hold 35 to 40 pounds of packaged meat. How long will my beef last in the freezer? The USDA recommends eating frozen roasts and steaks within 12 months. What do I need to bring when picking up my order of meat? Bring boxes or coolers so you can easily transport the meat home. What is the burger fat content? On our beef, the average fat content is 80/20.

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